David802

At work, we have a "sample table" and just put them on there, it sells alot of cake...when we started doing it....are Cakes sales nearly trippled....thats just my thoughts....I guess its still throughing money in the trash, but differently..And in a way that may make some money back.

One of the first days I was baking at work I forgot salt in one of the doughs... The dough was like mercury, and never really balled up. when it baked it came out like a flat brick and there was no oven spring at all.. thats just me though

I have a question...Why do you need any of this "00" flour..or the pastry flour, what is the point? seems like a waist of flour...(my non expert opinion...) Also I was told if fresh cake yeast is more then a week or so old its dead...Could be wrong (if I am then I through away a lot of yeast at work the other day..) Also I've never bloomed my yeast and have always had good results...So why can't you just add it Dry?

Ok, so after a few THOUSAND hours of reading through everything I can on sourdough, and asking alot of questions to the baker at work,I have come to this thought....How do I Get acid into the starter (because as I understand it thats were the taste comes from right? (If I am wrong please explain why) ) so I Thought...what will give me alot of acid, and after consulting a few people I came to the concusion that asorbic(sp*) would be the way to go...so after a few test runs, I finaly got some sour taste in my dough, with milk! instead of feading my starter (for the second time) with water, I Fed it with 1/2 cup milk, to 1/2 cup bread flour....the starter grew like normal...but in about an hour, the starter stunk so bad I could not put my face more then 6 inches from the bowl it was growing in...(did not smell nasty...just very strong!) after a 6 hour ferment in the fridge (where the dough still had to be punched down twice, while in the fridge, if some one could explain that Id appreciate it) ) and a 2 hour rise, in the oven it goes, for 28 mins, and boom a good tasting sourdough... I Dont completely understand why this worked but I can tell you (As I munch on good bread) that it worked...whether I get sick or not will be left for another post..but this is what I found...I just thought I would share..and see what the thoughts of the group were..

why?

Ok I will thanks.

Actualy I already bought a couple books. I have this one on the way from amazon Baking with the Bread Baker's Apprentice. and The book of yeilding, Thanks alot for the advice, when I first started this stuff, I thought that baking was more of a learn as you go, but there are quite a few books that are very helpfull. I will continue to ask questions.. thanks for the advice David

Lol, I think I actualy have some "grade B" maple syrup, my aunt braught it to us from New york... Thanks alot for the info...again pupkinpie2 you provide alot of valuable info. but again thanks..I will get back to you guys with a report and mabye some pictures when I finish them. David

Actualy the asiago is a store fav, so its baked everynight, sunday night I went in and did another batch, and it came out fine. We are nearly posotive its either a scaling problem or a proffing problem, we just had are oven calibrated a few weeks ago.. The stuff with a stone, thats alot of help to me but not in the way you think, My mom is going to a potluck, and they asked that I make some bread for them, one of the things I'm going to attempt is a french loaf, (which generaly has a harder crust with a chewy inside) I actualy have a pizza stone and have used it before. Do I just put corn meal on the bottem of the dough and some on the stone like I would a pizza? Thanks for the info. David.

Cool, thanks alot, I Will deffinatly look into that book..

Cool thanks alot! I'm really excited to try this, Those are my favorite doughnuts, but all the stores have stopped selling them, and started selling krispy kreme(sp) and there not the same as these.

Ok, I Don't no if anyone will be able to help with this one, but I need a recipe for a maple glaze. They have these doughnuts at the store that have a light brown maple glaze that I just love! but I no absolutly nothing about pastry so I'm relucant to just start making glazes and seeing what happens.. the glase will get hard on the top but stay smooth underneath. (those that have ever had a maple bar no what I am talking about) it could be as simple as a glaze with an extract in it, but as I said I have never even tried to make pastrys... thanks in advanced.. David

Ok, cool thanks..

Dark Rye 2 Cups Rye Flour 2 Cups unbleached white flour 1 tbsp Salt 2 Tbsp Dry active yeast 1 tbsp Caraway seed 1/2 tsp fennel 2 tbsp Instant coffee crystals 1 1/2 cups water ( I used coffee instead, gave it a wonderful flavor) 2 tbsp of molasses 1/2 oz bittersweet chocolate 2 tbsp butter 2 tbsp Honey step 1 Put all dry ingredients in a mixing bowl and stir together. step 2 Melt these ingredients in a separate bowl in the microwave for about 30 seconds. 2 tbsp of molasses oz bittersweet chocolate 2 tbsp butter 2 tbsp Honey step 3 add the water to the dry ingredients as well as the melted ingredients from step 2. Step 4 Mix all the ingredients together at a low speed for 4 mins, after that four mins, slowly add flour until the bread has began to pull away from the mixing bowl, when the bowl is clean (meaning that the dough is sticky enough to have pulled everything away from the bowl, but not sticky enough to have stuck to the bowl) turn your mixer up full speed and mix for 5 mins. dump it on a floured board, and put into a bowl to raise. ..Note = at this point you have the dark rye, you need to have the white bread ready to be put in a bowl to raise by the time the dark rye has doubled in size for the first time. White bread 4 Cups all purpose unbleached white flour 2 3/4 cups warm water 1 tbsp honey 1 tbsp salt (add to taste of dough, also I use ground sea salt, I don’t no if using iodized will make a difference.) step 1 Mix all ingredients in a bowl for 4 mins. step 2 after 4 mins add flour until the dough as pulled away from the sides of the bowl and has cleaned the bowl. step 3 when the bowl is clean mix for another 5 mins. step 4 dust the bowl and turn the bread out onto it. Making the twist. When the white as been punched down twice and the rye 3 times, dump bolth onto an UNDUSTED TABLE. Cut both balls in half, with both the rye and the white, punch a hole in the middle, and add 2 tbsp of water, and knead untell sticky, the dough should not be so sticky that it is unusable but still sticky enough that it sticks to your hands a (more then normal) Make the twist and let raise for half an hour (or untell ready) when raised up bake at 380degrees F for 30 mins I'm sure there will be lots of questions, as I'm horrible at writing these kinds of things... enjoy the recipe...that is a recipe on how I did the twist all the way to the final raise. enjoy...

I live in slc utah... I hate it here