curls

Beautiful bon bons @pastrygirl! I’m waiting for cooler weather; it is 95 F in my area. While my work space has AC and is in the 70s, it is difficult to deliver chocolates when it is so hot. Hope I struck the appropriate amount of complaining about the weather. 😉

Are you keeping track of how much your starter grows? Does it double or triple in volume within a 12 hour window? Have you tried baking bread with it without the addition of commercial yeast? Give us more information about how it behaves and more people will weigh in with their advice. Or perhaps it is doing well now...

Seriously! My answer is nothing. Jeesh.

Followup article with additional information from the owner, Jessica Koslow. Still so hard to believe that they thought this practice was acceptable and safe. https://la.eater.com/2020/7/13/21323422/sqirl-jessica-koslow-statement-moldy-jam

https://la.eater.com/2020/7/13/21322591/sqirl-mold-jam-jessica-koslow-workers-unhappy-unsanitary-toast-los-angeles-news

Is your pizza dough rising without the use of commercial yeast? If it is then I think your sourdough starter is fine even though it doesn’t float.

Enjoy Key Biscayne; a beautiful area! I grew up in Dade County Florida and miss the grapefruit and mango trees we had in our backyard. Wonderful to be so close to the beach! Also lots of delicious Cuban food in that area. If your new place doesn’t have hurricane shutters, I highly recommend that you get them. It is so much easier to use them vs. finding & securing wood over all your windows.

Try contacting Renee at https://www.chocolat-chocolat.com/home/

Search and you shall find... https://forums.egullet.org/topic/123427-reporteg-chocolate-and-confectionery-conference/page/3/ https://forums.egullet.org/topic/142372-adapting-caramel-recipe-for-bon-bon-filling/?do=findComment&comment=1871030

For bread storage, I wrap well and freeze. Defrost in fridge, keep in a freezer ziploc in the fridge, and toast before eating. Definitely not the same as fresh baked bread but this way it doesn’t stale or get moldy. Of course, I enjoy a few slices of bread the day it is baked while the crust in nice and crunchy.

Do you put the buckets in the fridge or freezer? How quickly do you go thru 50 pounds of flour? Trying to figure out if this is something I should do or if my flour would go rancid before I used all of it.

Chris, how do you store your flour?

A GN pan is a Gastronorm pan... more info on Wikipedia https://en.wikipedia.org/wiki/Gastronorm The US version is usually called a hotel pan and the standard sizes are in inches (vs. Gastronorm pan are sized in mm). https://www.webstaurantstore.com/52489/stainless-steel-steam-table-pans-and-hotel-pans.html

Haven’t made anything yet from this book but have it on the kitchen table... need to start thumbing thru and picking out some recipes.

Okanagancook, I checked my notes and apparently I cooked them at 400° F for 20 minutes on convention bake. Wow, I had forgotten that I made these!