curls

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!

@Kim Shook your meals look great. Sorry to hear Mr. Kim’s family is not doing well. Wishing them all the best.

@RWood thank you very much for the explanation and the progression of photos. It is great to see how you went about making this cake! I did not even know that such substructures were available for purchase. I'll be checking out the Innovative Sugarworks videos that you mentioned. Doubt I'll ever make something like that but I'd love to learn more about how it is done.

Another nice sourdough discard recipe from King Arthur Flour, this one for pizza. Crust was browner than it appears in this photo. https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe

Lentils & sausage from Melissa Clark's "Dinner in an Instant". Not the most beautiful plate but it was quite tasty.

Sourdough bread with walnuts, dried cherries, and dried cranberries baked in the CSO using the bread setting. I liked the inclusions but did not know how many to include -- will increase the amount next time I bake this loaf.

@RWood that dino cake is amazing!!! How did you go about designing it and figuring out how to make it stand without toppling? Now, I'm going to post a pic of some brownies that I made... decided to make them in tartlet pans so they were a bit dainty and easy to nibble on. Tasty but not the WOW of a dino cake!!!

Cheese, vegetable slicing (zucchini, eggplant, potatoes, etc). I would also be concerned about the safety issues of attempting to slice a frozen log of dough.

Got some stones for my CSO and tried baking one of the bread recipes in the CSO manual. Lessons learned: - only use one stone so that the bread has more room to expand - preheat the stone before baking. If you don't preheat the stone, it keeps the bottom of the loaf from baking as quickly at the rest of the loaf. - deploy a foil shield to keep the top of the bread from burning - if you turn a loaf of bread upside down to bake the bottom of the loaf it may cause the loaf to collapse - even if it isn't pretty it will probably taste good I'm looking forward to trying this recipe again but with a few tweaks. Nice soft and tasty loaf of bread. Looking forward to baking this one again when the tomatoes are in season.

@pastrygirl looking forward to seeing your artwork!

Looks cool! I just checked Notter’s recipe for casting sugar and these are his ingredients for a 1,650 gram batch: sugar 1000 grams water, cold 450 grams glucose syrup 200 grams food coloring optional he heats the mix to 320 F / 160 C I recommend browsing thru Notter’s “The Art of the Confectioner” for inspiration — he has a whole chapter on sugar casting.

Then I would recommend the 6 kg mol d’art or the Bakon MTD 123 mini. If you can find then in the used market, even better. https://www.heritageparts.com/medias/BKN0007.pdf?context=bWFzdGVyfHBkZi1tYW51YWxzfDUyNTYzNnxhcHBsaWNhdGlvbi9wZGZ8cGRmLW1hbnVhbHMvaGQyL2gwZS84OTUwNDkyMzY0ODMwLnBkZnxkZGY5N2Q2NDA2Y2I3Y2U4Zjg0NjA4OWU0MGE4ODdjY2FmODAxYzU1YzgyYWM3Y2E5YjJlMzMxZjczNTYwN2M2 Hopefully a few more folks will chime in. Have fun with your chocolate making!