After watching this and following your cottage bakery build quest from day one , Really makes me want to start my own cottage bakery . keep up the awesome work !
I just watched a few of your videos and the one about building your MIcro-Bakery inside your home, love it! And yes VERy jealous here, I started baking more in a serious way. The science of sourdough, making my own starter, I’ve so far this year baked dozens of loaves and gifted them to folks in my community and my spouses work staff have loved them as well. So i was watching on of your first teaching clases and I thought was great, you mentioned in that vid towards the end that you may do bread and pastry baking etc, I would be very interested in that class, i am in Tampa FL and if this is available in the future i would not mind coming up to your town and spend a couple of days learning. I love bread, pastry. Anything with gluten! 😅. Wishing a great week and hope to hear from you. Joe (PS I’ve been to TARTINE many times, and took a food tour of ACME as well, i am amazed and what you all can do with flour and water)
So grateful for your thoughts and interest. It really is a passion for some of us ;) I just came back from an advanced sourdough course (5 full days) with Thomas Teffri-Chambelland. teffri-chambelland.fr/en/index.php. Oh boy...to think I considered myself good at sourdough before that? Who was I kidding!? I am working on my next videos to talk more about what I learned. The science of sourdough is fascinating. First thing I did: bought a pH meter. Stay tuned for that series! I will add you to my list and keep you posted on possible sourdough/pastry experiences in my bakery (something much more advanced than you saw in my first class).
this is my husbands computer but i have to make a comment... church groups, friends, bachelorette party, birthday celebrations, etc. so many groups. The ladies looked like they had so much fun. I loved the pizza idea. (kim)
That's good thinking and I will definitely look into those options. They did have a great time. Since then, I had another group come in, but I didn't do a video on it. It was also a blast for everyone :)
Nice Challah! Grew up eating it. So...on warm bread: I wait 30 minutes then I go for it! There is sublime experience in eating warm (but not hot!) bread. Yeah, I know it is still "proofing" while hot and the "rule" is to wait for the loaf to achieve room temperature. NOT!!! :) Very nice class! Is this going to be your profession or will you sell baked goods?
Thanks David. The whole thing is developing, so I'm not sure how it will play out as far as professions go. And *drumroll please*: Trivia of the day - an egg bread is different from Challah because the former is made with butter (dairy) while the latter with oil (kosher)!!
After watching this and following your cottage bakery build quest from day one , Really makes me want to start my own cottage bakery . keep up the awesome work !
Thanks for staying up on it. The road was a long, but satisfying one! Let me know if you decide to take the plunge, I'd be happy to help.
I just watched a few of your videos and the one about building your MIcro-Bakery inside your home, love it! And yes VERy jealous here, I started baking more in a serious way. The science of sourdough, making my own starter, I’ve so far this year baked dozens of loaves and gifted them to folks in my community and my spouses work staff have loved them as well. So i was watching on of your first teaching clases and I thought was great, you mentioned in that vid towards the end that you may do bread and pastry baking etc, I would be very interested in that class, i am in Tampa FL and if this is available in the future i would not mind coming up to your town and spend a couple of days learning. I love bread, pastry. Anything with gluten! 😅. Wishing a great week and hope to hear from you. Joe (PS I’ve been to TARTINE many times, and took a food tour of ACME as well, i am amazed and what you all can do with flour and water)
So grateful for your thoughts and interest. It really is a passion for some of us ;) I just came back from an advanced sourdough course (5 full days) with Thomas Teffri-Chambelland. teffri-chambelland.fr/en/index.php.
Oh boy...to think I considered myself good at sourdough before that? Who was I kidding!? I am working on my next videos to talk more about what I learned. The science of sourdough is fascinating. First thing I did: bought a pH meter. Stay tuned for that series!
I will add you to my list and keep you posted on possible sourdough/pastry experiences in my bakery (something much more advanced than you saw in my first class).
this is my husbands computer but i have to make a comment... church groups, friends, bachelorette party, birthday celebrations, etc. so many groups. The ladies looked like they had so much fun. I loved the pizza idea. (kim)
That's good thinking and I will definitely look into those options. They did have a great time. Since then, I had another group come in, but I didn't do a video on it. It was also a blast for everyone :)
Nice Challah! Grew up eating it. So...on warm bread: I wait 30 minutes then I go for it! There is sublime experience in eating warm (but not hot!) bread. Yeah, I know it is still "proofing" while hot and the "rule" is to wait for the loaf to achieve room temperature. NOT!!! :) Very nice class! Is this going to be your profession or will you sell baked goods?
Thanks David. The whole thing is developing, so I'm not sure how it will play out as far as professions go. And *drumroll please*: Trivia of the day - an egg bread is different from Challah because the former is made with butter (dairy) while the latter with oil (kosher)!!