Review for Brod and Taylor Dough Proofer
I’ve been working off and on with my Brod and Taylor dough proofer as I put together my courses. I’ve added the new optional second shelf to extend my use of the proofer. I’ve used this proofer since it first came out in and was actually a beta tester for the company. I jumped right onboard and Continue reading
Program the KD8000 Scale and Use the Baker’s Percent Key
I’ve been asked for quite a while to show how to turn off the “auto turn off” and also how to use the baker’s percent key for the KD8000. I made two videos because the one I was going to make was just too long, so I split it in two.
In this video I unbox the new scale and show you how to use it and some of it’s features. I also show you how to program the “auto turn off”Continue reading
Sandwiches Anyone?
I couldn’t pass up sharing this post from Elite Daily. I’ve haven’t seen such wonderful sandwich porn in a very long time and not so many in one place!
Here are some to start out with:
Avocado, Asparagus and Dill Havarti Grilled Cheese
My Favorite Baking Equipment – Gotta – Wanna –
I am often asked where I get this piece of baking equipment or that one. I have done a few posts on singular items but no posts on an inclusive list of baking equipment I use or want to use. 🙂
These are mostly Amazon links and I am an affiliate. It won’t cost you anymore to use my links, but it will help me out. Also, if you pull any live link to your desktop and use it as an entry portal every time you use Amazon, I will be credited a small amount and lots of small amounts adds up to large amounts and then I can get my kids bigger clothes (they don’t seem to stop eating) 😉
So here goes:Continue reading
Kneading Conference West 2013
For the third year in a row, the folks who put together Kneading Conference West, did a wonderful job. It was great to see baker friends from former conferences, Floyd of The Fresh Loaf, MC of Farine and Meeghan of Breadsong.
It was also great to see baking instructors from past conferences, Scott Mangold of Bread Farm,Continue reading
Kneading Conference West 2012 Part II
The Business of Baking
Kneading Conference West is a three day event held in September at the Washington State University Extension and Research facility in Mt. Vernon. It brings together bakers, plant breeders, millers, brewers and even oven builders, all with some connection to grain.Continue reading
Kneading Conference West 2012 Part I
Kneading Conference West (Sept 13, 14 and 15) 2012 was a terrific success. I had the privilege of attending for the second year in a row and I am really glad I did. The Kneading Conference is held in the beautiful Skagit Valley in Mt Vernon, Wa at Washington State University Research and Extension Center. The conference filled up quickly and had a waiting list again this year as the attendance is limited (you might wasn’t to sign up early for next year, BBGA will have information or you can find it at: Kneading Conference West. I met up with my baker friends MC of Farine and Breadsong and Floyd from The Fresh Loaf (I did not get his picture!). It was a great start to the conference.
Continue readingMarch 5 and Rose’s Cafe/Bakery
March 5, marks the second anniversary of my escaping an abusive situation. Each March 5, I light a candle, let it burn all day long and ask others to do so as well – to remember those who have lived with and suffered (are still suffering) or died from abuse.
Brod and Taylor Bread Proofer – Review
Brod and Taylor sent several of us online blogging bakers their new Folding Bread Proofer. I was one of them. My Technical Administrator on the Sourdough Forum and I were talking about jerry rigging our own proofer before I received notice from Brod and Taylor about testing their new proofer.
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Autumn Days – My Favorite
Visiting with some of my family:
My niece, Dominica with her daughter, Mattie and their new puppy
I have been busy and haven’t posted or baked much lately. However I always seem to be thinking about sourdough anyway. While visiting family in California, I came upon some “California Sourdough” baked in the Midwest and shipped to the coast. I think it should have read, “Midwest Sourdough.” I decided to pass on it. I would like to find more local Artisan sourdough style breads to review.
