Taking Notes is key…

My baking has slowed down over the past couple of months. Life has twists and turns / ebbs and flows so I’ve dialed back a bit. I’m m still baking weekly; just my experimentation and volume has decreased. So thankful that I’ve taken notes and have enough “reps” that I’m able to be made chContinue reading “Taking Notes is key…”

First Market Selling Baked Goods

Today is the Day! My friend invited me to attend her Mom’s Art Exhibit and sell my baked goods. For posterity I’ve attached a picture of her announcement All the practicing and thought into packaging has culminated in my being able to have everything ready to go this morning. This is indeed the most varietyContinue reading “First Market Selling Baked Goods”

Baking Day!!

Today’s the day! The first time I’ve baked this much bread in both variety and volume in a single day. GOAL: 8 Sourdough Batard and Boule loaves 24 Sourdough Croissants 12 Pain Au Chocolat sourdough croissants 10 sourdough Baguettes This is going to be quite the undertaking. Not only am I trying to juggle theContinue reading “Baking Day!!”

Sourdough Croissants – Scaling Up

In previous posts I mentioned that I’m experimenting with “scaling up”. I’m exploring the “ What has to be true for THAT to be true?” question I constantly ask myself when working through problems. In this particular instance I’m wondering about ramping up croissant baking. Today’s experiment is covering a number of things: First, I’mContinue reading “Sourdough Croissants – Scaling Up”

What a difference a year makes!

I was reminded this morning about how change and progress does take time. You may not see the progress from day-to-day or even week by week. However, if you persist and apply change does happen. My reminder was in the form of a “Memory” from a year ago on Facebook. The memory was of aContinue reading “What a difference a year makes!”

Sourdough Croissants – Lamination Experiment

I’ve been struggling with my results for my honeycomb structure. The results I’m getting aren’t quite what I picture in my mind. That said, I know that many factors are at play and any one (or combination of them) can affect the end result. I have previously experimented with my technique for lock-in/lamination, length ofContinue reading “Sourdough Croissants – Lamination Experiment”

Twice-baked Sourdough Almond Croissants

First attempt at making twice-baked Almond Croissants. I got the idea, recipe (below) and method from my All About Croissant book. It’s the croissant featured at the very top of the cover. Mine looked similar. I didn’t have enough almond flour (powder) to make the full almond cream recipe (nor did I have enough croissants!).Continue reading “Twice-baked Sourdough Almond Croissants”

Using Leftover Laminated Dough

“Heaven forbid there should ever be such things!” you cry! For the record I did too. I hated going to all this effort making laminated dough only to cut my croissants and have some scrap. Aggghhh! Total foul!! I’d think. Well, my solution of late is to roll the scrap pieces together and put themContinue reading “Using Leftover Laminated Dough”

Trying Out My New Dough Sheeter

Today I tried out my new dough sheeter from Kneader Official. I’m very pleased with my first use! I bought the Dough Sheeter to improve my lamination consistency over what I’ve been able to achieve via hand-lamination. At first glance this will accomplish it quite nicely! I will certainly get better as I use andContinue reading “Trying Out My New Dough Sheeter”