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27 September, 2013

Video: Secrets of Sourdough

Video: Secrets of Sourdough
Posted in : Sourdough Breads on by : Paul

A quick (8 minutes) video that delves a little into the wonders of sourdough bread. It includes a very brief but handy explanation of the differences between regular yeast bread and natural yeast bread, as well as an interesting look at a typical day in a small bakery.

13 November, 2012

BREAD by Jeffrey Hamelman, 2nd Edition

BREAD by Jeffrey Hamelman, 2nd Edition
Comments : 2 Posted in : Books on by : Paul
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This new Second Edition of the original landmark 2004 book from Jeffrey Hamelman includes: 140 recipes, including 40 new ones Many tweaks and updates to the previous recipes 252 illustrations of step-by-step techniques 41 full-color photographs Updated information on working with locally grown whole grains, understanding trends in milling technology, and teaching hand mixing techniques.
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26 March, 2012

Catching up: Weeks 2 to 5 of Pastry II

Catching up: Weeks 2 to 5 of Pastry II
Comments : 3 Posted in : Baking School on by : Paul

Where did we leave off? Ah yes, a few weeks back Kevin and I were doing Cakes Week of the Pastry II, our first station in the rotation. The following week saw us on Ovens duty so nothing to discuss or show here except to note that we made sure the ovens were running smoothly
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29 February, 2012

I love Paris in the Springtime

I love Paris in the Springtime
Comments : 2 Posted in : Baking School on by : Paul

Tomorrow, we leave for Paris. Yes, this ragtag bunch of breadheads from Vancouver Island University’s Pro Baking and Pastry Arts course is heading off in all our bright red splendour into the skies, eventually landing some 20 hours later (largely due to time differences) in Paris. I will eventually get posts and photos added on this blog
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26 February, 2012

Cake Week in Pastry Level 2

Cake Week in Pastry Level 2
Comments : 1 Posted in : Baking School on by : Paul
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With the end of the first section in the CIVIU course, we begin this second half with Level 2 of Pastry where we’ll be upgrading the products we put out. Finer quality items, more detail, a little more complex construction are expected. Likewise, when we get to Breads 2 a few weeks from now, we’ll
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