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3 December, 2011

Baking 101: Doughnuts and Cinnamon Rolls and Stollen (oh my!)

Baking 101: Doughnuts and Cinnamon Rolls and Stollen (oh my!)
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In this second week of the Baking 101 segment of our course, Kevin and I entered the Sweet Yeasted 2 station which involves, primarily, making doughnuts (making the dough, rolling and cutting, frying and topping) and cinnamon buns (dough, rolling, topping, slicing). The photos you see for this segment all came in on the last
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3 December, 2011

Baking 101: Croissants and Danishes Week

Baking 101: Croissants and Danishes Week
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We recently completed the Pastry 101 leg of the Professional Baking and Pastry Arts course here at the Culinary Institue at Vancouver Island University, and at this writing, have begun the Baking 101 segment and are actually done with week two. Time for a course update! Probably first on the list of changes when starting
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2 December, 2011

All Flours Are Not Equal

All Flours Are Not Equal
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What would happen if you ran out of bread flour but still wanted to make bread? Or the store had an awesome sale on cake flour which you were tempted to use instead? Flour is basically just flour, after all, no? There’s not much difference between Pastry and All Purpose, besides a bit more protein,
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