Posts by angrychef

Congrats W!!! Hope you find a better place either on your own or with much better employers. You may even want to check out the catering companies because they always need people on a part-time basis. Or ya never now and decide to move...

Thanks Iza! Saved me tons of typing! W., I know you just got Pro. Baking. That's exactly how I learned how to do this. For example; the brownie recipe that I use I came across a Chocolatier magazine. It was a recipe for an 8x8 pan and I...

I do agree with you, W. A lot of my cookie and bar recipes were derived that way from regular cookbooks or even magazines. Except all my recipes are in percentages and weights, which help very much in spotting potentinal problems and...

Wendy, I seem to recall that both you and I have been searching for that perfect recipe for yellow sponge cakes for quite some time now. I remember the past thread where somebody posted a recipe using Nutex. I use something similar...

I just got Crust and Crumb and I love it. The recipes in baker's percentages really help when you need to compare hydration and other ingredients in different breads. I find myself reading it more than Bread Alone. I would also like to...

Love everyone's stories! I have tried a couple of recipes at her website and 4 out of five have been horrible. I've learned to take note of her people's ideas and decorating techniques and leave the recipes behind.

old&wise, like the hispanic guys in our kitchen that eat lox,capers,and cream cheese on a bagel with not a bit of salsa in sight! :D

Both. I made 6 pan loaves and 1 braid.

Thanks bighat. That does explain things a bit but I will have to sit down and put on my thinking cap to deal with all the math.

I've also seen pastry chefs in uppity restaurants use finely ground cocoa nibs in the mousses and cakes. Maybe that would work?