Posts by NadineC

Has anyone ever used one of those metal croissant cutters? Up to now I've been cutting them by hand with a pizza wheel, which has worked out fine for small-medium batches. Now that my business is increasing, I'm getting more requests...

Has anyone used the ConAgra White Spray Pastry or King Midas Special flours? I recently switched to King Arthur, but with gas prices as they are my usual distributor raised their shipping charges and now it's going to cost me over $300...

Thanks for the suggestions, everyone! My supplier is working hard to find me some alternatives in the companies you've recommended!

My current supplier has informed me he's longer able to get my preferred brand of pastry and whole multi-grain flours. They were produced in a very small mill which has gone out of business.    Can anyone recommend good...

Any Nashville, TN area chefs know of any decent pastry or baking classes at Volunteer State Community, or maybe another local community college? I'm new to the area and didn't see anything offered at VolState. I'm...

Hi Boar,Thanks for the additional thoughts. The loaves always hold their shape and rise very nicely- maybe a little flatter than desired, but they definitely rise and definitely keep their shapes. I'm going to be reading up on many of...

Thank you all so much for the great advice! I'm definitely going to be looking into the recommended books, and I'm going to take more time to keep working the dough by hand, rather than the food processor. Thanks again to everyone! Wish...

Thanks for the advice, Koko. If I add more water, then the dough gets very wet and sticky and I can't work with it unless I add more flour, thus drying it out again. What ratio of flour to water do I need to use to get that smooth dough,...

Thank you both so much for the responses! I really appreciate them. Jock, here's the recipe I used for the french bread:4 cups all purpose flour, plus extra for dusting2 teaspoons kosher salt1 1/2 teaspoons instant/rapid-rise yeastabout...

I've been attempting various bread baking endeavors for about two months now, and I've come across a problem that's really been the absolute thorn in my side of baking. No matter what I do, the bread always comes out dense and heavy....