Posts by Erik

80% of my current job involves making dough, giving it no time to ferment (we actually use ice water to slow it down for our large batches), shaping it and placing it in the freezer. You may want to go a little heavy on the yeast,...

Z- With brownies, you want this unbalance. It keeps them from being too cake-like. A brownie is basically an unbalanced chocolate cake.

Don't worry CarlAird, this is the classic 'thing to go wrong' with this type of product. The trick is, you don't want any of the gluten in the flour to start to develop - which is why they tell you to mix it only until it is combined....

That means you overmixed it after the flour was added.

Definately, definately I would say work from someone else a while before you try to open up a shop of your own. Make your mistakes with someone else's money ;) If possible, I'd say work in a bakery a little while before you start pastry...

Some community colleges are starting to team up with 4-year schools to offer Bachelor's degrees on their campuses. As for going to the culinary program at your comminuty college, it depends on their program. I'd look for a dedicated...

School is not a waste. Granted, I went to a good school (which happened to be a community college), so my ideas on that matter are skewed. But I agree with everyone here saying you should go get a bakery job. Even if it is not...

I would say, fairly confidently, that it is the case - not the chef

Foil works just fine, can give you a very nice shine. In school, at times we would use foil specifically to give us a wrinkled texture.

acetate strips :) Acetate Cake Wrap, Acetate Cake Strips, Acetate Liners