New Old Guy

[ajoe]

Hello all,

My name is Joe. I live in PA.

I've been a home cook for many years, with my original roots in our family's restaurant when growing up in the midwest.

I enjoy all types of cooking but find breads and pastry to present the biggest challenges, probably because they don't seem to suite my improvisational style AND I have never mastered the art of dough.

Looking forward to being a part of the community!

Joe

[Risque Cakes]

Originally Posted by ajoe

Hello all,

My name is Joe. I live in PA.

I've been a home cook for many years, with my original roots in our family's restaurant when growing up in the midwest.

I enjoy all types of cooking but find breads and pastry to present the biggest challenges, probably because they don't seem to suite my improvisational style AND I have never mastered the art of dough.

Looking forward to being a part of the community!

Joe

Hi Joe.

As you fill find more Professional Chefs jumping in I'm going to keep this short and sweet.

Welcome to CHEFTALK!

and while most people find success with the culinary side of the food service industry..( because every palate is diff. ) True success in Baking and Pastry is a lil different.

Baking and Pastry is more of a science and as you know, you can't fool with science too much..lol

Were as you can mix and match flavors that you like and or would like to see together, most Baking and pastry results are from formulas and percentages.

If you up this you have to up that and everything has to be done by the percentages for true success.

Hope this gives you a small idea as to why some people can cook the socks off a rooster, but cannot begin to make a decent loaf of bread! lol

And case in point, I can decorate a cake with my eyes closed but find it hard to make bread !!!

[Mezzaluna]

Joe, let me add my welcome to the warm one from Risque Cakes. I'm in the same boat as you (leery of working with dough, not much for baking) but because I've hung out here for a long time, I've had the courage to try baking. The professionals and skilled home cooks and bakers will talk you through everything from which flour to use to cheering you on when you succeed. The photo gallery has plenty of photos of breads and pastry, and people can advise and comment on your work there.

I hope you enjoy browsing the board and that you come back often to read and participate.

Welcome!
Mezzaluna