I fell into this 'Chef Talk' by typing 'osmotolerant yeast' into my browser. Glad I did. Well I am new to this type of communication I am not new to artisan baking which has been my major passion for some time now. My book shelves are full of only the top books on this subject and my formulas I take great pride in, having spent hours on technique and oven understanding. My favourite book currently is Michael Suas's Advanced Baking...simply because it is soooo technical yet simple to understand. My non-baking project at the moment is having a friend build me a wood-fired oven that will allow me to increase my yields for my customers and at the same time achieve the crust and crumb I have been looking for. I am sure there are many talented and experienced bakers here so I truly will be appreciative of any guidance as I travel this road. Once again, Hello everyone...glad to be joining you.
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7/9/08 at 11:59am