Hi, and thanks. It's a little 50 seat plus walk-ins cafe called Treehouse. I grew up with my mom's obsession with health foods and I must admit if they tasted like this I would have been a lot more open to the idea.
Asking doesn't seem to work very well. I think it's more of a use your gut thing that you can't explain or show to anyone else. I have baked successfully at 6600 feet following the provided recipes like I've been doing now so I don't know what that magic difference is in that last 1000 feet. Hmmmm....
So I'm on a mission from God.
Forget what I said about low humidity. Apparently we just hit the monsoon season (late) and now everything i usta know is all over the map. Bread and croissants are now in my "I am pleased" happy baking place. Quick breads and scones ....well... scones...forget it. Muffins are all over the map. My MAIN problem is I have no clue what I'm looking for. They can bake for friggin ever and get browned to the point of looking burned based on the recipes and temps (which btw do NOT provide any clue about how long or what I'm looking for...just "bake until done". All-righty) AND be undercooked on the inside. Standard wood testers are of no use. In those last golden minutes it can look done, feel done, use the testers and they come out clean....and you would only know that it's undercooked is if you take the end of one of those picks and disemboweled the stupid thing ... ONLY to find that it's still underdone in the very center.
I know it can be done, it's just seriously frustrating me because I've been doing food and baking for over 40 years. Particularly the scone thing.
Or then there's the dense cake issue. A few days ago I had to bake off several 12 " cakes, 10" cakes and had to leave before they were done. I had asked the server to put them in the (turned off) proofer (since we don't have adequate overnight cooling racks) when they were cool enough and she put them in when they were hot, the proofer was warm and ...well they ended up dense and wet. Like pound cake. My boss insists that I over-mixed (which I didn't) and I am pretty much convinced the moist proof box overnight (which killed a few hundred petite fours she had done just the other day) was the culprit.
I mean, how can a cake be raw only on the top 1 inch or so?
In any event, as usual it's a frustrating at best learning situation.
Oh well, it's all magic anyway.