A Flour By Any Other Name- Why Not Just Any Flour Will Do (all the time)

Good morning, friends and neighbors!

So in addition to being an amazing piano teacher and partner, my wife Emily also tends to act as my editor. She doesn’t just proofread my work, but tests it for readability. IS what I’m writing actually coming across? IS the blog post actually meeting it’s purpose?

Sometimes this comes out by her asking follow-up questions. While she was reading through last week’s post on yeast and fermentation, she got to the part about the different sugars and starches present in wheat.

“Why does the yeast have trouble with starches?
“Why isn’t there enough alpha amylase in the wheat, and why does malted grain provide it?
“Is this why there are different kinds of flour? What’s the difference between bleached/unbleached/enriched/bread flour/pastry/cake/all purpose? Hey, you should write a blog about that!”

“Yes, dear.”

So this week, let’s do a deep dive on the science of flour!

… Ok guys, but I ain’t sweeping it up.
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Yeast and Fermentation: A Story of Fungus and Farts

Good evening, friends and neighbors!

It’s been a while since I’ve touched on baking science, and I promised a while back that I’d discuss the fermentation stage of baking in greater detail.

I’m a man of my word, so here’s a crash course on yeasty beasties and how to make them work for you!

Once again, like the Ten Steps of Baking, I’m taking “Advanced Bread and Pastry” by Michel Suas as my text for today. I strongly recommend it for a more detailed look at all this business.

Credit given where it’s due, let’s explore these freaky little fungi, their delicious excreta, and why mass extinction is the tastiest thing in the bakery.

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The Ten Steps of Baking (Totally Not a Listicle)

Good evening, friends and neighbors!

After last weeks post about the basic science of bread, I figured it might be a good idea to keep going on this rudimentary road trip through the land of yeasted loaves and carbs. For this post, and most of the posts coming up, I pulled out one of my old culinary school textbooks as a reference, and the memories came flooding back.

Namely, “Holy f*** this stupid thing is heavy.” 

41YOWNAPFuL._SX389_BO1,204,203,200_.jpgIt’s still an excellent resource, though. The book is “Advanced Bread and Pastry: A Professional Approach by Michael Suas, and I highly recommend it to anyone who wants to do a deeper dive on the science and craft of baking bread.

 

 

 

As for today, we’re gonna keep it light and- literally- go by the numbers as we cover The 10 Steps of Baking!

Stand by for tasty science!

Yzma and Kronk from The Emperors New Groove screaming "It's dinner time." in lab coats.

from The Emperors New Groove

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Loafing About- A Hot Take On Bread Science

Good evening, friends and neighbors!

A few years back, Emily and I were checking out a candle shop in Collingswood, NJ. The place (predicatably) smelled almost overpowering. Besides candles there was a lot of incense, Wicca, natural- healing, and- what I have been told is an accepted term- “woo-woo stuff.”

The proprietress was behind the counter, and she asked what we did as she rang up our purchases. I told her I was a baker, and the following exchange happened:

“Oh good! I’ve always wanted to ask a baker this! Okay, so what’s the difference between wheat, yeast, and gluten? Like I’m trying to go gluten free because it’ll help my chakras align, but I’m also vegan and I REALLY like nutritional yeast, so like, is there gluten free yeast? Isn’t yeast alive, so isn’t it actually not vegan? And I was also wondering bzzzzzzzzzzz…..”

Me:

Animated gif of an extremely baffled llama

“….”

To avoid anyone from having to deal with this shenanigans again, and to answer a couple questions that have been pitched to me by other non-baking pros, here’s a Crash Course on Bread.

Let’s get started.

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Taste the Rainbow- The Joy of Discovery and Beating Analysis Paralysis

Good morning, friends and neighbors!

One of the things I love most about any kind of craft or creation- food, cuisine, beer, woodworking, music, whatever- is that when you first get acquainted with that craft, it seems monolithic- until you realize it isn’t, that nothing is, and what you always thought was one solid notion is home to a universe of variety.

It’s terrifying, crazy-making, paralyzing, beautiful, and exhilarating all at once- at least to me. How do YOU address the complications of life? Well, let’s discuss it!

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Pulling Weight- Leadership in the Kitchen

Good evening, friends and neighbors.

I’ve mentioned before that I’m not comfortable using the term “chef” for myself even as a joke, and that I tend to correct others when they address me by it.

It’s not because of modesty or humility- false or otherwise. It’s because, by my own criteria, I have not earned that title.

Roughly every couple of weeks, someone on an online cooking group will pipe up with:

What makes a chef a CHEF?”

or some other navel-gazing, masturbatory variant- and the responses tend to vary from the crude to the judgemental/equally navel-gazy, to my personal reaction:

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“Oh for f***’s sake, here we go…”

You see, the answer is in the name. “Chef” literally means “chief.” “Boss.” “Head of Operations.” 

It means “LEADER.”

How you got about leading is the real discussion that should be going on, rather than faffing about over what’s stitched on your jacket.

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