You can call me “Agency Worker”...
I’ve had a lot of jobs. A LOT. Seriously, when I left full time work in June 2014 I think the count was 13 full time jobs...
I think yesterday was a classic case of “youngface”. Let me explain what I mean...
This ad-hoc cheffing thing is a bit of fun sometimes... but a LOT of it at the moment seems to be all on my own.
...tomorrow I’m a Daddy, Friday I’m a Baker, Saturday I am Bake with Jack and Sunday I’ll be a chef again. I’ll plan next week tomorrow...
What a contrast; working in hours and days, not minutes and seconds. My experience moonlighting in a local bakery...
What an age we live in! We've made butter out of soya, palm oil, water, and emulsifiers. We've made bread out of flour, calcium propionate, and humectants. We've made freeze dried just-add-water coffee that tastes just delicious! Right!?
Believe it or not, these two breads were made from the same dough, both beautiful in their own special way and each bringing a completely different experience when you eat them.
I’m a great believer and eating well over eating healthy. I’m not a nutritionist by any stretch but I do believe that everything in moderation is a good saying and that naturally, food that is real is better for us, it just must be right?
Bread Making Q & A
So I've made lovely loaves, wonderful texture, and now apparently have lost it, my loaves are splitting and flattening out.
Quick question Jack...
If you get a great first rise from your dough, but your second Rise at 45 minutes has not risen very much at all, do you just keep waiting until the second Rise actually Rises? Does that make sense?
I've been making no-knead bread now for a couple of months. Most always, even after precise measurements of ingredients, my breads come out flat and never seen to emerge as beautiful round loaves you and others so often demonstrate.
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