Baking Equipment – Pan Sizes – Dough Trough

cambro

 

I’ve had a lot of people asking me about my dough trough I use in my videos. I kept telling people they are 1/4 size Cambro Translucent  food pans with lid (it’s what they were called when I purchased them, only it may have been wrong). I gave out links but then there seemed to be a problem. Some professional sites were calling a quarter sized pan a half size instead. Sooooo I decided to do a bit of research on that because I have worked in bakeries and I know what a full size, half size and quarter size pan looks like. A full size pan in bakery terms is a large pan that bakeries use in their large ovens.Continue reading

Live with Barrett: Radio Interview with Teresa L Greenway

Barrett had problems connecting at first so there is a space before she starts in.

Live With Barrett: Interview with Teresa L Greenway – Northwest Sourdough

Barrett has some great interviews with women entrepreneurs. Check out some of her other interviews if you are interested.

Also see: Barrett’s Wisdom and Wellness Workshop.

radiointerview

Live with Barrett: Interview with Teresa L Greenway

My new course “Rediscover Real Artisan Sourdough Baking”  (discount link)  is available at: https://www.udemy.com/rediscover-real-artisan-sourdough-baking/?couponCode=SITE25

 

Happy Baking everyone!!

 

Bake Real Artisan Sourdough Bread Course – LIVE! ONLINE!

For two months I’ve been working on my Udemy online bread  baking course. It’s called,“BAKE REAL ARTISAN SOURDOUGH BREAD Like a Professional”
I think you’ll really like it. If you click HERE  you can see the landing page and get more information. The link will also automatically give you a discount to the class. Once you are in, you are in for life and get all updates and new formulas by just checking back now and then. The course is set up so that you take it at your own pace, whenever you like, there are no deadlines or schedules. You also get a certificate of completion when you are finished.

Continue reading

Looking for Bannetons?

 

1_380

 

Besides Lucky Clover Trading Company, I’ve found these banneton selling at Amazon:

I haven’t used them so I can’t say whether they are good or not, but Lucky Clover has a 50.00 minimum last I heard so sometimes it’s better to just buy one or two. If you do a search on Amazon, you will come up with some good deals if you look for the lowest to highest prices in the search and not the relevant search. Many bannetons are still very high priced but some are really made with high quality materials.

Continue reading

Autolyse – Rest and Go to Work

autolyse
Autolyse – Rest and Go to Work


Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.

Continue reading

Biggest Discount Ever for book, “Discovering Sourdough”… Time’s Running Out…

Bestcover

Okay, just like I promised you. For today, March 21 through midnight March 23, my book, “Discovering Sourdough,” all four volumes (almost 400 pages), will be on sale for 9.99.
That is the lowest amount it has ever been sold for since publication. On Etsy you make one payment and get all four books as a pdf download.

.

The regular price is 23.95. If Amazon catches me, I have to stop the sale, as they don’t like to be undersold and I have it on Amazon. My books are available as four pdf downloads from:
https://www.etsy.com/shop/PixieBakery

If you purchase and leave a review, email me at ([email protected]) and I will send you a free copy (value 4.00) of my 40 Hour Sourdough formula.

Continue reading

1 6 7 8 9 10 39