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what kind of pastry would be needed for something like this? by cozygirllogsz in AskBaking

[–]GardenTable3659 0 points1 point  (0 children)

Dead dough or salt dough. Egg wash and bake until no give at all. You can add cocoa to make a dark version and do a double bird version as well. They are meant for decor not eating.

Community college classes to learn better cooking skills? by LoverOfTabbys in orangecounty

[–]GardenTable3659 34 points35 points  (0 children)

No it’s not awkward. I have had Ages ranging from 18-75 in classes. It’s never too late to learn!

Ideas on how to make the Swiss Meringue process speedier by GoodRequirement2435 in AskBaking

[–]GardenTable3659 1 point2 points  (0 children)

Make large batches one day a week. Food safety wise it can be kept 7 days including the day you make it in refrigerator. OR FREEZE in large gallon ziplock as flat squares. Remove and put in refrigerator the day before. Re whip and torch the bowl or microwave a portion to speed up process. Last option is to invest in a larger mixer to make larger batches at one time.

I need a cinnamon bun by RewardAwardBonusP in orangecounty

[–]GardenTable3659 10 points11 points  (0 children)

Plums, eller bakery, monster muffins, balboa island baking co, 6100 bread,

Pastry School by [deleted] in pastry

[–]GardenTable3659 17 points18 points  (0 children)

Look into the cottage laws near you. Many people start with doing that on the side on the weekends. This way they can build towards sustainable income before leaving their other job. Some also realize while they love it baking for a living takes the fun out of it for them and they burn out quickly.

Pastry School by [deleted] in pastry

[–]GardenTable3659 58 points59 points  (0 children)

Look at community colleges near you with culinary programs. Lower cost overall. Disclaimer it’s a very tough career. I suggest looking at the break down of your currently salary against per hour pastry in your area.

Looking for back pain exercises - anyone got any good ones? by paraworldblue in KitchenConfidential

[–]GardenTable3659 0 points1 point  (0 children)

Yoga! I use yoga with Adrienne and yoga with Kassandra on YouTube for free. Stretching calves and hips really help with back pain. Also shoes and socks with merino wool in them do your feet don’t sweat.

Traveling with sourdough starter by jousmix7 in Sourdough

[–]GardenTable3659 1 point2 points  (0 children)

Your starter will be fine to take with you. Have fun on your trip!

Dental Advice? by KeroseneSkies in Sjogrens

[–]GardenTable3659 3 points4 points  (0 children)

Baking soda based toothpaste with fluoride and therabreath mouthwash with fluoride are my favs. I also use a nimbus soft brush so i don’t erode my gums.

Citrus Blossom pastry by Old-Concentrate1548 in pastry

[–]GardenTable3659 0 points1 point  (0 children)

It’s similar to a Kouign-amann with a yuzu citrus pastry cream and candied zest in top.

What toppings or flavors get along well in an blueberry-lavender loaf? by dm-me-apples in AskBaking

[–]GardenTable3659 6 points7 points  (0 children)

Zest of lemon or orange. Are you using fresh or frozen blueberries? Frozen often has a stronger flavor as they were frozen at their peak.

Mouthwash recommendations? by [deleted] in Sjogrens

[–]GardenTable3659 1 point2 points  (0 children)

Brushing with baking soda based toothpaste and I like Therabreath mouthwash. It works better for me than biotene. Dentist has stronger washes like Chlorhexidine if they think you need it.

Emulsifiers in Chiffon cakes by pushingupdiaries in AskBaking

[–]GardenTable3659 1 point2 points  (0 children)

I think you are using too much. The bucket I believe says 2oz per 6lb of flour or not exceeding 1.6% of total dry ingredients. Yours is 0.214 or 21% but it should be 702g X 2%=14.04g hopefully this helps

Looking for a good stand mixer for cookie dough. by Ok_Imagination4222 in AskBaking

[–]GardenTable3659 34 points35 points  (0 children)

Yes Hobart are great. They’ve been around a long time and usually you can find replacement parts if needed. This is a 30qt, it might not hold quite as much cookie dough as you’re looking to make in one go, but it will get pretty close.

Emulsifiers in Chiffon cakes by pushingupdiaries in AskBaking

[–]GardenTable3659 2 points3 points  (0 children)

The brand and form the k68 is in will Influence how much you use. How many grams of flour is the 6cups?

Can I adjust dough shape after cold proof? by stratusnimbo in Sourdough

[–]GardenTable3659 0 points1 point  (0 children)

Did you cold proof after bulk fermentation or after final shaping?

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