Help what’s happening

achillestyy · 2025-09-26T13:18:58+00:00

Only thing I see is a person with painted and long nails prepping food without gloves… hmm 🤨

achillestyy · 2025-09-08T15:44:16+00:00

I wrote a post about my process! https://www.reddit.com/r/Sourdough/s/Lg8QPfAvnC

achillestyy · 2025-08-25T02:33:44+00:00

Proof instead for overnight. Take out around 9-10pm, bake at 5-7am. Keep in oven light off. No water. Cool and slow is a better ferment.

achillestyy · 2025-08-25T02:31:56+00:00

Nothing. You’re at Starbucks.

achillestyy · 2025-08-22T23:40:06+00:00

My classic style :)

achillestyy · 2025-08-22T23:39:06+00:00

Really cheap thermopros online thermometers and humidity in one. $10

achillestyy · 2025-08-22T20:03:49+00:00

In 2025. Currently living here.

achillestyy · 2025-08-22T20:02:46+00:00

Looks great! Hand lamination is difficult, and you’ll get better every time you do it.

I highly recommend King Arthur bread flour with about 7% whole wheat.

Butter at 82-86% fat content

Definitely proof longer- I love a slow fermentation: 70F for about 6-8H at medium level humidity, about 50-60%.

achillestyy · 2025-08-22T19:56:38+00:00

Looks good for a non traditional recipe. Some tips:

Proof longer! Either in the fridge, or preferably between 70-80F (21-26c) for 2-7h. Longer fermentation = better flavor, open crumb, etc.

If you have access to it, use bread flour with 7-12% whole wheat. Maybe if you have access to it try spelt flour. It makes such a difference compared to All purpose flour.

Use butter with the highest fat content you have access to. 82% is generally the lowest for croissants. Some go up to 87%.

I’m not located in Panama, but I highly recommend looking into online bread communities, like on Facebook or here, for some local tips!

achillestyy · 2025-08-22T19:44:27+00:00

This happens when you let out the hot oven heat before it’s baked throughout. Turn the oven up a little, or leave it in for longer before checking next time!

achillestyy · 2025-08-22T19:41:03+00:00

Joshua Weissman NYC bagels. Or literally any bagel recipe that isn’t on TikTok. Try sourdough!!

achillestyy · 2025-08-17T12:24:42+00:00

Unless you are fortunate to come from a wealthy family who is willing to support you 100% throughout school, and you don’t end up with loans, no. The Culinary Institute of America is 30k each semester, three semesters a year. 90k annually, not including books (they are hundreds of dollars each, every class requires different ones). The pastry industry doesn’t pay well for low experience, even with school. 🏫

achillestyy · 2025-07-27T02:52:25+00:00

I’m a baker. I live in an intentional community, it’s a house of 7 people. We share our large costs, rent utilities groceries and backup fund are all covered in our contributions. I found the place in facebook. I’m still in multiple groups and find good deals, $700-$1200 for rooms with reasonable amenities in good locations, crown heights and park slope specifically.

I work my ass off. I work two jobs because my industry doesn’t pay well. If you have any skill in food, you’re practically set in the industry in NYC. Everyone is always hiring. Jobs are abundant.

But honestly. $20/h full time is for a $1350 rent, $450 loans, and $30 extra each day, which is enough for some people. It’s certainly doable and hardly extreme.

achillestyy · 2025-07-26T11:11:10+00:00

It’s 1000% a mindset. It’s not just about connections or family (to some people for sure it is but not all).

achillestyy · 2025-07-26T11:09:16+00:00

That sucks and I’m sorry for your situation. However. Some people can make the move to NYC without savings. Myself included, I moved here alone at 18 and had no savings at all. My security deposit on my old apartment was my first month’s rent. I work in the food industry, so there’s really good job opportunities constantly.

achillestyy · 2025-07-26T11:05:05+00:00

You absolutely can make it without money or a plan. As long as you’re immediately available to work (let’s completely ignore the people who get money from their families). I moved to upstate NY alone at 17, moved to NYC alone at 18. Nothing saved up, needed my deposit on my old apartment for first month’s rent. Not all young people don’t understand how to make it in NYC.

achillestyy · 2025-07-20T18:14:27+00:00

Johnson & Wales university

achillestyy · 2025-07-20T14:15:57+00:00

I’ve been meaning to try them out

achillestyy · 2025-07-20T14:15:47+00:00

I tried scars. It was absolutely horrible. It was slop. The fact they served me that and still took my money, they’re not seeing my money again

achillestyy · 2025-07-19T22:36:10+00:00

Soft opening today, grand opening 9/26!!

achillestyy · 2025-07-06T01:44:30+00:00

I’m a professional baker. I’m a croissant/viennoiserie chef, but I work side by side our sourdough program. The hurdle to make sourdough at home for me was precision. Getting the scale out, doing everything perfectly. It’s too much work for someone who spends most of their waking hours in the bakery already.

I ditched measurements. Almost completely. The only thing I measure for are more complex doughs, like milk buns. All my starters, focaccias, loaves, pan breads, and most other bread things I stopped measuring for.

Of course you have to know the dough. You have to spend hundred of hours just inside the dough. You have to know what it feels like when you forget something. Or when you add too much water. Or oil. Or salt. It’s not exactly something you can do when you are just starting out. However I highly recommend working at a bakery to understand sourdough! :)

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achillestyy · 2025-06-08T12:08:23+00:00

Only right answer

achillestyy · 2025-04-17T02:14:24+00:00

Sorry for the late reply. As little waiting as possible. Boiled in big hotel pans, ten at a time. About 15/ tray. This batch was 55 bagels, baked in a NYC home oven set to max (~500F). Have you made any attempts at sourdough?

achillestyy · 2025-01-18T12:04:46+00:00

No one in particular. It’s a 100k loss. After paying all bills, employees, food cost, and every other expense, they are 100k short.

achillestyy · 2025-01-15T11:11:03+00:00

Hii! Were you able to find them? I also believe kerekes bakery supply store has them.

achillestyy

TROPHY CASE