Skip to main content

GRACIAS!

To all the students who made it to my class despite the distance, thank you very much for making this course a part of your life. Briefly speaking, i wish you all the best in baking and congratulations to those whose bakeries are doing so well!!I am moving to New York and i am ending the sessions here in the Philippines this January since i need to start packing. I will miss my mixer, my oven, all the baking gadgets i have garnered since i started telling myself i can bake. I wish i can bring my favorite items of production but i think they all have extended their usefulness to me in a way no gadgets or tools ever have. So i will leave it at that, hoping some of my family members will follow suit and love this craft the way i did.

Will keep you posted on New YOrk bagels!!!

Comments

Asia said…
Is it too late? How I wish I was able to find your site earlier and be one of your students. I have read your blog and a got a little disappointed that you are already out of the country. I only decide to put up a bakery business this January. It will be located in a newly opened subdivision so I thought starting one would be feasible biz in that area.

Do you have any recommendation where I could learn the basics of bakery business.
jane4kps said…
I'm glad you're finally here! I've corresponded with you a couple of times about the baking book.... I hope you have some with you :)

I was struggling with how I was going to send the payment to you. I wasn't sure if you could cash personal checks from here there. I have never sent anything to Philippines before so I had no idea how I was going to get the money there.

So you could just imagine how glad I am that you're here now, it would be so much easier to get the money to you now. I hope you're still selling the book?! Would it have recipes for ALL THE BREADS shown on your website?

Pls. let me know if I could still buy the book and where to send the payment. I'll send you an email so we could work out the details.

Melanie
luisa_524 said…
I really wished I've seen your site much earlier...I am having trouble with my baker, and specially difficult to manage a bakery with breads I dont know how to bake. Yup, sad to say that I am a baker-dependent bakery owner and I wanted to make a change and know everything about the bakery.

Could you still spare some of your time before going to NY? I want to attend your class so I can learn the basics.
cinquefranca said…
ASIA AND LUISA

SORRY FOR A VERY LATE RESPONSE, I AM STILL CHILLING IN NEW YORK, I MEAN LITERALLY CHILLING, LIKE SOME KIND OF MEAT BEING AGED. I RECOMMEND THAT YOU TRY GETTING A COPY OF MY EBOOK, MOST OF THOSE WHO RESIDE IN THE US AND HAVE GOTTEN A COPY TELL ME THAT THEY CAN CONFIDENTLY BAKE BREADS NOW, THE EBOOK WILL GUIDE YOU ESPECIALLY IF YOU ALREADY HAVE A LITTLE BIT OF BAKING BACKGROUND IN THE POCKET. I HAVE AROUND 15 BAKING BOOKS I LEFT IN THE PHILIPPINES, ALL OF WHICH NEVER TAUGHT ME WHAT I KNOW NOW. I MADE SURE YOU LEARN ALL FROM THE FIRST LETTER DOWN TO THE LAST. GOOD LUCK!!

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

HOW TO MAKE A PUDDING, PINOY STYLE

ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDI…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…