Skip to main content


So now that i am here in the Big apple, in between munches and a side stir of the puttanesca, i manage to bake here and there. Folks, i am buying my mixer, i left behind my trusted friend back home, and the prices are giving me vertigo believe me. Searching the best deal is the hardest, the price is second to the quality and in my case, i prefer that this time i get a mixer that can mix more than 1 kilogram per batch. Imagine my horror when i bought my mixer in 1998. Like most beginners, i did not know anything about the load, the horsepower, the minimum and the maximum flour and dough capacities of these mixers, gear versus belt drive etc., Now that i managed somehow to keep the mixer going for almost 12 years, i hope the one i am buying, please Lord at a price of $1600.00 is better. It is bigger, 20 quarts and has a safety guard.

Choosing what kind of mixer gave me a headache, i bake cakes and cookies so i had no choice but to give in to my culinary calling, planetary it was, not spiral.

I am now in the process of looking for bulk flour, sugar, margarine and shortening. It is new york guys, no trans fat here, and while there are so many choices of trans fat free margarine and shortening, i still have to find out if i can get them in smaller packagings. Nakaka miss ang bakery suppliers sa Philippines, you know the kind where you can buy "tingi" of one kilo this and that. My mother uses "i can't believe it's butter" from Unilever and it is transfat, but using it on a commercial basis? The tv ads here says it is better than the other transfat free butter substitute, Crisco is my choice for shortening as well, and i use it to make my kababayan also. Hmmm. I have not started yet really but i am very excited to try out everything, it is like me on my beginner's stage, the only difference is that i know how to bake breads now.

I have a starter chilling (like me) in the pantry, why bother putting it in the refrigerator, the pantry is so much colder!!! You have to wear a jacket to get groceries!!!!

gotta go, i ran out of eggs and milk, walmart and home depot are a good 10 minute drive, my sister and i take a cab since she does not drive and finally i was able to purchase my baking stone and peel at only $14.99 at Le Gourmet Chef in Woodbury Common. i told my sister i wish i can live in this store, it is like a roomful of all your wish list from the day you wish you can bake.


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…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…