Skip to main content

Hands on Baking Classes

Haven't done any postings lately so here it is, as i announce to you guys that you can now make your reservations through SM BDO FAIRVIEW branch, (you can deposit anywhere)just email me once you made the deposit and keep the receipt with you.
I will be posting on my twitter my cell number as soon as i arrive in Manila, so you can text me in a jiffy. I thought i can bring some of my high gluten flour with me but both me and my mother are loaded already, that including two boxes i already sent filled with baking tools and gadgets. I might sell some to offset the cost of me staying here, but that depends on whether i feel less iffy and not cling to these tools like paper stuck to a glue. My New York garden has thrive and flourished with very minimal care from moi, just a little tending here and there but at this very moment, i have probably harvested about 30 kilograms of tomatoes and there are still so much to pick until the chill and snow sets in. Below is my tomato garden, both from seed ordered online and what do you know, seeds that were taken from my salsas. You simply just recycle what you have harvested and since the soil is rich with compost and dried egg shells, we have saved tons of precious dollars as we harvest herbs and veggies such as kinchay, oregano, basil, kale, mustard etc., not to mention the tomatoes.
On any given day, i get at least a kilogram of tomatoes, pas mal du tout!!! Not bad at all! Now below is a reposting of the Pandesal, that great bread we all love as i make a countdown on the shelf life of this batch, naabutan na ng another batch, two weeks and several days later, the lone Pan de sal still wala pang amag or mold. I was surprised and because i hold baking classes, i figure i will share the tips and techniques i did much to my sister's disapproval. I think my students deserve to know, don't you think? More than two weeks without mold is a huge deal especially if it does not have any preservatives which i find not disturbing but almost bordering on creepy! Yuck. Imagine, dried human hair imported from China, making their way in bread preservatives. When my back was in pain ( you have to do the cleaning here in the US, walang maid dito) my mother bought Potato Bread from Walmart. Curiously, i read the ingredients in the packaging and i was blown away. I counted almost 10, yes, 10 ingredients that are not natural and is not supposed to be there, not in my breads, not in the breads i bake for my family and certainly not what i will teach in my class. SSL, Datem, Calcium Propionate to name a few makes the bread FINE, SOFT IN TEXTURE AND LAST LONGER THAN THE NORMAL 4 DAYS. Do you really want these stuff in your body??? I hope not. People get sick just by sitting on their window sills. Why add more to the risk? Fresh, homemade goodness is what you need, what we all deserve. I hope many more of you out there take on the challenge of learning how to bake bread, bake your own at home and with the added bonus of selling them straight from your own kitchen, what can be better than that?


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…