Skip to main content

Baking Class November 2013

I am posting one of my students email day after our last day of class and i would like to say, Jane from the bottom of my heart that i truly enjoyed the class and appreciate the kind words. Muchos gracias to you and Susan for being such a couple of great students. Hi Miss Shirley, Just want to say, I really enjoyed our lessons especially the artisan class. The sponge and dough method really made a lot of difference in taste and texture. Sana most if not all of your students will choose to take up this class to realize its value like we did. Also, thank you for all the tips and tricks you shared with us. Am sure sa dami nun, we won’t be able to remember all of them LOL. But what we will do remember is your unselfish way of sharing your knowledge to your students. All I can say is, hindi ako nagkamali in choosing to enroll in your class. Thank You, God Bless and More Power! Jane P.S. I also would like to express my gratitude when you considered adjusting our last day schedule just so I can complete the class and still accompany my father in the afternoon. Umabot naman kami! Salamat din kay classmate Susan for agreeing to start early. I really appreciate it. J Looking back. i almost cancelled this class. My mother passed away, two weeks after i left her, so unexpectedly and shocking to all of us that i thought of leaving Friday, two days before my session started. I realized, i have 7 students to email, 7 students to give refunds on their reservation fees because if i leave Nov. 22, i would not be back in a month or two for sure. My head spinning, my eyes swollen from crying i just had no strength to book a flight and besides, my siblings back in New York do not think it was necessary. They were burying my mother that Saturday so i probably won't make it on time so i stayed. In the end, i was glad i went on as planned. The sponge and dough class was amazing. I do not do this class as often as the No time dough session so i loved every breads we made and i appreciate the gratitude from the students when they say how masarap the breads are. Thank you. No need to thank me, that was more than enough. Thank you to Susan and Jane for taking the sponge and dough class.

Comments

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…

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…

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…