What a challenge indeed! Yes, there are lots of fantastic
books available. However, what books don’t teach ya, is when portion sizes and
batches are getting serious. I am referring to a commercial or Artisan, hands
on bakery. That’s when it gets interesting. Taking a creation from bench to production.
Variables become a little trickier, recipes almost always require tweaking, correct
and efficient timing between mixing, bulk rest, shaping and baking-that’s the
One’s best ally are a digital scale, a spray bottle with non
GMO oil and a probe thermometer! I have given up on measuring cups, spoons and
all related to volume measuring tools. Working with (metric) weights for everything is
the way to go.
Stand by for more in my blogs to follow………, meanwhile happy baking! Follow me on twitter @gemaro15 to recieve some updates and get in touch for some baking tips.