Well hellooooooo (in my best Seinfeld rendition)! Remember me? I am deeply sorry for being MIA the last-oh, I don't know-month or so. Culinary school has really kept me busy and I just haven't had the time to post what's been going on. My plan is to keep ya'll updated on what I've been doing/learning/baking in school. So I vow, from here on out, to keep you afloat. With that said, I officially completed the first module of the program with flying colors (100% on my final practical, what, what!). Module 2 consists of breads and pastries, yippie! Finally a topic I have zero experience in thus piquing my interest that much more. I began this module yesterday and so far I've made Semolina bread, American black bread, and Fougasse. For all you bread baking virgins, I encourage you to familiarize yourself with the world of CARBOHYDRATES! Bread baking is AWESOME. I find it to be extremely interesting and mind blowing with what a few simple ingredients can do. Here's what I've been up to...
American Black Bread
Fougasse (w/Bacon)
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