gogoblender 3,069 Posted July 30, 2019 Share Posted July 30, 2019 That looks delicious! And funny you mention zucchini... a manager yesterday was chatting about getting s spirAlizer .. u run your zucchini through it and it turns into magical noodles! Great way of transforming starches into vegetables ... now u got me thinking to get one.. 29 bud CAD at Amazon 😊 gogo Link to comment
chattius 2,523 Posted July 30, 2019 Share Posted July 30, 2019 I was told by daughters that they have a name: Zoodles, zucchini noodles ;) Our spiralizer for zoodles is as simple as possible: manually not electric, no nasty cables, better control and less time to place the machine. few parts = quick cleaning, less room for storage needed And it was cheap, bought it for like 8 Euro on Ebay. It isn't for big vegs like cabbage. (For them I use my professional wood working machine ;). But for zucchini, carrots it is really nice and quick. 1 Link to comment
gogoblender 3,069 Posted July 31, 2019 Share Posted July 31, 2019 Ahhhhhh... I want one of those too... zoodle me zoodler! 🥰 gogo Link to comment
Delta! 985 Posted March 25, 2021 Author Share Posted March 25, 2021 Once a week I work the "bread shift", when the baker is on her off day. Starting at 03:00 in the morning and I run the bakery for the day. Start by mixing all the different doughs, portioning, shaping, proofing and baking them. I usually have a student working with me. Here are photos of some of the breads we bake. Baguette loaves On the left, Country loaf (half rye flour half white bread flour) one of my favourites. On the right a Walnut and Sultana loaf, made with brown bread flour. Sourdough, 80% white bread flour, a sourdough starter that is about 8years old, and 20% rye flour. A very delicious bread wonderful flavour and good keeping qualities. Baguettes. Made in the traditional French way. Seeded buns. An enriched dough, we add oil and eggs, while using a softer cake flour to give a deliciously soft bun and just sprinkle of white sesame seeds I changed a well known rap song and adapted the lyrics for bakers. I like big buns and I can not lie. You other bakers can't deny. And when a bread walks in with a itty bitty waste and a round loaf in your face you get sprung, wanna pull out that baguette cause you noticed that dough was stuffed 1 Link to comment
gogoblender 3,069 Posted March 25, 2021 Share Posted March 25, 2021 @Delta! what a way to start my morning... baked good! and music! The smell of the baking in the morning must be nothng less than beautifully intoxicating. when I worked in a desert restarurant years back, the morning smells of butter and bakery would always be my joy ... And that sourdough starter eight years old... lol it was just a while ago i was reading about this phenomenon...some people have a sour dough running for generations ! Thanks for all the time you have put into this post Theuns... I miss your detailed cooking prose! gogo Link to comment
Delta! 985 Posted March 25, 2021 Author Share Posted March 25, 2021 I will post some more pictures, hopefully soon. 1 Link to comment
gogoblender 3,069 Posted March 27, 2021 Share Posted March 27, 2021 On 3/25/2021 at 7:40 AM, Delta! said: I will post some more pictures, hopefully soon. awesome! And thinking of your bakery day at 6 45 am in the morning here gogo Link to comment
Delta! 985 Posted April 14, 2021 Author Share Posted April 14, 2021 Some more breads that we bake everyday. Some of them I did, some of them the baker did Italian ciabatta Mini baguettes and cocktail rolls. Seed farm bread Brown farm bread White farm bread Croissants Brioche. Kathleen is the actual baker at Joostenberg and she bakes 6days of the week. Link to comment
chattius 2,523 Posted April 14, 2021 Share Posted April 14, 2021 That is what makes translation so hard. What we call Bauernbrot (farmers bread) is different to the Bauernbrot (Burebrot) in Switzerland to which the wiki search for Bauernbrot leads. Our Bauernbrot baken in village owned baking houses is round, The crust is not cut, but allowed to break randomly while baking. Sometimes yeast is replaced by beer or malta which was undrunken and got too old. Because of covid19 without visitors we had a lot of undrunk beer. The crust is often hard (because baking house baking is often random) and you need good teeth. Old people used to put the bread into milk or coffee before biting into it. Now we sort the breads and give the hard crusty ones to kids who like the malty taste of the hard crust. Typical uncut local Bauernbrot with ideal not too hard crust. Link to comment
gogoblender 3,069 Posted April 15, 2021 Share Posted April 15, 2021 On 4/14/2021 at 2:59 AM, Delta! said: Some more breads that we bake everyday. Some of them I did, some of them the baker did Italian ciabatta Mini baguettes and cocktail rolls. Seed farm bread Brown farm bread White farm bread Croissants Brioche. Kathleen is the actual baker at Joostenberg and she bakes 6days of the week. I ADORE Italian ciabatta! That oily sponginess hitting down to a sweet flavorted crustiness... good stuff... dang, we gots to visit and just go on a bread diet for a week gogo Link to comment
Delta! 985 Posted April 15, 2021 Author Share Posted April 15, 2021 4 hours ago, gogoblender said: I ADORE Italian ciabatta! That oily sponginess hitting down to a sweet flavorted crustiness... good stuff... dang, we gots to visit and just go on a bread diet for a week gogo Any one from the Forum that wants to come and visit please DO! I will do my best to at least take you out on a few days to show you some sights, go wine tasting, go to some great restaurants.... I unfortunately cannot accommodate more than 1 person, or a couple at the moment... having a sleeper couch in the "Spare room" 1 Link to comment
gogoblender 3,069 Posted April 16, 2021 Share Posted April 16, 2021 10 hours ago, Delta! said: Any one from the Forum that wants to come and visit please DO! I will do my best to at least take you out on a few days to show you some sights, go wine tasting, go to some great restaurants.... I unfortunately cannot accommodate more than 1 person, or a couple at the moment... having a sleeper couch in the "Spare room" A generous and thoughtful offer Theuns... South Africa!! Covid Covid... please go away soon! gogo 1 Link to comment
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