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soc_puppetI GOT THE JOB! The one at Breads From Anna, that is. Anna called me up at 10:30 on Friday to let me know. Since my schedule and hers/theirs don't match up too well at the moment, I don't start until November, but I'm still employed which is way cool. We'll be working out more specific scheduling details closer to the end of the month.
With that out of the way, it's considerably more likely that I'll be applying for the hotel bakery job. I'll want to get scheduling sorted out ASAP, but yeah. Yay, job(s)!
In other news, this will be my last week of Baking for Dietary Restrictions. The class, not the action. Tomorrow we're doing dairy-free, and then Tuesday we're doing egg-free. Wednesday and Thursday are our written and practical finals, though I can't remember which is which. The practical final involves everyone in the class getting the same base recipe and then drawing from a hat to find out what sort of modification we need to make to it (modifying for: Diabetes, Gluten-free, Heart disease, Dairy-free, or Egg-free). Our teacher has strongly encouraged us to treat our recipes for tomorrow and Tuesday the same way: that is, to bring in some standard recipe we'd use for other reasons and figure out how to sub out the diary and/or eggs on the fly. Since she grades on a bias, you can understand why I'm a little miffed. I may end up making two recipes either tomorrow or Tuesday, because I went out and bought chickpea/garbanzo flour for a recipe after she didn't have it (or much of anything else, really) on our first day of gf-bring-in-your-own-recipe baking, and I still want to make that chickpea flatbread. Partly out of spite. ...Okay, mostly out of spite. But I do also want to see what it tastes like.
*sigh* Anyone have any tips for subbing out sugar(s), dairy, eggs, and/or glutenous flours, on the fly?
With that out of the way, it's considerably more likely that I'll be applying for the hotel bakery job. I'll want to get scheduling sorted out ASAP, but yeah. Yay, job(s)!
In other news, this will be my last week of Baking for Dietary Restrictions. The class, not the action. Tomorrow we're doing dairy-free, and then Tuesday we're doing egg-free. Wednesday and Thursday are our written and practical finals, though I can't remember which is which. The practical final involves everyone in the class getting the same base recipe and then drawing from a hat to find out what sort of modification we need to make to it (modifying for: Diabetes, Gluten-free, Heart disease, Dairy-free, or Egg-free). Our teacher has strongly encouraged us to treat our recipes for tomorrow and Tuesday the same way: that is, to bring in some standard recipe we'd use for other reasons and figure out how to sub out the diary and/or eggs on the fly. Since she grades on a bias, you can understand why I'm a little miffed. I may end up making two recipes either tomorrow or Tuesday, because I went out and bought chickpea/garbanzo flour for a recipe after she didn't have it (or much of anything else, really) on our first day of gf-bring-in-your-own-recipe baking, and I still want to make that chickpea flatbread. Partly out of spite. ...Okay, mostly out of spite. But I do also want to see what it tastes like.
*sigh* Anyone have any tips for subbing out sugar(s), dairy, eggs, and/or glutenous flours, on the fly?
no subject
Date: 2013-10-07 02:22 pm (UTC)Banana can stand in for egg if you don't mind the texture changing some, particularly in sweet muffins or fruity breads. The internetz tells me that apple puree can do it too, but I haven't personally tried that.
I've successfully subbed almond milk for cows' milk in just about anything; if you look at medieval cooking, they use an awful lot of almond milk in pastry.
I have occasionally forgotten that it tastes very different than cow's milk, though, resulting in one very strange omelette and a couple other oddballs.
no subject
Date: 2013-10-08 03:58 am (UTC)I've also heard about apple puree (or apple sauce, or any other fruit puree). I think it was four ounces of fruit puree plus half a teaspoon of baking soda(?) per egg to replace? That's mostly for moisture and not structure, though.
Oh-ho! Now if only we had anything in class aside from chocolate almond milk... I guess we'll see what happens on Thursday :/a
XD LOL!