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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: 2013-10-08 02:12 am (UTC)I also think a couple of bakers of my acquaintance have said that any recipe containing only one egg doesn't really need it, and that a little more oil can be easily substituted instead; google around a little or ask any vegetarians you might know, to confirm?
no subject
Date: 2013-10-08 02:23 am (UTC)A lot of the suggestions do include egg in some form (mayo, egg whites) but these don't:
* 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein.)
* two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg
* dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.
* 1 tablespoon cornstarch plus 3 tablespoons water
* 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder
* 1/4 cup silken tofu
* 2 tablespoons fruit-based fat substitute*
Bonus: someone there mentions the flax seed thing, but says 3 tablespoons water, so go with her answer; I'm probably misremembering my coworker's proportions. Interestingly, though, the part about the water being warm, and soaking the seeds, isn't repeated in any of the several mentions of flax I've seen. (In this, I'm inclined to take my coworker's directions; knowing what I do about chia seeds, and extrapolating to flax, I don't see how just whisking for a few seconds with cool water could produce anything useful.)
*I'm not entirely sure what a "fruit-based fat substitute" is; my first thought was mashed avocado or coconut oil, but beyond that I'm stumped. Applesauce, banana, maybe the tomato soup trick someone mentions elsewhere on the thread? (Tomato soup concentrate, 3 tbsp.)
no subject
Date: 2013-10-08 02:40 am (UTC)This page is very helpful in that it gives you an idea of what kind of baked good several different egg replacers are best for, and what changes the substitution will make to the end product!
I was also intrigued by the suggestion of plumped raisins as an option for making fruit puree for substitution purposes; I'm not a fan of raisins, but they're certainly something that a lot of people would have on hand!
no subject
Date: 2013-10-08 04:01 am (UTC)