0_Wizard
I can't wait to retire so I can open a bakery. Do you like to bake?
A bakery (a.k.a.
chosen_Bakery_0
Bakery
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The Great British Bake Off
The Great British Bake Off, often referred to as Bake Off or GBBO, is a British television baking competition produced by Love Productions, in which a group of amateur bakers compete against each other in a series of rounds, attempting to impress a group of judges with their baking skills, with a contestant being eliminated in each round, with the winner being selected from the remaining contestants that make it to the finals. The show's first episode was aired on 17 August 2010, with its first four series broadcast on BBC Two, until its growing popularity led the BBC to move it to BBC One for the next three series.
Carlo's Bake Shop
Carlo's Bake Shop, commonly known as Carlo's Bakery and also known as Carlo's City Hall Bake Shop, is a bakery in Hoboken, New Jersey, owned by Buddy Valastro. The bakery has gained public attention as the setting of the TLC television series, "Cake Boss". In 1910, Carlo's Bakery was founded by Carlo Guastaferro, and in 1964, it was purchased by Bartolo "Buddy" Valastro, Sr. Valastro's son Buddy Valastro currently runs the bakery, with help from his four older sisters, three brothers-in-law, and other assorted family members and friends. One notable employee was Sal Picinich, who began working at the bakery shortly after the Valastro family purchased it, and continued until his death on January 30, 2011.
Angel Bakeries
Angel Bakeries ( "Ma'afiyot Anjel"), also known as Angel's Bakery, is the largest commercial bakery in Israel, producing 275,000 loaves of bread and 275,000 rolls daily and controlling 30 percent of the country's bread market. With a product line of 100 different types of bread products and 250 different types of cakes and cookies, Angel sells its goods in 32 company-owned outlets nationwide and distributes to 6,000 stores and hundreds of hotels and army bases. It also exports to the United States, United Kingdom, France, Belgium and Denmark. Founded in 1927 in Jerusalem by Salomon Angel, Angel Bakeries introduced to the Israeli market the first sliced bread, plant-based emulsifiers, and new baking technologies.
The Great British Bake Off (series 1)
The first series of "The Great British Bake Off", first aired on BBC Two on 17 August 2010. Ten home bakers took part in a bake-off to test every aspect of their baking skills as they battled to be crowned the Great British Bake Off's best amateur baker. Each week the nationwide tour saw bakers put through three challenges in a particular discipline, with some being eliminated from competition at the end of the episode. The rounds of the competition took place in various locations across the UK following a theme, for example, the episode on puddings would take place in Bakewell, bread baking would take place near Sandwich.
Cake Boss
Cake Boss is an American reality television series, airing on the cable television network TLC. The show follows the operations of Carlo's Bake Shop, an Italian-American family-owned business in Hoboken, New Jersey owned and operated by siblings Buddy Valastro (to whom the series' title refers), Lisa Valastro, Maddalena Castano, Grace Faugno and Mary Sciarrone. The show focuses on how they make their edible art cakes, and the interpersonal relationships among the various family members and other employees who work at the shop. The show premiered on April 19, 2009, and four additional seasons followed, premiering October 26, 2009, May 31, 2010 (returning in October), January 31, 2011 (returning in September), and May 28, 2012, respectively.
Richmond, Ontario
Richmond is a village and former municipality within the city limits of Ottawa, Ontario, Canada. Founded in 1818, it spans the Jock River, a tributary of the Rideau River. Like many communities in eastern Ontario, Richmond houses several unique populations. Some residents have historic and economic roots in the immediate area. Richmond operates as a small core to its residents. To others, the village serves as a bedroom community for the larger urban area of Ottawa. Richmond's amalgamation with the city of Ottawa in 2001 has had mixed results. A significant impact on democratic representation, as well as threats to local values and determination are some of the major concerns.
The Great British Bake Off (series 3)
The third series of "The Great British Bake Off" began airing on Tuesday 14 August 2012. The series was filmed at Harptree Court in East Harptree, Somerset. Seven thousand applied for the competition and twelve contestants were chosen. For the first time, all three finalists were male: Brendan Lynch, John Whaite and James Morton. The competition was won by John Whaite. No one was eliminated this week due to John having injured his finger and could not complete the last bake, and the judges thought it would be unfair to eliminate anyone. Two were eliminated the next week. Colour key:  The contestants were required to make an upside-down cake for their signature bake.
1_Apprentice
baking is hard but it is really fun when you pull it off well
0_Wizard
I really like baking bread, it's one of the most common baked items.
The most common baked item is bread but many other types of foods are baked.
partner_Baking_1
Baking
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Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Mexican breads
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. Mexican bread While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals.
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
History of California bread
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution". There have been independent retail bakeries in San Francisco continuously since the California Gold Rush of 1849, and many restaurants make their own bread. However, the wholesale market (which distributes bread regionally to restaurants and grocery stores) was marked by a slow decline from the early heyday, and the subsequent emergence of a new generation of artisan bakers.