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
chosen_topic_0_Bakery
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
partner_2_Baking
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.
1_Apprentice
Yea i used to make home made bread it was awesome
0_Wizard
There's so many different kinds. Different shapes and sizes and textures. I want to learn to bake them all!
As a result, types, shapes, sizes, and textures of breads differ around the world.
self_Bread_3
Bread
self_4_Bread
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.
Forge
A forge is a type of hearth used for heating metals, or the workplace (smithy) where such a hearth is located. The forge is used by the smith to heat a piece of metal to a temperature where it becomes easier to shape by forging, or to the point where work hardening no longer occurs. The metal (known as the "workpiece") is transported to and from the forge using tongs, which are also used to hold the workpiece on the smithy's anvil while the smith works it with a hammer. Sometimes, such as when hardening steel or cooling the work so that it may be handled with bare hands, the workpiece is transported to the slack tub, which rapidly cools the workpiece in a large body of water.
Perception
Perception (from the Latin "perceptio") is the organization, identification, and interpretation of sensory information in order to represent and understand the presented information, or the environment. All perception involves signals that go through the nervous system, which in turn result from physical or chemical stimulation of the sensory system. For example, vision involves light striking the retina of the eye, smell is mediated by odor molecules, and hearing involves pressure waves. Perception is not only the passive receipt of these signals, but it's also shaped by the recipient's learning, memory, expectation, and attention.
Mycenaean pottery
Mycenaean pottery was produced from c. 1600 BC to c. 1000 BC by Mycenaean Greek potters. It is divided by archaeologists into a series of stillages on the slopes of hills to, eventually, the dominating culture of Ancient Greece. Mycenaeans rose in prominence around 1600 BC and stayed in control of Greece until about 1100 BC. Evidence shows that they spoke an early form of Greek. They took control of Crete c. 1450 BC. An abundance of Mycenaean pottery is found in Italy and Sicily, suggesting that they were in contact and traded with the Mycenaeans. There is some question as to how much of the pottery of this age relies on Minoan pottery for both their shapes and the patterns.
Drill bit
Drill bits are cutting tools used to remove material to create holes, almost always of circular cross-section. Drill bits come in many sizes and shapes and can create different kinds of holes in many different materials. In order to create holes drill bits are usually attached to a drill, which powers them to cut through the workpiece, typically by rotation. The drill will grasp the upper end of a bit called the "shank" in the chuck. Drill bits come in standard sizes, described in the drill bit sizes article. A comprehensive drill bit and tap size chart lists metric and imperial sized drill bits alongside the required screw tap sizes.
Incandescent light bulb
An incandescent light bulb, incandescent lamp or incandescent light globe is an electric light with a wire filament heated to such a high temperature that it glows with visible light (incandescence). The filament, heated by passing an electric current through it, is protected from oxidation with a glass or fused quartz bulb that is filled with inert gas or evacuated. In a halogen lamp, filament evaporation is slowed by a chemical process that redeposits metal vapor onto the filament, extending its life. The light bulb is supplied with electric current by feed-through terminals or wires embedded in the glass.
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).
1_Apprentice
yea its crazy how much there is to bake and make, so much stuff
0_Wizard
I want to try baking rye bread. Rye was the most common type of bread until the 20th century.
Rye was also the most commonly used grain for bread up until the beginning of the 20th century.
self_Nordic_bread_culture_3
Nordic bread culture
self_6_Nordic_bread_culture
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).
Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fibre than white bread and is often darker in color and stronger in flavor. Dark rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France and Germany.
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. Sourdough is a dough containing a "Lactobacillus" culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results.
Finnish bread
In Finland, bread is a very important food, served with almost every meal with many different types produced domestically. In the Swedish-speaking region of Åland, there are other varieties of bread, the majority of which owe much to Swedish cuisine. Rye bread (Ruisleipä or hapanleipä (lit. "sour bread") in Finnish) is a dark, sour bread produced in quantity in Finland, where it is the most popular type of bread. Compared with the more internationally popular German style, Finnish rye-breads tend to be less oily or moist in texture. The most common types of Finnish rye breads are not sweet nor contain spices like caraway, unlike Swedish rye breads.
Danish cuisine
Danish cuisine (), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as "smørrebrød", which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as "frikadeller" (meat balls) and "medisterpølse", or from more substantial meat and fish dishes such as "flæskesteg" (roast pork with crackling) or "kogt torsk" (poached cod) with mustard sauce and trimmings.
Icelandic cuisine
Icelandic cuisine, the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to Iceland's being surrounded by ocean. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with "rúgbrauð" (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavors of this traditional country food originates in its preservation methods; pickling in fermented whey or brine, drying, and smoking.
Dutch cuisine
Dutch cuisine () is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade). Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is , supplemented with seasonal vegetables. The diet contains many dairy products and was relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers whose culture molded the country.
1_Apprentice
I like sourdough myself.