What to look for in a quality loaf of bread: The facts!

I used to live the life of a bread baker: setting my alarm at 2am, at work by 3am, and mixing dough by 3:15am! The good part? I was done with my work day BEFORE noon. Bread baking is an art, skill, and will test a true person's patience.

How do I know good bread versus cheap, processed bread? When I was working at COBS BREAD BAKERY (Bellevue and Mercer Island Location), our Country Grain Bread won first place in their North America Bread Baking Competition. We went home third place overall.

What does good bread start with? Good ingredients and dough. The foundations of the bread. You want bread to have real, natural ingredients! When you work with real food, the rest of it is easy. Note: most bread you buy at local bakeries and farmer's markets will be made with real ingredients. Most bread, prepackaged at the supermaket, sold very cheap, will be made with fake ingredients.

GOOD QUALITY BREAD WILL HAVE:
-A golden brown "crust" on the outside. This means the oven temp was perfect!
-It will look like a "loaf," not a mishapped football. When bread is over proofed, or under proofed, it will cause the loaf to "collapse" and become an ood shape.
-Yes, bread should be soft, but it will have a very soft "bite" to it. Too soft bread means too much fat/sugar has been added. Too hard bread means it has been baked too long and/or there is not enough fat/sugar to it.
-If bread is shaped into a loaf, the "seam" will be at the bottom. If bread is "shaped" wrong, the seams will appear at the ends and on the sides.
-It should taste GOOD! Not too sweet or bland. If bread is bland, that means not enough salt was added.
-Golden color all over the bread! Not golden enough? Then not enough salt was added. Not only does salt aide in taste and color, it adds strength to the gluten strands.

BAD BREAD WILL HAVE:
-Misshaped loaf. The bread doesn't "look" like bread.
-Bad color, due to baking/oven times or salt content.
-Too big/too small due to proofing and/or shaping.
-Doesn't taste GOOD! Either too bland or sweet.
-Unnatrual ingredients. Check the ingredient list on your bread package. Does it have words your can or cannot pronouce?
-Stale. Due to the wrong packaging and cooling procedures.

Throw out the gluten-free and atkin diets, bread is a staple of life and the American diet. Not only is it healthy, nourishing, and a great source of carbs, good bread tastes amazing by itself!
Happy Baking!

Almond Extract

Next to vanilla extract, almond extract is the second most popular extract in baking. Almond extract gives a sweet almond flavor to any baked good, while vanilla extract brings out the naturaly sweetness in any baked item.

Almond extract is made by combing bitter-almond oil with ethyl alcohol. The flavor is intense and strong.
Are you feeling ambitious and want to make your own batch of almond oil? Here are the easy steps:
1) Placed 12 raw, whole, skinless almonds at the bottom of a dark glass jar.
2) Pour 12 oz of plain vodka over the the almonds.
3) Store in a pantry (or any cool, dry, dark place) for 2 months. Shake the bottle every 5 days for the 2 month period.
4) Use and enjoy!
5) You will have a TON of almond extract: share with friends, family, co-workers, and anyone who loves to bake!
Popular baking items that use almond extract:-Marzipan (almond paste; Popular in Europe)
-Amaretti (almond macaroons; Popular in Itay)
-Financier (small French cake)
-Almond butter (similar to peanut butter)
-Nougat (chewy, nutty confection)

Almond flavors tend to be very popular in Europe, hence you will see many European desserts/sweet items flavored with almond extract and almonds.
Almond extract is VERY strong and pungent! For about one dozen cookies, you only need 1/2 teaspoon of almond extract. Too much will cause the baked item to be too rich with almond-flavor. Like, if you over-salt a dish, you cannot "reverse" too much almond extract. If you do, just start over and make a written note in your recipe!

Happy Baking!

KNOW WHERE TO SPEND YOUR DOUGH: My exciting interview series continues with Michael Duncan, owner of Miked Up Productions.

KNOW WHERE TO SPEND YOUR DOUGH: My exciting interview series with local business owners!

Do you want a fun, exciting, and thriving community? Want your town to be a place you are proud of? Do you desire a great place to show off to friends and family? HELP out your community by spending your money at local businesses. Local businesses help make your community REAL, warm, and rich.
I will be interviewing local business owners to help out the community and keep you updated on what is up and coming.

My next interview is with Michael Duncan. He is the owner/operator of "Miked Up Productions." He specializes in fun lighting and music for any special event. Michael is passionate about his work and is a true professional in his field.

1) You created "Miked up Productions." What kind of work is it for people who do not know?
Miked Up Productions is a privately owned event service company. What that means is we do anything and everything from concert series lighting to helping a couple select their perfect cake cutting music. We aim to make your event as special and unique as you, the client are to us.

2) What inspired you to go out and create your own business?
I became inspired to start my own DJ company from the experience I have gained from working for friends and realizing this is what I want to do for a living. Inspiration for the lighting side of my company originally came from a meeting with Dan Connelly, a local musician. The diversity of the events I get to be a part of have kept me inspired and motivated, as I now am working with a number of different people, ranging from bands, bars, and couples.

3) Name three mistakes people do, that you've noticed, when people create their own business.
For myself and many others, organization can be a challenge. I'm constantly striving to keep all paperwork organized. The lack of design and up-keep of websites is also something I notice mistakes on when others create a business. What I mean by this is people either do not take the time to create a website, or they do not portray themselves in a way appropriate for their company. This is a feat which I feel I have just conquered. I also feel that new business need to dive farther into putting themselves out online. Facebook fan pages are always a good thing!

4) What has been the most exciting event you worked at?
I work a variety of events, which makes each event special and unique in their own way. This being said, I feel I cannot pick one event to be my most exciting. However, most are so exhilirating that I have to wear ear protection.

5) Why should people hire you versus someone else?
To put it simply, I've learned to take care of my customers. If that means planning a couple's wedding day, we can get it done. Or if it means coordinating a band's stage appearance, movements, and timing, we can do that too. I'm here to help your vision come to life in an organic and functional way.

For more information about "Miked up productions"
- Check out his website: http://www.mikedupproductions.net/
- Find and "Like" Miked Up Productions on facebook.

KNOW WHERE TO SPEND YOUR DOUGH: My exciting interview series continues with Geneva Sipes!

KNOW WHERE TO SPEND YOUR DOUGH: My exciting interview series with local business owners!

Do you want a fun, exciting, and thriving community? Want your town to be a place you are proud of? Do you desire a great place to show off to friends and family? HELP out your community by spending your money at local businesses. Local businesses help make your community REAL, warm, and rich.
I will be interviewing local business owners to help out the community and keep you updated on what is up and coming.

My next interview is with Geneva Sipes, owner/founder of Geneva Diane Designs. She does amazing floral work for weddings and special events. Not only is Geneva talented, educated, and friendly, she is ready to take her business to the next level and wants to share her talent with you at your next event!

1) Explain what kind of work Geneva Diane Designs does to someone who may not know.
Geneva Diane Designs specializes in event décor and design. My specialty is floral design, but I love coming up with other unique options that are creative and fun! My education is in Interior Design, so the overall feel of an event/wedding is really important to me.

2) Why did you decide to start Geneva Diane Designs?
In college I worked part time at a flower shop in Monroe, I started helping friends with their weddings, and found that I loved it! I worked in the design industry for 1.5 years, and when the economy started to go down hill I decided to take the risk and start my own business. I was doing it on the side anyways and decided to go for it! I have loved it ever since!

3) What are the 3 skills you need to have when operating your own personal business?
1. Faith- Believe in what you’re doing, and believe in the talents that God gave you.
2. Creativity- To stand out and push your boundaries. To come up with new ideas that excite you and that will give your clients individual experiences.
3. Perseverance- Stick with it.

4) What is the best part about your job?
Meeting brides and coming up with ideas to make their wedding day unique! My favorite part is when I can “problem solve” and make a unique arrangement that fits the brides style.

5) Why should people hire you and your business? (Versus someone else)
I think I work among a lot of talented people in this industry, but I think one of the strengths is my conceptual side. A lot of vendors will look at their element as the most important, but above flowers the event has to be cohesive. I will work with a bride to figure out the best way to make the event one cohesive style.

For more information aboit Geneva Diane Designs:

-Find and "Like" Geneva Diane Designs on facebook.

-Check out her blog: http://genevadianedesigns.blogspot.com/

The Creaming Method: How to do it!

In the previous blog post, I mentioned the "creaming method" when baking cookies, quick breads (like banana bread), and some cakes (butter-fat based cakes). What is the creaming method you may ask? Well, if you have made chocolate chip cookies before I am sure you have used the creaming method.In the professional pastry kitchen, we have certain types of methods when making a certain batter or dough. We have a method when making biscuits, sponge cakes, and icing. When I write a recipe for cookies, under the directions I will write: "CREAMING METHOD" and I understand it without writing it all out.

The creaming method works when you want a light and fluffy product, like nice chocolate chip cookies, vanilla cake, or cinnamon raisin bread. The creaming method incorporates tiny air bubbles which are desired when you want a light baked good.
THE STEPS OF THE CREAMING METHOD:
-Using a Kitchen Aid Standing mixer (you will need a mixer!), fitted with the paddle attachment (looks like a soft triangle), cream the soften butter and sugar together. The shape of the paddle attachment will bring in air to the soften butter-sugar mixture. YOU WANT LOTS OF AIR in the batter! Cream for 8-10 minutes, until light and fluffy. You should "scrape" the mixture 3 times during the duration of the creaming time. It should look uniform and not "oily."

-Mix the eggs, vanilla, and any other liquids together in a microwave safe bowl. Place in a microwave for 10 seconds. The liquid mixture should be at room temp (about 68 degrees F/hand temp). Why? You are creating an emulsion ("a mixture of two unblendable liquids!") with the sugar/butter and liquid mixture and emulsions will form together as one better if all ingredients are at room temp.
Place the mixer on medium speed, and slowly add the liquids. Scrape down one half-way. Add the rest of the liquids. What if the mixture "breaks" and lookes oily and seperated? Add some of your flour to it and slowly mix. The reason why a mixture "breaks" is because you added the liquids too fast or the liquids were too cold.

-SIFT (you read my blog about sifting!) all the dry ingredients together and add to the sugar-mixture, along with any other ingredients, such as chocolate chips or nuts. Slowly mix together on low speed until the batter is full blended. The batter should be very smooth, light, and no lumps. Scrape to make sure the batter is uniform, esp. at the bottom of the bowl.
Sometime, the recipe will call for the liquid and dry mixtures to be added to the sugar-butter mixture in an alternating matter. You do this because there is too much liquid for the butter-sugar to "hold" without breaking, thus you need some dry ingredients to absorb the liquid.

-Bake: generally, cookies should be baked in a medium oven (325-350 degrees F) for a short period of time. Cakes and quick breads need to be baked longer. The end result of the baked good will show off how well you did at the creaming method. A light, fluffy, and evenly baked good will result from properly doing the creaming method.

The creaming method requires 3 main steps: all ingredients at room temp, creaming the butter and sugar until light and fluffy, and add the liquids slowly to the creaming mixture. Learn to master the creaming method and you will have successful and tasty baked goods!
Happy Baking!

"Soften Butter"

You have seen "soften" butter in your cookie recipes. "Cream together soften butter and sugar together." What is exactly soften butter and why do we have to soften it? What happens if it is too soft, or too cold butter? Softening butter is easy and should be done when creaming it with sugar. Read more to find out why!

When you are using the creaming method ("Creaming method" is a future blog post! Stay tuned!), you need to incorporating air with the butter and sugar. The butter-sugar mixture need to be a room temp so enough air is "creamed in" to produce a light and fluffy cookie.

HOW TO SOFTEN BUTTER:
-Dice the butter in 1-inch cube and place on microwave safe plate.
-Microwave for 10 seconds at a time.
-Touch the butter, does it leave a finger print in it easily? If so, the butter is soft!
-Why a microwave: because it is fast and reliable and you probably have one in your kitchen!
-Why 1-inch cube: food that is uniform shape cooks more uniform. If you stuck the entire stick of butter in the microwave, the center will become way to soft and the outside will still be chill.

What happens if my butter is too soft?
When you use melted butter or too soft butter, it is not "solid" enough to be properly creamed with the sugar to get "air" in the batter. Your cookies with "spread" when baking.

What happens if my butter is too cold?
Too cold butter will, like too soft butter, not incorporate enough air in sugar-butter mixture, thus creating a more dense and less appealing cookie.

So if my butter needs to be room temp, what about my eggs?
YES! I will do another blog post about the "Creaming Method." To create a uniform mixture, ALL ingredients should be a room temp. How do you get room temp eggs? Crack your eggs into a microwave safe dish and whisk with a fork. Heat in a microwave for about 10 seconds and whisk again. Touch the eggs, are they room temp? If not, heat again. Be careful not to "cook" the eggs in the microwave! With the eggs, you just want to take the chill off.

Soften butter is easy to do and necessary when baking cookies. You will see a lighter, fluffier and better cookie with soften butter. Happy Baking!

"KNOW WHERE TO SPEND YOUR DOUGH!" My exciting interview-series with local business owners!

KNOW WHERE TO SPEND YOUR DOUGH!
Do you want a fun, exciting, and thriving community? Want your town to be a place you are proud of? Do you desire a great place to show off to friends and family? HELP out your community by spending your money at local businesses. Local businesses help make your community REAL, warm, and rich.
I will be interviewing local business owners to help out the community and keep you updated on what is up and coming.

My first interview is with Carolann Schmidt. She is the owner/founder of Carolann Joy Salon in downtown Redmond. A great, exciting salon in the Redmond beauty industry. I asked Carolann questions about running a local business and getting into the beauty industry.

1) What made you want to get into the hair-beauty industry?Besides having a natural talent for it... I love making people feel more confident and beautiful.

2) What are 3 important skills to have when operating your own business?People skills for sure. You have to be able to deal with the not so kind people in this world with out getting your feelings hurt. Being prompt is key! You have to be on time and fast to responding to customers. Lastly I think it's important to be creative.

3) What are some things people can do if they want to get into the hair-beauty industry? (But have no experience)Go check out local beauty schools, visit salon owners and interview them... ask the ugly questions, like "what's the worst part about being in this industry" They'll tell ya!

4) What are future goals you have for your salon?I plan to keep growing! I hope to have to build a new salon in the next five years. My salon will be a positive environment where stylist love working at and clients feel valued. We hope to always keep the personal space feel we have going on now in the future salons.

5) Why should people come and visit you at your salon?People should give our salon a try because we are that sweet escape away from the business this life brings. We are that salon where women walk out refreshed and feeling uplifted.

For more information about Carolannn Joy Salon, check out their website and FB page.
The salon number to book appointments: 206-715-6993

http://carolannjoysalon.com/
http://www.facebook.com/home.php#!/CarolannJoySalon