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Finally, the course of Lamination started this week. I have been waiting for learning how to make Croissants for long time. I like to eat Croissants. I thought it was hard to make the Croissant dough, so I never tried … Continue reading
My exploring for fermentation in VCC program is ending, but my learning of fermentation will continue for a long time. No one can be a good artisan bread baker in three weeks. To be honest, I don’t think I did … Continue reading
This week’s theme is Fermentation. We practiced to make lean dough and rich dough. Although they both need yeast to ferment, their characteristics are so different. So do the mixing methods and oven temperature. For lean dough, it has less … Continue reading
Compare to the past learning time, this week was so different for me. In the past, we focused on learning hard skills, such as mixing methods, the ways to operate equipment, knowledge of basic baking, and so on. But this … Continue reading
After six weeks of learning in the kitchen lab, I found it’s a big challenge about how to deal with the waste management. Wasting anything means losing money in vain. The goal of running a business is to make profit, … Continue reading
What I have learned during the first two weeks of group working At the beginning, we were so exited to make our products in the kitchen lab. Since we worked as a group, some group members were good at … Continue reading