New to this family - hello :-)

Discussion in 'New User Introductions' started by gbaker, Jan 27, 2014.

  1. gbaker


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    Hello... My name is glenn

    I started baking bread for my family in the late 80s.  I always mill the flour and make simple great tasting whole grain bread.  6 years ago, while on a cross country drive, I used the Garmin to stop at 5 Great Harvest Bread Companies along the way in different states.  I realized that their bread was no better than mine, but they had much more variety.  It was then, I decided I would start baking at home on my off the grid, on 20 acres, place.  I started selling door to door in Sandpoint, Idaho and Coeur d Alene.  Farmers Market in Sandpoint has been a lot of fun.  Since I am from Long Island, I figured it was time to start with bagels.  I have read and read on line, and asked questions over the years while in New York.  I have watched youtube videos and read books.  Now, for the past month I have been experimenting and selling about 100 a week, and they are all different, but they all sell!  They are better than what is in the grocery store.  But they have not arrived yet.  I do not have a way to retard the formed bagels. I am trying to ferment the dough over night in the fridge.  I am looking for help on this forum to fine tune my recipe and technique.  I am boiling them.  And will soon use lye.  I just need a stainless steel kettle instead of this aluminum one for the lye.  Thanks for reading about me.
  2. kaneohegirlinaz


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    I Just Like Food
    Aloha, Welcome to Chef Talk Glenn, so glad that you found all of us.

    I'm sure that you've already discovered that this is an eclectic gathering of folk.

    You'll find everyone here from can't boil water to CCI; located possibly in Paris or Hong Kong.

    Jump in were ever you find interest, you may want to utilize the search bar at the top of the page as CT has been around for more than 13 years.  Oh, and check out on Face Book and Pinterest too, LOVE the pins!

    Whatever you choose I hope that you will visit often and share in all things food, and welcome once again Glenn.