We started this morning with muffins. I’ve probably made at least 100 dozen muffins in the past so I didn’t think this was going to be too hard. After mixing everything together, we let the batter rest for a while to let the bran hydrate. Dissolving brown sugar in the water/eg...
Before I enrolled in this course, I knew that I had to buy some equipment for use in the class. During the first morning, our instructor walked us through the list (which was different from the one on the website). I’m glad I waited because there were many things that he said ...
When I arrive, the ingredients for today’s pie are already measured and laid out: flour, shortening, granulated sugar, modified cornstarch, a lemon, apples and butter. We begin by peeling and slicing apples and immersing them into a bowl filled with water and lemon juice. This...
It was almost a given that I’d show up late for the first class. I ran into the baking lab, 5 minutes late, to find the class had begun. The basement room contains a row of Hobart mixers along one wall, and large steel fridges and freezer along another. Racks of equipment (rol...
For the next ten weeks, I am attending “Baking Basic”, the introductory course in the Bakery Arts program at George Brown College.Week 1: First impressionsWeek 2: Apple pieWeek 3: Muffins and tea biscuitsWeek 4: Masking and piping exerciseWeek 5: Crème caramel and bavarian cre...