B By Pastry Chef Adam Majewski For my first attempt of Shaah, more widely known in Minnesota as Somali Chai or tea, I found this recipe is really tasty, how ever for me is way to sweet. I must be honest, because of how much sugar this particular recipe calls for, I did have a … Continue reading MC Test Kitchen: Shaah, Somali Chai Tea(Recipe from, Soo Fariista, Come Sit Down)
By Pastry Chef Adam Majewski Bread development and the development of cultivated grains go hand in hand with human evolution and social development. With out this development, humanity would have developed much differently then we as a species have. Bread and specifically cereal grains are so much a part of our diet that, the oldest … Continue reading Crumbassador: Bread, Our History, Bread, Our Evolution! Part 1
By Pastry Chef Adam Majewski Assalam wa Alaikum, Please sit, read and listen hopefully we can come to understand and respect one another. My name is Adam Majewski, a pastry chef here in Minneapolis, MN, and active Ambassador here for Bakers Without Boarders- TC location. I have dedicated my life to the art and production … Continue reading Crumbassador: Soo Fariista,I Maqla
By Chef Adam Majewski Well as I’ve been trying to develop my own Sourdough Starter for the Blue Ox Bakery, I’m having a lot of issues with my starter’s speed of development. Normally in best conditions it takes around 10 days for a starter to fully develop, which is fully dependent on the amibiant temperature … Continue reading MC Test Kitchen: Sourdough redue.
By Pastry Chef Adam Majewski Now on day three yeast development is so far right on track, from the visual and oder based indecatores the second Sourdough starter is all good and smelling of yogurt. Now why sourdough bread is important? For a baker, the history of both bread and Sourdough starter runs deep, particularly … Continue reading MC Test Kitchen: Sourdough Starter! Redue Day Three.
By Pastry Chef Adam Majewski. As of my my last post, I’m currently developing my own sourdough starter here at the Majestic Chef Test Kitchen, and after working with my first starter attempt the starter, the starter ended up over fermenting, and all my yeast died in the process. This can happen some times in … Continue reading MC Test Kitchen: Sourdough Starter! Redue.
By Pastry Chef Adam Majewski Entry One; Here at the Majestic Chef Test Kitchen we are always testing things out, trying new recipes, and and Developing our own recipes for the Blue Ox Bakery. Currently we have started on the path of bread of all kind and specifically sourdough, a bread that no matter who … Continue reading MC Test Kitchen: Sourdough Starter! First Attempt.