By 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 of food, … 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 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 because it … Continue reading MC Test Kitchen: Sourdough Starter! Redue Day Three.
By 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 commercial … Continue reading MC Test Kitchen: Sourdough Starter! Redue.
By 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.
This Entry was first Written by Chef Adam Majewski For Bakers Without Boarders Initiative as an Introduction post to their series Baking 101: In The Beginning; Ingredients. By Chef Adam Majewski Whether you’re a beginning baker just getting your feet wet for the first few times, or a seasoned professional baker/pastry chef, basic fundamentals are … Continue reading MC Test Kitchen: Baking Essentials
By Chef Adam Majewski Ingredients: One 3 LB recipe of Sompo. 1/2 recipe of Pierogi. 1 and 1/2 pound chedder cheese. 1 and 1/2 pound mozzarella cheese. 1 large container of your favorite Tomato sauce. 2 TBSP Minced Garlic. 2 TBSP tomato paste to add to your Sompo filling. Directions: First you will want … Continue reading MC Test Kitchen: Sompo Cuisine; Somprogi