Quote from: JZumi on May 28, 2024, 08:40:05 AM

Quote from: Sailfish on May 27, 2024, 08:05:13 PM

Got this message recently from Alan that he's transferred his business to Ken.  See attachment.

No, I believe that message is not from Alan Tani, but from his great friend Bryan Young.

This is correct.  Bryan is very ill, but Alan is still working on reels.  He is highly recommended.

Another great read, thanks for the poetic words, wisdom, and photo's.

Quote from: Sailfish on May 28, 2024, 08:46:57 PM

Quote from: Mark L on May 28, 2024, 08:24:45 PM

I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark.  I currently have a cheap scale for measuring ingredients.   I will heed your advice and invest in a better scale.

By the way great job on the bread making. When I took the class they had A&D scales which are very accurate, and reliable. After the class I bought the 1000 gram model with an accuracy of 0-1/2 gram which is perfect.   https://www.oldwillknottscales.com/and-sj-1000hs.html

I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.