now ,I worked baker&spice, this bread is my favourite,I enjoy my work very much and enjoy the medium life of working more Remember me I am a louie in china
I have spent the past the last 11 years of my life working towards a goal of being the best baker that I can be, along the way I have worked with some of the most remarkable people and some less than remarkable. But it's only in the last year that I have come to the conclusion that a life at the ovens is the most fulfilling life that can be had. I'll never grow tired of sight of a fresh pain au levain coming out of the oven, nor find a sound more appealing than the crackling of the crust of a cooling loaf, we bakers are luckiest people of all.
hi i'm louie longtime no see.i konw dean. he is my master friend.do you konw dean published the new book a while ago.but i don't who you are.could you tell me .
First of all I have to say I'm sorry I did not browse for a long time.Because the reason I changed jobs. Received your letter I am very happy 。in wagas master is from New Zealand.His name is David, you know him?Also you said diane what his position in ShanghaiWe are good friends.Do you use msn?It is a global communication chat tool.Can I have your phone?have a nice day.my msn is[email protected]
First of all I have to say I'm sorry I did not browse for a long time.Because the reason I changed jobs. Received your letter I am very happy 。in wagas master is from New Zealand.His name is David, you know him?Also you said diane what his position in ShanghaiWe are good friends.Do you use msn?It is a global communication chat tool.Can I have your phone?have a nice day.my msn is[email protected]
Folks I have been making and keeping Sourdough starters for about 20 years and while I was a purest and completely abhorred the idea of ever using packaged dry yeast in my cultures for a very long time, as I felt it defeated the purpose, afterall I was using Sourdough because not only did it taste better but because it was natural. Well, then a bakery owner friend of mine a couple years ago was over to my house one day while I was preparing a new starter and he asked me why I didn't do as most bakeries and use dry yeast to jump start the process faster? I looked him in the eye and said, doesn't that defeat the purpose of using a wild sourdough starter. He laughed and said no because by the time the culture is ready the yeast and bacterium species native to my part of the country will have colonized and weeded out the domestic dry culture. I was astonished. After he left i called another friend of mine at the local university and he confirmed what my baker friend had told me, well I have researched and researched it ell my sources say that what I was told is true. So I started using the package yeast to start off the culture leave out and tend as you would normally and by the time it is ready for use it will be basically wild and with alot less work. Works much easier with the whole grain flours with less problem as well.
Hi there my name is Andy i am a baker who has been in the bakery trade for 28 years and i am really looking to relocate to Australia or New Zealand. I am 45 years of age married with two children. I have experience with the use of high speed and spiral mixers i also have experience using artifex mixers. I am able to do any type of hand molding doughs on the table, i also have experience as a ovensman, i can also turn my hand to the confectionary side of the trade. I also came second out of the whole of the uk in a hovis bread making competition. I am very able to work on my own or as part of a team. I have also got experience in being a shift manager. I am very hard working and i have worked all different shift patterns here in the uk working very long hours. I would be very grateful if any employer who would be willing to sponsor me and be able to fulfill my dream to relocate please do not hesitate to contact me :- [email protected]
Replies
I have spent the past the last 11 years of my life working towards a goal of being the best baker that I can be, along the way I have worked with some of the most remarkable people and some less than remarkable. But it's only in the last year that I have come to the conclusion that a life at the ovens is the most fulfilling life that can be had. I'll never grow tired of sight of a fresh pain au levain coming out of the oven, nor find a sound more appealing than the crackling of the crust of a cooling loaf, we bakers are luckiest people of all.
louie Hi, do you work for Dean in Shanghai
hi i'm louie longtime no see.i konw dean. he is my master friend.do you konw dean published the new book a while ago.but i don't who you are.could you tell me .
Hi Louie, I am sorry i am not sure who you are. I know Dean from wages bakery, in Shanghai he is a New Zealander.
I was hoping to be in china now for a few trade shows and have a good look around for tradesman to convince to come to Australia.
Cheers
First of all I have to say I'm sorry I did not browse for a long time.Because the reason I changed jobs. Received your letter I am very happy 。in wagas master is from New Zealand.His name is David, you know him?Also you said diane what his position in ShanghaiWe are good friends.Do you use msn?It is a global communication chat tool.Can I have your phone?have a nice day.my msn is [email protected]
louie
First of all I have to say I'm sorry I did not browse for a long time.Because the reason I changed jobs. Received your letter I am very happy 。in wagas master is from New Zealand.His name is David, you know him?Also you said diane what his position in ShanghaiWe are good friends.Do you use msn?It is a global communication chat tool.Can I have your phone?have a nice day.my msn is [email protected]
louie
Folks I have been making and keeping Sourdough starters for about 20 years and while I was a purest and completely abhorred the idea of ever using packaged dry yeast in my cultures for a very long time, as I felt it defeated the purpose, afterall I was using Sourdough because not only did it taste better but because it was natural. Well, then a bakery owner friend of mine a couple years ago was over to my house one day while I was preparing a new starter and he asked me why I didn't do as most bakeries and use dry yeast to jump start the process faster? I looked him in the eye and said, doesn't that defeat the purpose of using a wild sourdough starter. He laughed and said no because by the time the culture is ready the yeast and bacterium species native to my part of the country will have colonized and weeded out the domestic dry culture. I was astonished. After he left i called another friend of mine at the local university and he confirmed what my baker friend had told me, well I have researched and researched it ell my sources say that what I was told is true. So I started using the package yeast to start off the culture leave out and tend as you would normally and by the time it is ready for use it will be basically wild and with alot less work. Works much easier with the whole grain flours with less problem as well.
Hi there my name is Andy i am a baker who has been in the bakery trade for 28 years and i am really looking to relocate to Australia or New Zealand. I am 45 years of age married with two children. I have experience with the use of high speed and spiral mixers i also have experience using artifex mixers. I am able to do any type of hand molding doughs on the table, i also have experience as a ovensman, i can also turn my hand to the confectionary side of the trade. I also came second out of the whole of the uk in a hovis bread making competition. I am very able to work on my own or as part of a team. I have also got experience in being a shift manager. I am very hard working and i have worked all different shift patterns here in the uk working very long hours. I would be very grateful if any employer who would be willing to sponsor me and be able to fulfill my dream to relocate please do not hesitate to contact me :- [email protected]
Thankyou
Andrew Williams