#1  
Old 02-26-2009, 06:52 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default SF Baking Institute

I bought a new linen lined banneton, an oval coiled banneton and a new lame with razor blades from the San Francisco Baking Institute and everything arrived promptly today. If you are looking for bread supplies, they do a good job.

Baking Supplies|Baking Baskets and Supplies|Basket|Wicker Baskets |Plastic Baskets|Linen Liners|Proofing Boards|Wood Peel

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 02-27-2009, 07:19 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: SF Baking Institute

I've bought from them in the past, and used their products. They are the best. A great organization to support!
Reply With Quote
  #3  
Old 02-27-2009, 10:49 AM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: SF Baking Institute

I have used TMB Baking , but I think they are acutally the same place...they have the same address. Reasonable prices and great equipment. I bought my SP-5 Mixer there as well as some linen and bannetons...
Drake
__________________
My Oven Thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 02-27-2009, 03:03 PM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: SF Baking Institute

They are the same.
Reply With Quote
  #5  
Old 02-28-2009, 01:27 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: SF Baking Institute

I have used their wicker baskets for about three years and they are wonderful! They give the loaf a disctinctive look and are durable and should last years. The lame works well also - better than others I have tried. I have some linen lined baskets from them as well but I don't use them often.

They sell both round and elongated wicker baskets. I use both but personally prefer the round for most purposes. I tend to use the elongated, oval ones for breads with nuts, olives, etc.

Good folks and well worth supporting IMO.
Reply With Quote
  #6  
Old 03-07-2009, 10:48 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: SF Baking Institute

So, related to SFBI... I just had a birthday and asked my wife to get me the new Michel Suas book.

What an excellent resource: science, technology, technique, and recipes of bread, pastry, cake, cookies, sugarcraft, plated-dessert, and chocolate. A huge tome that I've just begun to appreciate... only because I've only just had the opportunity to flip pages rather than read. At sixty-dollars it ain't cheap, but it appear to be the equivelent of a textbook for an entire masters degree, if not PhD, in baking.

Just thought you'd be interested!
Reply With Quote
  #7  
Old 03-07-2009, 05:10 PM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: SF Baking Institute

I checked that out from the library. It was not particularly useful to check out from the library because there is so much info in it, I did not have time to absorb any of it!!
May have to make it part of my permanent collection.
Amazon.com: Advanced Bread and Pastry: Michel Suas: Books
__________________
My Oven Thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 03-08-2009, 02:02 PM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: SF Baking Institute

The more I look at this book, the more I realize I can now thin out my 100+ volume collection of cookbooks!
Reply With Quote
  #9  
Old 03-08-2009, 02:15 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: SF Baking Institute

I'm falling behind. I still refer to Hamelman at least 3-4 times a week, I have only skimmed the new Reinhart whole grains book (yes, I am probably messing up a whole grain loaf with flax seeds as I write this), and now I can see that I need Suas. Help!

Plus, my birthday has passed. Maybe I can ask for it for Father's Day.

Does anyone make a good croissant at home?

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #10  
Old 03-08-2009, 03:38 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: SF Baking Institute

Quote:
Originally Posted by james View Post
Does anyone make a good croissant at home?

James
We do quite well, I think! What do you need to know?
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold weather baking outside BCiliberto Heat Management 10 03-25-2009 02:40 PM
Terra Cotta Baking Dishes james Get Cooking 4 12-04-2008 01:52 PM
How to improve bread baking james Hearth Bread and Flatbread 11 10-07-2008 04:23 PM
baking expert seeks oven expert. MHGSOH!! michaelthebaker Introductions 30 02-01-2008 03:35 AM
Baking pig in wood oven. Asking for tips. arevalo53anos Roasting and Grilling 2 07-24-2007 01:04 PM


All times are GMT -7. The time now is 05:49 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC