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Reddit mentions of On Baking (3rd Edition)
Sentiment score: 2
Reddit mentions: 3
We found 3 Reddit mentions of On Baking (3rd Edition). Here are the top ones.
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- Used Book in Good Condition
Features:
Specs:
| Height | 11 Inches |
| Length | 9.3 Inches |
| Number of items | 1 |
| Weight | 5.0926782522 Pounds |
| Width | 1.3 Inches |
I think I might be of use here. I used to be a microbiologist and took the plunge to jump into professional baking.
4-5 hours a week is not a lot of time, BUT it gets you exposed and honestly thats the most important part at this point. A lot of the stuff you need to know about baking can be learned from books (this is what we used in school). Learn about the science behind everything as understanding why you do the little things will help you out. Depending on who is teaching you, or if anyone is actually taking the time to explain the hows and whys this will be an amazing source of knowledge.
The key things I would like to mention here is, if you get brought in initially you will just be doing grunt work to make sure you actually want to be there. Don't expect to learn much during that period but show up, do the work and be on time. Once that is out of the way and they have you actually helping with mixes, decorating, breads (if they do them) then you will actually learn.
When you get to the point where you are active in their actual production that is when the knowledge from the books comes in handy, you can ask questions based around things you don't fully grasp or even ideas you are thinking about trying. Ask about technique because that is the sort of thing that is never properly explained even in video unless there are multiple angles.
Baking at home and baking professionally are two completely separate beasts though and it is very important that you recognize a couple of facts before going forward with this idea of becoming a baker.
Firstly the money is poor. I am assuming you make more then minimum wage, expect that to change if you go through with the transition. That said, it is rewarding in and of itself to do the work and if you pride yourself in what you put out it makes it easier to live around the idea that you will not be rolling in cash any time soon.
Second, the hours are shit. I mean absolute shit if you have friends or family. I lucked out and start at 8am now and work until 4pm. This is the first time I have managed this sort of schedule. Most bakeries will have you in at 4-5am and have you working until you are done production. Could take you 4-5 hours, could take you 10. If it takes 10 all the time, I feel for your knees I really do. If you are working bread, you are doing either overnights or even earlier mornings. Enjoy weekends, holidays or seeing friends who don't work in the industry? Ya, not gonna happen. As a baker you give up those things so that others can enjoy them. Unless you really luck out that stuff is all gone.
Third, more so then any other industry I have worked in... your reputation is EVERYTHING. I am not sure if it is just here or its like this everywhere, but literally every single owner in town knows each other. I can name off who works where at most places and I am pretty new to the industry. I can tell you who is lazy, and who I would personally never hire if I opened my own shop. Word spreads, people who slack are known and typically are without jobs. People who are late just get locked out and do not return.
Fourth, physically this is the most demanding job I have ever done. I worked for my buddy's dad one summer. His dad was a refrigeration guy and built walk in freezers and we lifted heavy shit all the time really grueling work. It is the closest I can think of as far as wear and tear work goes. My legs hurt daily, my back is sore from standing and my cheeks hurt from smiling (I love what I do).
Now if that didn't scare you away from the idea, just keep on pressing forward with the couple of hours a week see if you can squeeze in more here and there. Definitely pick up a textbook and most importantly practice, practice, practice.
Oh as for questions to ask, mostly just whys and hows of everything you see. Also try to learn to use the equipment. It is pretty simple to use pretty much everything but a lot of people are intimidated by a sheeter when they first start. Not sure why, but hell first time I ever used one I was scared I was gonna bust it. That is likely it. If I left anything out or you want more info on anything just let me know I will gladly reply when I have time. :)
I'm starting a pastry program in the fall and this is the textbook that we'll be using: http://www.amazon.com/Baking-3rd-Edition-Sarah-Labensky/dp/0132374560
This guy moved to France for his IT-job in February 2011, got addicted to macarons, saw the pricetag (1,5€/pc), decided to make his own, took a beginner course, ..., and in July 2013 he finally got a French diplôme de pâtissier (CAP). Talk about getting side-tracked.
/r/manga/comments/c6sh3k/disc_sweet_dreams_in_the_demon_castle_night_115/etwnit4/
>* https://www.bbcgoodfood.com/recipes/2554644/homemade-custard
>Pastry textbook used by American pastry schools: https://www.amazon.com/On-Baking-Sarah-R-Labensky/dp/0132374560/