Hi From A New York Pro

I found this board jusr searching around the net and have been postion for a few weeks now.

So i thought i would take a minute to indrouce my self.

I am 50+ years old and started my baking history at the ripe old age of 17 As a bread baker in the bronx. A bakery a few stores away from krum's candy story on fordham road accross the street from the paradise movie house.

from there i worked and managed another famous bronx bakery Webers german bakery and its sister store YONKERS PASTRY.

next i moved into the city and worked aws a production manager and coo for comerical produstion bakeries that sold to resturants and hotel's

my last few places was about 5 years at enrico's pastry a famous  itialian bakery in the moris park ave and  a short time position at the greystone bakery a factory that is responcible for the produstion of browney pieces for ben and jerry's fudg brownwy ice cream and did some prvite lable baking  jush as the deserts (sweet potato pie and pecan pie) that was sold by KFC.

due to an illness i was nuable to be on my feet the amount of hours required by these positions so i retired reluctantly.

I finished my engneering degree and started a computer consulting company NBI Computer Services Inc on the web at www.nbicomputers.com and started consulting for bakery computer systems and branched out to other types as hotels and other food services business.

My heart is broken due to the fact that none of the younger generation want to learn my trade and continue the work as bakeris they all want thouse easy sit down behind the desk jobs.

i can somewhat understand that since my early days were spent moving 100 pounds of flour and baking hundreds of lofes a night not to metion cakes and pastries.  but the skillings i have learned over the years are being lost because of that.

when i made jewish rye every night i never scaled all i needed to know was how meny quarts of water and mixed the dough that was needed. mesuring the sour starter by the shovel full and adding more flour and water to the starter by the bucket to have enough for the next nights douge. we had starter that was alive and going over 20 years old and that was started by bring some starter over from another bakery whos starter was older than that.

well so much for me and my history i will do my best to contribute to this board and everyone is wellcole to email me and or skype me . I do not want my skills to die so i will answer all questions with great joy.

if you wish feel free to get my contact information off my web site www.nbicomputers.com and i will be hoping to here from you all.

Norm an old jewish Baker