breadinquito's blog

Morning everyone, indeed i need a digital scale and in the mall (almost) in front of us I found 3 or 4 models of camry scales for sale...furthermore i haven't found any Christmas gift under the tree...if someone owns it, please get in touch.as i'm planning another batch of panettone..as always happy baking. Paolo

Good morning fellows, I saw a kenwood standmixer as one of the cheapest here in Ecuador...but I have no references! I wander if someone of the blog belongs of belonged it and the experence, probs, etc  the owner had....here you are the link of the model I ' talking about :www.letsbuyit.co.uk/product/40065233/blenders/kenwood-chef-fixed-stand-mixer...according to the web page is even out of date, but to me, this doesn't matter...happty baking from Quito

Hi everyone, have not written for ages on the site and I now have the chance to have a baking stone brought from a relative going to Miami...can anyone suggest any place? thanks in advance. Paolo from Quito

Hi all, friday a aunt will be visiting us from Italy and bring some rye flour..it's my very first experience with rye cause in Ecuador have not found so...what do you suggest: 100% rye or a mix with plain flour? How "strong" is rye bread compared with a "white bread"?

Thanks for any advice and happy baking from quito. Paolo

Hi All, just wanted to tell you about that a new blog about bread was born, it's memoriasdelpan.com from Iban, who already created tequedasacenar.com and elforodelpan.com.....it's in spanish but any online translator would be helpful....happy baking from quito.

Morning everyone, in the last few days here in Quito the temp dropped to a max of 19 (outside) and as a consequence, my starter looks like a drunk person ...it doesn't want to "wake up"...suggestions appreciated...thanks in advance. Paolo

Hi folks, it's a long time since I wrote my last post....from votrepain.com i got the link of a shocking video! in youtube you just have to digit: michael voltaggio makes bread in the microwave..At first I was speechless, now I feel very sad and even a bit insulted : you can be an amateur or a pro, but if you bake it's because you have passion, soul and love for this ! Newbies home bakers might think making a good loaf is easier than in the true life! If Saint Honore, the baker's saint could say something, what do you think he'd say?

Hi to everyone of the family TFL, anyone involved in bakery or kitchen should know about mise en place (even though is not french speaking) I found somewhere a translation I really liked: "get organized"...for the newbies is having everything measured, chopped, etc in order start a recipe.

Based on the experience of yesterday, I recommend everyone mise en place: I started the 3 days long recipe of the panettone (only sourdough) and already had the first dough

Hi to every reader of the site, I found out that I 'm member of the site from 33 weeks and, inspite of it, I never, really introduced myself: Paolo, born in Italy (near Torino) 44 years ago but living the last 21 years in Quito (Ecuador), married with a dentist, father of three good kids, I run a small hotel (our hotel) and started to bake bread about 6 or 7 years ago but during the last 2 years I just used  100% sourdough.