Learning breadbaking terms!

I'm learning new methods and terms!


http://www.ajkingbakery.com/methods.html

New possibilities!

Life is going well as far as work, but the realization has hit home (again) that I cannot do massage indefinitely.  There will come a time when my body will not be able to withstand the workload at all. But rather than give up on massage as a career altogether, knowing how much I know about it, and how well it works, for me and for others, I came upon a revelation..  What about teaching Massage Therapy as an Instructor?  So, though I am somewhat intimidated by the thought of it right now, I really do see the possibilities for it.  I know I like teaching and am good at it. I've thought often of going into the public school system as a teacher, but haven't gotten around that far in my own degree plan.  Nor was I ready to commit to going to school for that long just to make what I could feasibly make as a massage therapist, now.  I'm not sure that I'm due for a career change, altogether, though I know I need a backup profession.  This may just be the thing...

So all I am required to do according to the laws of the State of Texas in addition to what I've already done, is to take a 30 hour course on teaching adult learners.  Easy, right?  I've even found an institution that will give the instruction online.  So now to research and make absolutely sure that the ones I've found are reputable and credible, and something I want to put behind my name, or beside it, whichever..

Here are some of the resources I've found:

http://www.dshs.state.tx.us/massage/mt_ainstructor.shtm

http://massageceguide.com/massage-therapy-instructor-course-teaching-adult-learners-ariana-institute/

http://www.arianainstitute.com/CE/mti.htm

I think I'd like to look into this one more..

http://www.resource-connection.net/classes/adult_learner.htm

All good resources and ideas!!  

We shall see where it leads!

Awesome

Found some sites looking for paid market research studies!

So I kept thinking lately I would look up the place I used to go where I got paid to use products and answer questions on the product or taste food and answer questions on the food and I found these.  Some of them pay up to $100 for an hour and half of your time! Cool.

Paid Market Research Studies -- Consumer Research

Peryam & Kroll -- I used to belong to this group, just signed up again...
 https://www.pktesting.com/pk-liberated/RegisterA.aspx

Usability Sciences -- offering opinions helping to tweak company websites, software, application or products
http://www.usabilitysciences.com/contact-us/recruiting

Savitz Field and Focus -- (click on Join Our Database)
http://www.savitzfieldandfocus.com/

I've been to this location in person before.

C&C Market Research -- They have locations close to me and all over (signed up)
http://www.ccmarketresearch.com/

Product Testing and Market Research Recruiter -- Gina Robinson  (this may be a defunct website?)
http://www.producttestersneeded.org/testimonials.html

 Green Book.com --  A database to find Market Research companies
http://www.greenbook.org/index.cfm

Rye and oat crackers!

I made these crackers today and they were yummy!!  I modified them by using half oat 'flour' from chopped up oats, so the consistency was nice and the flavor and texture was really good.

 This was the link and the original recipe I followed..


http://www.mariasfarmcountrykitchen.com/how-to-make-crackers-its-so-freaking-easy/

This was my modified version recipe (I actually only made 1/4th of the recipe).  Calculated thanks to "Fruit From Washington Recipe Scale"
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php




easy rye and oat crackers 
1 cup whole wheat pastry flour (I used half rye flour and half oats or oat flour) (2 cup)
1/2 teaspoon salt (1 teaspoons)
1/3 cup warm water (2/3 cup)
2 tablespoons + 2 teaspoons olive oil (1/3 cup)

Directions: 1. Heat the oven to 375 degrees (because that’s where mine automatically goes to when you turn it on). 2. Put the flour, salt, warm water, and olive oil in a bowl, and stir until all the flour is absorbed (less than a minute). It kind of feels more like dough than batter. (I blended whole oats into a coarse flour and added them with the rye flour.) 3. Take a baking tray (I used a heavy one with edges, rather than a light one with no edges), and slather it with more olive oil. 4. Put the dough on the tray and smooth it out to cover the whole bottom. I used a rolling pin doused with oil. And my hands, too. No need to be fussy here! In fact, the thin rustic-edged ones tasted the best, I thought. 5. Take a knife and cut the dough into squares, rectangles…whatever! 6. Sprinkle the top with a bit more salt 7. Bake for about 15 minutes, or until golden. The crackers will harden up more after they cool. The potential variations for this recipe are endless: cheese, herbs, nuts and seeds, spices. I can see a lot of cracker experimentation in my future. And what I loved about them was that they were so easy and quick, and required no plastic packaging to bring into the house or to throw out afterwards. I stored them in a glass container, but as I said, they didn’t last long! http://www.mariasfarmcountrykitchen.com/how-to-make-crackers-its-so-freaking-easy/


They were really good!

Different kinds of Breads ~ Pumpkin Brioche, Salt Rising Bread and Outback's Honey Wheat Bushman (possibly)

Pumpking brioche recipes ~ Which one is best?

I'd like to try and make one into cinnamon rolls because I have seen that the regular brioche is a more common recipe for doing that.

One I'd really like to try! I love the two day fermentation breads, so far, they seem like a sourdough

http://www.applepiepatispate.com/bread/pumpkin-spice-brioche/

Brioche with pumpkin
http://www.google.com/search?q=pumpkin+brioche+recipe&rls=com.microsoft:en-us&ie=UTF-8&oe=UTF-8&startIndex=&startPage=1

SALT Rising bread! Should I try it?

Good instructional video about salt rising bread from a bakery in Pennsylvania. (I still need to watch it)

http://www.ehow.com/videos-on_1062_make-salt-rising-bread.html

Brown bread!!  Yum. I love the one from Outback Steakhouse, it is so sweet and yummy. I think it is the molasses.

This one has cocoa added to it, not sure about that. It also has some cornmeal (which makes it seem like the anadama bread I made ~ which was yummy!)

http://www.grouprecipes.com/53531/yeast-raised-brown-bread-outback-copycat.html

This one calls for molasses and rye, which makes it seem more authentic to me. (my preference to try)

http://restaurantrecipesbook.com/outback-steakhouse-bushman-bread-recipe/print/

A list of several variations of the brown bread on a group forum...  Cool! 

http://askville.amazon.com/sweet-dark-brown-bread-give-places-Cheesecake-Factory-Outback/AnswerViewer.do?requestId=2494845

Last idea for brown bread

http://www.cdkitchen.com/recipes/recs/394/OutbackSteakhouseHoneyWheat64760.shtml

SOURDOUGH!

Ideas for sourdough and information:  Lookup the recipes and ideas for the bread recipe Pain au Levain

http://www.thefreshloaf.com/node/19956/very-sour-bread-made-not-so-sour-starter

I would dearly love to have the time and inclination to try every one of these breads at some point in my life.  There just seems like so much to do sometimes...  But I will make what catches my heart and mind next!

Still working on my sourdough that I started.  I left it out on top of the fridge for longer than I should have, without feeding it, and it went all quiet.  I'm trying to revive it without having to throw it away. 

I may need to get some rye grain to help it ferment along.... ;)

Just an update and Peanut butter cookies! My fave!

This last week we had another "Bread Making" class.  We tested out several different recipes for making sprouted grain and soaked flour whole grain biscuits, they were yummy!  One of the recipes we used cultured coconut milk for the liquid instead of water.  The consistency and the taste were very good!  I think the first one we tried had us using whey to soak in over night, and using less flour than the recipe called for, so that we didn't have to add more flour.

We discussed the idea of food storage for emergencies, and how to rotate out your stock.

We also tried out a recipe for making a yeast free bread and home made mayonnaise.  One recipe for mayo we decided tasted good called for coconut oil in addition to or in place of the olive oil.  I think that one tasted best.

I was laying in bed this morning craving buttermilk biscuits the way Lucille made them, my mom's stepmom.  I also started thinking of all the recipes I tried for making peanut butter cookies when I was a kid.  I tried so many, we were peanut buttered-out by the time I was done.  I remember finding or tweaking a recipe I liked really well, but for some reason didn't keep track of it, so I'm going to have to try to recreate that with the ingredients I prefer to use now.  I hardly ever use white flour and white sugar any more as they cause a big-time sugar low and fatigue in me, besides messing with my brain chemistry and clouding my mind~

Recipes I found that I would like to try:

Peanut butter cookie recipe using natural unrefined rapadura sugar!! Yum!!

http://www.creatingheaven.net/eeproducts/eesfc/recipes/pbcookie.html

Flourless nut butter cookies! Mhmm.

http://www.thenourishinggourmet.com/2008/08/flourless-nut-butter-cookies.html

Scottish shortbread cookies.  Real BUTTER!

http://www.thenourishinggourmet.com/2009/12/scottish-shortbread-cookies.html

Thanks for listening! :)

Alice

Sprouts and blender waffles

This is what I'm doing today...

I already made the sprouted grain gingersnaps tonight (yesterday, technically) and they turned out yummy!
http://www.thenourishinggourmet.com/2009/12/gingersnaps-using-sprouted-flour-and-unrefined-sweeteners.html

I'm getting ready to try the Blender Batter/Waffles by Sue Gregg, using sprouted whole wheat about 1 and 1/2 cups of sprouts and 1/2 cup of oats (not sprouted). Using Buttermilk as the acid medium.

http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwafflesA.htm

Ideas of what to do with the rest of my sprouts (recipes on left hand side of page)
http://www.sproutpeople.com/cookery.html


Some more information I found on sprouts - good reading and recipes
http://nourishedkitchen.com/sprouted-grain/

I want to try this recipe.  I love shortbread, it's so rich!
http://nourishedkitchen.com/sprouted-spelt-maple-shortbread/

And of course Molasses, one of my favorites!! High in IRON, of all things.
http://nourishedkitchen.com/cinnamon-molasse-cookie/


I'll have to let you know how it turns out! Gotta go blend! :)