Taste50 Tastemakers of the Twin Cities!

The Minneapolis Star Tribune did its annual feature yesterday on 50 “tastemakers” in the Twin Cities, and we were flattered to be in such great company.  The food scene in Minneapolis and St. Paul is absolutely exploding and we’re so happy to be part of it:  restaurants, breweries, markets—it’s all happening here.  More from the article…

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14 thoughts on “Taste50 Tastemakers of the Twin Cities!

  1. Hi, nice article!
    I just bought all three books and really love them! Is there anyway I can contact you? I have some questions about spreading the word.
    Thanks, Bob
    The Netherlands, EU

      • Hi Jeff, Thanks for your reply. I’m planning to give breadbaking and pizza baking workshops here in the Netherlands. Just to let people start with this way of baking. I am baking bread for more then 10 years now and your way is (indeed) easy for everybody. I’m reviewing your recipe’s and correct them slightly if needed with the local flour/salt we have here. (we have type 45 Cake & Pastry flour in supermarket) When I’m giving workshops I would like to work with your books and use them as a “schoolbook” and giving you and zoe al the credits. I just want to let people start with this way of baking bread and having fun with it. But is is it possible to use your books? (copyright etc…?)
        Thanks,
        Bob

  2. Hi, thanks for the reply. What about using the master recipe? I modified the recipe to 1kg of flour. This way you don’t have to weigh the flour which is sold as 1kg package. I’m using your dough to make pizza in a little italian pizza baker with a stone in it. It’s temperature goes up to +400c in 12 minutes and then you can make the thin crust pizza in just 4-5 minutes! I bake them at 380c. Just like the italians :) You should check them out if you don’t already know these wonderful pizza ovens…just let me know. I can send you there website.
    Bob

  3. First, fom a fellow Minnesotan, congrats on being TC “Tastemakers”! I have a couple of questions that I’m hoping you can help with:

    1- I’m making a large batch of breads for an event soon, and was wondering if, after the initial rise (and fall), I could combine batches of dough into larger bins to store in the refrigerator (to save space). Will this harm the dough? I’m thinking of combining two double-batches of boule or other flavors into one larger (like 27qt) bin. There would be enough space, but not sure if it’ll be good for the dough.

    2- if I want to weigh ingredients that I can’t find the weights for in your books, can I use the weight-per-serving info in the nutrition info of each product? Or will the amounts be off because of the scoop & sweep method? For example, according to the package, oatmeal = 1/2C = 40g; but when I scoop it from the container, I end up with many more grams worth than that. How should I figure the weights?

    Thanks for your help, we LOVE your bread around here. Hope you’re enjoying the beautiful Minnesota day today!

    • Hi Lori,

      Thank you for the nice note!

      Yes, you can combine the batches with no problem. Just make sure they are done rising, or have a bucket big enough for a little expansion.

      Which recipes are you wanting to do by weights? In our Healthy and Pizza books we put weights, are you using either of those?

      Thanks, Zoë

      • Hi Zoe, thanks for your help– I’m so glad to hear I can combine batches! Regarding the weights, I am using both the Healthy and Pizza books (how could we NOT, we love them!) but didn’t find weights for a few ingredients. I was making a modified oatmeal raisin bread from your first book, and needed weights for oats, oat bran (found the wheat bran weights in the healthy book), and maple syrup. I figured out the syrup by measuring and then weighing (not too much margin of error with liquids). But, those weren’t that big of a deal; the ones I was more curious about were the Gluten Free flours and ingredients… But then I found a post of yours about the GF flour weights! Thanks for posting those! I know it might be a pain in the behind for you guys, but it’d be totally awesome in your next books if the weights of the ingredients were right next to the measured amounts for each recipe; just like the whole grain master recipe– love that! Weighing is so much easier- and I have less utensils and measuring cups to wash at the end, too, which makes the process even quicker.

        Thanks again for your quick help. Are you teaching in the Cities at all coming up? I’d love to meet you in person!

      • Hi Lori,

        Yes, all of our future books will be done in weights! It is so great that this is becoming the norm.

        1 cup rolled oats = 3 ounces

        Thanks! Zoë

  4. Oops, for the first question I meant “two double batches combined into a 15qt bin”. I normally rise these in 12qt bins, but could combine into a larger 15qt one (I think they’d fit?). Thanks again for your help, my cramped refrigerator appreciates it! :)

  5. Congratulations! Also looking forward to your next publications. You might have already thought of it, but a desem and/or sourdough bread would be great. And please keep the dips/spreads coming! I use your cookbooks for lunch ideas too while preparing dinner the night before.

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