sourdough
04-23-2005, 12:08 PM
Linky (http://www.mercurynews.com/mld/mercurynews/news/local/states/california/northern_california/11464668.htm)
For more info, http://www.sfbi.com/
And of course, you know they made San Francisco-Style sourdough there. :D
American bakers are no loafers in bread competition
MICHELLE LOCKE
Associated Press
BERKELEY, Calif. - A trio of U.S. bakers flexed their flour power in Paris, slicing up the competition in an international contest.
The three bread winners had only eight hours to make more than 80 baguettes and other specialty breads, 90 pastries, 160 mini-sandwiches and bread sculptures representing their country.
No loafing allowed.
"It is amazing the quantity they do in such a small amount of time," said Gina Piccolino, executive director of the Pennsylvania-based Bread Bakers Guild of America, which sponsored the team.
Team USA's victory this week in the Coupe du Monde de la Boulangerie, or World Cup of Baking, wasn't their first. They won gold in 1999 - the competition is held every three years - an upset of the bread-loving French.
"They didn't see it coming," said Michel Suas, co-founder of the San Francisco Baking Institute, where the team trains.
But in 2002, the Americans were bested by the Japanese.
Taking gold this year were Jeffrey Yankellow, an instructor at the San Francisco Baking Institute, Jory Downer of Bennison's Bakeries in Evanston, Ill., and team captain William Leaman of the Essential Baking Company in Seattle.
A video clip on the Bread Bakers Guild of America Web site showed the proud winners waving their trophies to a background of cheers, whistles and the "Star-Spangled Banner."
Suas, who went to Paris with the team, said there were a few tricky moments, including an overheating oven and a dough statue of Mt. Rushmore than only had room for three presidents; Lincoln got the chop.
Another challenge was keeping the Statue of Liberty's arm upright on a second sculpture. The whole thing was held together with caramelized sugar. It's a requirement that sculptures must be edible, although unlike the other categories, they don't have to be tasty.
"I don't recommend you to eat the arm of the Statue of Liberty," said Suas, who lives in San Francisco but still speaks with the mellifluous accent of his native France.
The baking takes place in a 12-by-12 foot bakery, which means a big part of winning is carefully choreographing each move in a sort of baker's ballet.
The competition doesn't come with any big-name sponsors or cash prizes - which means competitors may be rolling in dough, but only of the baking variety.
"You don't get any money," said Suas, adding with a laugh, "only mistreatment during training."
For more info, http://www.sfbi.com/
And of course, you know they made San Francisco-Style sourdough there. :D
American bakers are no loafers in bread competition
MICHELLE LOCKE
Associated Press
BERKELEY, Calif. - A trio of U.S. bakers flexed their flour power in Paris, slicing up the competition in an international contest.
The three bread winners had only eight hours to make more than 80 baguettes and other specialty breads, 90 pastries, 160 mini-sandwiches and bread sculptures representing their country.
No loafing allowed.
"It is amazing the quantity they do in such a small amount of time," said Gina Piccolino, executive director of the Pennsylvania-based Bread Bakers Guild of America, which sponsored the team.
Team USA's victory this week in the Coupe du Monde de la Boulangerie, or World Cup of Baking, wasn't their first. They won gold in 1999 - the competition is held every three years - an upset of the bread-loving French.
"They didn't see it coming," said Michel Suas, co-founder of the San Francisco Baking Institute, where the team trains.
But in 2002, the Americans were bested by the Japanese.
Taking gold this year were Jeffrey Yankellow, an instructor at the San Francisco Baking Institute, Jory Downer of Bennison's Bakeries in Evanston, Ill., and team captain William Leaman of the Essential Baking Company in Seattle.
A video clip on the Bread Bakers Guild of America Web site showed the proud winners waving their trophies to a background of cheers, whistles and the "Star-Spangled Banner."
Suas, who went to Paris with the team, said there were a few tricky moments, including an overheating oven and a dough statue of Mt. Rushmore than only had room for three presidents; Lincoln got the chop.
Another challenge was keeping the Statue of Liberty's arm upright on a second sculpture. The whole thing was held together with caramelized sugar. It's a requirement that sculptures must be edible, although unlike the other categories, they don't have to be tasty.
"I don't recommend you to eat the arm of the Statue of Liberty," said Suas, who lives in San Francisco but still speaks with the mellifluous accent of his native France.
The baking takes place in a 12-by-12 foot bakery, which means a big part of winning is carefully choreographing each move in a sort of baker's ballet.
The competition doesn't come with any big-name sponsors or cash prizes - which means competitors may be rolling in dough, but only of the baking variety.
"You don't get any money," said Suas, adding with a laugh, "only mistreatment during training."