The Unabaker Speaks

You've executed the formula, witnessed the results, and enjoyed the product with family or friends; what now? Well, it's a good habit to take a moment to review one's notes and observations made during or subsequent to the process. This normally takes the form of a short summary of the project, any specific observations you might have had during the process or scaling, mixing and baking. Did you make any alterations, ingredient changes or methodological tweaks. Are there any worth considering for "next time"? Using the print out of the formula, perhaps you made some casual notes in the margin provided as you were proceeding. A binder to store formulas and one's notes is a good idea. This is the beginning of your "kitchen guide". A regular feature of my four decades of self studies has been recording, analyzing and summarizing results. Comparing what I did to similar formulae from other sources. Since 2005, using my calculation format as a tool for

Previously, I posted an article titled Oatmeal Cookies, Unabaker Style along with a link to a handy tool that's worth spending some time to understand. In an upcoming post, I'll  explain that tool, and perhaps someone will be inspired to give it a whirl. It's actually very useful; more and more so as this site focuses in on bread craft. This article will discuss the oatmeal cookie formula of course, and how to make it, but it's more than about making cookie. I'll discuss some of its ins and outs, and how to alter the formula to your liking, but I also want to explain the  formula layout,  and some basics of the baking process; stuff that's applicable to all other Unabaker formulae to come. Intended to serve as  an introduction to Unabaker methodology, this article lends practical advice from a seasoned professional about how to work in kitchens, the essential elements for kitchen & bakeshop order, explains some baker's lexicon, and the format I devel