The True Bakers Secret: ???
Each Commercial Baking Formula has many different uses:
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...Just as a Chef has Base Mother Sauces that he builds on... The Professional Baker adds different flavorings, flours, liquids,
sweeteners,stir-ins and varies shapes, toppings and glazes of
bakery products to produce many variations from just
a few standard base formulas. 
The recipes in this book are transposed from those Base Formulas
and there are many spin off variations
for specific recipes listed
for each base recipe.
You can use these recipes in combination with one another
to create your own “Signature Recipes”
for Artisan Bread, and Pastries.
"Baking for Chefs Who Hate to Bake"
…and for chefs and great home cooks who love to bake.
Finally here is a book that demystifies the baking process and makes baking accessible to everyone. These professional recipes from a lifelong career chef, baker and pastry chef have been transposed to volume measure for easy use at home. All the go-to recipes to produce high quality bread, baked goods, cakes, pies, pastry and desserts. Authors note: As your home baking advocate I believe baking at home is important for economic and health reasons and baking can be a reality on a sustained day to day basis. I have formatted these recipes for use in a standard home kitchen using the same formulas used by commercial bakers. After baking in commercial kitchens and bake shops my whole life I was amazed at the high quality of products I was able to produce in a standard home kitchen. These bread recipes could not be easier to make and the results are truly professional.
Book is now available for Purchase Using PayPal or Major Credit Card:
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''Baking for Chefs who hate to Bake''
This comprehensive Baker's Companion is a "Complete Baking Course" between two covers. This Course shows "The Way to Bake” from the ground up, as opposed to just reading and following one recipe after another without ever making "The True Connection" that links all baking together.
This book offers recipes for most of the old standards
American and European:
Complete Recipesfor American Classicssuch as Southern cornbread, pecan sandies, sour cream coffee cake and chocolate cake with birthday cake icing as well as Contemporary Classicslike molten chocolate cake, olive oil sponge cake, orange-almond biscotti, chocolate truffle torte and my soon to be famous mixed cheery sour cream custard tart. European Baked Goodssuch as brioche, rich Vienna Kuchen, Alsatian apple tart, Baba/Savarin, chocolate Babka and classic desserts, crème creme brulee, chocolate mousse, risotto rice pudding, cream puffs, tiramisu and American Comfort Foodseverything from, deep dish apple pie, butterscotch pudding with butter cookies and butterscotch sauce, chocolate fudge brownies, raisin bread to blueberry buttermilk pancakes with homemade syrup and cinnamon buns, also homemade noodles and pasta recipes.
Bake up some Memories of Home.
Mission Statement:
I Mark Kraft, a lifelong baker, want to be your "Baking Advocate."
To ease your economic and health concerns,
I want to help make baking on a regular daily basis a reality,
at home and in restaurants.
You take your Health personally
Bake your Bread personally.
Chef Mark/Your Baking Advocate
Baking is not just for Holidays anymore.
Bake up some memories of Home.
"Baking for Chefs who Hate to Bake" is an Instructional tool for culinary students and home bakers.
For the seasoned baker and pastry chef it offers a complete index of all the go-to baking
and pastry recipes easily accessable, finally all in one place, in book form and on the
companion CD,included with the book. Just point and click on any recipe and
it pops up on it's own page for instant reference or printing.
*Easy Recipes*Economical*Healthy*Nutritious*Delicious*
Professional baking recipes(Over 500) for home and restaurant use.
A Complete "Baking Course" Between Two Covers!!
You take your health personally,
Bake your bread personally.
Wheat is the staff of life. Baking your own bread empowers the soul.
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Introduction:
“Learn the Basics First”
"The Big Picture, Before Thinking Outside of the Box"
Focus on the fundamental structure recipes: Their basic base formulas (ingredients and amounts and how their volume relates to one another) and their (standard mixing and production methods): both of which make up a complete baking recipe. The technique of combining varied amounts of similar base ingredients along with just a few proven production methods produces all of the baked goods we have come to know as culturally and commercially tradtional and is easy to learn and become proficient at. (there are only a few standard time honored formulas to master, there are countless variations on the theam, this is where your creativity comes in!)
Then be creative and develop your own style, vary the Taste and Texture by combining varied base elements such as flours, cereals, grains, sweeteners, liquids etc. in the same proportions of the original formula, and changing the flavor with interesting fruits, vegetables, nuts, seeds, fillings, stir-ins, glazes to produce signature breads, pastries and desserts.
Without technique you will just blunder through one individual recipe after another, never knowing how basic base recipes act as structural components to build a final product and how to release the potential of the ingredients.
The same is true with cooking. Professional trained chefs are not taught to be creative at first. They learn the fundamentals of sauté, broiling, braising, roasting, poaching, frying and butchering first as principle procedures, andthen apply this knowledge tolearn standard time honored recipes, with regionally and culturaly accepted seasonings. They then have the fundamental knowledge and can create specific recipes and experiment with different ingredients and seasonings.
“The Economy Dictates Industry Trends”
“The Educated Consumer”
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Home cooks are looking to produce their own baked goods to save money in these hardeconomic times. Professional Chefs must be open to producing a variety of in house baked products for economic and other reasons. Chefs must be open to a changing market. Today’s consumers are more educated about fresh homemade, healthy whole grain foods and have a more sophisticated palate. With high quality freshly baked artisan products available in super markets they come to have high expectations of what is offered in restaurants also, especially with some of the prices they are expected to pay for a restaurant prepared meal.
This along with high labor cost and food cost being the two great enemies of the successful Chef. Multitasking is a new survival instinct of a Chef trying to show a profit or a Cook balancing a home budget. Executive Chef, Working Chef, Kitchen Manager, Pastry Chef, Baker has become one job title in most owner operated high end restaurants. Chefs who profess they are Chefs and not Bakers as if that constitutes two great opposing fundamental values, may have to rethink their frame of mind. Managers who have a wide range of talent have a better opportunity of advancement in pay and respect from their investors, restaurant owners who have faith in them and fund their creativity, menus, support staffs and kitchens. The owners of a restaurant want their talented Chefs to be productive as well as profitable.
Whether you’re a Professional Chef or Great Home Cook your friends and family are going to want you to give them your favorite recipes. Professional Chefs get exposure in different types of media all the time and you can’t use large batch commercial recipes to give them to print. This project is my attempt to catalogue all my go- to, cover everything recipes I use on a daily basis in my personal and professional life. This can be a starting point for a Chefs and Cooks to add their input and compare with their versions of the same recipes and come up with their own definitive recipes. Substitute different flours, sweeteners, liquid, fruits, flavorings and seasonings in the correct amounts and you are creating just like like with your cooking or..."Winging it at Baking"