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Ralph Onesti

U.S.
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Expertise

Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". Remember...my answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.

Experience in the area

I grew up in the pastry business in South Philadelphia many years ago. I trained with the best in bread baking artisan style loaves.

Organizations

Bread Baker's Guild of America

Education/Credentials

Trained with the family in the family business, and award winning bread artisans

What do you like about this subject?

Bread Baking is a passion and and art. I love and possess both.

What do you still hope to achieve/learn in this field?

Bread lives...and it teaches as it lives.

Something interesting about this subject that others may not know:

You can make high quality artisan bread at home with knowning but a few tricks...and I have them all.

Something controversial or provocative about this subject

There are lots of "bread companies" out there...you can beat them all.

Average Ratings

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
darlene11/13/16101010Ralph answers your questions rapidly and with .....
James10/23/16101010Thanks.
James09/24/16101010 
James09/01/16101010 
James07/10/16101010Thanks.

Recent Answers from Ralph Onesti

2016-11-13 freezing dough:

Hi Darlene...    Yes. The only problem with freezing on a cookie sheet or tupperware is the amount of moisture laden air  you will freeze along with it.    Th moisture in the air will get to it's dew point

2016-11-12 freezing dough:

Hi Darlene:    Short answer:  yes!     You can freeze the chunky type cookies, chocolate chip, oatmeal raisin, by scooping out the portion and putting them in a freezer bag, removing as much air as possible

2016-10-23 Mix:

Hi James:    Yes it is different from wheat flour in that it has no gluten forming structure.    In this mix are things like rice flour etc that have no gluten.    Read the instructions and use it like

2016-09-21 Breading:

Hi James:    gluten free is not my area...but I did find these for you:    The best book on Gluten Free cooking is the following:    https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130/ref=sr_1_1?s=books&ie=UTF8&qid=1474425390&sr=1-1&keywords=richard+coppedge

2016-09-01 Glutton:

Hi James:    Gluten is form as soon as moisture hits the flour.    It adds expandability and elasticity.    With no gluten, it is difficult to hold the product together.    Gluten free formulas are carefully

 

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