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Bread & Pastries/Expert Profile
Ralph Onesti
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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
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Nicole | 05/21/12 | 10 | 10 | 10 | Thanks so much I will check them ..... |
| William | 05/15/12 | 10 | 10 | 10 | This guy is wonderful. He helped me ..... |
| Marvin | 05/02/12 | 10 | 10 | 10 | I will try this and get back ..... |
| Frank | 04/08/12 | 10 | 10 | 10 | Ralph; Thanks again. I'll try it. I ..... |
| Frank | 04/07/12 | 10 | 10 | 10 | Hi Ralph; Thanks again. You really know ..... |
Recent Answers from Ralph Onesti
2012-05-16 oven:
Hi Nicole: If you get the right manufacturer...convection oven are great!! In the better ones, you can usually have the option of fan...no fan. I would look to FBM baking equipment in New York
2012-05-15 Thank you, thank you.:
You are so welcome. There are no secrets in cooking...we all share. Remember to check those olives for pits!!! And also to rinse the olives well. The olives are usually packed in a salt brine
2012-05-12 Sourdough starter follow up:
Hi again! All that talk is...I don't know actually...nonsense! Starters are made from the yeast that lives on the flour, and in the air. And...it's ALL the same. The stuff in San Francisco is
2012-05-11 Sourdough starter:
Hi William: If you use yeast...it's not a sour starter. It's really much more simple than that!!!! OK... Water: 125% Flour: 100% What does this mean: Start with 125 grams of water and
2012-04-07 Bailybaking:
Hey Frank... You're in luck...by bialys are legendary! My first guess...is proofing! After you divide and pre-shape into round rolls...you must proof for about 90-120 minutes Mine are 90 grams
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