I'm A Baker In South Of France, Ask Me Anything

Not hard àt all except for the language. We kind of live like you in corsica, most of us have firearms, a lot of us own pickup trucks, not american brands but it's still pickups.
We like American people we have nothing against you folks. The only difficulty will be the language.
When there was no covid, there was a lot of American tourists in corsica and we welcomed them in a friendly manner.
We just hate homosexuals, Arabs and Blacks to be honest

Why does everyone think all Americans drive pickups? I have a 2018 Toyota Landcruiser and my wife drives an Audi Q7.

Thanks for this thread. I might drop by to ask a few questions about emigrating to Corsica. Fuck America. It's a 3rd world shit hole filled with the most undesirable filth

Bon jour. Do you have a great CRUNCHY cracker recipe that I could modify for gluten free use?

I tried to make my own crackers, but they always turn out like chewy cookies, not crunchy crackers!!

I don't know where I am going wrong. Oven not hot enough? Too much water?

Can you suggest how to mix the following ingredients (used in Mary's Gone Crackers Super Seed crackers) to make a CRUNCHY affordable cracker myself? Her organic crackers are great, but they are too expensive to purchase every week.

INGREDIENTS FOR CRUNCHY ORGANIC GLUTEN FREE CRACKERS
Brown rice (flour?)
Quinoa( flour ?)
Pumpkins seeds
Sunflower seeds
Poppy seeds
Flax seeds
Sesame seeds
Onion
Garlic

Thanks for this thread. I might drop by to ask a few questions about emigrating to Corsica. Fuck America. It's a 3rd world shit hole filled with the most undesirable filth

Mr. French baker: PLEASE!! Why do my crackers turn into soft cookies?

Too much water? Heat too low?

Your tips for how to bake a crunchy cracker, please!!

Hello, Mr. Boulanger,
It's nice to see you posting again.

Please follow my friend in Bastia on his Instagram account.
mare.e.gustu
Mare & Gustu Seb Rialland
Pêche durable sélective & responsable

Look at this beautiful sea turtle!
[link to www.instagram.com (secure)]

Our waters are filled with treasures!

Hello, you didn't tell me how much water you use or the heat you put in your oven. So I can't really tell you, if you can be more precise that would help me to understand what is wrong when you make them.

I have made the mistake to tell the name of my bakery, it is the second time a female calls to ask me a recipe... Folks... I WORK, you have to understand this, if you want to ask something, do it here, I am here to help... But when I am at work, I work... Isn't is logical...?

Have you ever had intercourse with a still warm roll?

I just bought a loaf or something called English toasting bread...are you familiar with it?

Is it what Canadians do usually?

Especially around Christmas time... Busiest time of year for la boulangerie - patisserie.

Your time will be very precious. Lots of extra hours, night works... it never ends.

I see it with my MOF. They are working double shift. Night shift and day shift and Mr. MOF himself sleeps in the boulangerie office so he can supervise and do a lot of the work himself.

Some of them will never understand.

Yes.. It is not the time to fool around in the phone for me..

How much water to flour should I use and at what temperature?
The above are the ingredients listed for "Mary's Gone Crackers," not the actual recipe -- which is her trade secret. I can't afford her expensive crackers and would like to make something similar in the oven. How would you make a crunchy cracker with the above ingredients? Roughly what oven temperature and how much Brown rice flour flour to water ratio? I guess you're not a cracker baker... we can't all be everything... that's OK

I know your life. It's hard work. I will be happy to see my MOF friend and his whole crew in the two shops. I like to see Christmas time preps and I help when I can.

You will have to tell us what your Christmas specials will be and what kind of buches you are making.

There are a gazillion cracker recipes online. Try this: [link to quitegoodfood.co.nz (secure)]

I would suggest doing small batches until you find the recipe that suits your purposes. The baker cannot help you unless he knows exactly what you are doing.