Stevens Point, WI
What was the most difficult challenge that you faced during any bake? And how did you overcome it?
I faced the most difficult challenge of the Great Wisconsin Baking Challenge during Batter Week (Week 4). I threw my first two batches of churros in the “bin” and worked through three different recipes. I did not end up with a great bake even after the third-times-a-charm effort. To be completely successful, I would need to research out a better recipe, try a different oil perhaps, and invest additional time to zero in on what caused my troubles. To be honest, however, my response has been more of surrender. I think I will search out a churro cart or restaurant if I get a hankering in the future!
Which Wisconsin twist were you most proud of, and why?
I am most proud of the Wisconsin twist I presented in Week 2’s Cookie Challenge. As that bake fell in June, it was fun to salute Dairy Month in the production of my Gingerbread Dairy Farm. As our dairy industry is such an integral part of our state’s economy and an envy of those who do not have such easy access to an abundant selection of quality dairy products, it seemed only fitting to recognize the impact that Wisconsin’s dairy farmers have on all of us who call this state our home.
I was also quite proud of the bake itself. The construction of the individual cookies and then the overall building of the farm took me to new levels in my baking experience. The fact that the entire presentation came together as I envisioned it was a great success for me and I was glad that I pushed myself out of my comfort zone.
If you were to draft a baking challenge for Wisconsin bakers, what would you like them all to make? And what would you be looking for if you were the judge?
I would like to see a Croissant Baking Challenge. Although I have never made them myself, I think it would be a great classic baking challenge to ask bakers to try their hand at. Being able to use good ol’ Wisconsin butter as a key ingredient would make it a fitting item to feature for Wisconsin bakers. As a judge, I would look for successful lamination; a light, buttery flavor; and a classic croissant form.
How did you do?
I participated in all 10 Great Wisconsin Baking challenges this summer – I’m a Star Baker!