What bread goodies are you hoping to receive this Christmas? I want a Super Peel, and will be browsing my local bookstore to narrow down my wishlist for bread books. I'd like to have the Hearth Rye bread pan from King Arthur.
Hello all,
Does anyone have any experience with the grain attachment that works with the Champion juicers??? How does it compare with the wondermill/nutrimill etc?
Me & my husband want to buy a champion juicer for juicing lots of veggies etc... but I also would like a mill.... So I was wondering if it works good I can kill 2 birds with one stone!
Thanks for any info
Srishti
I just wanted to let everyone know that I am running weekly auctions on ebay for Super Peels. They are listed as "may be seconds" but they are all good. Just rubberwood boards vs. maple. They are dead flat and a fully tapered, so a little lighter weight. Georgeous in their own right.
Winning bids have been generally in the $12 - $20 range. If anyone is looking to try this tool with much less sticker shock, hop on over and seach on pizza peel or pizza paddle.
There's been a fair amount of discussion here about various tools for slashing: lame, razor blades, serrated knives, scissors, etc. More often than not, I just touch up an already-sharp paring knife with a steel and slash the loaves with that. As long as the dough isn't too delicate, it works fairly well without dragging.
What I've been wondering, though, is whether an x-acto knife might be a useful tool. They could stand in pretty handily for a lame, it seems, since they have razor-sharp blades and a handle. Has anybody tried that yet?
PMcCool
One of the items on my Christmas list was a digital kitchen scale. I must have mentioned it to the right people, because I wound up with two! The one that I will keep is a Salton model, which has metric and English units, and the ability to tare additional quantities. It has already seen duty with a batch of Eggshell Rolls from Bernard Clayton's Complete Book of Breads.
Other baking this week has included a batch of basic sourdough bread from BBA, and a batch of cinnamon buns (the sticky bun version), also from BBA. Amazing how easy it is to work baking into the schedule when the schedule doesn't include a daily stint at the office! Vacation is a wonderful concept. I may get around to making some scones and, then again, I may not. Either way, it's been a satisfying week for baking.
My baking stone has cracked into what is currently four pieces. I also don't like the fact that the size limits the length of my baguettes considerably. I would like to use something else as a stone. Does anyone have a recommendation? Ideally it would be something inexpensive, flexible in terms of size, and not too heavy. I'm thinking some sort of tile would work, but I would like to hear what others have found and where they found it (i.e. Home Depot, online, hardware store, flooring store etc...)
I would be grateful if someone could supply me with a genuine Turkish Bread recipe. I have several but they all differ in ingredient ratios. I have heard of a recipe which included plain yoghurt - which sounds interesting, but probably not genuine.
Has anyone a recipe for sweet muffin pan muffins using a yeast 'bug'. These were unusual but delicious? The only drawback was that the yeast bug had to be fed daily and then divided in half every week, and afdter a while the family got tired of these muffins. but I would love to know how to start the bug and the muffins as I now have a cafe.
Floydm, I tried to install a picture and all hell broke loose, also into the home page and everywhere, my raisins could be seen crouding out the format. I erased my pic and everything returned to normal. My thumbnail pic was big enough to see only one raisin at a time. Please lock something and advise. Mini Oven
Patti,
I started this as a new thread, under a more appropriate title, in the hopes that it may generate more information for you.
Surely, I wish everyone would buy this product. Sales have been good and feedback always positive, but alas it will never be for everyone. I know that others just use a lot more flour for handling, or use a sheet of parchment paper underneath to transfer. Neither of these may be perfect solutions for everyone, and the Super Peel can make the transfer process a whole lot easier and more predictable.
Gary
