Hello Everyone,

I was wondering if any of you knew of a bread machine that has a stainless steel pan, or non aluminum/non-stick? Any help would be greatly appreciated!!!

Thanks,

Cana

Hi-

I was wondering if any of you have had experiences with any of the German home grain mills, such as the Schnitzer, Wolfgang or Eschenfelder (Hawo)? I've been using a motorized Country Living mill, but I'm looking for a faster mill. I've tried the Nurtrimill, and it's good for large quantities, but it doesn't go quite as fine as the Country Living mill. The German mills look interesting, but wonder if they'll mill as fine as the Country Living mill. Thanks...

Ralph

I recently purchased 4 old coiled brotforms and am very anxious to give them a go. I chose these particular ones based on their interior smoothness (little or no fiber hairs) but they have been sitting in this antique store/ warehouse for who knows how long and really need some sort of cleaning. I have taken a stiff nylon brush to them (wire brush proved too rough) but I hesitate sticking them in a tub of hot, soapy water for fear of permenently raising the grain/ fibers of the wicker/ rattan. Does anyone have any experience cleaning old brotforms? Any advise??

 Cheers!,

Hello,  I just recently purchased a Toastmaster Breadmaker Model 1183 and it had no manual.  I have checked every place I can on the web with no luck.  I usually make bread by hand (as well as pasta) and a friend recommended that I get a bread maker and see if I like it.  The maker looks brand new/never used and I need to know how to clean it and if there are any recipes that I could have.  I would appreciate it.  You can email me at tiger6437@aol.com

Thank you.

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.

 Hi,

what's the best pots and pans for electric ceramic range?

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...)