If anyone is interested, I happened to see that stainless steel knobs are now available as replacements for Le creuset pots. I ruined one of my knobs using my Le creuset for baking bread at high temperatures. The replacement knobs can be used at any temperature. They cost about $9.00 at Amazon.

weavershouse

I'm planning to buy a slashing tool and I was certain I want to buy a lame like this one here (scroll down a little) with 10 blades, until I read this  thread about slashing. Floyd has brought the idea of a double edged razor on a coffe stir. There are people who posted there that this way has worked even better for them than the lame, and I've read in other threads about this way too. I am having a hard time deciding wether to buy the lame or something like this and just put it on a stick. Have you guys tried one or both of the ways? Can you help me decide wich one is better?

Thanks and a happy weekend!

Jonathan.

Greetings:

A couple weeks ago I bought a reconditioned Viking 7 qt. mixer as an upgrade to my 4.5 qt. KitchenAid ultra-power. Lots more capacity and power! I've made two batches of pizza dough (30 oz water, 20 oz flour, yeast & salt).

I'm concerned with the noise and "jumpy" motion of the dough-hook. They guy I bought it from (McNichols Electric) says this is just a normal function of the electronic transmission and that I should turn up the speed to give it more power. Even running empty the Viking sounds a lot different than the KA, so if this is normal I'll just get used to it.

If anyone with experience with this mixer can weigh in I'd appreciate it!

Here's a short video clip so you can see/hear what I'm talking about. mixer_video

HELLO,

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I have a home oven and it has convection settings.  Not many formulas, which I have seen, call for using convection or have different directions for convection vs regular bake.

When is it appropriate or better (if so) to use the convection bake option rather than the regular bake setting ?

Does anyone use one or the other setting exclusively because of your experience with trying both ?

I bought a covered clay pot at Goodwill.  I want to use it correctly.  As I read online it says the pot must go into a COLD  oven.  I like to preheat the oven as you do with dutch oven cookery so you get a good "oven spring".  How do you do this with a clay pot?

Hi all,

I've made a pledge not to buy any more plastic stuff.  So I'm in a bit of a bind -- I need something GLASS that I can use as a dough rising bucket.  Because I live in a rural area and hate driving long distances to shop, I would prefer something I could order online.  Does anyone have anything they like, any suggestions?

I'm also curious about something glass I could use as a sourdough crock -- that would be easy to clean (the Mason Jar isn't working for me in that regard).

Thanks, 

Elizabeth

What do you think of this?  Can you find something similar in Okinawa?  It is designed to fit over a burner and heat comes up through the selected pieces and reflected down in the middle.  I think 6 pieces including a support ring and grill tray, baking tray and two piece funnel device plus a lid.   I saw 3 different sets here in S Korea but this one looked like one could bake rolls and horseshoe baguettes in it.  You could bake more than bread in it too!  You can do a chicken or shrimp and grill some vegies and heck, have a grand 'ol picnic with this little gem!

I'm interested in a mechanical professional bread scale. Having had the LCD go bad on my second Salter digital scale, I'm back in the scale market once again. I do about seven loaves at a time so the ingredient weights are large enough that a scale like a Penn that does 1/4 ounce increments would work just fine.Unfortunately, I have no experience with that brand of scale or any professional bakers scale.

So I'd just like to query those of you who do use a professional mechanical scale as to your preferred brand.

I see some of the brand names are Edlund, Penn Scale, Pelouze Scales to name a few. Thanks for your suggestions.

I bought myself a treat, a jin-yoo-wine baker's lame. Problem is that my slashes look very amateurish. Have you got any tips for improving the quality of the slashes I make in, say, baguettes? The flaw in my technique seems to be related to a reluctance to slit too deeply.

Thanks!