Wow! I have been using the Super Peel for about three weeks, now, and am finding that it is one of the most useful baking tools I own.

I have used it for several types of bread (low and high hydration) without a hitch, except for the first one, when I didn't use enough flour on the canvass. I had always used the parchment and peel method before, but sometimes it was a real pain getting the breads and pizzas exactly where I wanted them on the stone. I would have to use a turner to push it off, or the dough would end up hanging off the front edge of the stone. And, I would sometimes end up degassing the dough quite a bit. That doesn't happen with the Super Peel. I now effortlessly put the dough exactly where it needs to go and I haven't noticed any degassing at all.

I have been making salt rising bread for several years with excellent results. For no apparent reason, all of a sudden my recipe failed and I have had no luck for about 1 year. I called the mill the cornmeal came from and and they denied any change had taken place in the milling process. I know that temperature and cornmeal containing th germ are absolutely necessary-does anyone have another suggestion?-Faye Soard

Could someone tell me what degas means?

Thanks

Thought I'd share my favorite Banana Bread recipe.. I think it's the cream cheese
that makes it so good...We like the topping, but you can skip it
This makes 2-8"x4" loaves..I use metal pans, greased, with parchment paper on
the bottom and then flour the sides.
3/4 c butter, softened
1 (8oz) pkg Neufchatel cheese
2 c sugar
2 eggs
3 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c very ripe mashed bananas (about 4 medium)
1 c pecans or walnuts, chopped
1 t vanilla

Topping :
1/2 c packed brown sugar
1/2 c walnuts or pecans, chopped
1 T flour
1 T melted butter

Steve,

Those are beatiful!! I can SEE the crust crunch.

Gary

Are there any other salt rising addicts out there? I have just started making it with some success after discovering an obsolete piece of photography equipment in my old darkroom, a constant temperature water bath. Salt Rising is a bread once tasted you never forget. Would love some recipes and tips from successful bakers of this old Appalacian bread.
Kathryn

I now own a grain mill. On-line sources of whole grains seem to be few, and shipping cost is a killer! Anyone out there have recommendations as to sources of whole grains I can grind at home for baking breads, etc.?

Thanks.

his bread is really light and moist with a good open crumb and decent crust. It has a really savoury smell - a delicate cream cheese and chive tang and is perfect with butter.

I am trying to find a recipe for crackers. I know what I want but evidently have not come up with the right word to describe them. I have tries several recipes but they were very much like soda crackers, not what I'm after. They were good, but.

I would like to produce a very thin, crispy cracker. I believe the process would be dough, rolled thin, baked and then broken into pieces for serving. I use steam injection in my bread making and not sure it would enhance the cracker recipe. Any ideas?

Hello,

Does anyone have a recipe for traditional or authentic German Kürbiskernbrot or Pumpkin seed bread?
I have seen many versions of it and am not sure which one is authentic. hmm.. wondering wat's the ratio of the rye to wheat too...

Thank you!