hi, all... i'm about to begin a new adventure. i'm a geologist by trade- worked in the environmental industry for years. but i'm half italian, and i grew up learning how to cook and bake from my grandma and her sisters. i recently quit my geology job and went to a culinary school in rome for 3 months to learn how to make pizza al taglio, among other styles (wood fired, alla pala, tonda, etc.). a location has come up that i need to jump on, so i'm looking for some advice on setting up a bakery. this post is concerend with ovens and associated equipment.
Much information has been generously shared on TFL about people's experiments with introducing steam into home ovens. However, more often than not, there is no mention of the type of oven (gas or electric) one is using in these experiments. The same holds true for books like BPA and Bread.
I just want to know - does anyone here use an electric bread knife to slice your bread (especially boules of sour dough)? Do you find it useful? If not, what other knifes do you usually use? Come tell us!
I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!
I'm looking for a mill that can accomplish the following;
can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.
does not heat the flour (over 120 farenheit)
I know most people have a preference for using either gas or electric ovens. For those of you shopping for a new or used one to purchase, I thought I'd point out the basic costs of running them so you can weigh out the pros and cons using your local electricity or gas costs. I'll base this example on the two ovens I use; one is electric and one is gas (LP).
Hello I just joined this wonderful site a couple of weeks ago and keep on making new discoveries all the time. Thanks for sharing all your experiences.