Hi everyone

I've been looking all over the internet for an Italian pandoro mold that's available in the U.S. or that ships to the U.S. for a reasonable price. Most of what's available seems to be of the Portuguese variety, which has deeper pleats and a wider flare. The photo below shows what I'm looking for (taken from mwilson's blog at staffoflife.wordpress.com)

I found one Italian website that charges 50 euro for shipping a single 1 Kg capacity mold - that's more than the mold itself. 

I also purchased a nonstick coated aluminum one from browncookie.com, which is great, but I'd like to find one with a higher capacity (around 1 Kg) for when I need to make a bigger loaf. 

Do any TFLers out there have tips for us poor Americans searching desperately for authentic Italian pandoro molds? 

I've been making fresh bread for my family a few times a week for about a year now.  For sandwich bread, I leave one loaf out, and put two in the freezer.  Leftover pizza just gets put in the fridge.  I haven't had a problem.

Last night I tried my hand at some whole wheat pita bread, baked on a stone in the oven.  Came out fantastic.  I allowed them to cool for a few hours, then wrapped them up and put them in the freezer.  When I took a few out today, they were covered in mold!  They had molded in the freezer overnight!  How does that even happen, and how can I prevent it from happening in the future?

Guys, I'm looking for a rosetta stamp for making rosetta rolls.  I believe it's cast aluminum, not plastic like a lot of the roll stamps now available.  Does anyone have an idea where to buy one?  I'll gladly pay postage from overseas.  Thanks :)

When I reached for my banneton this morning I was in for a big surprise. The entire bottom of the banneton was covered in blue mold! Obviously, I decided to hold off on using it for now.

Has this happened to anyone else? I keep my banneton in a a plastic bag, but it isn't sealed like a ziploc. From what I'ver heard, it seems most people allow some flour to stay in the grooves of their bannetons. I leave some flour in the grooves, but not an excessive amount. I'm not sure what caused the mold. The only thing I can think of is that it should have been in a sealed bag.

I think I'll end up throwing out this banneton, but if anyone has a suggestion to save it I'd appreciate it. It's a round willow banneton, with no linen lining. How can I clean it? I'd also take any suggestions about why this happened and how to prevent it in the future.

Tupperware has two molds on sale that may be of use to members of this site.

• Modern alternative to conventional cookware is made of state-of-the-art silicone - so it won't break, rust or crack
• Silicone material in Red provides even heat distribution when baking, eliminating over-baked edges and under-baked centers. Plus, it releases food easily, so little or not fat is required prior to baking
• Safe for baking in conventional, convection and microwave ovens up to 425ºF.
• Unlike traditional metal cookware, you can use your Magic Baking Forms in both the fridge and freezer.
• Soft, flexible material saves space. Roll it up and place in a drawer-it snaps back to its original shape when you're ready to use it again!

Round Magic Baking Form
Item #9970
Online Exclusive: Save over 35%
$21.99

Loaf Magic Baking Form
Item #9944
Online Exclusive: Save over 45%
$15.99

To see online, click here (if clicking does not work, enter my.tupperware.com/MAGEE in a new browser window,then follow this navigation)

Home > Shop Our Product Gallery > By Category > Online Exclusives

or paste this into the browser window where Tupperware is showing:"

http://order.tupperware.com/pls/htprod_www/!tw$shop.p_category?pv_ic_code=10100

and press return

Also click "On Sale" to check the OnSale items (rolling pins, storage containers, etc)

I've recently begun an apple starter. I let the apples sit in water and sugar for about 4 days. It was getting dark and very strong in smell. I added most of the liquid to bread flour to begin the starter. The day after it began bubbling. On the second day, however, I noticed what I thought looked like mold on top. I skimmed this off then placed it in the fridge. It has some bubbles even in the fridge and doesn't look like it has funky stuff on top. It does have a very strong apple scent.

Do you think that it is safe to continue with this starter?