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'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.
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'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?