Well we just made our annual trek from the Chicago area down to Fort Myers where we will ride out the winter until May. I am into day 5 of a pineapple juice/whole wheat flour sourdough system and so far, so good. Today I made Floyd's rustic bread recipe again and it turned out very good. What I really want to talk about is a new tool, which I haven't seen mentioned by anyone else. That is, an electric knife.

Like most of the people participating on this excellent site, I have periodic problems slashing. I have had my best success with serrated knives, but for very wet doughs they are too grabby. Today I tried an electric knife and it was like cutting butter. The tops of the loaves were stationary as the blades sunk in.

I would be interested to hear if anyone else has tried this approach.

George