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Just wondering if anyone may have any attachments for a crypto peerless ec30 mixer?

Looking for dough hook and I think there was another attachment that whent on the front of the head 

Following up on my last loaf, I made a tangzhong milk bread again using the same formula but using 200 grams of Anita's 60/40% whole grain flour. So it ends up between 10-20% whole grain.

I made the tangzhong milk bread in my Pullman pan again today. It came out well! The only difference was I used powdered milk (50 grams) and water rather than liquid milk. I also rounded up to 10 grams of yeast.

It fit my pan perfectly, just hitting the top without significant leaking or compression.

Off to a good start! Picture resized automatically! Yeah ! 

This is Maurizio’s original formula with my adaptations which are pretty extensive but I’d never have tried those without his base information. 

I used my flaked grains , the last of my Kernza and the rest is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the overall water. I also used my Trinity 35g each EVVO, Buckwheat honey, homemade yogurt  and subtracted that from overall water. 

Greetings,

The first full work week of the year was pretty crazy for me, so instead of babying and (re-)starting my sakadane, I just made my usual sandwich loaf with some red fife flour that I have.

I got a small Pullman pan for Christmas so I've been testing it out. 

I am starting simple with a white milk bread until I get a sense of how much dough it takes to fill it.

 The box the pullman pan came in said "450 grams," which I initially took to mean 450 grams of dough total. That isn't close to enough! And I didn't read this fantastic FAQ on pullman pans and dough weight until after baking. That said, though it was small, my first bake came out quite nicely.

The request was for two loaves of bread for a family party of about 30. The bread would be served with pumpkin soup and alongside some tomato-based vegetarian mains.

I thought I would make two rather contrasting loaves but both 50% whole grain 50% white bread flour. One seeded loaf with khorasan and wholewheat, and the other with spelt and rye, mixed with a tablespoon of malt and some walnuts (ran out of cranberries).

I saw this new recipe on homebaking.at and thought I would give it a try. I'm not exactly sure what a Körnerrebe is; it translates as grain vine, so a bit of a mystery - perhaps someone can enlighten me.

It's a yeasted recipe with a biga and a scald, but pretty simple. One thing to watch is that a special "half active" malt is used. I used my normal amount of diastatic malt ( 2.5g for a half recipe, which is what I made) and made up the difference with liquid ND malt extract (7.5g).

Hi guys, I was away for many years from your webpage and the blog, but I have now time for baking and finding new ideas.

Years ago, we had a discussion about a substitute for the Swiss Ruchmehl. Has somebody a good solution with a reasonable success?

I'm baking St. Galler Puerli with AP and Rye and they are excellent, but you need time for this bread.  I do another bun with AP and Acadian flour - an also very interesting combination.

Cheers - Hampi