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Old 04-30-2012, 04:35 PM   #556
facetjoint
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Quote:
Originally Posted by NICO View Post
I'm sort of associated with Bob's Red Mill, so I say everyone should use that for everything they bake.

Seriously, it's good stuff.
It is, It is good stuff. I've tried Trader Joe's whole wheat flour. It is alright. But IMHO no way as good as Bob's. Also several different store brands as well. Same results. Bob's if the best I've found to date.
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Old 04-30-2012, 04:38 PM   #557
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I've done some looking on line for a Dutch oven! It is even more confusing than what oil and what weight oil I'm supposed to run in my Kitchen Aid mixer?

Lots of variables to choose from. Size, seasoned, or not, cast iron, ceramic, and on and on! I deas please!
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Old 04-30-2012, 05:09 PM   #558
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If it's for baking bread, no knead style, then a cast iron lodge works great. It comes seasoned, not that it's necessary for baking.

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Old 05-01-2012, 06:23 AM   #559
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Quote:
Originally Posted by facetjoint View Post
I've done some looking on line for a Dutch oven! It is even more confusing than what oil and what weight oil I'm supposed to run in my Kitchen Aid mixer?

Lots of variables to choose from. Size, seasoned, or not, cast iron, ceramic, and on and on! I deas please!
I'm in Phx this week and have a Lodge you can borrow for 5 months if you want to try it. I'm leaving for AK and won't need it untill I get back. PM me soon if you wanta use it.
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Old 05-01-2012, 07:45 AM   #560
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I'm in Phx this week and have a Lodge you can borrow for 5 months if you want to try it. I'm leaving for AK and won't need it untill I get back. PM me soon if you wanta use it.

Wow, thanks for the very generous offer! I will pass on it though. I'd so hate to have something happen to it. Like me dropping it and having the thing break when it hit the concrete floor. Trust me with my luck, It is a high possibility! LOL Plus I just have this thing about borrowing other peoples stuff

Anyhow, thanks again! And enjoy your sabbatical from the AZ. dry heat in exchange for the AK. humidity!
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Old 05-01-2012, 05:26 PM   #561
noshoes
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Originally Posted by facetjoint View Post
Wow, thanks for the very generous offer! I will pass on it though. I'd so hate to have something happen to it. Like me dropping it and having the thing break when it hit the concrete floor. Trust me with my luck, It is a high possibility! LOL Plus I just have this thing about borrowing other peoples stuff

Anyhow, thanks again! And enjoy your sabbatical from the AZ. dry heat in exchange for the AK. humidity!
How about I sell it to you for a buck, and you sell it back to me for a buck in Oct?
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Old 05-01-2012, 05:53 PM   #562
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Our olive bread is mentioned in the latest Saveur magazine. Sorry for bragging No, really
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Old 05-01-2012, 10:27 PM   #563
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That is fantastic. The bread looks really good.
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Old 05-02-2012, 05:58 AM   #564
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How about I sell it to you for a buck, and you sell it back to me for a buck in Oct?
I can't refuse a deal like that. Then it would let me in to the bread making club on the cheap. Plus allow me the learning curve to find if I'm smart enough to hang with this group. And give me the chance to hunt for a used one in the junk stores.

I will pm you. Thanks much!!
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Old 05-02-2012, 03:26 PM   #565
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Congrats, Jim!
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Old 05-03-2012, 06:25 AM   #566
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Congrats!

That's really good news! Congrats!
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Old 05-18-2012, 08:55 AM   #567
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I don't know why I get roped into stuff like this, but I'm baking five loaves of no knead bread today. First is in the oven.
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Old 05-18-2012, 08:58 AM   #568
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Quote:
Originally Posted by pilot View Post
I don't know why I get roped into stuff like this, but I'm baking five loaves of no knead bread today. First is in the oven.
I don't believe you
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Old 05-18-2012, 09:10 AM   #569
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I don't know why I get roped into stuff like this, but I'm baking five loaves of no knead bread today. First is in the oven.

Pix or i didn't happen.. better yet- FedEx a loaf to me for quality assurance purposes- I've got some home made liverwurst and home made mustard that needs concurrent testing as well......

have you noticed that the warmer weather changes the receipe? I'm using a tad less yeast and a bit less water- not much, coupla tablespoons less....?
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Old 05-18-2012, 09:50 AM   #570
levain
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Wicked

Quote:
Originally Posted by YBViking View Post
Pix or i didn't happen.. better yet- FedEx a loaf to me for quality assurance purposes- I've got some home made liverwurst and home made mustard that needs concurrent testing as well......

have you noticed that the warmer weather changes the receipe? I'm using a tad less yeast and a bit less water- not much, coupla tablespoons less....?
Moisture from high hUmidity absorbs into flour and warmer weather increases speed of fermentation. What you're describing makes perfect sense, but what is even cooler is that you're aware of it and adjusting your process
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