Posts by daavery

proof covers a re clear plastic boxes ( no bottom) for covering loaves while in final proof.

there is certainly a difference in fresh - and now it's not that hard to get fresh mail order. http://www.freshwasabi.com

"Better than Bouillon" Superior Touch (r) Superior Quality Foods Ontario CA 91761 http://superiortouch.com

i suspect the kneading is more a function of the gluton content which can vary i find i need 20-40% more water here that the formulas call for to get the dough to the right texture I just tried reinhart's ciabatta (new book...

baking scratch bread is not hard - remember everyone had to not that many years ago you can get obsessive about it ( like many of us do) , but a basic enriched white bread dough is pretty simple probably the biggest thing is that...

you pikers :) lets see - in the nagano japan area: equine sashimi ( raw horse meat) saute'ed ( on soy sauce) bee larvae natto - all over japan - i even like it in the osaka area: puffer fish sashimi - deadly if not...

i know both in the denver area and california the local groceries have plum tomatos almost year round, and the quality is even good to above avg much of the time

is there anything between 4corners and denver other than ski resorts and grand junction ?:)

above evergreen here

I tend to bake at 450-470 too (like kokopuffs) dropping to 350-375 after 8-10 min, BUT, I live at 8200 ft and the standard recomendations for high altitude baking are raise the temps 25-50 deg. I suspect these temps would cause the...