Moderator: 3ne2nr Mods
Correct I bought my bamboo board there a few years ago. I don't use it for meat though I have plastic ones for that. The bamboo board gets washed soon after use and put to dry. Been about 4 years now and still in great conditionRovin wrote:fair & square chaguanas does have a bunch of cooking stuff , u can check them ......
eliteauto wrote:Any suggestions on where I can get baguette pans to buy?
pugboy wrote:I am trying to born a sourdough starter but ketching my tail at day 10.
eliteauto wrote:Any suggestions on where I can get baguette pans to buy?
timelapse wrote:eliteauto wrote:Any suggestions on where I can get baguette pans to buy?
My father in law built some for my wife out of sheet metal. Easy to make if you have the skill and materials /tools.
I sure it have somebody on tuner that can fabricate it for you
*KRONIK* wrote:Lol
Wifey wanna try it, lemme know how it gopugboy wrote:I am trying to born a sourdough starter but ketching my tail at day 10.
pugboy wrote:I think the pans he talking about look like a corrugated roof sheeting but out of mesh to keep the long tube shape of the baguette
I guess a roofing shop could run a piece of expanded sheet metal mesh through their roll form machine to make it easy.
but it would rust though unless you can get stainless expanded steel.timelapse wrote:eliteauto wrote:Any suggestions on where I can get baguette pans to buy?
My father in law built some for my wife out of sheet metal. Easy to make if you have the skill and materials /tools.
I sure it have somebody on tuner that can fabricate it for you
pugboy wrote:those mainly used by commercial operations, check taits or advance
traditional baguette maker not using pans
they using stone or steel plate in the oven and launching with a wooden peel
if you do a lot of bread, a stone or steel plate will work better at heat retention and initial oven spring.
you do a lot of bread ?
I am trying to born a sourdough starter but ketching my tail at day 10.eliteauto wrote:Any suggestions on where I can get baguette pans to buy?
pugboy wrote:I using plain flour and water, feeding this thing 10 days now and very little activity except after second day
only a bunch of small bubbles but it is alive with something as after 12 hours it gets a thin consistency
they say the best way is to use rye flour which contains a lot of the natural yeast bacteria*KRONIK* wrote:Lol
Wifey wanna try it, lemme know how it gopugboy wrote:I am trying to born a sourdough starter but ketching my tail at day 10.
eliteauto wrote:pugboy wrote:those mainly used by commercial operations, check taits or advance
traditional baguette maker not using pans
they using stone or steel plate in the oven and launching with a wooden peel
if you do a lot of bread, a stone or steel plate will work better at heat retention and initial oven spring.
you do a lot of bread ?
I am trying to born a sourdough starter but ketching my tail at day 10.eliteauto wrote:Any suggestions on where I can get baguette pans to buy?
Yup doing bread weekly ( 9 types of loaves plus different buns, choux pastry, etc) on order Tuesdays and Saturdays, I wanna expand the menu this year to offer some artisanal loaves, not looking at sourdough for customers yet as I have to feel out the market. The pans were some recipes I want to experiment with so I'll just use a homemade cloche cloth rather than buy commercial pans unless I'm certain of the demand. Thanks for the suggestions guys
pugboy wrote:yeah working with flour and yeast is a deep rabbit hole
i looking to get a small spiral mixer soon
my electrolux not cutting it anymore
VexXx Dogg wrote:I looking for some nice high quality vinegars. Where have?
Wine vinegar, balsamic, rice, fruit etc
Got a couple at JTA but they all feel like they've been mixed with distilled white. Cheap bulk stuff maybe.
timelapse wrote:Looking for Semolina flour to make homemade pasta.Regular flour is too thick
88sins wrote:timelapse wrote:Looking for Semolina flour to make homemade pasta.Regular flour is too thick
not that it too thick, you probably kneading it too much. the more you knead flour, no matter the brand or type, the thicker/stiffer it gets.
pugboy wrote:I am trying to born a sourdough starter but ketching my tail at day 10.
viedcht wrote:pugboy wrote:I am trying to born a sourdough starter but ketching my tail at day 10.
I usually try them pretty flour you see in groceries. Red Mill rye will set sourdough starter up by day 3 from experience.
Return to “Ole talk and more Ole talk”
Users browsing this forum: Dohplaydat, Google Adsense [Bot], redmanjp and 143 guests