Kerry Beal

I believe that soda bread might’ve been the Reason I needed to buy the culture

It would appear that you are going to have to do the experiments and report back. I very much like the breads I make with tangzhong - not sure if that is responsible for the tenderness or more for the shelf life though. Have you considered just under-baking a little and see what texture that gives you?

For sure - but in baking I can’t taste the difference - I’m using it for the tenderness and such.

I actually have buttermilk culture so for the few things that demand only that - I’ll make it. But requires lead time and I tend to be a bit impulsive when I cook/bake.

I actually use them interchangeably in a lot of recipes.

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Love that line ‘SV’d in amniotic fluid’

Worth a try!

How about online sources in the US that might be less expensive?

I'm thinking that the Bamix isn't really the best tool to aerate cream cheese. Great in liquids - but perhaps not so great for things that are starting out solid.

Indeed I do!

Definitely not vegan!

The Kodi have an integrated burner - they only use gas. It looks a little like a BBQ burner. The Pro has something that plugs in the back and looks like a jet engine. Its not convertible.

Not that one - and it very clearly states propane only for the burner on mine.

Eel skin slitter?

Works as a letter opener - I use something similar to cut the paper roll on the Selmi. This one might be used to slit open the top of food pouches? K

The propane burner sits right where the wood would be so I think it's one or the other rather than both.

I don't know that I can use natural gas on this one - I do have that piped in.

That's Abby - one of @Anna N's fosters.

The Ooni Pro can use propane, wood, hardwood charcoal or pellets. But not together - so today I was using propane with the thought that it would make it easier to get a consistent temperature. I can't recall how it turned out in the conventional oven.

Zuni Cafe's Roasted Chicken with Bread Salad Propane stopped a couple of times which was a little annoying - going to have to look into that a bit more. This is just before she reached over to see what she could drag out of my bowl.

I suspect they mean to grind up the freeze dried tomato to make tomato flour and add that as part of the flour in the dough. But I could be way off base.

Is there a recipe for dough with tomato flour? I've got some freeze dried tomatoes around here,

To be fair - I don't have a spray dryer or a rheometer - but it sounds like they haven't gotten around to spray drying their own milk either!