ElsieD

Thanks! Just bought the Heatter book.

Upthread I mentioned the problem I was having with my 13" USA Pan for pain de mei. I got my replacement today, free of charge and I get to keep the old one. Pleased with the result.

Thanks for a great tip. I too have some very brittle vanilla beans so this is really good to know.

@shain looking at your blitzes, I'm almost tempted to make some. They look delicious.

I tried these last night. It's a gloopy mess working with that cornstarch mixture and the potatoes. That said, these first few were very good, but as they cooled, they were no longer crisp. I'd just as soon have smashed potatoes.

I went to the Mexican store yesterday and they don't have it. I showed them a picture and they said they did not know the product. Too bad. I would have liked to have gotten my hands on some. @gulfporter You might want to have a look at this: https://www.earthnvine.com

In their Holiday Bread book their recipes are in volume, and weight in both imperial and metric. At least the recipes I've made.

When the book first came out they came out with a list of corrections and I wrote the corrections in my book. I looked on their web site and couldn't find it. Maybe you can contact them through their web site and ask them about it? Meanwhile if you see something you want to make, ask me and I'll check to see if there was a correction for that recipe.

Hello @Johnhouse. Welcome to the forum.

You would want the updated version. I have the original and there were a number of errors in it.

Haven't found any yet, but I sure am interested. I'm going to check the Mexican store when next we go out.

I made up some more batter as per the Paula Wolfert recipe upthread and decided to follow her baking instructions which is to bake them at 400F for 1 3/4 to 2 hours. They were baked in the BSOA on non-convect. I had my oven thermometer in there to make sure the temperature was correct. These were a disaster. I pulled them after an hour and 15 minutes and they were already burnt on the top and the inside was not baked. Not even close. Also, they stuck horribly to my molds. As to my molds, the last time I used them I had some trouble with sticking. I washed them with soap and water and re-seasoned them. They were put in the fridge and once cold, I throughly oiled them and put them back in the fridge. I stirred the batter, removed the molds from the fridge, filled them and put them in the oven. What is the problem with the molds? Why do they stick? Why did they burn and not bake through? It seems to me the temperature is too high but other recipes have called for that temperature but them instructs you to turn the oven down. How do I get the batter/baked bits off the molds? Lastly, I still have some batter so can bake some more.

Welcome to this forum. I too look forward to your postings. I don't know much about South African food except for bobotie which I have made a few times.

Your loaves always look so nice. What do you slash them with?

@suzilightning Can you tell me how you cleaned the molds? I have the proper Bordeau copper ones and I wash and dry them by hand between uses. I read somewhere where someone said they never washed them, is that right? I would think they'd get grungy.

Yes. I'll amend my post. It looks like an interesting book.

Never thought of using it for that. Thanks!

Kindle edition on sale today for $1.99 at Amazon is The Tassajara Bread Book by Edward Espe Brown.

That's what I have, same colour. Works really well.

Welcome to eGullet!

I just made John some chicken ham sandwiches on homemade bread with chipotle mayo. He likes them a lot.

Another day, another cookbook. Thanks @Toliver.

I remember eating their raisin bread. That was tasty stuff.

Thanks, @Toliver for sending these to us every day. I thought this looked interesting so I read the reviews. All of 5 reviewers received free copies of the book for review. Near as I could tell, two of the five hadn't baked anything from the book and I wasn't sure about the third.

@ptw1953 I made your recipe for pain de mei again yesterday. I decided to scale the recipe to 80% in the hope that the lid would not blow off my pan. As you can see, as a pain de mei it was not a success. But as bread, it is very good. I hope my new pan shows up soon.