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    Tempe, Arizona

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  1. Perhaps you can find what you need here: https://www.pressurecooker-outlet.com/Presto-Pressure-Cooker-Parts.htm
  2. I've been a member for years. I think they index cookbooks so you can find recipes on a global basis. Can't say I make much use of this but it's interesting to see all of the cookbooks that come out each week and you can enter to win a copy of some of them. I actually got a very nice Greek cookbook in one of their giveaways a few years ago.
  3. I don't weigh anything. I just use approximate quantities and adjust for the consistency I want. Anyway, I find the hook less fussy for dough than the roller, no matter whether it's a stiff or a loose dough. The knob that locks the arm needs to be turned tightly to be effective. The Ankarsrum is different from most anything else and takes awhile for the love to start. One thing that is immediately apparent, though, is that it will easily handle twice the ingredients of a Kitchenaid without straining.
  4. I use the hook for all doughs and the roller for everything else. It seems to require less attention that way.
  5. And I want to thank Andie for putting me on to the Oster ovens.
  6. I just discovered that two 8" cake pans will fit at one time in the Oster oven. Up until now, I've always used the big built-in oven for layer cakes because I had to. Glad I thought to check and it worked out perfectly. This will be particularly useful during the hot summers here in the desert. Sorry, only one pan at a time in the Breville!
  7. Indeed they do. Thanks for the tip, Andie. For cutting large loaves, these can't be beat IMHO. There is a 10" version for those who don't need the long length. I found it a bit awkward at first but got used to it and use it for cutting all breads and cakes.
  8. I've been using this for the past couple of years: Fat Daddio's Bread/Cake Knives, 14 Inches It's long enough and sharp enough to cut through anything and it's inexpensive.
  9. I lost all desire for a heavy, commercial mixer when I acquired one of these mixers on Andie's recommendation six years ago. It works more on the principle of a spiral mixer and easily mixes dough for four large loaves while my 5-qt KA "Commercial" struggled with two loaves.
  10. Like some of the others, mine is a Panasonic and it still worked the last time I tried it. However, I now enjoy the whole process too much to use a bread machine, even a more versatile newer one. I've got mixers for mixing and hands for the final kneading. I like to be able to watch and feel the dough so I know when it's time to go in the oven. And I like to determine the size and shape of my loaves as well as do several at a time. A bread machine is definitely a good introduction to bread baking as well as a labor-saver, but I don't see one in my future. Nevertheless, I think bread machines are a great invention and probably responsible for a lot more home-baked bread than if they weren't available.
  11. I've had my bread machine since 1991 and used it extensively for a few years. I found that there wasn't enough versatility with proofing time to make just any kind of bread. This lead me to baking in regular loaf pans and finally just doing the initial mixing with a mixer and finishing the kneading by hand. Plus, my bread machine was of the vertical variety which made an odd-shaped loaf with the crown on one end rather than the top. The longer you bake bread the more you will find the limitations of a bread machine and, if you have the time, you'll enjoy the greater versatility of baking bread without one. I'd go with the advice given above and experiment with small amounts of additives until you see what effect they have on the rise. Have fun and enjoy the bread. Nothing like the aroma, taste, and texture of homemade, whether made in a bread machine or without.
  12. Made my mandatory seasonal pumpkin bread last weekend. Good change from the usual zucchini bread. May make some more before Thanksgiving.
  13. Breads of France by Bernard Clayton. A most excellent book and fascinating reading. Have had my copy for many years. Good find!
  14. The Oster oven is the most noteworthy kitchen acquisition of mine in the last two years. Plenty of room and height inside, simple to use, and the double-doors that swing open are so easy to use with no chance of burning oneself on a hot, swing-down door while trying to remove something on a lower rack. It was only $100 and I use it a lot more than the one to the left which is just too small for much of my baking.
  15. Oh, come on, Anna, you know you need them both!
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