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Posts posted by Cyberider

  1. 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. 

  2. On November 22, 2019 at 1:21 PM, JoNorvelleWalker said:


    What weight of flour and water do you use?


    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.

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  3. 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!

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  4. 16 hours ago, andiesenji said:



    I was on the Kerekes site a few days ago and I think they had them cheaper.  

    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.

    • Like 1
  5. 3 hours ago, andiesenji said:


    I still have the DLX 2000, also known as the Electrolux, AEG, Ankasarum,  mixer, which has more capacity - I think it is 10 quarts. It works on a different principle than the "orbital" mixers but it does a bang-up job on breads and I have mixed large batches of cake batter, cookie dough, etc. 

     I got it after I burned out the motors on TWO 5-quart KAs  (not the ones made by Hobart)  making Peter Reinhart's  Struan bread which is heavy, dense, stiff dough.


    It handled the stiff dough just fine and I love it.  It has a timer so I can turn it on, set the timer and leave it to do the work.  There are a lot of YouTube videos of the mixer working.  A couple of eG members bought the machine after I recommended it, years ago and at least two have posted that they are still happy with it.  


    Pleasant Hill Grain has the best deal for it as they include things that other vendors don't.


    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. 

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  6. 13 hours ago, JoNorvelleWalker said:


    I'd say you need a newer bread machine.  I don't bake in mine, just mix the dough.


    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.

  7. 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.


    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.




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  9. 8 minutes ago, Anna N said:

     I have taken the mini out of my Amazon basket.  I really thought I could not live without it but a few days of  weighing it up have cured me of that.  It would gain me a minuscule amount of additional space if I got rid of the 6 quart but I guarantee that would never happen. Aside from that the more I thought about it the less reason there was for getting it. There is nothing it can do  better than the 6 quart and I would need to start looking for all the accessories again that won't fit in the mini.  I'm a sucker for baby things. 


    Oh, come on, Anna, you know you need them both!:P

    • Haha 1
  10. After following this thread for at least a year and having no need nor interest in this product, I have just been enabled to buy one.  To justify my purchase, I haven't bought any kitchen "toys" this year and this can replace some aging and less convenient appliances which will hopefully make me cook more.  Also had a $20 Best Buy discount.  Thank you very much, eGullet folks!:rolleyes:

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  11. I've had good luck with New York Bakers, too.  The proprietor's books on rye bread and Jewish Bread Baking are very interesting.


    Too hot to do much baking right now in the AZ desert and I'm still working but expect to do much more soon when I'm retired, or at least partially retired, and the weather is cooler. 

    • Like 1
  12. I've been having peanut butter and jelly sandwiches for lunch my entire working life.  I'm not too picky about the peanut butter and jelly, whatever is on sale, but always on homemade bread.  I used to like a liberal amount of peanut butter and jelly but now prefer just a thin layer.  My appetite isn't what it used to be, there's less mess, and I can taste the bread better.  I occasionally substitute honey for the jelly.  I'll be retiring shortly and expect my consumption of PB&J sandwiches will be greatly diminished. 

    • Like 6
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