JoNorvelleWalker

I just use my bread maker as an efficient mixing and kneading device. If I were you I would try the recipe as normal, just mixing in the machine. I could be wrong, but you may be over thinking the problem. In the case of my poolish I mix it in a bowl the night before and the next day add it to the other bread ingredients in the bread machine.

Realizing there were many different editions I entered the book by ISBN. I just checked a different printing and there was no white sauce either...white sausage, yes. Thank you for the information on EYB page numbers.

Is a soaker anything like a poolish? I always use a poolish.

I have run into a wrinkle: I just made a batch of white sauce and for a test I typed it into EYB. Not surprisingly EYB found "white sauce" in Joy of Cooking. But why can't they tell me the page number?? Is there a trick to this? What's worse Joy of Cooking (6th edition, in this case) has no index entry for white sauce. If you look up Béchamel they say "see white sauce". But the index has no entry for white sauce. Presently I have no way to contact Irma Rombauer. As a spoiler the recipe may be found under "sauce, white". Not that I need a recipe for white sauce. Nor an index should I want find the Joy of Cooking white sauce recipe*. But for $30 why couldn't EYB have told me this? *which in the 6th edition is on page 341.

Try liquid nitrogen.

I am now $30 poorer. This thread was supposed to be about bargains. Interestingly nothing I could do would let me sign up for EYB on the PC. It worked flawlessly the first time from the iPad. I guess as they say: "It just works." But now I have to learn how to search for stuff. Adding titles by author or ISBN is easy. Howsoe'r I'll be bent out of shape if they don't allow me to search from the PC.

Sorry, that makes perfect sense.

Rather than buy a scanner, I looked for an iPad app. I downloaded a free app called Scandit. It asked for the type of barcode I wished to scan. I selected 1D retail barcode. Then I turned over the copy of Imbibe! I keep handy on the desk. While I was about to start trying to figure out how to read the barcode, the book popped up on the screen -- as well as where I could buy it or borrow from a library. Quite impressed I was. This leaves the question of how to export the information to something like Eat Your Books. There may be some way to get Kindle to export also. Another possibility might be getting the book information from your amazon digital orders page? Any suggestions would be appreciated.

Why would you want your Kindle cookbooks separate from hard cover ones?

Host's note: this discussion began in the Crazy Good e-Book Bargains topic. Now you have me pricing barcode scanners. I don't suppose there is any way to automatically import a Kindle library?

Outrageous price but I went for The Pie and Pastry Bible. I've loved The Cake Bible since 1995.

Thank you, Anna. I was/am annoyed, or more like feeling a sense of loss. A friend commented this afternoon that I did not use Fresh all that often. Which is true, but I could get ingredients I cannot find in walking distance. Plus I was really relying on it for this winter. Some years we have enough snow that I cannot get to the local store.

Mine is a Zojirushi from the last millennium. I was using "new" loosely. Mine came from KAF back in the tree based catalog days. But the Zojirushi has all sorts of control settings. I can only imagine current models more so.

They buy old houses, fix them up and sell them. However I doubt the cooking fixtures are of the grade discussed above.

Grabbed that one a couple of days ago! Now if there were only some way to search across a whole library of Kindle cookbooks.

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

But then who would want a Breville oven anyhow?

Then again I have a friend whose hobby is flipping houses.

Baguette with pleasant though otherwise unremarkable reheated steak with almost certainly the last of this year's tomatoes.

Well deserved Balaklava Special, No. I, Charles H. Baker Jr -- after a couple of days reading the exploits of Omar Pasha in Crimea.

Well, I just had an email from amazon that they are discontinuing Amazon Fresh in my area. They regret the inconvenience. So much for the theory that buying Whole Foods will expand their service area.

When I want a soft boiled egg -- which I confess is seldom -- I use the pressure cooker method of @pazzaglia but I'd like to try the SV and boil briefly approach @lesliec mentioned earlier. I predict the modernist soft boiled egg solution will be a GMO hen.

Alexa and I have a love hate relationship. I can't live with her and I can't live without her. Sometimes I have to raise my voice.

Not withstanding sous vide* will never cook the white properly relative to the yolk. Eggs just don't work that way. *and I fear anyone who tries to vacuum seal their eggs is pretty much a fool.

Any 3D printed chocolate at the show or technology therefor?