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Barrytm

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  1. I can't help with the macaroons or pastries, but generally, when baking free form loaves, we want the crust to stay moist for the first part of the bake, so convection, IMO, is not really an advantage. On the other hand, again as to bread, many like to get steam to stay in the oven for the first part of the bake, and in general, gas ovens vent much more than electric ovens, so it is harder to keep things moist. ( yes burning gas does give off vapor, but it vents extremely quickly ). If you think you are going to fill the oven with baked items at one time, convection may help keep the tem
  2. Here's pics of the current problem, Looking at the range pic, the recess you see has just 1 3/4" allowance 3" off the floor. It does gain space, to accommodate the gas piping. The pipe you see in the other pic will need to be moved back about 3/4", not hard to do, there's enough play without stressing the installation. You can move the pipe back, though you will have to hit a fairly tight spot where the channel is, or you can have the plumber put the shutoff closer to the floor, that way the flex hose goes under the range towards the wall and then snakes back up in the channel in
  3. No problem, that is a pretty inexpensive rental, let us know how it works out . BTW, if your gas guy has not come out, there is not much space in the rear wall of the oven to allow you to mount the pipe in that wall and not hit the range, so many have come up through the floor, and installed the cutoff right at the floor, then attached the flex pipe and snaked that into the channel when you push the range back into position. That is what I did and it worked fine.
  4. The Airsled looks cool, but I just used the plastic furniture slider they sell at hardware stors. Used a crowbar and a piece of wood to lift up each leg and put one on each, then had no problem moving it in and out on the floor. If you had to go up or down, that may be harder.
  5. Looks great, let us know how you like it when it is up and running.
  6. Franci, yes , I made the disk, the cost seemed pretty high for a piece of metal with some holes, and it cut the air some, but it was still constantly moving air, and for cakes the disc is probably a great improvement, but for bread, I think the air was still crusting too quickly. I found another Cadco that was not working on ebay, and am trying to convert it to bake mode ( removed the convection element and replaced it with a bake element ) but have not made as much progress as I had hoped. While it seems like it would be easy to seal the oven, actually it is a challenge in that the door
  7. First, congrats on the new place. As to outdoors pizza ovens, yes , I think gas is the way to go. WFO sound nice, but are a lot of work to fire up, take some time to get to temp, and most pizza cooks so quickly, many report no difference in taste between WFO and Gas. I have an Ooni Koda 16, and while it is nice, I don't keep it outside, and don't know how long it would last that close to the ocean. The Zio is an interesting option and would probably work fine. I have never seen one, but can tell you from using the Ooni, that even if you had a pizza oven that could fit two pies, it is
  8. Barrytm

    Sourdough Starter

    There are a number of "tests" in baking that don't actually produce consistent results. Having the starter float is one of those. It works for some , but not for others. For one, floating depends on the amount of air trapped in the starter, and I always wondered how that could be an accurate test because when you spoon out some of the starter, you may displace more air one time than the next. In addition, some make their starters at 100% hydration ( equal weights flour and water ) and others go to 125% - ( more water than flour ) and others use 75% ( more flour than water ), and the ratio o
  9. Looks nice. Just checked out the video on Amazon, loved how she pronounced the name each time.
  10. SLB, a hipster may not be able to help you make a new grate, but you might check Craigslist or other online list of services - to find someone local who is good at welding. The best would be someone who has experience brazing ( which is not welding ) and brazing is better suited to repairing cast iron. Welding can work too, but it requires a bit of skill . Depending on the number of cracks, it could be fairly inexpensive repair. Agree on the drip tray, that was the selling point for me.
  11. SLB, what I found was that using a sheet pan on the second rack was a little too far, using the broiler pan, which is bit of a pain to locate in the pantry, puts it up higher, though not as high as the top rack.
  12. I have the RNB 30, though I think when I was looking, the RCS was only offered with the sealed burner, or , I was just confused and thought that all RCS's were sealed, that is why I went for the RNB. If the only difference is 1 higher powered burner, that would be hard to justify for me, since I tend to not even notice whether I am using the 15,000 or the 18,000 burners. As to the simmer burner, on the RNB ( and may be true for the RCS ) you can turn the grate a quarter turn, and it lifts it up slightly, so that you get a lower simmer. The manual says to not use the top rack
  13. Great looking pasta board. I make pasta usually once a month - normally fettucine and linguine, then freeze them wrapped in plastic wrap. One trick I saw posted online was to use the pasta machine to crank out the pasta in a sheet, then hang the sheets to dry ( I used to let them dry hanging from the oven racks with the oven off - except that the last time I did it, I came back a little while later and one of the dogs had eaten them off the rack, now I place the rack on boxes on the counter ). After they are drying 20 to 40 minutes, the sheet starts to feel leathery, at that time you c
  14. Paul, nice setup, though you may want to try something similar to what Bert did with covering most of the grill with aluminum foil, so the heat is directed up to the area where the stone is, and then it would probably work a little better if you could find a longer piece of steel, so that there was a gap between the bricks and the pizza stone, that way, some of the heat would go up into that gap, and give more upper heat. As to Scott's point, the Ardore is a nice little oven, but the owner of the company sold the business earlier this year, and the new owners have decided not t
  15. Paul, unfortunately, a grill is not a great place to make pizza, since most of the heat is from the bottom, you run the risk of burning the bottom before the top browns. Some have marketed items that are supposed to help make a decent pizza in a gas grill. https://www.pizzamaking.com/forum/index.php?topic=20334.0 That is from a post years ago, Bert subsequently made an MPO2 , I am not sure if he made an MPO 3, but as you can see, what he suggested was using foil to block most of the grate, so all of the heat of the grill was confined to the area where the pie was cooking. If Bert doe
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