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jer_vic

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  1. I'm glad you recognize my brilliance. Other people have mis-interpreted my "intuition" for laziness. 🙂 Chris has provided excellent advice as well. It's really about the ratio of culture/flour/water, and I'm roughly aiming for what he has listed - 25/100/100.
  2. Terminology is dodgy when you're talking about starter and levain, for sure. I use starter to mean the pet that I constantly feed, and levain to mean a larger batch of starter I prepare as the first step to making bread. I didn't use the MB directions, as I already had a starter/levain when I bought the books. But basically, I mixed flour and water and let it sit for a few days until there was activity, and then started feeding it daily when there was sufficient activity. Usually a ratio of 15g culture, 50g flour (1/2 white, 1/2 wheat) and 50g water. Or thereabouts. I don't really measure (I like surprises 🙂) Been over a year now since I started my starter, so a little fuzzy on the details. It lives in the fridge for ~4 days a week, and comes out once a week for revitalization/bread making.
  3. @underproofed I don't have my books here at the moment, so I can't check what is written in MB, but that seems to me a very strange way to start a levain. When I make bread, I build a quantity of levain from my starter and use it to make dough within 24hrs. So my schedule would be Friday, 10 pm: Make levain. Saturday, 4pm: Make dough, proof overnight in fridge. Sunday, ~noon: bake bread.
  4. It looks like book 1 is on sale as well, $0.99 https://www.amazon.com/Smoking-Meat-Recipes-Smoked-Unique-ebook/dp/B07BK6P5K6
  5. I'm not a Prime Member either. I did have some weirdness, though. I only started downloading kindle books at all when I discovered this thread. I was able to download ~6 or 7, and then it stopped working, complaining about them not being available in my region. I chatted with Amazon tech. support, and whatever they did, I was able to then resume buying/downloading stuff. I'm keeping my head down, and enjoying the ride while it lasts.
  6. Amazon.com/kindle store/whatever it is, lets me buy it @$2.99 (USD). I'm in Victoria, BC. Because I'm technically below the 49th parallel, maybe their geolocation software thinks I'm in the US?
  7. You can also buy dedicated egg poking devices. https://www.amazon.ca/Fox-Run-5711-Piercer-Plastic/dp/B0000VLPTO
  8. And a nice Pain Rustique for good measure.
  9. My first attempt at the Chocolate and Cherry Sourdough recipe. I didn't have osmotolerant yeast, so I used ~50% more regular yeast. I probably could have doubled the yeast without any issues, but it's a fairly dense loaf anyways, not sure if that's worth trying. Flavour was great, different from anything I've had before. Bridging the gap between cake and bread.... Will definitely be making it again. Oh, and dried cherries seem to be expensive!
  10. For the Canucks in the house, BestBuy.ca, $229.99 until July 12. https://www.bestbuy.ca/en-ca/product/cuisinart-cuisinart-steam-convection-toaster-oven-0-6-cu-ft-brushed-stainless-cso-300nc/10406509.aspx?
  11. Not exactly. The L8DD3 lid is not quite as tall/deep, and it's shoulders are quite rounded, even more so than the lid of the LCC3, whereas the L8SKL sides/bottom are very much straight. Could the lid of the L8DD3 substitute for the L8SKL? Maybe, but I think it's going to really be a personal preference thing - the rounded shoulders would mean there is slightly less usable bottom space than the L8SKL. I bought both the LCC3 and the L8DD3 for baking bread in my large oven, so the fact that the L8DD3 pieces fit in the CSO is just a bonus for me. I bought the L8SKL specifically for the CSO, bread mainly, but it's getting used for more and more things. I guess I would suggest try the L8DD3? Esp. if you are baking larger loaves in the oven (1kg or a bit more), or just want a big, useful cast iron dutch oven. If the lid doesn't work for you as well as you'd hoped, you would probably be able to "make do" until you got a smokin' deal on the L8SKL. Lodge lists the dimensions of the L8SKL as 10.7"L x 12.8"W x 2"H https://shop.lodgemfg.com/skillets-and-covers/cast-iron-pan.asp (see the "Features" tab) and the L8DD3 dimensions are here (some great pictures as well): https://shop.lodgemfg.com/images/LCC3_Measurements.pdf Edit: Actually, looking at the measurements, the L8SKL and the L8DD3 lid are more similar than I originally thought....
  12. Ok, here is my research on the whole Lodge issue (for the ones I own, at least). I own all three of these pans (see attached picture of all three side by side). L8SKL 10.25 Inch Cast Iron Pan https://shop.lodgemfg.com/skillets-and-covers/cast-iron-pan.asp - we all know this fits in the CSO great! LCC3 3.2 Quart Cast Iron Combo Cooker https://shop.lodgemfg.com/deep-skillets/3-quart-cast-iron-combo-cooker.asp - NEITHER top NOR bottom will fit in the CSO - the handles get in the way L8DD3 5 Quart Cast Iron Double Dutch Oven https://shop.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp - both the top and the bottom will fit separately in the CSO, but NOT together (see pics) Fun fact: the top of the L8DD3 fits well as a lid for the L8SKL (see pic)
  13. Exact measurements, from Lodge: https://shop.lodgemfg.com/images/LCC3_Measurements.pdf https://shop.lodgemfg.com/images/L8DD3_Measurements.pdf
  14. I have a L8DD3 as well. I haven't tried it for fit in the CSO (bought it for something else), but I suspect it would be too tall. I'll try it when I get home.
  15. I 2nd this. I bought the L8SKL because the combo cooker won't fit the CSO - the handles make it too big. The combo cooker is a great pot in it's own right though, so hopefully you will find it useful.
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