jer_vic

Wow! Definitely more came out than mine! Hopefully you don't/didn't get too much oven spring.....

Ha! The fundamental interconnectedness of all things, no doubt. In the last picture, you can see the yellow handle and blade of the 11" Henckel carving knife. The top of the loaf is very crunchy, so after the first slice, I turned it sideways. It is quite tough to cut, but will cut very thin, if you can do your part. I cut 4 slices to freeze for my german friend, and thought that was enough slicing for a bit.... Good luck with your pumpernickel, I'm sure you'll post pics when it's complete. Using the new Blumlein oven you just got (stalking you on the other thread 🙂 )? Not jealous at all (totally jealous).

As a neighbour is going fishing soon, and having some of his salmon catch turned into lox, I thought I'd make some Pumpernickel - pg. 270 in the Kitchen Manual - (and some bagels next week). Bought a 9x4x4 pullman loaf pan off of Amazon. Soaked the rye berries for about 28 hours. A friend and I make beer, so I used the grain grinder to rough crush more rye berries for the cracked rye and pumpernickel flour, and fine tuned the grind in the modified aircraft engine my wife calls a blender. I've never seen pumpernickel flour or cracked rye, so I used my best guess as to texture, according to pictures I googled. Rye starter was with Rogers Dark Rye flour, mature/ripe. Mixed about 5 minutes with one hand - squeeze and release technique. Dough was like wet concrete. Final proof in the fridge for ~18hrs. Top of pan bulged a bit, and some dough oozed out around the lid - maybe a tablespoon in all. Hope I oiled everything well enough... Cooked for 36 minutes at 500F, and then oven off (with lights on - why not??) for ~13.5 more hours. I put the very large kiln shelf I use as a baking stone in the oven to act as a heat sink to try and trap more energy, and release as the oven cooled - placed the pan on a different shelf, NOT the baking stone. Lid came off like a charm, and it plopped right out of the pan when inverted. Whew! Wrapped in cling film for 18 hours and then sliced and tasted. It's very, very dense. Looks like it's supposed to, and I think tastes correct, but I have no reference point. Saving some for a german friend to evaluate. I think it's an acquired taste, and will be good with some strong cheese and some charcuterie, or a ripe tomato with salt and pepper. And the aforementioned lox, with cream cheese, capers, onions, etc. Pics, or it didn't happen....

I went to look at the Melissa Clark book above, because we love her Instant Pot cookbooks, and noticed this while I was there: Alton Brown - Good Eats: The Early Years. Kindle version, $2.99

Not super on sale, but better than full price (~$25), if anyone is a fan of Wagamama, the UK based restaurant chain: The Wagamama Cookbook ($6.99) https://www.amazon.com/Wagamama-Cookbook-Hugo-Arnold-ebook/dp/B07KPB64RP wagamama Feed Your Soul: Fresh + simple recipes from the wagamama kitchen ($8.99) https://www.amazon.com/wagamama-Feed-Your-Soul-recipes-ebook/dp/B07S7PVZ8M Wagamama Ways With Noodles ($10.99) https://www.amazon.com/Wagamama-Ways-Noodles-Hugo-Arnold-ebook/dp/B07KPBN7HP

I am a Canadian Amazon (not Prime) member, in Canada, and I can see the $3.99 price. JoNorvelleWalker is correct, Amazon ca/com knows where you are, and displays prices accordingly, no matter if you are on the .ca or the .com site. Long story, but my particular account has a very weird state, that allows me to see the US Kindle prices, and purchase said items at those prices. I'm not entirely sure of the reasons why that is, but I'm not going to complain.... We've discussed this before, and I believe the consensus is book licensing in each country is different, so physical location (or at least where Amazon thinks you are) is paramount.

Actually, it's about a) where you are, and b) how Amazon has your account configured. By default, Canadians (both by location and account), can't get the same prices on amazon.COM as "Americans" (either by location or account). The quotation marks around "Americans" above is because while I'm Canadian by location (and nationality), somehow my Amazon account allows me to see (and purchase) eBooks that are posted here at the US sale price. Ie. Using Safari (my usual browser, that has all my Amazon account cookies and tokens cached) the Momofuku book still shows as $2.99 USD on Amazon.COM. If I go to the exact same page in Chrome (which doesn't have all my account info cached), the price is $13.74. The implication is that someone with an American Amazon account may see different prices depending on where they were and if they were logged on (or the browser had cached their account info), but once they were logged in, they should be able to purchase at the reduced price. Whereas a Canadian determined to be physically in the US by Amazon would see the sale price (if they weren't logged in/had cached browser account info), but not be able to purchase at said sale price. As mentioned, my account is some kind of weird anomaly. It's a long story..... But yes, it would be nice if we could get content and prices synchronized across the two countries. I imagine that it's the same problem as Netflix between the US and Canada, and it comes down to licensing and intellectual property rights.

Well, let's not be hasty. It is the one sold by Best Buy themselves that is on sale for $199.99. https://www.bestbuy.ca/en-ca/product/cuisinart-cuisinart-steam-convection-toaster-oven-0-6-cu-ft-brushed-stainless-cso-300nc/10406509.aspx?

I'd be willing to bet those: CSO-300N1C CSO-300N1C - 1PKC are exactly the same thing. The 2nd one is being sold by a 3rd party seller on the BestBuy site (BestBuy marketplace), not BestBuy themselves. Probably just the 3rd party seller tacking some extra coding onto the model number for use in their own system.

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.

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.

@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.

It looks like book 1 is on sale as well, $0.99 https://www.amazon.com/Smoking-Meat-Recipes-Smoked-Unique-ebook/dp/B07BK6P5K6

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.

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?

You can also buy dedicated egg poking devices. https://www.amazon.ca/Fox-Run-5711-Piercer-Plastic/dp/B0000VLPTO

And a nice Pain Rustique for good measure.

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!

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?

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....

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)

Exact measurements, from Lodge: https://shop.lodgemfg.com/images/LCC3_Measurements.pdf https://shop.lodgemfg.com/images/L8DD3_Measurements.pdf

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.

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.

So it's vapourware? Or if it's a steam oven, non-vaporware? Un-vaporware? No-vaporware? Vapourlessware?