What a great idea! I make a coleslaw with hot sauce and dill pickle sauerkraut made by the Brinery based in Ann Arbor inspired by Sam Sifton’s spicy coleslaw recipe. This would take it to a different level. The Brinery is an offshoot of Zingerman’s and makes a wide range of different krauts.
My thoughts are that it is pretty and the money is way better spent on a Challenger pan or a few cheap dutch ovens. (Plus I HATE that it imprints the bottom of your bread, who wants that?)
I totally agree with Andrew. I have additional thoughts (mostly relating to how it’s being marketed in a huge ad campaign as some miraculous invention when numerous similar types of products have existed for years - challenger pan and the netherton foundry spun iron cloche just to name a couple). I do like that it is enameled, but Dutch ovens commonly are too. I mostly object to the shape and size - I much prefer batards over boules and based on the listed dimensions, I am concerned it is maybe too small to fit a decent sized batard or loaf pan within the oven. The Challenger pan is definitely a more versatile option for a specialty “bread oven”.
I have the great fortune to have a blank sheet of paper on which to design and plan my new baker's kitchen for our new home! I am starting with appliances, of which there are too many. I was wondering if any of you had thoughts, suggestions, dos and don'ts from you own experience, resources, etc. that you would be willing to share?
Susan - I assume you mean "major appliances" here, and really I am no expert. But I have thought about what I would buy if I had to replace my stove (which is inevitable, as it is 15+ years old), and I'm pretty sure I'm going to go with an all-electric induction range if/when. I have had enough experience using a portable induction burner that I am sure I can adjust to using one, and the environmental and health benefits are hard to argue with. There are no drawbacks, other than a learning curve (and the need for iron-containing pots and pans, which covers just about everything: stainless, cast iron, carbon steel, etc.).
Thanks Andrew, I was thinking of going with an induction cooktop for the same reasons you stated. No more gas/propane. I took the Wood Fired Cooking class with Richard Miscovich at KAB last weekend. I mentioned that I took your class at KAB and he had nothing but good things to say about you and what you are doing with Wordloaf. It just gets better all the time!
What a great idea! I make a coleslaw with hot sauce and dill pickle sauerkraut made by the Brinery based in Ann Arbor inspired by Sam Sifton’s spicy coleslaw recipe. This would take it to a different level. The Brinery is an offshoot of Zingerman’s and makes a wide range of different krauts.
Yes! Definitely done this - and added grated carrot and dried oregano to it, too
that was my idea too! Did you ferment the carrot & oregano, or add it when slawing it up?
Nope - I add it later just before serving. It's mainly to "cut" the acidity that some of my family members dislike about sauerkraut.
Good to know. I can see how it would temper the tang.
I need a business card that reads "Debigulator." LOL
Just saw this. Any thoughts on it?
https://www.lecreuset.com/bread-oven/LS2101.html?utm_source=pjn&utm_medium=affiliate&utm_campaign=262860&clickId=3908795586&source=pepperjam
My thoughts are that it is pretty and the money is way better spent on a Challenger pan or a few cheap dutch ovens. (Plus I HATE that it imprints the bottom of your bread, who wants that?)
I totally agree with Andrew. I have additional thoughts (mostly relating to how it’s being marketed in a huge ad campaign as some miraculous invention when numerous similar types of products have existed for years - challenger pan and the netherton foundry spun iron cloche just to name a couple). I do like that it is enameled, but Dutch ovens commonly are too. I mostly object to the shape and size - I much prefer batards over boules and based on the listed dimensions, I am concerned it is maybe too small to fit a decent sized batard or loaf pan within the oven. The Challenger pan is definitely a more versatile option for a specialty “bread oven”.
I have the great fortune to have a blank sheet of paper on which to design and plan my new baker's kitchen for our new home! I am starting with appliances, of which there are too many. I was wondering if any of you had thoughts, suggestions, dos and don'ts from you own experience, resources, etc. that you would be willing to share?
Susan - I assume you mean "major appliances" here, and really I am no expert. But I have thought about what I would buy if I had to replace my stove (which is inevitable, as it is 15+ years old), and I'm pretty sure I'm going to go with an all-electric induction range if/when. I have had enough experience using a portable induction burner that I am sure I can adjust to using one, and the environmental and health benefits are hard to argue with. There are no drawbacks, other than a learning curve (and the need for iron-containing pots and pans, which covers just about everything: stainless, cast iron, carbon steel, etc.).
Thanks Andrew, I was thinking of going with an induction cooktop for the same reasons you stated. No more gas/propane. I took the Wood Fired Cooking class with Richard Miscovich at KAB last weekend. I mentioned that I took your class at KAB and he had nothing but good things to say about you and what you are doing with Wordloaf. It just gets better all the time!
He is one of my best and first teachers, and also one of my best friends. Lucky you!
this must be very flavorless pizza dough.....
https://www.npr.org/sections/health-shots/2022/03/22/1087961262/roll-over-sourdough-italian-scientists-develop-a-new-way-rise-pizza-crust