Go to the Article: Chef Recs: Equipment for Bakers
Curious why the Taylor scale over, e.g., a My Weigh KD-8000, especially for baking. The My Weigh has a percent mode that'll do baker's ratios for you; it's also higher capacity and cheaper.
I'm looking to upgrade my oven and range. I know I want an induction range and an electric oven, but I'm not sure where to go from there. Any recommendations?
I took the plunge and got myself the mini slab roller and I'm really excited about it. Any advice or resources in rolling out gluten free pie and pastry doughs? Should I put the dough directly on floured canvas or should I be using parchment paper on top of the canvas? Should I wash the canvas first? Any advice here will be helpful!
bought my wife the slab roller for Christmas and we're trying it out. I'm curious if you all use the pieces of canvas that came with the roller to cover the board and roller during the lamination process? We used parchment paper and it kinda worked, but it slid around a lot. I'm thinking we can flour the canvas and use that, but wasn't sure.
The canvas is for clay. You can use the canvas as a bread couche to proof in for batard and baguette. I use their wooden board with bench flour. The board is a little short for lamination projects but works. I did order a longer plastic board from cuttingboardwerks.com for $81 with shipping.
Custom Cut CuttingBoards - White, 3/8"
