I just use a wooden cutting board instead of a pizza peel. I have to use both hands and open the oven all the way, but it works just fine.
I didn't want to spend $40 on a peel at Williams-Sonoma (that's the only place I could find one locally when I was looking). So I tried the cutting board and it worked fine.
Karen
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Thread: Breadmakers
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05-02-2009, 08:39 AM #1
Small world, big life!
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insidious ungovernable cardboard
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05-02-2009, 09:42 AM #2
Paddler, peddler
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No wooden cutting board either. Mine are all poly, and they're either huge or tiny.
I already sprung for the peel, anyway, LOL!By charity, goodness, restraint, and self-control men and woman alike can store up a well-hidden treasure -- a treasure which cannot be given to others and which robbers cannot steal. A wise person should do good. That is the treasure that cannot be lost.
- Khuddhaka Patha
The word of God comes down to man as rain to soil, and the result is mud, not clear water
- The Sufi Junayd
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05-02-2009, 02:59 PM #3
Small world, big life!
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Does anyone else find the basic bread boule recipe a little salty in the final product? I like bread a little salty, but it seemed to salty to me the last two times. I asked my friends who had some this morning--one of whom avoids salt because she has Meniere's disease and thus recognizes salty taste more--and she didn't notice it very strongly in the bread, but her husband said it wasn't "too" salty. I like the bread a lot, but I noticed the salt, and I LOVE salt. I even decreased the salt by half a teaspoon this time.
Karen~~~~~~~~~~~~~~~~~~~~~~~~~~
insidious ungovernable cardboard
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