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Ovens & Equipment | Sourdough Companion

Ovens & Equipment

7
comments

I make normal size doughs (~800-900g flour) about once a week but have now worn out my Kenwood kMix machine twice (the gear box), I think it's just not des... read more →

commented on 2 years ago

Danish Dough Whisk

by Sharona
3
comments

.Hi Bakers, Could anybody steer me in the right direction to purchase a Danish Dough Whisk in Australia please ?I usually use just my trusty wooden spoon, ... read more →

commented on 2 years ago
3
comments

Hello, Can anyone help me understand which sifter is most effective in seperating bran from flour? I have bought a new flour mill and want to mak... read more →

commented on 2 years ago
1
comment

 I want to purchase a second hand pastry sheeter or dough break, specifically interested in the bench model Pastrymaster Electric Dough Break. Does an... read more →

commented on 2 years ago

Scotch Oven Design

by Noodle62
2
comments

Hi All, does anyone have any idea where I can get my hands on plans/designs for a Scotch or side-flue oven?Have searched everywhere and can't seem to find ... read more →

commented on 3 years ago
9
comments

I have been trying to find something to use as a lid to steam my loaves under. The problem is most roasting pans are either to short, to shallow or too lon... read more →

commented on 3 years ago

Scale

by larrys
0
comments

 Does anyone out there use a KD-8000 ? read more →

posted 3 years ago

Automatic mixers?

by redrich2000
5
comments

I have a bit of difficulty mixing and needing due to a medical condition and am wondering about automatic mixers. There seem to a quite a few cheap bread m... read more →

commented on 3 years ago

Cheap pizza stones?

by redrich2000
7
comments

I've just seen that Victoria's Basement have quite cheap pizza stones.              &... read more →

commented on 3 years ago
3
comments

I have just gotten to the point where I have a active starter which I can use however everytime I try making a loaf of bread and bake it, it splits from th... read more →

commented on 3 years ago
6
comments

Has anybody built or used a low mass wood fired oven like the ones written about here:http://www.aprovecho.org/lab/pubs/arcpubsin the Capturing Heat Two: P... read more →

commented on 3 years ago

Fire wont stay lit

by 666666
3
comments

Can't get a fire to stay going in my just completed oven.door opening is 9"x16" with front chimney. Paper lights right up and burns but wood will... read more →

commented on 3 years ago

My brick oven

by matthew
54
comments

The earth has been broken, the oven is officially started!  Going is slow but steady, completio... read more →

commented on 3 years ago
21
comments

I am looking to replace the 60cm domestic wall oven that was here when we bought our house and having never bought an oven before I was hoping for some bra... read more →

commented on 3 years ago

New WFO

by clwest
1
comment

Hey gang, Been absent for way too long.  I have been working on my brick wood fired oven for the past few months.  It is a pompeii style and... read more →

commented on 4 years ago
1
comment

 This may be of general interest. Two Calabrian immigrant sisters have been baking bread and pizza out of a brick oven in a corrugated-iron and timber... read more →

commented on 4 years ago