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["Lynda" <lurine AT softcom.net>]

Biscuits want COLD.  No matter what you do, wood is warm.  I put my glass, 
stoneware or metal bowl in the fridge earlier in the day when I'm going to 
make biscuits or even the night before if we're going to have them for 
breakfast.  Do the same for making pie crust.

The stoneware I like for bread.  The bowl is real big and I can do a big 
recipe which I usually get two loaves out of and some extras for rolls or 
our version of hot pockets or even a pizza dough if I'm too lazy to make the 
real thing.  Plus it doesn't seem to chill during the winter.  If I set it 
on the stove, it seems to absorb just enough heat to keep the yeast in dough 
happy.

Lynda
----- Original Message ----- 
From: "EarthNSky" <erthnsky AT bellsouth.net>

So you just like stoneware better-attached to a bowl?  I totally
understand as I have a bowl like that.  It is the perfect size for
everything..has ambrosia in it right now, but I used it to mix up
cornbread before that.

> But I wouldn't use a square for anything.  You'd end up with "stuff" stuck
> in corners and wouldn't have a uniform mix of ingredients without a whole
> lot of trouble.  I'm all for less trouble <g>

No, when I said rectangular, I wasn't talking about the well part of the
bowl but the overall shape.  All smooth surfaces...no crevices or corners.

B



> Lynda
> ----- Original Message ----- 
> From: "EarthNSky" <erthnsky AT bellsouth.net>
>
>
> I've made a few resolutions for 2009, and one of them is learning to
> make biscuits that are to die for.  I know that in the olden days people
> used a bread bowl-different sizes for different things-properly seasoned
> etc.  Since I'm married to a woodworker and I have gobs and gobs of
> hardwood around here, I thought I'd get Ron to make me a biscuit bowl.
> I think a biscuit bowl out of pecan would be nice. A bit of internet
> research turned up this page:
>
> http://www.betterbaking.com/viewArticle.php?article_id=75&PHPSESSID=49f5a983aa8b772cfff8836d5309f09c
>
> I never knew that bowl makers were so unique.
> Don or James or anyone else on the list...what can you tell me about
> bowl adzes? (I can't say that<g>)
> We have a big lathe, but I want a rectangular or oval bowl, I think.
>
> In the top (and bottom)picture on this page, the large bowls have
> 'handles'  How exactly does this work?  You can't knead and hold the
> bowl at the same time.  Does this type of handle serve another purpose?
> http://www.apartmenttherapy.com/chicago/inspiration/uses-for-wooden-bread-bowls-042719
> BTW, doncha just love the "Uses"? While it says they were once used for
> kneading dough, it doesn't suggest that you use them now for such..lol..
>
> http://thompsonbaskets.aic-fl.com/Dough%20Bowls.htm
> http://www.lehmans.com/jump.jsp?itemType=PRODUCT&itemID=1528
> http://www.olivebarn.com/wooden-bread-bowl-9902.html
>
> I love the comment by sally who wondered how helpful these bowls
> were..lol..but anyway, this page has a biscuit bowl with an indented
> hand hold on the bottom.  That would seem more useful
> http://ths.gardenweb.com/forums/load/cooking/msg0721420720170.html
> Were these bowls really used sitting down-kneading in your lap??
> Perhaps the 'handles' on the large bowls above are to brace the bowl
> against a table leg or something?
>
> What would be the advantage of a bowl with handles vs something like
> this one?
> http://www.software2u.net/Antique-Wooden-Biscuit-Bowl,i130265911685,c37942.html
> That one appeals to me for aesthetic reasons.
>
> This guy makes shallow bowls.  I read that they should be 4" deep.  Is
> that to insulate yeast breads?  Why would I want either a shallow or a
> deep bowl?
> http://www.carvedwoodbowls.com/My_Homepage_Files/Page4.html
>
>
>
>
>
>
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