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.
Oval, but not rectantular. And a lathe is useless for anything but
salad bowls.
The type of vessel you are describing is properly more of a
'trencher' than a bowl.
One consideration is that very hard wood is difficult to turn into a
bowl. It tends to check and crack. Best woods for biscuit trenchers
is poplar and gum, the latter being arguably the best.
The adze is OK for this work, but far better is a scorp. There are
scorps available just for bowl making.
This guy makes shallow bowls. I read that they should be 4"that to insulate yeast breads? Why would I want either a shallow
deep. Is
or a deep bowl?
For biscuits, as already commented upon, you don't want to do a lot
of mixing and no kneading, so a very shallow vessel is best.
The master bisucit makers of bygone days, a glimpse of which I was
afforded from their nearly centigenarian hands was this: making
biscuits for a large family every day, they had a huge covered tub
that held the bisucit flour, at east 25 lbs if not more. Each
morning they would send a child to count heads to see who had shown
up at the house late to spend the night, and then they would make a
little crater in the middle of the tub and put in the lard and buttermilk and levening and mix that in lightly and lift the whole
dough out of the tub without leaving any bits behind. This went on
the floured board and was cut into biscuits.
Or else the dough was mixed a bit wetter and then spooned onto the
biscuit pan to make enormous "cat's head" biscuits.
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