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Me KITZLEN
Joined:
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04-Oct-2004
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Started On : 17-Sep-2006 at 03:31:31 PM, #Views : 6014
Topic Subject : Re: Bread Casting |
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CJ
Nice one !
I was though surprised you said: " If you are making the bread to eat you have to use an edible release on the inside of the mould of course, which means you lose detail but if you just want to make the bread for fun and not to eat then I recommend avoiding release oils as you get much better detail. " Most of my moulds are POP (plaster of Paris) bandages and I use oil as a routine release agent (usually with soap, which I might skip for bread manufacture;-)>
The oil is maize or sunflower; colza and various mixes are cheaper, but not much, and I share a common stock shelf in the cellar with catering department (colza tastes ....zzzz!). I spend my evenings sanding goosepimples off casts --too much detail!
Wonder why our differing experience.
Ah well, whether it is amenable to solution or not, as I said it was a nice one --- congratulations (Bon appetit, etc.).
K.
(no email: http://kitzlen.com/contact)
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