![]() ![]() ![]() I also already had a Hario Drip Scale which measures down to tenths of a gram which Ken recommends (optionally) for yeast measuring. OXO Good Grips 5-lb Food Scale with Pull-Out Display - I already had the Escali Primo, Wirecutter and others top recommended kitchen scale, so I didn't get this one. Maybe someone else can confirm which model is correct? I found it to be out of stock most places but was able to find one at a Lodge Factory Store (called each of them) and they shipped it for $10.Įmile Henry 4.2-quart Dutch Oven - I went with the Lodge one so I'm not 100% sure if Ken's using this 4.2-quart Emile Henry Dutch Oven or the 5.5-quart model since again he only gives his own diameter and depth measurements which are slightly ambiguous. Lodge 4-quart Cast Iron Dutch Oven - Ken gives his own measurements and doesn’t name the model specifically but you can tell from the picture that this is the model he owns and is referring to. ![]() I'm sharing the list I came up with in my research so that others can hopefully get a faster start than I did. I'm just getting started with bread baking using Ken Forkish’s Flour Water Salt Yeast and found it frustrating, as a perfectionist, trying to track down all the exact equipment he recommends. ![]()
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