Got mine from the kitchen-tools-and-supplies catalog one of the flour companies offers. (Two sizes; not sure I needed both but...) Yes, it works better than you'd expect.
I'm pretty amazed. It works really well.
I like the sound of it, but I'm a real fan of the no-knead method. It produces a superior crumb, you see.
is this particular one better than the King Arthur one featured in your Cool Tools a few years back? or are all dough whisks pretty much the same?
Dane here. Most people I know use them almost exclusively to stir/combine ground meat for things like meatloaf and danish meatballs (yes, that's a thing too).
They're beyond great for that sort of thing, since they have so little resistance. OH, and the top, right where the metal connects to the wood? That is a real bacteria trap. So uhm, caveat emptor, I guess.
I think I just learned a new insult to use on people I don't like.
Looks exactly the same to me.
I use it constantly. Great tool.
Which is why it's actually better to use for dough rather than raw meat.
I've tried it and was getting mixed results. Kneading the bread seems to make a much more consistent sourdough crust also, I'd get denser loaf for sandwich making.
Seriously how kneads bread anymore. Do the no knead thing. http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0
For years, maybe 25 now, I have used what is basically an over-size potato masher; I bought it at the hardware store, where it was sold as a stirrer for sheetrock mud...as I have aged and the arthritis set into my hands, it has been a great tool to have around!
Am I the only one left who makes bread the old-fashioned way, namely with a bread machine?
Yeah, but it does not have a great-sounding name like spurtle...
Although I enjoyed the process of kneading sourdough, I must say that the best results I have had have come from the Tartine no-knead method.
Yes, that's correct.
Hmm. Mine is very consistent and controllable - I vary it by 2 factors - (1) the flour I use for the final dusting of the dough before leaving to rise - rice flour gives me thicker and firmer crust than wholewheat, which has the same edge over white; and (2) varying the amount of flour at that stage - more flour, more crust.
The Tartine cook-in-a-dutch-oven thing does absolute wonders.
I've mixed the methods from Tartine and "Bread Matters" by Andrew Whitley. AW's sardonic and pragmatic Northern English approach contrasts beautifully with the misty San Francisco romance of Tartine - which is, however, exactly what drew me in to "feeling" the bread more.
I started off with the Leith method, and soon discovered that the Grand British Tradition of doing everything the Leith way has a lot to do with the quality of food in the UK. It's all about serving non-poisonous food adequately cooked for a half-decent pub. Had one or two tips that took me into a zone where I understood I needed to learn much, much more about bread, dough, and the etc.
Anyways, after 100 loaves I'm making better stuff than I can get in any store, "artisan" or not. I did discover that Man Can Live On Bread Alone, for a while, but tasty bread slowly builds around the waistline, especially when combined with nice olive oil.
Check out the twitter feed @shiptonmill (yes, I've even become snotty about my flour - but actually, it's cheaper than the supermarket, it's organic, and gorgeous) - there's some Spanish chap they highlight from time to time who bakes amazing breads.
Agreed on the sandwiches - big bubbles San Francisco sourdough doesn't lend itself to holding back the flood of mayo.
I'm determined to make croissants and crumpets, Someday.
But this is exactly what standing mixers are for. If you're not pulling it out for this why do you even own one?
Your post was porn to me. Thanks!