Birgit Wright on tue 22 dec 09
Hi Deb=3D3B I am a fairly new potter but a very old baker (actually did it=
f=3D
or a living=3D2C scratch baking at that). I am quite interested in ovenwar=
e =3D
but have read conflicting advice on what clay. what cone=3D2C what glazes=
=3D2C =3D
and what baking instructions?
I use ^6 white stoneware=3D2C is something groggier better? I'm open to =
al=3D
l information.
Happy baking=3D2C Happy Holidays=3D2C Birgit Wright
=3D20
> Date: Mon=3D2C 21 Dec 2009 09:25:54 -0700
> From: debthuman@ZIANET.COM
> Subject: ceramic shortbread mold
> To: Clayart@LSV.CERAMICS.ORG
>=3D20
> I have unglazed ceramic bread pans. They make nice bread=3D2C but if you
> don't follow the greasing and flouring instructions to the letter=3D2C yo=
u
> need a demolition permit to get the bread out of the pan. When I made
> my own ceramic bread pans=3D2C I glazed them in and out. Grease them=3D2C=
fil=3D
l
> with bread dough=3D2C bake and have great bread.
>=3D20
> I wouldn't recommend glazing a purchased ceramic shortbread mold.
> However=3D2C if it were me=3D2C I'd use the mold to make a plaster mold=
=3D2C th=3D
en
> make my own ceramic shortbread mold with a shiny glaze. Butter the
> mold=3D2C and the cookies should release easily.
>=3D20
> Hmmmm.... note to self: make plaster mold from that really nice
> ceramic cookie mold that drives me crazy to use.
>=3D20
> Deb Thuman
> http://debthumansblog.blogspot.com/
> http://www.etsy.com/shop.php?user_id=3D3D5888059
> http://www.facebook.com/pages/Deb-Thumans-Art-Page/167529715986
=3D20
_________________________________________________________________
Windows Live: Keep your friends up to date with what you do online.
http://go.microsoft.com/?linkid=3D3D9691815=3D
MJ on tue 22 dec 09
Hi - I am fairly new to this and I made a very nice baking dish using cone
10 b-mix and it was fired in reduction to cone 10. After making it, I was
told that you should not put this in a preheated oven. So, I would love to
hear about any "warnings" that you put on baking dishes. Is there any
clay/cone that you could use that would allow you to put the ware in a
preheated oven? I think people in the US typically do preheat the oven
before baking/cooking.
Any help/info is appreciated. Thx, MJ
On Tue, Dec 22, 2009 at 8:20 AM, Birgit Wright wro=
te:
> Hi Deb; I am a fairly new potter but a very old baker (actually did it f=
or
> a living, scratch baking at that). I am quite interested in ovenware but
> have read conflicting advice on what clay. what cone, what glazes, and wh=
at
> baking instructions?
>
> I use ^6 white stoneware, is something groggier better? I'm open to all
> information.
>
> Happy baking, Happy Holidays, Birgit Wright
>
>
> > Date: Mon, 21 Dec 2009 09:25:54 -0700
> > From: debthuman@ZIANET.COM
> > Subject: ceramic shortbread mold
> > To: Clayart@LSV.CERAMICS.ORG
> >
> > I have unglazed ceramic bread pans. They make nice bread, but if you
> > don't follow the greasing and flouring instructions to the letter, you
> > need a demolition permit to get the bread out of the pan. When I made
> > my own ceramic bread pans, I glazed them in and out. Grease them, fill
> > with bread dough, bake and have great bread.
> >
> > I wouldn't recommend glazing a purchased ceramic shortbread mold.
> > However, if it were me, I'd use the mold to make a plaster mold, then
> > make my own ceramic shortbread mold with a shiny glaze. Butter the
> > mold, and the cookies should release easily.
> >
> > Hmmmm.... note to self: make plaster mold from that really nice
> > ceramic cookie mold that drives me crazy to use.
> >
> > Deb Thuman
> > http://debthumansblog.blogspot.com/
> > http://www.etsy.com/shop.php?user_id=3D5888059
> > http://www.facebook.com/pages/Deb-Thumans-Art-Page/167529715986
>
> _________________________________________________________________
> Windows Live: Keep your friends up to date with what you do online.
> http://go.microsoft.com/?linkid=3D9691815
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