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Originally posted by foodstory at Quiche with red onion and blue cheese

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I've been wanting to buy some of those 18x13 'bakers half sheets' to use as cookie sheets because they're inexpensive and sturdy (and I like plain aluminum rather than fancy non-stick), but I'm not sure if they'll allow sufficient air/heat circulation in a home oven.

My oven seems to be about normal size - it's a bit over 22" wide and almost 17" ( Read more... )

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I'm trying to figure out the capacity for my 20qt mixer. What does this mean?

Dough, Heavy Bread 55% AR § ED 15 lbs.

does that mean I can put 15lbs of flour in there? Or 15lbs for all of it (flour, water etc)??

Google is not helpful.

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Originally posted by foodstory at Tarte aux poires normande (French pear tart)
 
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