THREE WAYS to use Glass to Bake Amazing Bread - 225
Вставка
- Опубліковано 28 вер 2024
- Online Courses in the Homebaker’s Club: www.bakewithja...
Dough Scrapers and more in the SHOP: www.bakewithja...
Buy my BOOK
Amazon US: www.amazon.com...
Amazon CA: www.amazon.ca/...
UK and everywhere else: smarturl.it/Ba...
Sign Up for Free Stuff
Home Baker’s Bulletin: www.bakewithja...
Follow on Instagram: / bakewithjack
Follow on Facebook: / bakewithjack
THANK YOU for supporting this channel on Patreon: / bakewithjack
Love the visual of glass, love storing in it, and baking with glass. I have been raised using glassware. We usually refer them a by their use: a casserole, a loaf, with or without lids. Sometimes referred to by it's size, as a 2 quart or a 4 quart. When baking in pie glassware, the rule of thumb was to reduce the baking temperature by 25° and increase bake time by up to 10 mins. They all looked lovely, Jack!!
I came here to say that. The first glass containers that Jack baked with are what I call and hear called "loaf pans". I have heard the rectangular ones referred to as "lasagna pans". And I learned the same thing about baking pies in a glass pie pan or pie plate.
The more I bake, the more I am surprised by just how forgiving the whole process is. It is so easy to obsess over the countless variables, but the fact is, whatever you do, you will probably end up with a good loaf in the end - certainly better than a supermarket loaf.
Been using the round one as my baking cloche for my sourdough for years and it's been a gamechanger for me. I luckily had the vintage pyrex original.
Thank you Jack!
I especially liked the idea of baking in the lid. Love how you think outside the box.👍I have an older Pyrex loaf pan that never sticks. The newer ones Always stick.🤷♀️
Blessings! 💜
The lid for the big squared pan is actually a 13x9 baking dish.
I have 2 of the old round Pyrex bowls with lids, both were found (a few years apart) at Goodwill thrift stores for dirt cheap, under $5. I use only stainless steel or glass cookware - tossed every non-stick coated pot and pan in the trash ... because PFAS. Yes I know they're inescapable, but we can mitigate as much as possible.
Lidded Pyrex and Corelle ware what I used for great bread (in the’80’s). Or when using the glass loaf pans, a high tent of aluminum foil was needed until ready for browning the top. The foil was a hassle and the lidded pans easier to use (except for portioning the dough into various sized pans). The final proof was directly in the baking dish, slashing & brushing with liquid before adding the lid and popping it into a hot oven. The trick was perfect portioning & timing so the bread didn’t end up stuck on the lid! The Laurel’s Kitchen Bread Book was my valuable companion.
This is exactly how I do all my loafs. I love it that I can see the bread rise inside - better than a telly.
I use a pyrex dish to mix the dough and then pop on the lid for the bulk ferment. I don't use cling film in my kitchen.
Even though I share your anxiety about cooking in glass, this was a fun watch. And I learned another thing about baking bread! I've got a cast iron dutch oven that I used back when a friend first taught me how to make no-knead bread. I think I'll go back to using it, since it might give me some "oven jump"! (I've been baking rolls and such on a cookie sheet and tried a baguette tray with meh results.)
I started out baking sourdough using Pyrex round dishes. I prove it in the fridge in the dish in a tea towel & invert to bake on the lid. It goes into the oven straight from the fridge. I take the lid off mid bake & it browns up fine. I never grease it, it comes out fine when it’s baked. Never had anxiety over breaking as that’s what Pyrex is designed to do. Wouldn’t use other glass tho….
I do the exact same thing with my very OLD round Pyrex casserole dish. I do get a little wiggy in the morning when thinking about putting cold glass into such a hot oven, so I usually bring it out and let it sit on top of stove for a little while before turning it out. Probably is just superstition on my part, but it has worked for me. I would hate to break that dish!
Do have problems with the crust getting too hard and brown and a bit of gummy in the crumb. Never tried reducing heat 25 degrees, so I will do next time. I always end up reheating or toasting the bread so the gummy was never a problem 🤪
Ikea do a great large glass dutch oven -= for just £12.00 (when I bought mine) - does great sourdough bread.
I grew up using these; my Mom, Eleanor, used them. I also use metal pans. I think if you're strapped for storage for a bunch of cookware, this is a great video for suggestions on how else to use your glass cookware differently. Smart, turning it upside down! FYI: spraying water on heated glassware made me a bit nervous. LOL
Also I love to bake in glass, in fact I am on the lookout (not even sure it exists) for a glass muffin tin. Glass is safe, not toxic .. I'm not a fan of using anything coated with Teflon (watch the Devil We know) so opt for dutch ovens or tin, or possibly aluminum loaf pans, but LOVE my Falcon enamelware that I bought after seeing you use them on your older videos ! !
Hi Jack, I hear you say in the video that your good old loaf tins are not available any longer. Just wanted to let you know that I’ve just bought two of the exact ones due to the simple white loaf recipe from your book. I bought it through Amazon less than a month ago. Maybe you’d like to know.
I've been using my casserole Pyrex since year dot and always preheat with the oven. Great results!
I bought almost the same glass “Dutch oven” as the little one you showed, which I chose because it was so much cheaper than regular Dutch oven and isn’t that big so I won’t need that much space to store it. Works perfectly for my sourdough bread with your recipe of course for bread and starter!
I do have the two bread loaf glass pans and it took a while to adjust recipes to allow for complete baking of loaves. Had many a bread collapse or end up with a gummy portion or two from the unbaked / raw dough. Almost need to go a full 40min at 375C at lower rack ~2-4in from the heat to get it done right. Biggest benefit that I see is that the clean up is simple than tins with their nooks and crannies or worrying about the non stick coating coming off / scratching.
Used my Pyrex for a couple of years now. Now, pre-heating is new though. Will try it next time. Thanks for a good session as always!
I do not have any glass deep dishes that work for baking (all their lids dropped and smashed). But my mum has an enamel coated steel deep dish that I found worked better than average for baking sourdough. Always best to find something that you or someone close has lying around to give a new lease of life on. Makes everything less complicated
I use the glass containers. I cook for 40 mins at 375f (190c). I then remove from container and pop loaf upside down or on side and further bake for 5-10 mins more to brown sides and bottom. I also love how my containers clean up well.
I ‘inherited’ some glass Pyrex baking dishes from my MIL. Mostly they take up space in my cabinet. On those occasions when we have overnight guests, I pull 2 of them out and make overnight casseroles (basically bread pudding type things) one sweet and one savory. Once our company has finished them, I clean the dishes and stuff them back in the back of the cabinet.
Those glass ones with no lid are great for making meatloaf. Thanks for testing them out with bread. I have had glass loaf pans for decades and never even considered baking bread in them. It just seemed wrong. I usually prefer not to use my enamelled cast iron in the oven. It stains that pretty white interior more than using them on the stove top (hob). The glass is much easier to get sparkling clean without stains than enamelled cast iron. I recently bit the bullet and baked a no knead bread in one of my "Dutch ovens". It worked fine for the bread, but there is cosmetic damage to the Dutch oven, both inside and out.
I’ve been using vintage glass pans for over 60 years. No telling how old they are. They have handles, and the letter “W” in a square on the bottom. I believe that stands for Westinghouse. Perhaps they came with electric ranges at some point? Anyway, I love them the way you love your metal pans. I always reduce temperature by 25 degrees F.
I have been baking my sandwich bread in Lodge cast iron loaf pans, I love them! I will probably get rid of my tins! I would love to see you try those!
Thank you for a Bake with Jack Thursday!! I was given a small glass tin with a lid.... I've never used it once. 😬
I'd been thinking about this, thanks! I normally use my pyrex casserole for making beef casseroles...
Yes, I have a casserole dish rather like one of those, although it's not clear. It does have a flat lid, so I might try this, but I want to learn to use a Dutch oven first. I have a lovely cast iron Dutch oven. Normally I'd use my casserole dish for a baked pasta or something. I'll go find videos of yours on Dutch ovens!
Thanks Jack, that was very clear!
Have you ever tried to bake bread inside oven bags like the ones for chicken and turkey? I saw a guy baking sourdough bread in them and they turned out perfect! I've always heard that you can't put empty glass in the oven. It always has to have something in it or it will explode. Not sure if it only applies to old glassware.
I have one so going to try it.
Giving sourdough another go…..first one was pretty good but a bit dense. More proving? Kitchen was a bit cool. I stuck to the half an hour; 2 hours; 2 hours; 1 hour and 1 hour before overnight in the fridge. With a healthy looking ( I thought ) organic rye starter.
I've got 2 round ones of different sizes that I bake artisan no knead loaves in. Never thought about using the lids though, should improve my crusts. Cheers Jack!
So now im wondering if......i put dough straight on the pizza stone and just put an upturned pyrex dish on it?? Dont have a complete base/lid but I do have a couple of big bases.yes it wouldbe fiddly -would it work?
Jack, if you prefer metal loaf pans, check out the company USA Pans. Rather than toxic teflon, their pans are coated in a thin clear silicone that requires no greasing and gives great non-stick release. I personally love their Pullman loaf pan with a lid that produces a loaf with 90° corners for perfect sandwich slices. On the subject of glass baking, I have glass loaf pans that I only use for quick breads, and I typically line them with parchment as I can't be bothered with greasing, and because the loaves can be pulled out by the parchment corners with burning my fingers. Are they perfect for everything? No. But I find the glass doesn't over brown the quick breads or dry them out. And I home mill my flours from wheat berries, and the moisture retention of the glass ware is beneficial when working with full wheat. They are an essential tool in my kitchen... and not once did I worry about them exploding. LOL
Thank you Jack great demo but I prefer tin and cast pot it is much safer you only have to get a chip out of the glass and you wonder where it went its sharp so you have to bin it ..x
You can also use the lid to make a tart or a pie. Been there, done that.
Glass makes me nervous; it isn't the baking with it, it's the washing up. I prefer cast iron, or earthen ware. Have a great weekend Jack
I’ve got the loaf type but not thought of bread. I’ve been doing my sourdough in a loaf tin, in a Dutch oven 😂. I wanted the bread loaf shape , turns out so well every time
I put loaf tins in my oval dutch oven too!
I cook in glass regularly, easy to clean - even baked on cheese comes right off. One word of caution though - real Pyrex is embossed in all capital letters, if you find any with just capital "P" and lowercase "yrex" (more common in America) it's pyrex branded soda glass, not the proper borosilicate glass. For some reason, the people that bought the Pyrex brand in America thought they could get away with cutting corners - they can't.
Hi Jack, love this episode! I have been baking my sourdough loaves in a glass casserole dish for the past 2 years. I use baking paper and it's perfect every time.
Me too! Jack, you’ve finally caught up with us!
Story time: I was baking bread (bake with Jack style, naturally) and for my oven steam, I had been using a glass casserole dish on the bottom rack of my oven. As usual, I boiled half a kettle, let my dish preheat with the oven, placed my two beautiful loaves on the top shelf to bake, popped my kettle of the base having just finished reaching a full boil, poured the boiling water into my glass dish and the moment the water hit the glass it absolutely exploded and I nearly had a heart attack!! Scariest baking experience of my life!! There were glass shards and glass dust everywhere (including stuck to the top of my bread dough! 😭) I no longer use glass for my steam dish. Took me weeks before I could pour water into anything in my oven without my anxiety spiking through the roof while doing it!
*Side note, I ended up baking the loaves still (sans steam) and carefully skinned the top layer off (with glass dust stuck to it) after baking so we still got to eat most of the bread.
Stay safe out there, home bakers 😅
Thanks!
I grew up with glass and cast iron cooking/baking tools. We were poor, and the thought process was that glass and cast iron don't rust or bend/dent. I have been through many bread tins and even the top-of-the-line ones will erode over time and start to rust. I will bake my bread loaves in the new tins right along with my glass bread "tins" that I've had since the beginning. Baking with glass takes some minor adjustments. However, they will outlast any tin. Period. Additionally, I don't have to worry about what might leak into the bread from whatever coating they put on the tin.
I use glass loaf pans ... my husband loves square sandwiches.
Yes I have lots of glass cookware. I've casseroled chickens in them for 12 members of family driving for hours in different vehicles from different places. Leave the lid on until they arrive, remove it and crisp up the chicken while they explode out of the car, etc. Very forgiving for 2+ hours of delay. Dishwasher for cleaning. Cast Iron casserole, can fry veggies on top of stove, before they go in the oven. However, that is additional faff with no great benefit. Cast iron costs 4 times more at minimum, advises against dishwasher cleaning, and is Heavy Enough without stacking more in. Glass also works in the microwave and is good on the table. I ripen my tomatoes in them when I have a glut and they don't leave rusty rings as tins and cast iron can do.
I also do giant quiche (8 portions) in them. The loaf ones might be good for meat loafs, and patès etc. All sounds a bit old fashioned but good for using up odds and ends. I've also done Yorkshire pudding in one, as shown by my grandmother.
Never used for cakes, or bread, where quick heat is necessary. (But I still use them for pastry and Yorkshire pudding?🤫😉🤣)
Thought provoking video, thanks Jack.
I think you simply proved that it is a mater of preference. Glass works, but a heavy cast Dutch oven works just as well. I use glass as my mixing and proofing bowl but use metal loave pans or the Dutch oven for baking. Large glass dishes make me nervous when I wash them-- I'm always afraid I'll drop it and break it.
Jack, tin is a metal used only in plating other metals that corrode. It’s too soft to stand on its own. Just thought you might like to know that! 🥰🇦🇺
I’ve baked bread in glass and it works well. I’ve never broken any of them. I often bake rolls in my glass bakeware.
Its a British thing, using tin to describe metal cans and bakeware. A tin of peas, for instance. My Grandmother was English and so we heard lots of different words for things.
@@nancy9478 Yeah, I grew up calling them tins as well - English and Irish heritage - but in school, the nuns taught us to a high standard, and when they taught us about tin, we learned some facts that changed my usage of the word. 😃🇦🇺 But I used to say, a tin of biscuits or the biscuit tin, a tin of baked beans, a loaf tin, etc. 😃
Glass is great it’s how you use it don’t knock it to you try it lol I use my all the time no problem and bake great bread
I've done the round casserole Pyrex before and might do again soon at the risk of plugging another channel 'ilovecookingireland' did a video on it a few years back
Can anyone tell me what size the two Dutch oven pyrex bowls are, please? I'm in Australia. If anyone on here is from there, it would be a great help. I'm disabled and can only use the conventional DO when my husband is around to help me. I want to do it myself, and I could with these. I've been looking online and I can't find this size. Thank you 😊
Have you or anyone tried baking in an air fryer ? If so how did it turn out? Would love to know
Funny....my preference is GLASS 😁 Funny I was always told to bake items in glass at 25 degrees lower and longer....I've love all these pans!!
😊
I roast whole chickens on a Pyrex pan on a sheet of aluminum foil. One day, 2/3 of the way done, apparently a wing cut a hole in the foil, juice flowed onto the glass pan, and it shattered. Actually, it went "BOOM!" I went to plan B for dinner. Later, threw out the glassified chicken, carefully picked out the glass shards from the bottom of the oven, and spent 15 minutes cleaning the burned juice out of the oven. Pyrex sent me a new pan for free. Still not sure if it was the wing or something else that ripped the foil. Pyrex recommended using a double foil layer, but that seems wasteful so I will take my chances doing the same way as always, and hoping for a different result. I hope it doesn't happen again. So far, so good.
Shut up shut up please 😂 I am trying to pay attention and your puns are too much 😂 no, seriously I really enjoy your videos I learn a lot and laugh a lot. THANKS 😊
I wonder too that the butter/grease on the pan itself wouldn’t aid to brown and bake your loaf more evenly. Personally I’ve always been a metal bread pan baker. I find I get such a lovely crust and an even bake. But some folks only use glass for many reasons (Kosher, Halal, wedding gift etc.). And why be a snob… bake bread!
did you post the links for the glassware?
Nice... :-)
Come on
You need to be very, very careful using glassware in a hot oven or even at high temperatures in a microwave.
Because Pyrex isn't always PYREX . . . . Confused?
It seems that Corning, the originator of "Pyrex" glass has licenced out the name and the glassware is now made of two different materials: either soda-lime glass or borosilicate glass.
If the logo is in upper case lettering, "PYREX", it's most likely made of borosilicate, and thus safer. Glassware with the lowercase lettering "pyrex" is most likely made of soda-lime glass, so take extra care after any high-heat cooking as soda-lime glass can shatter.
PYREX glass is mainly found in Europe, Africa, and the Middle East whereas "pyrex" is more likely to be bought in North and South America, and Asia.
Older models, such as may be found in charity shops or thrift stores is likely to be borosilicate but you never know so do watch out.
DO SAY "Mmm, doesn't borosilicate add an extra oomph to the flavour of the bread?"
DON'T SAY "WOW, This bread crust is sharp enough to slice your tongue . . . ouch!"
🍞
I have a glass borosilicate roasting- style pan. Lower heat 25F add 10min. But I've never used it for bread and would not.
You better use glass and not metal to reheat foods in the microwave oven.
Americans would not call that a pan. Dish, probably. Never pan.
In America, it's called a loaf pan, not a dish.
if i was standing in front of a cupboard and you said "hand me that pan" and that narrowish glass dish was the only thing in the cupboard i would say "there is no pan here" because there would be nothing made of metal. if you said "the loaf pan" i would say "this is more a loaf dish." i'm from new york. @@shainazion4073
Thanks. I'd wondered about using my glass casserole dish, which I use for making beef casseroles, btw!
@@6cef And I'm from NJ less than 1/10th of a mile from Manhattan. And I bake in Pyrex. The pyrex is called a "loaf pan" not a "loaf dish".
@@shainazion4073 well, there you go
Have you considered changing your name to Jake? Then you could be Bake with Jake
I have a dozen of Pyrex bread pans. I stack them with a paper towel between them. My mom and grandma both used them and I still use grandma's huge recipe that uses them all for one baking.
Your exploding/cracking fear isn’t misplaced: the new “Pyrex” glassware isn’t like the good old fridge-to-oven-to-counter stuff our mums used for making casseroles etc. I’ve seen a load of shattered dishes and jugs, mostly in the US.
Ann Reardon (How to Cook That) uploaded a vid not long ago about the phenomenon. It turns out the brand name is used in the states for a less resilient product, and that one can’t handle thermal shock (or even mild surprise it seems).
If your Pyrex dishes came from Europe they should be the dog’s dangly bits. But I’m sticking with tins and ceramics for baking for now!
The Pyrex made in France is genuine Borosilicate, which has the proper strength to cope with temperature changes. It is not ordinary glass.
And the two types sport different “Pyrex” brand script styles. One is lower case lettering, the other is the usual branding. You can check the internet for the info.
Pyrex was bought out in the US and frankly it is rubbish, French PYREX is what's needed.
I think the guideline for baking with glass or ceramic, at least with the topless models, is to reduce the oven temp by 25 degrees (f). That might have helped your open loaves not get too brown on top before the sides and bottoms. Also, I sometimes put my bread out of the loaf pan (I do bake my bread with metal) back into the oven for 5 min or so if they're pale and not quite "there." So glad you did this experiment for us! I have a covered glass dish and have always wondered how it would work as a "Dutch oven" for my bread. Now I have to try it! Cheers!!
I often proof my dough in my glass casserole to enjoy the slow satisfaction of watching the bubbles grow against the transparent sides. Keeping the lid on keeps things nice n' moist, and it scoops out well for shaping.
Never been crazy enough to bake in it though!
Same reason I mix my bread dough in glass!! It's the fantastic bubbles in proofing!!
I use my Pyrex dishes to store oven ready leftover most of the time.
I also bake bread with a round cast iron- same shape as your second example. But I offset the handles when I put it in the oven. Easier to take off the very hot lid. Then you don’t have to try and wedge oven gloves between the top and bottom.
It makes sense to not use glass dishes in a bakery, but as a home baker I think it’s absolutely fine. I have been baking bread in glass dishes for nearly 25 years now and always had great results. I bought my favourite glass dish dirt cheap at a second hand shop and I still use it today. It’s amazing 🤩
Thanks for your easy-to-understand videos. And the humor is the best!
You're welcome, I do my best :-)
I hope you bought European glass, or old Pyrex made out of borosilicate glass, not the sodalime glass. They work better, and take to changes in heat better.
I missed my favorite part of the video, when Jack says "Roll it" And judging from just the first few comments, everyone seems to have their own name for the glass loaf pan. I just call it a glass loaf pan, and no one has handed me the wrong pan. Go figure.
WARNING: Do NOT ever and I mean EVER put a glass pan from refrigerator (even if comes to room temp for 20 minutes) into a hot oven. It will in fact explode into 10,000 chards of glass! So this will not work from a refrigerator proofing to oven. Unfortunately I know this from experience. I amazingly was not hurt!
I’ve been baking my bread in a Corning Ware casserole for about a year now. Works for me!
I worry about cold glass into hot oven. Isn't that also a hazard?
I use a lidded glass dish for my sausage pasta bake, but now I'll have to try it as a Dutch oven. Thanks for all the videos, great to have you back. You've been missed during the UA-cam hiatus.
I bake my bread in glass and I love it, not that expensive and it changed my bread game frankly for a fraction of the price ….. no problem with glass at all …….
I use a Pyrex bowl as a dome over my baking bread sometimes so I can watch the rise. 🥴
No not for me. I was shielding my eyes when you sprayed the dough on the hot glass.
thank you for doing this test, more power!
I tried this right way up , no lid. If you put the "pyrex and dough " into the oven then switch on the oven to warm up then it bakes through. Really well. I second proofed by putting the dish and dough inside a cereal packet with a clip over the end of the bag. When you put the pyrex into the oven with the proofed dough, then turn on the oven. it gives the glass a chance to heat through thoroughly. Therefore you don't lose heat out of the oven if you were to pre-heat. the pyrex dish, take out of the oven, put the dough in and then return both to the oven, the glass has lost heat, the dough has also taken up the heat so the dish itself is now much cooler, the dough inside the dish hasn't warmed up and its just safer process. You have to grease the inside of the dish. I use spray rapeseed oil then wipe it around with my fingers, including the lip of the glass dish. Try it..
Awesome Jack! I inherited a covered glass baking dish that I never use, and now am excited to bake bread in it tomorrow!! Thanks.
Shockingly not all glassware acts the same. A very old loaf pan I have is marvelous, others, no, so gave up on it. Used to say Glass heats 25° higher than other things, but no more. Newer ceramics unpredictable too. *Non-stick Carbon Steel now my go-to (in parchment liner). Consistently Wonderful. To trash a $$$ dutch oven is silly imo, as is burning your hands on caste iron. Dislike silicone for baking too. Freestyle is traditional, not toys. To each his own preference ....
What happened to your classic bread tins ?? Love your videos. !
why didn't you use temp probe to check internal temp to know when bread was cooked inside? is guessing more accurate?
yes I have been using glassware for quite a while for sourdough because my oven fan killed everything even sweet potato😢
You could probably bake on any baking sheet and just put a pyrex dish over it... if you don't have one with the perfect type of lid.
Funnily enough I've been looking at my glass casserole dishes and wondering whether I could use them like Dutch ovens. I have a round and oval with flat lids. You beat me to it! Just had a large square stone arrive for stone bake bread making so will see how they compare 😊
Of course it work, if it ain’t Dutch it ain’t much
I agree the bread glassware is not suitable for bread. I use mine to bake my rhubarb strawberry pudding or meat loaf (in 🇨🇦)
......CRUMB SHOT......!!!!
We have a really good pan company called USA pans. Made here and they are great quality.
I missed the: “roll it.”
Do you realise how hot glass is when it made, by melting sand. Basically a volcano temperature.
😂 good point! Still gives me the willies 😬😬😬
Nice one Jake!
That’s it. If one more person calls me Jake I’m leaving UA-cam forever 😂😂😂
I still have Pyrex and Corning Ware that was my mother's and grandmother's, that I use for shephards pie, potato bakes and puddings. My lasagna gets made in a ceramic dish.. don't know that I would cook bread in mine, they some glass dishes weren't made to go in ovens that hot. I've even noticed on some cheap brands of Dutch ovens, they say not to put in heat over 200 deg Celsius, which is pretty useless for my sourdough.
Yes use a round one for microwave use, but also for things like a crumble, but not thought about baking bread in it. However, I bought bread tins in the US, which are a perfect size and dare I say I use silicone liners, so don't need to grease the tin. Shoot me down in flames, but they work!
Hello Jack
I have a concern when baking tin loaf, always having side cracks. I did everything to avoid it but failed. The bread always great. What could be the reasons?
I love glass bake wares but as a qualified chef with carpal tunnel in both hands i completely understand your anxiety - there is nothing worse than taking your eyes off disobedient hands only to hear that heart wrenching, slightly muffled shattering sound and knowing the next hour is going to consist of throwing away anything that wasn't tightly covered and hunting bits of glass in all those preposterous places
Received my Bread Every Day book. There's more in the book than I was expecting! (this is a good thing) I see lots of future trial and error in my kitchen. 😄