I have a cute little bowl that I use to store my butter on the counter, but it has no cover. I was using a tiny tiny plate to cover it, but trying to balance the butter knife on top was a pain, and the plate/lid would slide all around.
So I made myself a butter lid! 2 pieces of Proofgrade, with one cut into two circles so I could have a top rim and a bottom ledge. Whelp, even though I used calipers, the inside circle was just a tad large (I blame the inner angle on this hand-made ceramic!), so I used my tiny jeweler files to take the extra off until it fit snuggly! Now it fits, and the top rim makes it a great place to rest the butter knife.
Thank you! Since home made bread is probably 50% of my food intake, it cuts out a lot of mild irritation of having to deal with an annoyance, and instead, replaces it with a delight to use something that I’ve made.
If the lid was loose, I’d agree with kerf being the culprit. But it turns out that the hand made-ness means the rim is not perfectly circular, and the inner slope is slightly different all the way around. Hard to explain without a cut-away diagram
@cynd11 , I have no idea if the relative butter humidity will have much of an effect over time, and it is at least partially sealed already since it Proofgrade. I could see hitting the unsealed bits with mineral oil though! And if it gets ick, like you said, I can always make another
Thank you! I hardly even want to call it a bowl – it is closer to a sake cup. It has the cutest little foot that I totally missed capturing in my pics!
Thanks! I’ve been making bread nearly twice a week for at least a year now, and I’m still learning every time. Super simple recipe, just 460 g flour, 2 tsp salt 2 tsp yeast, and just about 1.5 cups water. It astonishes me how proofing the yeast can give you a different taste, rising 2 or 3 times a more sour dough flavor/texture, or, now that it is getting warmer, forgetting it and letting it rise too much before sticking it in the oven can give you very large, 2" tall airy bread
I make bread a couple times a week also. I used 2 1/2 cups white flour, 1 cup wheat flour, 1 1/2 tsps salt, 2 1/4 tsp yeast, 1/3 cup yogurt, 2 tblsp sugar, and 1 cup water. I found the yogurt helps it not dry out as much. And I finally realized if I rolled it out before I formed the loaf after the first rise, my texture turned out a lot better. I had been just punching it down and forming it into a loaf. Think I started that when I started making “artisan style” bread using a banneton proofing bowl, but I went back to the regular loafs because they’re easier for sandwiches. Now I just use the proofing bowl when I want to make bread for garlic toast, etc.
Nice! My spouse can’t handle whole wheat, although when I was growing up, we would grind our own wheat and make the bread the same day! Adding any whole wheat makes a different beast altogether
solution. Cute design and a good fit, even if you did have to sand a little. Looks like yummy homemade bread too.
Think I started that when I started making “artisan style” bread using a banneton proofing bowl, but I went back to the regular loafs because they’re easier for sandwiches. Now I just use the proofing bowl when I want to make bread for garlic toast, etc.