[little jeremiah]

Ah, I use a lot of butter when I make cinnamon roll dough, plus sugar.

Salt by weight, that’s beyond my paygrade! I’d rather have just a tad less than more.

I have an old electric oven that is supposed to be counter top, but it’s on the floor, and the heat just does not circulate properly. Oh well, better than nothing. I do have a camp oven I used to use on top of a small propane camp stove and it works okay, but I can’t make the volume of loaves I like to.

Do you have a good place for oven making plans?

[JRandomFreeper]

You can't bake without scales. Period. You are just hacking around. I paid big money for high quality electronic scales, but I've used spring scales around the world to cook for GIs. I carry a 1oz silver Walking Liberty 1998 coin with me to calibrate scales.

The marble trick works best with crappy electric ovens. Stone absorbs the heat and releases it in a controlled manner.

Instead of seeing 200F degree swings, you might see 50F swings. That matters a lot when baking.

/johnny