as far as I know Zojirushi CEC-20 is not in Asia market. It’s only in US market. But if you or any fans know of this selling in this region, kindly share info.

if you want from US market, you can find in Amazon.com but note the electricity voltage is different from MY or SG.

The proofing basket I have doesn’t have any nails or staples, and it’s very light, not the rattan type material but its like hollow inside. Been using for about close to a year as I bought last year. Planning to get another one but the square shape.

I don't remember the total as I bought other stuff together to maximize my shipping fee, I chosed international shipping B, it still arrives but not that express. I'd altogether used Taobao 4 times. so far, quite safe, all my items reaches me.


fyi, I'm buying via http://aerobeans.com/ for payment & shipping, for Malaysian, dont think can buy direct from China. as I don't read chinese, I just google/search for items according to pic & prices, sometimes same items but have variation of prices from diff suppliers.
hope this info helps...

http://i57.tinypic.com/2lw20b4.jpg\"> I bought a medium size, of course not included the shipping fee but still worth the price coz can't get in Malaysia, maybe they have but I didn't source around. The link

http://item.taobao.com/item.htm?spm=201 ... 751001350a

I got mine from TaoBao, cost less than 40yuan depending on sizes.

daisyt, the Panasonic SD-P104 has a seperate dispenser for yeast & another for fruits/nuts. Its quite compact too, slightly bigger than Zojirushi, but still compact for space savings. Its the latest breadmaker in town.

I’m considering getting Panasonic for times IF I’m lazy…

[IMG]http://i44.tinypic.com/2cfr5ar.jpg[/IMG]

[IMG]http://i43.tinypic.com/qs714z.jpg[/IMG]
[IMG]http://i40.tinypic.com/2yjx2s4.jpg[/IMG]

Dasalo, this is the 2nd sourdough loaf using your new method. very nice & not sour. I decided to proof & bake in long loaf pan instead of the proofing basket, wanted the effect of rise top instead of flatten bread. will definitely try this recipe again & proof in the basket, next round will want to have the artisan bread effect....

Dasalo,

very nice-looking artisan bread. I have a problem when proofing in the proofing basket & when I transfer out to the bake-pan, it deflates & became ‘flat-bread’ though the pattern of the proofing basket still visible.
i like your multi-grain sourdough, you apply the grain on top before baking ? or during proofing?

hi Dasalo,

I used proofing basket (the ones with lines) & I transfer to bake pot (bake pan dont hold my round dough) & it deflates a little when u ‘move’ the dough. taste slight sour at the end, it left an after taste of ‘sour’ feel there, as I tasted it plain without any jam or butter. most important it’s soft & moist, n not dry…

hi Dasalo,

how do u get the flat top? my top always rounded unless u have the cover?

btw, i tried the new recipe sourdough you gave (1/2 portion), texture much better than the earlier recipe. I could have over-proof coz I proof for 7 hours instead of 2 hours before baking…I should have taken photos to show but could not as I was rushing out. I’ll do it next round