I'm more peeved about the open handles, I have to admit, though I appreciate knowing why the glass feels different. I had a Pyrex pot that cracked from too many rapid changes in temperature, but it was old and I don't know which kind of glass it was. It didn't explode, and I abused it. I read this which seems to have good info on why they changed. The only exploding Pyrex I personally know about is from when people microwave water in it then put a spoon in, or something like that, that happens because the water doesn't always bubble when it's boiling in a measuring cup. I know someone who did that. Snopes, the people who debunk urban legends, has a lot to say on the subject as well, and says that the glassware is made in the U.S. Which all I found out because I went looking for something I'd seen. Vermont Country Store, and others I'm sure, carry the rippled Anchor Hocking glass topped glass dishes that look like the ones from the '40's or '50's. Those lids just sit on top too, but the containers are cute.

Here is a recipe I found on a blog site (link is below). She has experimented using sourdough starter in addition to the master recipe. Recipes using sourdough starter may be in the next book that Zoe and Jeff are working on. Another site suggested adding 1 c of starter to the basic recipe. Hope this helps. Shelley The Master Recipe: Artisan Free Form Loaf. From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Makes four 1 pound loaves. Note: This recipe must be prepared in advance. 3 cups (720g) lukewarm water 1-1/2 tablespoons (4 1/2 teaspoon) granulated yeast (about 1-1/2 packets) 1-1/2 teaspoons kosher salt (or 3 teaspoons table salt) 6-1/2 cups (940g) unbleached flour, plus extra for dusting dough optional 200g of well fed sourdough starter Cornmeal for the peel (or leave on baking paper) In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water.(make sure you follow this step. When I skipped it I found a ribbon of undisolved yeast). Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. (I mix mine in a bowl and then put in a lightly oiled 4.75l decor brand container). Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours (takes an hour in Darwin) and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, its not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one dayÂs storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely. http://andreainthekitchen.wordpress.com/2008/05/20/artisan-bread-in-five-minutes-a-day-master-recipe/

Most quick bread recipes will call for the traditional 9"x5" loaf pans, OR standard size bread pans - 8-1/2" x 4-1/2" - according to the recipe instructions. These pans are not interchangeable because they do not hold the same amount of batter. I personally don't like 9x5 pans for quick breads because the large slices tend to split when being cut into thin slices, and the serving sizes of the breads baked in a 9x5 pan are generally much larger than I'd like to serve. I use a pan called a Danish Loaf Pan (also called a Tea Loaf Pan) that holds the same amount of batter as the 9x5 pan but is 12"x4". The longer, narrower loaf is much easier to cut into easy-to-manage playing card size slices. You can also cut very thin slices and they will hold together nicely with the narrower breads. Using the Danish Loaf Pan, the quick bread also bakes in 25% less time than when using a 9x5 pan. You can also use this pan for 2-pounds of yeast bread dough if you would like small bread slices for serving sandwiches. Once again, it's easy to slice the bread into very thin slices. It's also a nice size to use half the loaf and freeze the other half of the loaf. I also like to divide a quick bread recipe into smaller pans (7-1/2"x3-1/2" or 5-3/4"x3-3/4" or 4-1/2"x2-1/2") and use these loaf pans for holiday gift-giving sizes, or when I want to use one and freeze the rest. Quick breads can be baked in a wide variety of pans, including Bundt pans, muffin pans, mini-loaf pans, springform pans, disposable aluminum foil pans, 1- and 2-quart fluted tin molds with clip lids for making steamed breads, coffee and soup cans..... The rule of thumb is to fill pans no more than half to two-thirds full, leaving room for expansion. If you are substituting another shape, make certain the pan holds the same volume of batter. You can do that by measuring how much water each pan/container holds. If it's a springform pan, then measure how much rice it holds since a springform pan won't hold water. Adjust baking time accordingly if altering the pan size from the original recipe. I wrap quick breads tightly in plastic wrap (no plate). If freezing, I wrap them in plastic wrap and then wrap them in foil. I think acidic ingredients, as well as nuts and fruits in quick breads tend to react to foil and get a metalic taste, so I never use foil directly in contact with the quick bread. I think you'll get the same texture using a Tupperware storage container that you get when using your wrapped plate method. You have too much air circulating around the quick bread, which quickly dries the bread out. A close wrap, such as plastic wrap around the bread loaf itself, will solve the problem of all the moisture in the loaf migrating to the crust of the loaf and then expelling into the Tupperware container. -Grainlady

syllabus and bleigh - I am going to check out ikea - usually the stuff they have is in chrome or some other silver color which I do not have anywhere in my house at the moment, but I will take a look. Patser - that is one of the problems I have with the huge rack/basket I have now. I think it does leave bruises on things. busybee3 and southernfrenchie. I do love the idea of those hanging baskets. I would love to find some that are two tiered and shorter and hang them from under the cabinets. I could just see DH's face if I told him I wanted to hang that from the ceiling in our kitchen. :) I just don't think we have a good place for it. Hmmmm well maybe over the island sort of area. I will ask him what he thinks. oh and syllabus - I will link the item below. It is from a company named America Retold. I have fallen in love with half their stuff. Especially these.... Hopefully that thing I did order will be in soon and I can either decide I love it or rule it out and keep going on the search. I thought of about 4 other places I could use it if I love it so I am hoping it is not too small or to poorly made. Here is a link that might be useful: rack for syllabus