[pct-l] lightweight baking

[rellinwood at worldnet.att.net (Robert Ellinwood)]

This is in response to Deems invitation to comment on my alcohol stove
baking experiments of 2 1/2 years ago.  At that time I worked hard to make
baking a part of my trail routine.  The message I posted:

> http://mailman.backcountry.net/pipermail/pct-l/2003-April/004517.html
> http://mailman.backcountry.net/pipermail/pct-l/2003-April/004532.html

did indeed reflect success in extending the burn time on an alcohol stove
considerably and my delight in making a collapsible, folding BakePacker that
cut the weight way down. Ultimately, the bottom line for me, however, was
that after many, many experiments, I found the ideal balance of alcohol
stove fuel capacity, long enough (hot enough) burn time, the amount of
moisture in the mix and the actual amount/volume of the mix to be very
elusive for me indeed.  I kept getting soggy results that I ultimately
decided were not worth the time and the weight.  Oh, it was edible... but if
I was going to carry the extra weight of a brownie, cake or biscuit mix I
wanted better results than I seemed, at the time, to be coming up with.
Now, someone with a canister stove who is willing to commit extra fuel to
the process would have it much easier and could do it any time, if the
weight of the mixes and the extra canister (for insurance) didn't bother
them.

I still covet hot fresh baked goods on the trail and hope to revisit the
whole process this winter.  However, when you start "hefting" the weight of
the un-baked mixes it does test your desire/need for baked items at the
campsite.  It's a heavy price to pay for incredible delight, maybe once a
food drop.  When you are trying to eliminate unnecessary ounces everywhere
else in your pack, it's hard to say "yes" to this occasional pleasure.

Asabat suggested Brawny's great site that I have looked at often
(http://www.trailquest.net/baking.html), 
without it changing my reservations.  I admire their success and would
probably be first to whine and beg for some at their campsite.  :)

I will play with more home experiments, but even now I'm wincing at the
added weight of the mixes.

Dr Bob


> -----Original Message-----
> From: pct-l-bounces@mailman.backcountry.net [mailto:pct-l-
> bounces@mailman.backcountry.net] On Behalf Of Deems
> Sent: Tuesday, December 27, 2005 9:42 AM
> To: pct
> Subject: [pct-l] Damn, we need a lightweight baking oven
 
> http://mailman.backcountry.net/pipermail/pct-l/2003-April/004517.html
> http://mailman.backcountry.net/pipermail/pct-l/2003-April/004532.html
> 
> In April 2003, there was a short discussion on baking with the cat stove.
> Dr. Bob found a way to throttle one down to a small flame that would last
95
> minutes. He is, imo, the only person I know to have baked with an alcohol
> stove. IMO I don't think that a pressure "Pepsi" stove would be a good
> choice for baking since it can't be throttled down to a low flame- low
heat
> output.  If you have a cat stove, pika, Brasslite, or any laminar flow
(non
> pressured) alcohol stove, you can add a simmer ring to the intakes and
> restrictor for the exhaust port opening. Both of which will choke the air
> flow and lower the heat output. His oven design is unique also.  Maybe Bob
> will step into the discussion with his baking insight..