Date: Sat, 21 Feb 1998 15:09:19 -0800 (PST) -------------- BEGIN bread-bakers.v098.n015 -------------- 001 - SophieAZ@aol.com - Grain Mill 002 - LCANS@aol.com - Zojirushi - Repair 003 - BOB FORD - Storing bread. 007 - bk55238@juno.com - soy flour recipes & related questions 008 - Corinaesq@aol.com - ABMs with timers 009 - Karen Wheless Subject: WELBILT ABM Date: Tue, 17 Feb 1998 09:33:35 -0500 TOM I hate to see someone taken advantage of by a company and that is exactly what happened to your mom if Wellbuilt will not fix her ABM. I suggest you take Wellbuilt to Small Claims Court. They probably will not show up at small claims court or they will fix the ABM once the receive word from the court that they are being sued. Be sure to add on any court costs to the price of the ABM. GOOD LUCK BOB FORD BOB_FORD@COMPUSERVE.COM Editor 57-56-55 CHEVY list --------------- MESSAGE bread-bakers.v098.n015.4 --------------- From: "Schragal" Subject: ABM Date: Tue, 17 Feb 1998 12:12:54 -0500 I wonder if Welbilt is having problems with a lot of their models. We bought out daughter and son-in-law a Welbilt 4900 for Christmas and they had trouble the first time they tried to use it. About two weeks later they tried again and were able to get a loaf of bread. The next try they had trouble and an error message. (I think that our daughter said that the machine smoked the first time or smelled like it was burning. And it's not like these kids don't know what they're doing---they're both college graduates.) They said that Welbilt was willing to pick up the machine, etc but that they'd need a receipt. Well the kids live in Illinois and I'm in Ohio. Fortunately I charged the machine because I can't find my receipt. But now it will take several more weeks for the store to send me a copy of my original receipt. And to think that the only reason that I bought the Welbilt was because a friend's Welbilt made really good bread. Our other children bought me an Oster this Christmas and I've made about 40 loaves so far. Donna Donna in Ohio schragal@ix.netcom.com --------------- MESSAGE bread-bakers.v098.n015.5 --------------- From: Rick Held Subject: High Altitude Baking? Date: Tue, 17 Feb 1998 10:34:35 -0700 Dear Fellow Bakers, Having recently moved from altitude 60 ft (San Francisco Peninsula) to 5300 feet (Northern Arizona), we are having great difficulty learning to achieve the baking results we previously enjoyed. Can't tell how much of our frustration is due to the altitude and how much might be due to the associated change in humidity. Can anyone direct us to a source of information on how to adjust recipes at higher altitudes? Thanks very much! Rick -- Rick Held Graberd Associates 1781-7 E. Highway 69 email: rheld@northlink.com Prescott, AZ 86301 Voice/Fax: 520.777.0745 "Local Birds" folding field guides for Virginia-Maryland-DC --------------- MESSAGE bread-bakers.v098.n015.6 --------------- From: Tario Subject: Storing bread. Date: Mon, 16 Feb 1998 08:14:09 -0600 THEY SAY: Best to store bread at room temp, not in the fridge. I SAY: Yeah, if you like mold do it that way! But if you DON'T want mold, the fridge temp keeps the bread free from mold longer! Bob Hosley ........................................................................... Here Lies Bob He got tired o' writin' checks. --------------- MESSAGE bread-bakers.v098.n015.7 --------------- From: bk55238@juno.com Subject: soy flour recipes & related questions Date: Mon, 16 Feb 1998 21:57:09 EST Hello All! I am the recipient of a quantity of soy flour and I was wondering if anyone had any recipes for this. If so, please post some. Also, can I substitute 1 cup of soy flour for regular either white or whole wheat flour in any recipe? Will the bread rise the same way? Additionally, I made a corn bread today & instead of the egg it called for I used 1 1/2 tsp. of E-nergie egg replacer. It came out flat as a pancake! Does the substitution of an egg usually do this? There was also 1 1/2 tsp. b. powder in the recipe. It should have risen somewhat. does anyone know what went wrong? I want to be able to use the egg sub. in a cake but am afraid it will be flat as well--any suggestions? TIA, bk _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n015.8 --------------- From: Corinaesq@aol.com Subject: ABMs with timers Date: Mon, 16 Feb 1998 22:12:53 EST Hi, all. I've tried to post before, but I guess I goofed! I have a Toastmaster Breadbox, which also churns fresh butter, and it has a timer for the dough cycle. It also cost only $80.00 plus shipping and handling. Of course, it was a factory reconditioned model ordered from a mail order company called Damark, but it has been working great for the past year and a half with me baking 2 to 3 loaves per week. In fact, the machine once fell from my countertop to the floor due to the dough being a little too tough (and frankly, I think my husband placed the blade in the machine incorrectly), and it keeps on ticking! I am very happy with my machine, and I have only had 1 bad loaf, and I am not an experienced bread baker, by any means. It comes with a great recipe book, and the French bread recipe is great! If I posted this correctly, I'll be sure to post the French bread recipe next time. Hope to see this soon! Corina --------------- MESSAGE bread-bakers.v098.n015.9 --------------- From: Karen Wheless Subject: Ascorbic Acid Date: Mon, 16 Feb 1998 21:13:29 -0500 >While I have you handy: I ordered some ascorbic acid from King Arthur. >Two ounces of the stuff is a tiny amount. Does anyone know of a source >of ascorbic acid that comes in bigger packages? I checked a GNC store, >and they have ascorbic acid with rose hips. You can just buy Vitamin C tablets, and crush them up. They do have some inert ingredients in them (mostly starch), but not much, and they work fine. (You can get the "natural" kind, but the other ingredients in the cheaper brands are harmless.) I buy a huge bottle at Costco, and each tablet has 1000 mg of ascorbic acid, I'm not sure how that compares to the pure stuff from King Arthur. I've had good luck using it, I made a wonderful loaf crushing up two tablets in a 2 lb recipe. Karen ____________________________________________ Karen Wheless kwheless@rockland.net Wear the old coat and buy the new book. Austin Phelps --------------- MESSAGE bread-bakers.v098.n015.10 --------------- From: Ruth Warren Subject: additions Date: Mon, 16 Feb 1998 07:38:28 -0600 In Vol 98 #4, Bill Hatcher gave some dill bread recipes. I've tried them all thru the years. Best is from Electric Bread, almost a tie is from Rehberg and Conway's Bread Machine Magic. About knives. Husband makes beautiful,even slices with electric knife. I don't want to be bothered. I use a knife I got a few years ago at the county fair from a pitchman. Similar to the gingko knives on tv. Serrated. I had gotten "such a deal" and had one in reserve for gift giving. I use that exclusively for bread. It has worked well for 5 years. I only add vital gluten when using mostly whole wheat bread. As for fat substitutes, it depends on kind of bread I'm making. I use unsweetened applesauce with whole grains. With something like Bread Machine Magic's Sweet White or their new Sweet Wheat, I use orange juice concentrate. I keep a small opened can in door of freezer to use. I also add lecithin granules to help preserve bread. Can substitute this for about half of the fat. So for Sweet Wheat I use oj concentrate and lecithin granules in place of butter. You can get the lecithin at health food stores. I see where Betty Crocker has a prune substitute for baking in the baking section of supermarket. haven't tried it yet. --------------- MESSAGE bread-bakers.v098.n015.11 --------------- From: Raphael Ryan Subject: Gluten Date: Mon, 16 Feb 1998 07:38:02 -0600 I seem to owe an apology to Mitch and perhaps others of you who might have taken exception at my attention to conciseness rather than preciseness. Yes, I know: The way a mill increases the gluten potential of its bread flour is to blend different wheat berry sources by testing the properties of each carload of wheat that comes in, and combining the wheat berries according to the desired type of flour being prepared (short version: they increase the gluten in their bread flours). (Maybe I could I blame my impreciseness on the flour mills who sell 'High Gluten Flour?') However, from you first paragraph, Mitch, one could possibly infer that duram flour might be higher in gluten than red wheats since you relate the gluten potential to the protein content. Hopefully that isn't what you meant to imply. A TIP to anyone who wants a wonderfully RICH TASTING YEAST BREAD: Try replacing a portion of your bread flour with duram wheat flour. Do treat it like you would other lower-gluten flours though (rye for instance) and increase you gluten in the recipe in some other way, or expect a denser loaf (which will, however, still taste sinfully good). Sorry, Mitch, after all my years I still haven't learned how to keep it 'definitively accurate' AND short n' sweet! Thanks for 'setting us all straight.' Raphael --------------- MESSAGE bread-bakers.v098.n015.12 --------------- From: Mitch Smith Subject: Make your own Vital Gluten Date: Mon, 16 Feb 1998 17:51:41 -0600 There have been several messages lately concerning vital gluten, what it is and how to use it in bread baking. Most people don't realize that you can actually make your own! As discussed in other messages I've posted, gluten is the elastic net formed by kneading the hydrated proteins present in wheat flour. This elastic net then traps the carbon dioxide released by yeast fermentation of the sugars & starch in flour, causing the dough to rise. You can isolate the formed gluten in a dough through a relatively simple, albeit slightly tedious procedure. First, make a very simple non-yeast dough of flour & water (no salt or anything else, either.) Take 1/2 cup water (tepid or cool is fine) and knead in approximately 1 1/2 cups of bread flour. (All purpose will work, too, but won't yield as much gluten.) You then have to knead this dough extremely well. It doesn't really matter if it is a sticky or dry dough since you will be washing the starch out of it anyway. I used my Kitchenaid mixer to knead the dough for at least about 5 or 6 minutes at high speed, Start your kitchen sink faucet running with cool or tepid water at a medium-slow flow. Take the kneaded dough out of the bowl. In your hands, hold it under the flowing water, gently pressing it flat, turning it over, and moving it from hand to hand, squeezing gently. You will see a milky white residue flowing out with the water. This is the starch being washed out of the dough. You will need to continue this process, occasionally squeezing the dough back together, for probably 10 minutes or so. The dough ball will get smaller & smaller as the starch is washed out. The dough will get rubberier and rubberier, reducing to about 20% of its original size, and the water will begin running clearer. You will now have a very rubbery, elastic ball composed mostly of gluten. This can now be mixed in with another whole grain dough for added gluten. You can refrigerate or freeze it, or dry and powder it like commercial vital gluten. Personally, I've never used vital gluten in my baking. However, I had an interesting discussion with another member of the list this weekend and thought it'd be an interesting experiment to make vital gluten again. Even if you don't plan to routinely make your own, it is a fascinating way to isolate and examine one of the most important components of yeast breads. It'll give you a whole new appreciation of the role proper gluten development plays in bread baking. - Mitch --------------- MESSAGE bread-bakers.v098.n015.13 --------------- From: boxer Subject: Re: Digest bread-bakers.v098.n014 Date: Mon, 16 Feb 1998 06:29:06 -0500 I am requesting the recipe for the Fat Free Cinnamon Peach Bread mentioned in the digest thank you --------------- MESSAGE bread-bakers.v098.n015.14 --------------- From: TracyinDE@aol.com Subject: Reducing Loaf Size Date: Mon, 16 Feb 1998 12:36:34 EST I hope someone can help me. I have a Panasonic 1-1/2 lb loaf machine but i've found some recipes in some of my bread cookbooks for 2 lb machines. How do I go about reducing the recipe? I'm assuming that i could just halve the recipe, but am not sure that would really work. Any ideas? Thanks in advance and Happy Baking!! --------------- MESSAGE bread-bakers.v098.n015.15 --------------- From: Bill Proctor Subject: Bread machines Date: Tue, 17 Feb 1998 16:44:03 Hi; To all of you that are thinking about buying a bread machine or would like to know how yours stands up, get a copy of the March 1998 issue of Sunset magazine. They have tested and rated 18 machines. They also have some recipes for bread machines. Good Luck. Bill --------------- MESSAGE bread-bakers.v098.n015.16 --------------- From: haldas@nettally.com (Haldas, Gene) Subject: Baking Soda Date: Wed, 18 Feb 1998 20:03:47 Can any tell me exactly what the purpose is for using baking soda? Also known as sodium bicarbonate (sodium acid carbonate) It has an unpeasant taste for me and I have been leaving it out of recipes. --------------- MESSAGE bread-bakers.v098.n015.17 --------------- From: "Acagordie" Subject: Bread Bases Date: Thu, 19 Feb 1998 07:29:21 -0800 Just a note on King Arthur flours new bread bases. I have purchased and used two of King Arthurs new bread bases, you add half a cup to a normal white bread mix. The seeds plus was excellent made a great loaf of bread. The tomato was so so the, bread was good, but I would not order it again. --------------- MESSAGE bread-bakers.v098.n015.18 --------------- From: The Irelands Subject: Bread Texture Date: Thu, 19 Feb 1998 14:20:05 -0700 (MST) Hi all. I am new to the list. Have really enjoyed your posts. Have a question about bread texture. I got an ABM for Christmas which I really like. My husband prefers bread with a light fine texture; like you buy at the store. I can't seem to achieve that texture. Any ideas? I've wondered if you can't get the store bought bread texture when using an ABM. Thanks in advance. Vicki --------------- MESSAGE bread-bakers.v098.n015.19 --------------- From: "Larry Ziegler" Subject: A HINT Date: Thu, 19 Feb 1998 10:54:50 -0600 When someone mentioned using a chopstick, that reminded me of an ABM Hint:: I whittled a chopstich so it's flattened at it end ,& it's the tool that I use if I have to get my ABM Paddle out of my bread bottom-IT'S WOOD SO WON'T SCRATCH TEFLON!!!,Larry Ziegler --------------- MESSAGE bread-bakers.v098.n015.20 --------------- From: Sheryl Cohen Subject: package of yeast Date: Mon, 16 Feb 1998 09:46:57 -0600 How many teaspoons is 1 pkg of yeast? I bought a jar of yeast since I make bread about once a week. I often come across recipes that say 1 pkg of yeast or 1 small pkg of yeast. I am worried that adding the wrong amount of yeast is really going to affect how well the bread turns out. Thanks! Sheryl --------------- END bread-bakers.v098.n015 --------------- -------------- BEGIN bread-bakers.v098.n016 -------------- 001 - Rebecca Smith Subject: Best Bread Machines Date: Mon, 16 Feb 1998 10:13:12 -0600 Hi all: My name is Beckie Smith and I have been receiving the Bread Digests for sometime now and have really enjoyed it. I have been a bread maker for about 20 years now. I have been doing everything by hand. Now I am gathering information about bread machines. I am hoping to purchase my first one some time in the next six months. What I would like to know is just exactly what machines everyone uses. What features are used most and least. What machines do horizontal or vertical loaves. Are coated pans, stainless steel, cast iron, the best. In general all information you can provide. Please e-mail me directly at rwsmith@aristotle.net I thank you all in advance. Beckie Smith KC5UUP (utterly unique person) --------------- MESSAGE bread-bakers.v098.n016.2 --------------- From: Ruth Provance Subject: Triticale Bread, at last! Date: Tue, 17 Feb 1998 16:53:03 -0800 Hello, Bakers! My triticale flour came from King Arthur last week, and yesterday I baked "Triticale Honey Bread" by Dan Erwin, as found at http://idt.net/~wordup/bread/honey.html It was yummy, and my husband took a loaf of it to work at the USDA. Part of the work of his division is to track the world-wide production of small grain, including triticale, and he took the loaf to work to show people what triticale really was. Germany and Hungary grow a lot of it. Now, I would like to launch a campaign to get triticale flour into more stores in the Washington D.C. area. So far, I have been unable to find it. Perhaps if more people joined in my effort, the stores would listen. If you are interested in joining my campaign, please e-mail me, and we will get organized! Keep Baking Bread! Ruth --------------- MESSAGE bread-bakers.v098.n016.3 --------------- From: bbriscoe@runestone.net (Bonnie Briscoe) Subject: wheat gluten Date: Mon, 16 Feb 1998 00:13:09 -0600 Mitch, In the bread bakers digest, you wrote: >It is important to remember that = >flour itself does not contain gluten, only proteins which, when mixed = >with water or a liquid, are capable of forming hydrates which then = >=3Donly=3D become gluten when properly kneaded. I'm not sure I agree with this. It has been my understanding that gluten is a naturally occurring component of the wheat berry (and it occurs to a lesser extent in oats, rye, and barley, as I have learned from people who have celiac sprue and must avoid gluten in their diets). There is also a product called seitan, which consists primarily of wheat gluten. I don't know the process by which vital wheat gluten is extracted from the grain, but the kind we sell in our food co-op is labeled as containing 75% protein. But it is correct that the dough must be adequately kneaded before the gluten can develop sufficient elasticity to support the structure of the bread as the yeast causes it to rise. Bonnie Briscoe ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^ Bonnie Goodwill Briscoe e-mail:bbriscoe@runestone.net Morris, Minnesota, USA Language is all that separates us from the lower animals-- and from the bureaucrats. ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^ --------------- MESSAGE bread-bakers.v098.n016.4 --------------- From: jrjet@mtco.com (Dot & Tim McChesney) Subject: blueberry oatmeal bread Date: Thu, 19 Feb 1998 11:54:21 -0600 Found this on the web and it looked really good so I thought I would pass it along... Dot * Exported from MasterCook * Blueberry Oatmeal Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bakery:Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 1 Cup quick-cooking oats 3/4 Cup sugar 2 Teaspoons baking powder 1 Teaspoon lemon peel -- grated 1/2 Teaspoon baking soda 1/2 Teaspoon salt 1 1/4 Cups skim milk 1/3 Cup oil 2 Teaspoons vanilla 2 eggs -- slightly beaten 1 Cup blueberries -- frozen -- thawed, -- well drained Preheat oven to 350 degrees. Grease bottom only of 9" X 5" loaf pan. In large bowl, combine flour, oats, sugar, baking powder, lemon peel, baking soda, & salt. In small bowl, combine milk, oil, vanilla, and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently fold in blueberries. Pour into greased pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool ten minutes; remove from pan. Cool completely. Wrap tightly and store in refreigerator. - - - - - - - - - - - - - - - - - - * http://www.geocities.com/Heartland/3053 # # ICQ# -- 5004723 * * email: jrjet@mtco.com Chillicothe, IL # --------------- MESSAGE bread-bakers.v098.n016.5 --------------- From: Dot McChesney Subject: Coupla bread recipes... Date: Fri, 20 Feb 1998 09:53:29 -0600 , daily-bread@lists.best.com X-Exported-From: MasterCook Mac Here are a couple of bread I have recently tried. Both have turned out well. I prefer the Round Crusty Loaf - it turned out exceptionally good. Any questions - just holler! Dot ICQ# -- 5004723 Recipe Section (Always In Progress)! http://www.geocities.com/Heartland/3053 email: jrjet@mtco.com * Exported from MasterCook Mac * Buttermilk Bread in ABM Recipe By : Baking with Julia Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsp instant yeast 3 T powdered buttermilk 1 teaspoon salt 3 cups bread flour 1 tablespoon unsalted butter -- room temp. 3 tablespoons pure maple syrup 1 cup water -- room temp. I did this recipe 2 ways, the way it is entered and then a second time using 1 cup real buttermilk for the powdered buttermilk and water. I really prefer the real buttermilk - there is a definite tast difference for the better. Dot aka. jrjet@mtco.com Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use light or medium setting. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 133 Calories; 2g Fat (11% calories from fat); 4g Protein; 25g Carbohydrate; 3mg Cholesterol; 179mg Sodium NOTES : This rises really high! Might try cutting the yeast back just a bit.... _____ * Exported from MasterCook Mac * Round Crusty Loaf (Bread) Recipe By : Southern Heritage Breads Cookbook Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 1/2 cup sugar 1/2 cup warm water -- 105 deg to 115 deg 2 cups milk -- scalded 1 cup unsalted butter -- softened 1 teaspoon salt 4 eggs -- beaten 2 cups whole wheat flour 6 cups bread flour cornmeal 1 egg yolk 1 tsp whipping cream FOR ABM: 2 tsp instant yeast 2 tablespoons sugar 2 tablespoons warm water 2/3 cup milk 1/3 cup butter -- softened 1/4 teaspoon salt 1 egg 2/3 cup whole wheat flour 2 cups bread flour Recipe adapted for ABM by jrjet@mtco.com -- Tested in a Farberware ABM with great results. FOR ABM: Place wet ingredients in pan first, then add flour and dry ingredients - ending last with yeast. I abked this on light setting and it turned out wonderfully! Definitely a keeper! TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well; let stand 5 minutes or until bubbly. Pour scalded milk over butter in a large mixing bowl; stir until butter has melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4 eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough bread flour to form a stiff dough. Turn dough out on a floured surface; knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled - 1 hour, 15 minutes. Punch down,turn out and let rest on lightly floured surface -- 5 minutes resting. Divide dough into 3 parts; shape each portion into a round loaf. Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg yolk and whipping cream: mix well and lightly brush over the tops of the loaves. Cover and rise until doubled in bulk -- 1 hour. Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake an additional 20 minutes or until loaves sound hollow when tapped. Cool on wire racks. Makes 3 round loaves. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 2982 Calories; 120g Fat (36% calories from fat); 81g Protein; 400g Carbohydrate; 692mg Cholesterol; 1156mg Sodium _____ --------------- MESSAGE bread-bakers.v098.n016.6 --------------- From: Frank and Christine Laberge Subject: curiousity kills...... Date: Fri, 20 Feb 1998 16:23:12 -0500 Hello, it was sometime ago when one of the poster mentioned about baking bread starting with a cold oven, I got curious and decided to try baking my sourdough buns. One batch was put in cold, while the 2nd batch was later put into the preheated oven. I do notice some slight difference. Results : cold oven : the bread was much smaller & not as tall preheated oven : Hmm, the bread/buns was much taller & bigger or puffier and it looks a lot nicer too.....but tastewise they are the same to me, anyways. This not not meant in any negative way but just that curiosity got the better of me as I have heard of it before once and when the poster mentioned that ........hey, I've got to find out for myself. Thanks Reg & all good advisors out there and the wonderful recipes. ************************************************************************ * Christine Laberge * * Aylmer, P.Q. Canada * * flaberge@magi.com * ************************************************************************ --------------- MESSAGE bread-bakers.v098.n016.7 --------------- From: "Larry Ziegler" Subject: ANOTHER HINT Date: Sat, 21 Feb 1998 13:09:10 -0600 Long for a non cholesterol, non fat, non meat bacon flavor/smell to your bread? I just add 1/4-1/2C. of Bacos FOR COOKING to my ABM Ingredients, it's really good!! As Bacos are made from a Soy, Protein base, there are NO ANIMAL PRODUCTS IN IT! Just be sure to get the cooking BACOS, & NOT the salad addition variety. Larry Ziegler --------------- MESSAGE bread-bakers.v098.n016.8 --------------- From: bday@wic.net (Day Bill) Subject: absorbic acid Date: Sat, 21 Feb 1998 19:31:02 -0700 Hi everyone- somone was asking where you can get pure absorbic acid. Bronson vitamins, 1-800-235-3200, has some. My catalogue is old, but 1 pd is $16.50, 2.2 pounds is $34.65. I am new to this list, can someone tell me what absorbic acid is used for in bread? Also, one package yeast equals two tablespoons. Cheryl D --------------- MESSAGE bread-bakers.v098.n016.9 --------------- From: "Jo in Minnesota" Subject: Dehydrated Sour Dough Starter Date: Sat, 21 Feb 1998 20:51:43 -0600 Can any of you point me in the direction of a packaged dehydrated sour dough starter? Years ago I purchased a packet from a Hickory Farms Store, it made a wonderful sour dough starter which I kept for several years, and lost in a move. I know I could make some from scratch, but if I can find this packaged starter it will be much faster and easier. Any help will be appreciated. Thanks! Jo in Minnesota --------------- MESSAGE bread-bakers.v098.n016.10 --------------- From: dianne@olynet.com (Ward, Dianne) Subject: Farberware Bread Machine??? Date: Sat, 21 Feb 1998 19:15:58 +0000 I haven't been following the comparisons of various machines because I had my Welbuilt and while it isn't great (so I rarely use it) I had no plans to replace it..NOW my darling son and his very-soon-to-be bride have decided they want a bread machine as a wedding gift. ARGH! I spotted a FARBERWARE machine in the new J.C. Penneys catalog...everything I have ever had from Farberware was wonderful. Do any of you know if the breadmaker maintains that quality? If it is really good I may even toss the Welbuilt. mailto:dianne@olynet.com --------------- MESSAGE bread-bakers.v098.n016.11 --------------- From: Mitch Smith Subject: Date: Sat, 21 Feb 1998 20:34:59 -0600 Raphael Ryan wrote: >However, from you first paragraph, Mitch, one could possibly infer that >duram flour might be higher in gluten than red wheats since you relate >the gluten potential to the protein content. Hopefully that isn't what >you meant to imply. That is precisely what I meant. Gluten potential in a wheat flour is determined by protein content. Wheat flour contains two amino acids - glutenin and gliadin. When mixed with water and kneaded, glutenin combines into long molecular chains which form gluten. Hence, the protein content of a wheat flour is directly related to the "potential" to form gluten when hydrated and kneaded. The Canadian Grain Association (a governmental body which oversees one of the major exporters of wheat in the world) indicates their durum wheat crops range in protein content from 13.8 up to 14.8% protein. Their red spring wheat crops averages 13.5% protein. Keep in mind that there are over 30,000 varieties of wheat in the world, so there are certainly going to be variances and exceptions, but the above are good averages to base one's cooking efforts on. The other issue is that durum wheat has other qualities which suit pasta production better than bread making (higher level of carotenoid pigments, a translucent quality, and a tendency to make "tougher" bread) which is why not all that much bread is made from durum flour. Those qualities are desirable in pasta, but generally not in bread. >Sorry, Mitch, after all my years I still haven't learned how to keep it '>definitively accurate' AND short n' sweet! Thanks for 'setting us all >straight.' Hey, no problem. I've learned a lot from this list and hope I make a contribution equal to what I'm taking out of it! - Mitch --------------- MESSAGE bread-bakers.v098.n016.12 --------------- From: Ruth Provance Subject: Yeast Date: Sat, 21 Feb 1998 23:02:32 -0800 Dear Sheryl, According to most of the yeast packages that I have read, they contain 2 1/4 tsp of yeast. They usually have it on the back. Keep Baking! Ruth --------------- MESSAGE bread-bakers.v098.n016.13 --------------- From: MOMnAaron@aol.com Subject: Soy Flour Date: Sat, 21 Feb 1998 22:23:36 EST Hi bk, Soy flour is high in protein, it is often used as a protein booster. It has low, very low, gluten content(almost nil) and is usually combined with whole wheat flour to increase its rising ability. My suggestion to use is to use 1 tbsp. vital wheat gluten to your recipe and increase your yeast by 1/4 tsp. to start. Better yet, I would not use it as a main flour ingredient, but to boost protein intake. Hope this has answered your questions. Penny MOMnAaron@aol.com --------------- MESSAGE bread-bakers.v098.n016.14 --------------- From: "Lisa Whittington" Subject: RECIPE: Houska (Bohemian Sweet Bread) Date: Sat, 21 Feb 1998 21:01:15 -0500 * Exported from MasterCook * Houska (Bohemian Sweet Bread) Recipe By : The Bread Machine Cookbook IV Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk, skim 2 eggs 1/4 cup margarine 1 teaspoon salt 1/3 cup sugar 1/2 teaspoon mace 3 1/2 cups bread flour 2 teaspoons yeast Add ingredients to machine in the order recommended by manufacturer. - - - - - - - - - - - - - - - - - - ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Visit Wildrose's Favorites at http://www.geocities.com/NapaValley/7204 --------------- MESSAGE bread-bakers.v098.n016.15 --------------- From: Ruth Provance Subject: Egg Replacer and soy flour Date: Sat, 21 Feb 1998 22:54:35 -0800 Dear bk, As far as the soy flour goes, you can just add about 1 tablespoon per cup of wheat flour for nutrition. The flavor of soy flour is such that any more than that might adversely affect the flavor of your bread. Just put the 1 T in the bottom of the cup, then fill the rest of the way with flour. There is something called the Cornell formula, or something like that, which calls for placing 1 T soy flour, 1 T dry milk, and 1 tsp wheat germ in the bottom of each cup of flour to add nutrition. You might want to try that. As far as the egg replacer from E-ner-g (or however they spell it!), we use it all the time because our son is allergic to egg whites. We don't have much trouble with it, so I don't know why your cornbread came out flat. Did you add the water as instructed? I have used it in cakes and had them come out fine, but not as good as if I had used eggs. There is a difference in "mouthfeel," but the cakes are usually pretty good. I have a recipe from King Arthur for cake-pan cake that requires no eggs and is pretty good, too. If you want it, you might check their web site or look on the back of a bag of their all-purpose flour. That is where I got the recipe in the first place. Or, I could e-mail it to you. I posted some other egg substitutes a while back. If you want them, let me know and I can try to re-post. Ruth --------------- MESSAGE bread-bakers.v098.n016.16 --------------- From: Fred Smith Subject: Re: Digest bread-bakers.v098.n015 Date: Sat, 21 Feb 1998 20:52:43 -0500 On Sat, Feb 21, 1998 at 03:09:19PM -0800, bread-bakers-errors@lists.best.com wrote: > From: Tario > Subject: Storing bread. > Date: Mon, 16 Feb 1998 08:14:09 -0600 > > THEY SAY: Best to store bread at room temp, not in the fridge. > > I SAY: Yeah, if you like mold do it that way! But if you DON'T want mold, > the fridge temp keeps the bread free from mold longer! And I say if youre planning to keep that loaf and eat it later (like, when you finish the one you're working on today) keep it in the FREEZER until you need it. It'll be almost like new when defrosted, even if it has been frozen for weeks. The trouble with keeping bread in the refrigerator is the starch crystallizes much faster than at room temperature, making the bread 'stale' much more quickly. So, what I do about that, in warm weather when mold may be a problem (I live in New England, if you're in the south or tropics it may be much worse for you) is to cut a loaf in half and put half back into the freezer and use just the thawed half. Fred -- ------------------------------------------------------------------------------- .---- Fred Smith / ( /__ ,__. __ __ / __ : / / / / /__) / / /__) .+' Home: fredex@fcshome.stoneham.ma.us / / (__ (___ (__(_ (___ / :__ 781-438-5471 -------------------------------- Jude 1:24,25 --------------------------------- --------------- MESSAGE bread-bakers.v098.n016.17 --------------- From: "Russell J. Fletcher" Subject: Adding gluten or Vitamin C Date: Sun, 22 Feb 1998 00:19:14 -0800 Sorry for a newbie question, but why add the ascorbic acid or gluten to the flour, since bread baking flour (at least the white kind) has ascorbic acid already added? Is it for other types of flour? Grinding you own flour? Please let me know. I'm sure it is something to make bread even better. Thanks Russ On Saturday, February 21, 1998 3:09 PM, bread-bakers-errors@lists.best.com [SMTP:bread-bakers-errors@lists.best.com] wrote: > > > From: Karen Wheless > Subject: Ascorbic Acid > Date: Mon, 16 Feb 1998 21:13:29 -0500 > > >While I have you handy: I ordered some ascorbic acid from King Arthur. > >Two ounces of the stuff is a tiny amount. Does anyone know of a source > >of ascorbic acid that comes in bigger packages? I checked a GNC store, > >and they have ascorbic acid with rose hips. > > You can just buy Vitamin C tablets, and crush them up. They do have some > inert ingredients in them (mostly starch), but not much, and they work > fine. (You can get the "natural" kind, but the other ingredients in the > cheaper brands are harmless.) I buy a huge bottle at Costco, and each > tablet has 1000 mg of ascorbic acid, I'm not sure how that compares to the > pure stuff from King Arthur. I've had good luck using it, I made a > wonderful loaf crushing up two tablets in a 2 lb recipe. > > Karen > > ____________________________________________ > Karen Wheless > kwheless@rockland.net > Wear the old coat and buy the new book. > Austin Phelps > > ---- Russell Fletcher cccwebauthor@bigfoot.com Camas WA --------------- MESSAGE bread-bakers.v098.n016.18 --------------- From: Fred Smith Subject: Re: Digest bread-bakers.v098.n015 Date: Sat, 21 Feb 1998 20:58:56 -0500 On Sat, Feb 21, 1998 at 03:09:19PM -0800, bread-bakers-errors@lists.best.com wrote: > From: Sheryl Cohen > Subject: package of yeast > Date: Mon, 16 Feb 1998 09:46:57 -0600 > > How many teaspoons is 1 pkg of yeast? I bought a jar of yeast since I > make bread about once a week. I often come across recipes that say 1 > pkg of yeast or 1 small pkg of yeast. I am worried that adding the > wrong amount of yeast is really going to affect how well the bread turns > out. Thanks! One packet of yeast (at least the packets as they are sold in grocery stores in the U.S, if not elsewhere) is a "scant tablespoon", which I take to mean just a smidge less than a level tablespoon. Using a little "too much" or a little "too little" isn't going to make any significant difference in the bread. Depending on how active your yeast is (and how much food its finding in your dough, the dough temperature, etc) it may rise a tad faster or slower, but I doubt the difference would be noticeable, given other variables involved. If you use WAAAAAAY too much the yeasty flavor may be stronger, but I think you would need quite a lot more than the minimum necessary for that to become a problem. Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- I can do all things through Christ who strengthens me. ------------------------------ Philippians 4:13 ------------------------------- --------------- MESSAGE bread-bakers.v098.n016.19 --------------- From: gyings@bellatlantic.net Subject: RE: Amount of Yeast in Package Date: Sun, 22 Feb 1998 06:17:31 -0500 There are 2-1/2 teaspoons of yeast in one package. Ginny --------------- MESSAGE bread-bakers.v098.n016.20 --------------- From: Beynong@aol.com Subject: HIGH ALTITUDE yeast packet Date: Sun, 22 Feb 1998 14:27:50 EST High Altitude (3500 to 6500 feet) baking takes longer than at lower altitudes. Increase your baking time by about ¼ to 1/3. A packet of yeast is one scant tablespoon. Gail in MD --------------- END bread-bakers.v098.n016 --------------- -------------- BEGIN bread-bakers.v098.n017 -------------- 001 - Don & Donna Subject: X-POST: Need ABM pizza dough Date: Sun, 22 Feb 1998 13:43:38 -0800 Hi all, I'm looking for a recipe for pizza dough - still rebuilding after my HD decided to become toast! Thanx, Donna --------------- MESSAGE bread-bakers.v098.n017.2 --------------- From: Lisa Minor Subject: RE: package of yeast Date: Sun, 22 Feb 1998 10:19:17 -0600 From: Sheryl Cohen Subject: package of yeast: How many teaspoons is 1 pkg of yeast? I bought a jar of yeast since I make bread about once a week. I often come across recipes that say 1 pkg of yeast or 1 small pkg of yeast. I am worried that adding the wrong amount of yeast is really going to affect how well the bread turns out. Thanks! Sheryl on the back of my jar it says that 2 1/4 tsp is equal to 1 package! Lisa Minor lisa@cybermill.com --------------- MESSAGE bread-bakers.v098.n017.3 --------------- From: J&A Braun <2brauns@bellsouth.net> Subject: Re: Digest bread-bakers.v098.n015 Date: Sun, 22 Feb 1998 15:24:35 -0500 > > --------------- MESSAGE bread-bakers.v098.n015.13 --------------- > > From: boxer > Subject: Re: Digest bread-bakers.v098.n014 > Date: Mon, 16 Feb 1998 06:29:06 -0500 > References: <199802160339.TAA04816@lists1.best.com> > > I am requesting the recipe for the Fat Free Cinnamon Peach Bread > mentioned in the digest thank you > That sounds yummy. I would also like that recipe. Thanks-Apryl --------------- MESSAGE bread-bakers.v098.n017.4 --------------- From: "Russell J. Fletcher" Subject: Re: High Altitude Baking? Date: Sun, 22 Feb 1998 00:40:08 -0800 >From: Rick Held >Can anyone direct us to a source of information on how to adjust recipes at higher altitudes? >Thanks very much! The book that came with my Oster bread machine has a page on that: "At high altitudes above 3,000 feet, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you. Guidelines: 1. Reduce the amount of yeast by 25%. this will inhibit the bread from over rising. 2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink. 3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might add a few tablespoons of water, until the dough forms a nice ball." Russ ---- Russell Fletcher cccwebauthor@bigfoot.com Camas WA --------------- MESSAGE bread-bakers.v098.n017.5 --------------- From: Greg Johnson Subject: Help! My bread tastes like yeast! Date: Mon, 23 Feb 1998 15:49:02 +1100 Hi all, I am in serious need of help! I used to bake bread quite a lot, however hadn't for about 18 months. The other day I decided to try baking again, using a little extra knowledge from reading this list... I used the following recipe: 14g dry yeast 1 teaspoon sugar 4 cups flour (white - unbleached) 1 teaspoon dough enhancer (lecithin, ginger, Vit C powder as per this list) water (can't quite remember how much) Now, I forgot to put salt in the mix, but didn't think this was a problem. I let the dough rise for about 1 hour, knocked it back and kneaded again for about 5 mins. Shaped into a loaf and let rise for another hour and then baked. It came out looking beautiful. The problem is that the bread tastes of yeast. Not just mildly either! Am I using the wrong amount of yeast? The measurements are as per the yeast box! Is it the dough enhancer that is causing me trouble? HELP! Please! Thanking you all in advance, Greg. GREG JOHNSON Business Development Manager STRATEM GROUP PO Box 153 Gordon, NSW 2072 AUSTRALIA Tel: +612-9418-2888 Fax: +612-9418-4239 --------------- MESSAGE bread-bakers.v098.n017.6 --------------- From: Farnes_Quinn Subject: Baking Soda Date: Sun, 22 Feb 1998 10:36:37 -0800 Gene asked: >Can any tell me exactly what the purpose is for using baking soda? >Also known as sodium bicarbonate (sodium acid carbonate) >It has an unpeasant taste for me and I have been leaving it out of >recipes. The short answer is that it's a substitute for yeast in baking. The longer answer is that baking soda is sodium bicarbonate (NaHCO3) (aka sodium hydrogen carbonate, or sodium acid carbonate). When mixed with water, as would be the case in dough, it begins to break down at 20 degrees C (68 deg. F), releasing carbon dioxide (CO2), the same gas that yeast produce. It produces a great deal of CO2 at 100 deg C (212 deg F) and is commonly used in low-rising items like flatbreads, pancakes and biscuits. When combined with (usually) tartaric acid and (again, usually) cornstarch, it's called baking powder. Unfortunately, however, once the CO2 has been released, sodium carbonate is left behind which imparts a bitter taste, and makes the pH of the dough alkaline. If you find the taste objectionable, you might try switching to baking powder, or lightening up your dough somewhat. Hope this helps, Quinn Irvine, CA (Bitter living through Chemistry) --------------- MESSAGE bread-bakers.v098.n017.7 --------------- From: "jeduke" Subject: Ascorbic Acid Date: Sun, 22 Feb 1998 20:43:12 -0600 For those wanting Ascorbic acid, You can get USP ascorbic acid from Presque Isle Wine Cellars 9440 W. Main Rd North East, Pa 16428 Phone: (814) 725-1314 for info Internet: prwc@erie.net for e-mail or www.erie.net/~prwc for their home page where you can order a catalog. Presque is a supplier for home wine makers. Their home page lists a vol 20 catalog from 94-95 but I have a vol 21 so they are still going. Joe Duke --------------- MESSAGE bread-bakers.v098.n017.8 --------------- From: bk55238@juno.com Subject: Re: Egg Replacer and soy flour Date: Sun, 22 Feb 1998 23:42:26 EST Dear Ruth, Thanks for the information. I'll give it a shot. I also have a son who is very allergic to egg whites, although over the years it's gotten better. I'm not sure exactly what happened to make my cornbread like a pancake. I followed the directions in the recipe and I followed the direction on the Ener-g box. the taste was ok. It just looked bad & I was wondering if the egg replacer tended to make the baked good rise less. Please see if you can find & post the other egg subs you referred to. TIA, bk _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n017.9 --------------- From: Priscilla Fuller Subject: Recipes for cakes in the ABM Date: Mon, 23 Feb 1998 09:13:39 +0200 I have recently purchased a Russel Hobbs ABM, which has a cycle for cakes. There is one recipe for Pound cake in the supplied recipe book, which is great. I have also found a recipe for Poppy Seed cake somewhere in the Archives. We really like the cakes we have made and would like to have more recipes. Our book stores (I'm in South Africa) have no ABM recipe books, so I would appreciate any cake recipes. Thanks ------------------------------------------------- Priscilla Fuller Systems Programming Limited Paulshof, South Africa. Phone: +27 11 322-2235 Fax: +27 11 322-2232 Email: PriscillaF@spl.co.za --------------- MESSAGE bread-bakers.v098.n017.10 --------------- From: Ruth Warren Subject: vol.98 no.015 Date: Mon, 23 Feb 1998 07:26:40 -0600 > How many teaspoons is 1 pkg of yeast?-- 1 pkg.=2 1/4 tsp ------------------------ Vicki asked: > I've wondered if you can't get the store bought > bread texture > when using an ABM. I've not quite gotten the real smooth looking stuff from the store in my bread, that's just fluff anyway. A good white ABM baked bread will have some texture, but will be smoother. Especially if you have the right balance of flour and liquids. Tell your husband that the store stuff is that, just stuff, the bread you are baking him is better and healthier, etc. Schmooz a bit. You may have to sell it a bit. Son-in-law is that way, but if I don't do my herb breads, etc. and make him a plain white, he seems pleased. ----------------- Tracy asked: > some recipes in some of my bread cookbooks for 2 lb > machines. How do I > go about reducing the recipe? Most of the cookbooks I have list ingredients for 1 1/2# loaves as well as 2# loaves. If your's don't, get one that does. Actually not really kidding. I find it isn't worth the hassle to refigure recipes, there are so many out there either in books or on the net, why bother? At least that's my lazy philosophy. I've got better things to do with my time. And in all honesty, a dill bread is a dill bread is a dill bread, with just a few tweaks.(to use dill bread as an example--I'm on that kick now) I've found the Conway and Rehberg books to work good everytime, and REALLY don't need any others. BUT they are fun to have, and I justify to myself that I need them for my classes I teach! Think I've rattled on enough. Ruth ************************************************************* * Visit me at http://www.geocities.com/Heartland/Acres/8785 * ************************************************************* --------------- MESSAGE bread-bakers.v098.n017.11 --------------- From: TISZY@aol.com Subject: new at this Date: Mon, 23 Feb 1998 02:04:22 EST I was reading in the posted articles from Mitch about making your own gluten. I do buy the gluten at the health food store. I don't buy bread anymore at the store and have been trying to figure out how to be very cost effective. I buy the yeast at Sams now and was really amazed a the price difference. So MUCH cheaper, I buy the gluten and use it with my all purpose flour instead of bread flour. I have great results. I put one tablespoon of gluten to a 1.5 lb loaf. The bread turns out great. Mitch, can you give me more specific information about how to use the homaded gluten? I don't really understand. How do you turn it into a powder form? How much of that you made, do you use to make 1.5 lb loaf? Any more detailed information would be greatly appreciated. If anyone else out there has a recipe for glueten and I would also greatly appreciate it. Also, I store my bread in a big tupperware container and it is fine, however, it does not last long. About 3 days. What is all this talk about Absorbic Acid and what does it do. Someone was talking about using Vitamin C. How do you do it and how much for a 1.5 lb loaf? So sorry for all the questions. I got the breadmaker (westbend plus) for Christmas and I love it. I make bread everyday. It really gets the wear and tear. I never buy bread anymore at the store. When I use the gluten the bread is fluffy. The texture is light with no holes. The only thing I don't like is the paddles (two of them) get lodged in the bread and when they come out make a big long hole in the bottom. The only thing I do is at the 1:56 time I take the bread out, remove the paddles and grease the two metal sticking out. I also reshape the bread so it can come out pretty. I don't really like doing this because I can't leave the house and come back to fresh bread. If anyone out there has any ideas I would really appreciate it. I have never posted before, but have read many many posting. If I did it wrong or sent it the wrong way, please let me know. I just hit the reply button. Was that right? This is a great newsletter and I always look forward to having it in my mailbox. Thank you all. --------------- MESSAGE bread-bakers.v098.n017.12 --------------- From: TISZY@aol.com Subject: How do I find your webpage? Date: Mon, 23 Feb 1998 02:01:56 EST I am new to this site. I need to know your website address. I get your newsletter. My computer was updated and I lost all my favorite sites. If I posted my message to the wrong place I am sorry. Can someone tell me the website again. Thank you.... Teresa --------------- END bread-bakers.v098.n017 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved