Date: Sat, 5 Feb 2000 12:50:27 -0800 (PST) -------------- BEGIN bread-bakers.v100.n011 -------------- 001 - "Fredericka S Cohen" Subject: latest e-mail Date: Sat, 29 Jan 2000 05:54:17 -0500 Reference was made to Marcy Goldman's web site....www.betterbaking.com.... in the latest e-mail. This is an outstanding site and any questions sent to her are promptly and graciously answered. --------------- MESSAGE bread-bakers.v100.n011.2 --------------- From: hmagee@dycon.com Subject: raisins Date: Sat, 29 Jan 2000 11:08:13 -0300 1) Is it possible to add raisins to any bread recipe without changing any of the other ingredients? If not, how would one alter the ingredients? 2) Does anyone have a whole wheat (or partial whole wheat) recipe for an ABM that includes raisins which you are willing to share? --------------- MESSAGE bread-bakers.v100.n011.3 --------------- From: Djhall3@aol.com Subject: Yeasted Corn Bread Date: Sat, 29 Jan 2000 17:21:40 EST Hello, I had a wonderful recipe for yeasted corn bread in the bread machine and my computer crashed taking the file with it. Is anyone familiar with something like this? As I recall the notes in the recipe said that someone gave it as a Christmas present and I found it on line somewhere. We hare having a heavy snow in Virginia and I wanted to make some to go with the crock pot full of chili. Thanks, Diana --------------- MESSAGE bread-bakers.v100.n011.4 --------------- From: Paneolio@aol.com Subject: Quick Bread versus Cake question on Bread Machines Date: Sat, 29 Jan 2000 11:24:50 EST Quick Breads/CAke and Batter bread cycles on bread machines are identical in function, that of mixing and baking off a non yeast product. The slight difference in machine to machine is the length of mixing time, and the length of baking time. If you are looking for this feature in an ABM, it's nice to find a machine where you can pause the machine after mixing is complete and remove the paddle, and then continue the baking cycle. If you are making a scratch recipe it is a good feature espcecially for a carrot cake or zucchini loaf... happy baking! --------------- MESSAGE bread-bakers.v100.n011.5 --------------- From: Nora Rubinoff Subject: Re: Digest bread-bakers.v100.n005 Date: Sun, 30 Jan 2000 08:15:23 -0500 On Sun, 02 Jan 2000 15:59:52 -0600 Erin Nesmith wrote asking about sourdough starters. Forgive me if someone else has already mentioned the following link by Brian Dixon, but it is one of my favorite references for helping starters "in need": ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/food/sourdough/starters Also, here is a link for a bread recipe by Gaye Levy which I've made several times with great success. http://recipes.wenzel.net/s/sourest_sourdough.html I have also found that a *few* drops of rice wine vinegar into the dough mixture helps if I feel I need a bit more sour flavor. Do NOT put the vinegar into your original starter or starter jar as that will contaminate it. Hope these help! -- Nora Rubinoff Cincinnati, Ohio mondi@choice.net --------------- MESSAGE bread-bakers.v100.n011.6 --------------- From: Andie Paysinger Subject: "walking mixers" Date: Sat, 29 Jan 2000 01:24:21 -0800 Here is a really simple solution to the "walking mixer" problem. You can buy a jar of "Museum Putty" you know, the stuff you stick on the bottom of vases or figurines etc. that you do not want to fall off a shelf or whatever. Here in earthquake country it is easy to find, but it is available all over the country. Check in a hobby store, art supply place, etc. a dollop of the putty on the bottom of each foot of the machine willanchor it in place until you want to move it. You can re-use it many times, even if a little flour gets on it, just knead it a bit and it will become tacky again. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v100.n011.7 --------------- From: Andie Paysinger Subject: Cheese making Date: Sat, 29 Jan 2000 01:20:13 -0800 I have made cheese for most of my life - growing up on a farm, one learns these things. I get pasturized (not homogenized) milk from a local dairyman. I make cottage cheese, cream cheese, soft cured cheeses with flavors and have made cheddar-type and Caerphilly-type cheeses (hard cheeses). I have a cheese press which will make an 8 pound wheel (approx). Stella cheese company sells innoculants but it has been quite a few years since I have bought them. Once you have a "starter" you can keep it going. I also make clotted cream - what the English refer to as double Devon cream. I have not had much success making Swiss-type cheeses - rubbery, I could make tires of the product. Cheesemaking is fun and interesting but you do have to have room enough. You also have to have refrigerator room. I have an extra fridge - and I live alone. For simple cream cheese, and other home made cheeses, there is a great book by Barry Bluestein & Kevin Morrissey, "Home Made in the Kitchen" they write for people who want to try something new but do not want to go into great detail for a tryout. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v100.n011.8 --------------- From: Jjnjjacobs@aol.com Subject: Cinnamon rolls Date: Sun, 30 Jan 2000 05:24:59 EST Now, for helping me to maintain these hips of mine......Does anyone out there make an outstanding Cinnamon Roll they would share with me??? I think I have the bread dough recipe-part down O.K.... the recipe I use always rises well, has good texture, and tastes good. But it's the "innards" I can't quite get right. I would like to have the rolls turn out very moist, almost juicy, and big and soft; mine seem to be somewhat dry and small. Even drizzling them with icing doesn't quite do the trick. The mixture I've been trying (sprinkling it over the rolled out, 12" x 18" piece of dough) varies from using about a cup of white sugar mixed with 1-2 Tablespoons of cinnamon, to using a COMBINATION of white sugar, brown sugar, and cinnamon. I don't always use the whole cup of sugar, I just sprinkle it on until it looks like it's enough to cover the entire top of the dough sufficiently. I then proceed as usual directions say: roll up the dough (starting from the "long" side), pinch it closed, slice about 3/4 to 1" thick, and bake with slices / sides touching in a cake or jelly roll pan. One of our popular local restaurants uses some mini-marshmallows in their sugar / cinnamon mixture: when I tried that, turned out a pretty good roll. The marshmallows melted and were quite tasty......but something is still not quite right. If I just make them bigger, or thicker, won't I have trouble getting them done? Sure would appreciate your help, From Jeanette-who-wishes-she-would-have-written-in-time-for-the-Super-Bowl. --------------- MESSAGE bread-bakers.v100.n011.9 --------------- From: SloSherri@aol.com Subject: Ratio of flour to fluids in bread making Date: Sat, 29 Jan 2000 14:11:58 EST >Jack Elliott writes "Somewhere on the Internet I recently saw an article that >discussed the proper amount of water. I do not recall where I saw this and >do not recall with certainty the ratio. I think the weight of water was >around 70% of the weight of flour. Can someone cast some light on this?" Jack, I double checked with my King Arthur 200 Year Anniversary cookbook, and found the following (this is a direct quote for you): "The key to being an intuitive baker lies in knowing what the key ingredients are in whatever you're baking, and the ratio they have to each other. In yeast baking, there are just the three alluded to above: the flour, the liquid, and the yeast. In most breads you'll use three parts of flour to one of liquid, by volume, not weight. Our recipe for hearth bread, which will make two loaves, callls for two cups of water and three times that, or six cups, of flour. For this much flour and water, we'll use 1 packet, or a scant tablespoon of yeast." Given the KA comments above, I would agree wholeheartedly with your comments that the local restaurant's recipe would create a slurry. However, I got out my trusty calculator, and I THINK that the restaurant is giving you proportions be weight, rather than by volume, and if that is the case, the recipe would work (unless, of course, I goofed up on the math, which is a distinct possibility!). Here's what I calculated: 6 quarts of water = 192 ounces = 24 cups of water. 9 pounds of flour = 144 ounces = 36 cups of flour (flour weights approximately 4 ounces/cup). Therefore, the recipe calls for 24 fluid cups of water to 36 cups of flour, for a ratio of 67% fluid to water. I THINK that's right, although math was never my strong point. I do most of my baking utilizing a scale (it's way faster, and more precise), and my guess is that the restaurant didn't make it clear that they were giving you weight measurements. The King Arthur quote would also support this. Of course, to paraphrase Dennis Miller, that's just my theory: I could be wrong! LOL. Let me know if this is any help, and happy baking! Sherri --------------- MESSAGE bread-bakers.v100.n011.10 --------------- From: cammons@juno.com Subject: Bread baking classes Date: Sun, 30 Jan 2000 12:58:38 -0500 I was very disappointed to receive the King Arthur's catalog and see that the bread baking class being offered in my area was on the day I received the catalog. I have seen the classes posted here on this list and wondered if there was a way to post them before the catalog goes out. I would have loved to attend the class but just needed more advance notice. I read this list more than I visit King Arthur's website. Thanks ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n011.11 --------------- From: Bob&Sally Miller Subject: The real Sally Lunn recipe... Date: Sun, 30 Jan 2000 15:17:06 -0800 ...is a closely guarded secret, but here is the one that Sally Lunn's House in Bath, England, hands out as an "alternative traditional" recipe. This elegant tea-room is in Bath's oldest surviving house. Sally Lunn established a bakery there in the 1680s. When we visited Bath (also the home of Bath buns, but that's another story), I treated my husband to a Sally Lunn tea at the tea-room (the only way I could entice him to enter this charming spot which he felt wasn't a guy kind of place. But that's another story, too). The price was *shocking* but then, that's what holidays are for. The recipe doesn't state how to form the buns, but the ones we had were round and about 6 inches across with a smooth, dark top. I would say they had been baked in baking tins with about a 2" lip, not free form on a tray despite the recipe they hand out. The recipe is in metric. This is exactly as it is written: Warm 50g of butter in a pan and 90ml of milk. Into another 90ml of milk dissolve 1 teaspoon of caster sugar and then cream in 15 g of fresh yeast. Pour both of these liquids into the flour and add 2 eggs. Mix to a smooth dough and kneed (really!) well or mix thoroughly in a food processor. Leave in a warm place to rise until it doubles in size. Turn onto a floured board and kneed (again!) lightly. Divide into 5 or 6 pieces and let rise again on a baking tray in a warm place. Bake on the baking tray for 8-9 minutes at 420F to a golden colour. Cut in generous slices and serve toasted with soft butter, strawberry jam and clotted cream. My note: I can't personally see the difference if you dissolve 1 teaspoon regular white granulated sugar in place of the caster sugar, but I have given you the exact recipe. Caster sugar is like berry sugar or super-fine sugar, but not icing (confectioners') sugar. If you can't locate it, whir some sugar in a blender for a few seconds. Sara Miller - on beautiful Shuswap Lake in super, natural British Columbia --------------- MESSAGE bread-bakers.v100.n011.12 --------------- From: Blanche007@aol.com Subject: Re: converting recipes Date: Sun, 30 Jan 2000 23:36:44 EST >From: "Pat Stewart" >Subject: Coverting Recipes for 2-lb Machine Loaf >Date: Sun, 23 Jan 2000 16:45:59 -0500 > > >I recently acquired a 2-pound Zo. All of my favorite machine recipes are >for either 1- or 1 1/2-pound loaves. I've tried doubling the 1-pound >recipes a couple of times with varying and less than optimal results (one >recipe was way too dry and the other was mush). Can anyone give me a clue >on how to adapt the recipes I have to 2-pounds? Most of them are in the >Bread Machine Magic book. If there is no good rule of thumb, I may just go >back to all bread-by-hand, although I do not have the luxury of that much >time on my hands. >Thanks to anyone who can help! From Lora Brody: I also use a 2 pound Zo and change recipes this way: increase the flour to 4 cups increase the yeast to 1 tablespoon increase the sweetener by 1/3 increase the salt to 2 teaspoons increase the fat by 1/3 Any other ingredients increase by 1/3 increase the water to approximately 12 ounces - it is essential to check the dough during the first knead cycle, adding additional water of flour as necessary to create a soft, supple ball --------------- MESSAGE bread-bakers.v100.n011.13 --------------- From: Elisabeth Keene Subject: catalogues Date: Mon, 31 Jan 2000 07:05:00 -0800 (PST) Does anyone know of any other wonderful mail order catalogues similar to King Arthur? Thanks in anticipation, Elisabeth Keene __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com --------------- MESSAGE bread-bakers.v100.n011.14 --------------- From: Alan Woods Subject: bread pails Date: Mon, 31 Jan 2000 10:57:33 -0800 They're called "Old Fashioned Bread Buckets" in King Arthur's catalog: it's a metal bucket with a dough hook that clamps onto the top and is turned by hand. I've had a stainless steel one that my in-laws gave us about twenty years ago; does a good job, although I now use the KitchenAid more frequently. --------------- MESSAGE bread-bakers.v100.n011.15 --------------- From: Diane Degermanjian Subject: Pizza on the barbecue Date: Mon, 31 Jan 2000 09:21:39 -0500 Jill, I have tried pizza on the grill and it is excellent. You must place the pizza on bricks as it should be elevated from the grill rack. Using briquettes it takes about 13 minutes to cook, depending on how hot your fire is. You can also cook pizza on a gas grill. Again, the pizza should be placed on the highest rack away from the fire. The only way we cook our pizza now is on the barbeque. Haven't tried bread yet. Diane --------------- MESSAGE bread-bakers.v100.n011.16 --------------- From: Frank.Yuhasz@pentairpump.com Subject: King Arthur Flour T-shirt Date: Wed, 2 Feb 2000 21:07:10 -0500 I received an e-mail asking about the t-shirt with the Hearth Bread recipe, and thought I'd send my reply to the digest as well, in the event others might be interested. The King Arthur Logo T-shirt is item # 8035 and the price was $15.95 for a heavy 100% cotton Hanes Beefy T shirt. The fabric is cream with their multicoloured logo on the front, and the Hearth Bread recipe printed in black on the back. It was shown on the cover of their Baker's Catalogue this past Autumn. I would suggest you call 1.800.827.6836 for availability. Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n011.17 --------------- From: gables@capecod.net (Dave & Sue Gable) Subject: Crescent rolls Date: Tue, 1 Feb 2000 22:38:10 -0400 To the Tower family: Here's the recipe for one of my family's favorites Buttermilk Crescent Rolls 3 to 3-1/2 cups flour 2 T sugar 1 tsp salt 1/4 tsp baking soda 1 T yeast Mix 1 cup flour with remaining dry ingredients in a bowl. Set aside. 3/4 c. buttermilk 1/4 c. water 4 T butter Combine, heat until butter melts. Cool. Stir in 1 egg, beaten Beat mixture into dry ingredients. Add remaining flour, knead until smooth. Let rise until doubled. Roll dough into a circle, cut into 12 triangles. Roll each triangle up starting with the wide end. Let rise, brush with melted butter, bake at 375F for about 20 minutes. (For smaller rolls, make two circles with 12 triangles each, bake 10 - 15 minutes.) --------------- MESSAGE bread-bakers.v100.n011.18 --------------- From: Frank.Yuhasz@pentairpump.com Subject: King Arthur Baking Classes Date: Wed, 2 Feb 2000 22:44:19 -0500 King Arthur Flour's Baking Classes are starting up again. I would heartily encourage everyone to attend them if they are anywhere near you. (We drove 100 miles each way to attend, and it was well worth the trip, and my husband taking off a day of vacation.) The instructors are very informative and entertaining, and they give away lots of very nice, really useful, baking-related door prizes. There are Sweet Dough classes and Rustic/Sourdough classes in most cities they visit. There will be classes in cities in Florida, Georgia, Indiana, Massachusetts, Michigan, New York, Texas, and Vermont. [Editor's Note: I was put in touch with a person at King Arthur who will email me the class schedule ... I have posted one in this digest ... and as they continue to come to me I will pass them on to you... Reggie] Check out their web site at www.kingarthurflour.com for more information. If there are no classes scheduled near you, a visit to the online baking classes would be well advised for new bakers, as is their 200th anniversary cookbook. Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n011.19 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Dancing Mixers Date: Wed, 2 Feb 2000 22:15:00 -0500 Ed Okie made some fine suggestions about remedying dancing mixers, and I have a couple points to add. Dirty feet can allow a machine to dance, even if the feet are level. If the rubber feet get dusty (somehow, flour sneaks under), the dirt acts like ball bearings and can allow the machine to dance. Have a helper lift the machine (in the case of a KitchenAid mixer or a Cuisinart food processor), and wipe off the feet and the counter with a damp cloth, every so often. Rather than using paper or plastic for shims, I would suggest attaching a piece of rubber, be it a washer, small gasket, a snip of a jar-opener mat, or rubber roofing. Rubber will "grab" the counter more securely than smooth materials. One would think manufacturers would provide an adjustable leg as a matter of course. I believe the only appliances I have that have an adjustable leg are my Dualit toaster and my range! Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n011.20 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Range comments/questions Date: Wed, 2 Feb 2000 20:43:07 -0500 Some time back on the bread bakers digest, Ed Okie gave some recommendations for various items, including his range. I've had a Frigidaire Gallery Professional Series convection oven for 3 years and like it very well. Cleaning the stainless steel is easy with Stainless Steel Magic, made by Magic American Corporation in Cleveland, a sample of which came with my range. A quart bottle was special-ordered from my local True Value Hardware store for me, at about $8, a significant savings over the small bottles. I try to touch only the handles, so cleaning the stainless steel surfaces needs to be done only about once a month with a soft cloth, and I really don't mind cleaning it, because the stainless looks so beautiful. (I recently purchased the refrigerator to match, and will likely get the dishwasher whenever my 12-year-old Maytag goes!) I don't personally know anyone else that has a convection oven, and am wondering..... Does your range require as much of a reduction in baking time as the manufacturer claimed in the instruction manual? I only reduce my time a little bit, but then I don't like pale anemic bread. Also, I find that some thin muffin and cake batters produce rather "windblown-looking" results due to the air movement. I do find, however, that baking IS more even with the convection on. (Especially for cookies baked on commercial half-sheet pans lined with Exopat mats!) Comments? Thanks- Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n011.21 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Re: Bread Pails Date: Wed, 2 Feb 2000 22:05:35 -0500 A question was posed about bread pails. You will find one on page 14 of the February 2000 Baker's Catalogue from King Arthur Flour. Their phone is 1.800.827.6836 and the description reads as follows: Baking bread for a crowd? This old-fashioned bread bucket will easily knead doughs containing up to 18 cups of flour, with an optimum range between 9 and 18 cups. (3 to 6 loaves) Just place dough ingredients into the bucket, turn the wooden-handled crank, and within minutes your dough is completely kneaded. (Just think of it as a hand-powered bread machine!) Bucket measures 11 inches in diameter by 8 inches tall (11.5 inches tall when fully assembled) and comes boxed, with recipes and instructions. Note: bucket and kneading blade are non-reactive stainless steel; other parts are wood and cast aluminum. Item #6049 Old-Fashioned Bread Bucket $69.95 Joan Mathew suggested Lehmans as a source for the bread pail. Personally, I do not have any experience with a bread pail, but I have been to Lehmans' store in Kidron, Ohio. It is like stepping back in time to an old-fashioned general store, since they cater to the local Amish, who do not use electricity and other modern conveniences. (They got a lot of business in late 1999 from people who were all paranoid about potential Y2K problems.) Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n011.22 --------------- From: Wanda D Bond Subject: Italian Bread Recipe Question Date: Thu, 27 Jan 2000 07:09:03 -0600 Question: concerning Italian Bread Recipe Is there an exchange for Fiori di Sicilia to vanilla? Also, can other fruits be exchanged for equal amounts? --------------- MESSAGE bread-bakers.v100.n011.23 --------------- From: "David King" Subject: sunflower bread recipe problem Date: Thu, 3 Feb 2000 19:53:50 -0000 When looking at the recipe for the sunflower bread in v100.n004, no liquid was mention. how much water should be used? --------------- MESSAGE bread-bakers.v100.n011.24 --------------- From: Becky Subject: Wheat Bran Date: Thu, 03 Feb 2000 18:52:39 -0500 Hi! I'm new to this list and I would like to know if anyone has a recipe for a wheat bread that uses wheat bran? I want one that I can use in my bread machine. Thanks, Becky mteacher@mindspring.com --------------- MESSAGE bread-bakers.v100.n011.25 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Using a Lame Date: Wed, 2 Feb 2000 21:49:48 -0500 The question was posed about the use of a lame. For starters, lame rhymes with bomb. The concave side of the lame should be facing up. Make shallow cuts into your loaves with the edge of the lame, holding it at a nearly flat angle (almost parallel) to the top surface of the loaves. A shallow sideways cut, rather than one made straight down, allows for the cut to open up more and "bloom" when oven spring accurs in the oven. The surface of the loaves should not be dried out, or else they will be difficult to slash. (Spray them first with oil before covering them for the final rise, with a Quick Mist sprayer, for instance.....available at Williams-Sonoma. It may also be helpful to spray them heavily with water right before makingthe cuts.) The loaves should be about 80% proofed when you slash them, to allow for oven spring. There are traditional patterns of cuts to make for various shaped loaves, such as 3 or 4 parallel diagonal cuts for baguettes, although the main purpose is to provide a controlled place for the loaves to expand further in the oven. Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n011.26 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Bread Machine Hints Date: Wed, 2 Feb 2000 22:36:38 -0500 Pat Stewart inquired about hints for a 2-pound bread machine. My suggestions for her will also apply to anyone who has a bread machine. Have you tried the recipes that came in the manual for your machine? Generally, they should work well. If you don't have one, I'll bet you can get one from the manufacturer. Use these recipes as a guide to develop and tweak your own recipes. All machines seem to have their own idiosyncracies and you will get a feel for these over time. When making the dough, leave the lid open and check the dough during the first few minutes of kneading. Adjust the flour or liquid as needed so that the dough looks like it is supposed to look. Then close the lid. Don't just measure in the ingredients, close the lid, and hope for the best! The moisture content of flour will vary by season, by the barometric pressure, and the flour itself. Weighing flour is always best, but consistent results can also be achieved if you measure it carefully. Fluff up the flour in your canister and lightly spoon it into a dry measure-type measuring cup. Don't jiggle or compact the flour, or it will weigh more than 4 ounces. 4 ounces is what you want. Scrape off the overflow gently with a chopstick to level it off. For bread, use a good unbleached unbromated flour such as King Arthur or Sapphire. The type of bread you are making will determine whether you want to use an all-purpose flour or a bread flour. As for proportions, it is pretty safe to presume that a 2-pound loaf will use twice as much flour (about 4 cups) as a 1-pound loaf (about 2 cups), and the liquid might be almost double, depending on the type of bread, but all the other ingredients increase at a slightly smaller proportion. Hope this helps. Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n011.27 --------------- From: Robin91783@aol.com Subject: question regarding sourdough Date: Fri, 4 Feb 2000 23:05:25 EST the few recipes I've used for sourdough have included the starter recipe...I already have a starter (part from about 4 or 5 years ago, with the King Arthur starter thrown in for good measure). How do I know if my starter is as potent as the starter they give the recipe for? I made sourdough bread earlier this week, the taste was tangy but it didn't rise very high & the texture was sort of cake like (I used the Bernard Clayton recipe). thanks for any help you can give me. Robin --------------- MESSAGE bread-bakers.v100.n011.28 --------------- From: Andie Paysinger Subject: Russia sourdough culture Date: Thu, 03 Feb 2000 20:02:17 -0800 I just ordered several of the "Old World" sourdough cultures. And Ed Wood's book World Sourdoughs from Antiquity The Russian sourdough developes very rapidly so it works in bread machines. Has anyone on the list had any experience with this or the other cultures? -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v100.n011.29 --------------- From: Richard and Sally Eddy Subject: need new bread machine Date: Fri, 04 Feb 2000 00:29:35 -0800 Can anyone help me with a question. I am in need of a new bread machine. I had been using an old 1 lb loaf Panasonic that I had for years which finally gave up. I am looking to buy a new one but there are so many on the market now that my head is swimming. I have been looking at Panasonic's and Zojirushi's, but am looking for some advice from people who may be using a brand that is working really well for them. I want to be able to do whole grains and doughs the majority of the time. If you have any advice please feel free to email me at my address alone if you would rather. And I am really enjoying the recipes on this list...thanks to everyone! Sally --------------- END bread-bakers.v100.n011 --------------- -------------- BEGIN bread-bakers.v100.n012 -------------- 001 - Reggie Dwork Subject: King Arthur Class Schedule Date: Tue, 01 Feb 2000 12:30:47 -0800 Free! Bread-Baking Classes As part of our commitment to education, and in order to help preserve the art of baking, we tour around the country offering FREE bread baking classes - it's always exciting for us to meet our customers in person! From novice to expert, everyone seems to learn from the classes. We cover the basics of bread baking, demonstrate shapes - from classic to whimsical, like an alligator or a teddy bear - and answer your baking questions. We address common problems, demonstrate bread machine basics and inspire everyone to get into the kitchen. Watch our web site at www.kingarthurflour.com for the latest information about a class that might be near you! No registration is necessary for these classes. All participants receive a free 32-page recipe booklet. Grab a friend and meet us there! For more information call: 1 800 777 4434. BAKING CLASSES - Spring 2000 Florida, Inverness Tuesday, February 8 Citrus Cnty. Auditorium, 3610 S. Florida Ave., Highway 41 Basic Bread 10:00 am to 12:00 noon Florida, Sanford Thursday, February 24 American Legion, 2874 South Sanford Avenue Basic Bread 10:00 am to 12:00 noon Florida, St. Augustine Tuesday, March 7 Elks Lodge, 1420 US Highway A1A S Basic Bread 10:00 am to Noon and 6:30 to 8:30 pm Florida, Cape Coral Tuesday, March 21 Waterford Ballroom & Catering,4646 Southeast 11th Place Basic Bread 10:00 am to Noon and 6:30 to 8:30 pm Indiana, Indianapolis Monday, March 6 Barto's, State Fairgrounds, 1220 East 38th Street Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Indiana, Kokomo Tuesday, March 7 Fraternal Order Of Eagles #255, 1221 East Lincoln Road Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Indiana, Fort Wayne Wednesday, March 8 American Legion Post 499, 4830 Hillegas Road Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Indiana, South Bend Thursday, March 9 Union Station, 326 W. South Street Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Massachusetts, Cape Cod Monday, March 13 Hyannis Elks Club, 852 Bearses Way, Hyannis Sweet Dough 10:00 am to 12:00 noon Rustic and Sourdough 6:30 pm to 8:30 pm Massachusetts, Lowell Tuesday, March 14 Elks Lodge, 40 Old Ferry Road Sweet Dough 10:00 am to 12:00 noon Rustic and Sourdough 6:30 pm to 8:30 pm Michigan, Ann Arbor Monday, March 20 Washtenaw Community College, 4800 E. Huron River Dr. Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Michigan, Lansing Tuesday, March 21 VFW Post 4098, 1997 Towner Road, Haslett Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Michigan, Grand Rapids Wednesday, March 22 Charlevoix Club Banquet Center, 3030 Charlevoix Drive SE Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Michigan, Traverse City Friday, March 24 Holiday Inn, 615 East Front Street Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm New York, Plattsburgh Tuesday, March 28 VFW, 116 Boynton Avenue Sweet Dough 10:00 am to 12:00 noon Rustic and Sourdough 6:30 pm to 8:30 pm Texas, Webster Monday, February 7 Webster Civic Center, 311 Pennsylvania Avenue Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Texas, Houston Tuesday, February 8 Knights Of Columbus, 607 East Whitney Drive Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Texas, Humble Wednesday, February 9 Humble Civic Center, 8233 Will Clayton Parkway Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Texas, Dallas Friday, February 11 Knights Of Columbus, 10110 Shoreview Road Rustic and Sourdough 10:00 am to 12:00 noon Sweet Dough 6:30 pm to 8:30 pm Vermont, Burlington Wednesday, March 29 Burlington Memorial Auditorium, 250 Main Street Sweet Dough 10:00 am to 12:00 noon Rustic and Sourdough 6:30 pm to 8:30 pm --------------- MESSAGE bread-bakers.v100.n012.2 --------------- From: Reggie Dwork Subject: GE Advantium Oven Date: Sat, 05 Feb 2000 12:39:35 -0800 Do any of you have this or some other brand?? This is one of the new halogen light cooking method used in some new ovens. (A whole chicken can cook in approx 10 min.) This particular oven is about as large as a microwave and also has a microwave in it so you can use either method to cook things.) If any of you use a system like this ... how does your breads turn out?? Thanks, Reggie --------------- MESSAGE bread-bakers.v100.n012.3 --------------- From: Blanche007@aol.com Subject: New on my web site Date: Sun, 30 Jan 2000 22:12:33 EST Baking news from Lora Brody Greetings Bread Bakers! Looking for the perfect valentine gift for your favorite baker? Please check out my website www.lorabrody.com for two extraordinary suggestions. Chocolate, bread and baking in France - what a combination. Pick one or both - you'll win the cupid of the year award. See below for more information about the France trip: I've also posted the commencement speech I gave last week when my son Max graduated from the B.P.S. program at the Culinary Institute of American in Hyde Park, New York. I'm awfully proud of Max (and pretty happy with the speech as well). Check it out and let me know what you think. Remember, if you haven't already done so, you can request a free sample of one of my products by e-mailing me at blanche007@aol.com. You can also join our Baking Club on line at the web site. Rise and Shine! Lora "I look forward to another visit to La Combe ­ a week of knowledgeable cooking classes featuring specialties of the region interspersed with enjoyable visits to markets and historic sights of the Dordogne. ----- Chuck Williams, Vice-Chairman and Founder, Williams-Sonoma A Typical Guest Chef Program In early October at the height of truffle season Lora Brody and P.J. Hamel will teach the crown jewels of French baking using techniques and ingredients that can be easily translated to the American kitchen, recipes include Classi c Baguette, Pain Campagne in the manner of Poilane, Pain aux Noix, Brioche au Fromage, Brioche avec Truffe, Petits Pains aux Chocolat, Croissant Feuilletés and Gateau Pithiviers. A Typical Guest Chef-Program DAY ONE: Afternoon arrival. Settle into La Combe and explore the house and grounds. Welcome apéritif and hors 'd oeuvres will be followed by dinner and introduction to the classes by your chefs. DAY TWO: A visit with your chefs to Sarlat Farmers' Market, one of the most colorful porduce markets in France. Lunch at the historic Présidial restaurant. In the afternoon, our first cooking class uses the purchases of the morning. Dinner at La Combe. DAY THREE: In the morning, a private tour and wine tasting at Château de Tiregand, followed by a relaxed lunch à la périgordine in the old abbey town of Cadouin. After exploring the historic walled hilltop town of Belves, we return for apéritif and a light dinner at La Combe. DAY FOUR: In the morning, in our second cooking class, we prepare dishes for an al fresco lunch in the courtyard at La Combe. After lunch we visit nearby Font de Gaume to see prehistoric cave paintings. In the afternoon we dine out at a beautifully converted water mill. DAY FIVE: Today we explore Periguex's produce market, shopping in the narrow cobbled streets of this Renaissance city. After lunch at the Château de Reynats, we visit an artisanal farm where 250 goats, each with its own name, produce 18 varieties of cabécou (goat cheese). We take away samples for a pre-dinner tasting. DAY SIX: After breakfast we walk to a nearby auberge to see how foie gras is prepared, before driving to a unique moulin where organic flour is milled, made into bread and baked in wood fired ovens. After a gourmet lunch nearby, we visit a duck farm to see the many ways the périgordine specialty is prepared for the table. In the evening, before dinner, we sample the foie gras we saw being made this morning. DAY SEVEN: This morning's final cooking class wraps up much of what we have seen and learned during the week. After class we leave for a farewell gala lunch at Le Vieux Logis, the renowned Relais and Châteaux restaurant. The late afternoon is free for packing, before apéritif and light dinner at La Combe. DAY EIGHT: Breakfast and au revoirs before your onward journey. --------------- END bread-bakers.v100.n012 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved