Date: Sun, 4 Nov 2001 03:48:38 -0800 (PST) -------------- BEGIN bread-bakers.v101.n052 -------------- 001 - "Erin Nesmith" Subject: my favorite scale Date: Tue, 30 Oct 2001 07:28:54 -0600 I recently bought a scale and have really enjoyed using it in my baking. I got "The Baker's Dream Scale" from Salter. It's got a nice long shutoff time, large weigh platform, and the display is easy to read even when I have my big bread bowl on the platform. No annoying little nooks and crannies to trap debris. It's simple to rest to zero while I am adding ingredients, and it can easily switch back and forth between weighing in ounces, fluid ounces, and grams. It came with a spiral-bound guide of weights for various quantities of commonly used ingredients. My only complaint is that it doesn't weigh down to very small amounts very well, as the quantities only go down to 1/4 an ounce, so I am still measuring things like yeast and salt. I suppose I could switch it to grams for those, but this small hassle has been worth the ease in measuring gooey things like honey, peanut butter, and molasses. I got the scale from Sur La Table and it ran about $60. I've been using it for about a year now and cannot imagine baking without it. Erin Nesmith --------------- MESSAGE bread-bakers.v101.n052.2 --------------- From: Reggie Dwork Subject: King Arthur Bread Classes Date: Tue, 30 Oct 2001 15:29:40 -0800 Here are some interesting hands on bread classes at King Arthur Flour in Vermont. Sure wish I lived close enough or was traveling that way. Would love to take some of them. Registration is required so sign up soon. (Disclaimer: I do not work for King Arthur Flour or represent them in any way other then to post wonderful sounding classes ... Reggie) Whole Wheat Breads Is the fear of heavy bread holding you back from whole wheat? Are you tired of healthy, but inedible doorstop breads? Come learn how to master whole wheat bread that tastes as good as it is good for you. Thursday, November 1 6 to 9 pm Cost:$40.00 Registration Info: Registration required. For more information, contact: The Baking Education Center King Arthur Flour, Norwich, Vermont 1.800.652.3334 ********** The Magic Of Wild Yeast: Sourdough Learn the traditional techniques for baking with sourdough, as well as some shortcuts for achieving sour flavor in your breads. This hands-on class teaches the care and feeding of sourdough starters, use of sourdough in yeasted and non-yeasted products, and techniques for achieving the crispiest possible crust. 1-5 pm Saturday, August 18 Cost:$65 Registration Info: Registration required. For more information, contact: The Baking Education Center King Arthur Flour, Norwich, Vermont 800.652.3334 ********* Bread: Principles & Practice This comprehensive class explores every aspect of bread baking for the home baker. Lecture topics include the function of ingredients, pre-ferments, and how to facilitate maximum rise. There is extensive hands-on work in yeast breads, from basic bread through whole grains, sweetened breads, sourdough and starter-based breads. Some class time will also be devoted to techniques for baking powder breads, and the action of chemical leavens through the production of quick breads and scones. Monday through Thursday 1-5 pm daily Cost:$350.00 Registration Info: Registration required. For more information, contact: BEC King Arthur Flour, Norwich, Vermont 1.800.652.3334 ******** A Sonata of Sweet Breads Wow your friends and family with these delicious and decorative sweet breads! Master the six-stranded braid, and discover the secrets of stollen and sticky buns to make the best possible presentation for meals and gifts alike. Saturday, 1 to 5 pm Cost:$65.00 Registration Info: Registration required For more information, contact: BEC King Arthur Flour, Norwich, Vermont 1.800.652.3334 *********** Yeast Breads: The Basics & Beyond Overcome yeast anxiety forever with this class on basic yeast bread! Plunge youe hands into the dough and see how easy it is to mix and knead bread that is successful every time. Learn how different ingredients affect the outcome of your loaves, and take home a loaf of the easiest bread you'll ever bake! Monday, 6-9 pm Cost:$40.00 Registration Info: Registration required. For more information, contact: BEC King Arthur Flour, Norwich, Vermont 1.800.652.3334 ********** Foccacia & Flatbreads Learn how to create and handle the slack doughs required for the most delicious flatbreads. Discover the secrets to chewy ciabatta, flavorful foccacia, and more! Monday, 6-8:30 pm Cost:$40.00 Registration Info: Registration required. For more information, contact: BEC King Arthur Flour, Norwich, Vermont 1.800.652.3334 ********** Celebration Breads This time of year is rich with festive breads from different cultures. Learn to bake traditional breads that are as delicious as they are beautiful. Saturday, 1 to 5 pm Cost:$65.00 Registration Info: Registration required. For more information, contact: The Baking Education Center King Arthur Flour, Norwich, Vermont 1.800.652.3334 ********* Yeast Breads: The Basics & Beyond Overcome yeast anxiety forever with this class on basic yeast bread! Plunge youe hands into the dough and see how easy it is to mix and knead bread that is successful every time. Learn how different ingredients affect the outcome of your loaves, and take home a loaf of the easiest bread you'll ever bake! Thursday, 6-9 pm Cost:$40.00 Registration Info: Registration required. For more information, contact: BEC King Arthur Flour, Norwich, Vermont 1.800.652.3334 --------------- MESSAGE bread-bakers.v101.n052.3 --------------- From: Reggie Dwork Subject: King Arthur Demo's Date: Tue, 30 Oct 2001 15:38:04 -0800 Here is a link to King Arthur bread demo's: http://ww2.kingarthurflour.com/cgibin/htmlos/0490.2.1953100783876274601 There are 3 in Southern CA if you are in that area (course I am in central CA). Also in other locations in the country. If you would like to see sweet dough and artisian breads made then these are the classes for you. Reggie --------------- MESSAGE bread-bakers.v101.n052.4 --------------- From: Reggie Dwork Subject: Betsy Oppenneer bread classes Date: Tue, 30 Oct 2001 20:20:46 -0800 CURRENT CLASSES offered by Betsy Oppenneer http://www.breadworksinc.com/ PERFECT BREAD: HOW TO CONQUER BREAD BAKING Betsy Oppenneer teaches everything you need to know about conquering your bread baking fears plus much more! Learn proper kneading techniques without getting stuck up to your elbows in dough. Also learn how to convert recipes to the food processor and heavy-duty mixer. Betsy offers down-to-earth explanations about ingredients, their purpose, and substitutions or alternate choices. She shares many helpful hints, storage techniques, which pans to use, and shows how to use many utensils and gadgets from the necessities to luxuries. The tasty recipes covered in class include Tomato Basil Baguettes, Whole Wheat Raisin Nut Bread and Herb Bread. Demonstration Class Duration: Between 2 1/2 and 3 hours Participation Class Duration: Between 3 and 3 1/2 hours ---------------- PERFECT BREAD: FUN WITH CREATIVE SHAPES Once you've conquered your bread baking fears, Betsy will teach you the art of shaping dough. She'll guide you through her easy bread baking techniques before showing over 20 different shapes for savory loaves, rolls, buns, braids, double braids and sweet breads. Great to know for dinner parties, special occasions, and just for fun! Recipes used for making these shapes include County Fair Egg Bread, Cheddar Sesame Rolls, Onion Sage Rolls, and Whole Wheat Cinnamon Rolls. Demonstration Class Duration: Between 2 1/2 and 3 hours Participation Class Duration: Between 3 and 3 1/2 hours --------------- PIZZA WITH PIZZAZZ Don't order out! Let Betsy show you the joys of creating your own pizza masterpiece. She'll show how to make the dough and sauces, and how to prepare various toppings. Six pizzas are prepared step-by-step for students to sample. Recipes include basic cheese, mushroom, goat cheese and sun-dried tomatoes, Mexican, Greek, and one other style subject to seasonal ingredients. Demonstration Class Duration: Between 2 and 2 1/2 hours -------------- HOLIDAY YEAST BREADS Ho! Ho! Dough! Holiday Yeast Breads taste delicious, make great gifts, and fill the house with warm holiday cheer. Betsy will walk you through the steps from start-to-finish and demonstrate various shaping techniques (including a savory bread for dinner rolls and a "holiday leftover" sandwich loaf). Recipes include Betsy's Stollen, Basic Whole Wheat Sweet Dough, Hazelnut Holiday Tree, and Cranberry Oatmeal Nut Bread. Demonstration Class Duration: Between 2 1/2 and 3 hours NOTE: Participation Classes cover the same material taught in the Demonstration Classes. Students work in pairs to prepare one recipe of bread and they take their dough home to bake (with instructions on how to bake it). These classes typically have 20 students. --------------- MESSAGE bread-bakers.v101.n052.5 --------------- From: Reggie Dwork Subject: Betsy Oppenneer's Teaching Schedule Date: Tue, 30 Oct 2001 20:26:58 -0800 Betsy's Teaching Schedule - Fall/Winter 2001/2002 My fall and spring schedule is rather light due to the fact that I am on deadline to finish my book, Celebration Breads from Around the World - Their Histories, Tales and Traditions, that will be published by Simon and Schuster in 2003. Thanks for your patience and support. December 3 (evening) - LePanier, Houston, TX, 713-664-9848 Full-Meal Breads - Demonstration Class December 4 (evening) - LePanier, Houston, TX, 713-664-9848 Bread on the Table in Less than an Hour - Demonstration Class December 5 (morning) - LePanier, Houston, TX, 713-664-9848 Starter and Sponge Breads - Participation Class January 24, 2002 - Roosters Gourmet Market & Gifts, Greensboro, NC, 336-545-5785 Perfect Bread: How to Conquer Bread Baking - Participation Class January 25, 2002 - Roosters Gourmet Market & Gifts, Greensboro, NC, 336-545-5785 Perfect Bread: How to Conquer Bread Baking - Participation Class January 26, 2002 - Roosters Gourmet Market & Gifts, Greensboro, NC, 336-545-5785 Perfect Bread: Fun with Creative Shapes - Demonstration Class --------------- MESSAGE bread-bakers.v101.n052.6 --------------- From: Jhawkblu@aol.com Subject: Honey vs. Sugar Date: Thu, 1 Nov 2001 10:18:23 EST Can anyone discuss the difference between honey and sugar when used in baking bread. As a new beekeeper, I cringe when I see recipes calling for "sugar", but I recognize that there may be a very valid reason for using refined sugar as opposed to natural honey. My google searches have not provided any insight to this question. I know that there are many knowledgeable folks on this list and hope some will take the time to respond. I can use this info when I am manning my honey booth at church bazaars. Thanks Ivan Kansas beekeeper 3 bread machines --------------- MESSAGE bread-bakers.v101.n052.7 --------------- From: Reggie Dwork Subject: 3 tasty recipes to try Date: Tue, 30 Oct 2001 17:33:06 -0800 Yogurt Whole Wheat Bread Italian Herb Bread #1 Rustic Country Bread (Hercules Bread) * Exported from MasterCook * Yogurt Whole Wheat Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1-1/2 Loaf: 3/4 C Plain Nonfat Yogurt 1/4 C Warm Water 1 Tbsp Vegetable Oil 1 1/2 Tbsp Maple Syrup 1 1/8 C Whole Wheat Flour 1 2/3 C Bread Flour 1 1/2 Tbsp Wheat Germ 1 Tsp Salt 1 1/2 Tsp Yeast Put together into the baking basket of your bread machine according to manufacturer's directions and start. - - - - - - - - - - - - - - - - - - NOTES : Cal 135.5 Total Fat 1.8g Sat Fat 0.3g Carb 25.3g Fiber 2.1g Pro 5g Sod 190mg CFF 11.8% * Exported from MasterCook * Italian Herb Bread #1 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Water 3 Tbsp Powdered Milk 2 Tbsp Margarine -- Or Olive Oil 2 Tbsp Sugar 1 1/2 Tsp Salt 4 C White Flour 1 1/2 Tsp Dried Marjoram 1 1/2 Tsp Dried Basil 1 1/2 Tsp Dried Thyme 1 1/4 Tsp Yeast Put into bread machine according to manufacturer's directions and start, - - - - - - - - - - - - - - - - - - NOTES : Cal 141 Total Fat 2.2g Sat Fat 0.6g Carb 26.3g Fiber 1.2g Pro 3.8g Sod 224mg CFF 13.9% * Exported from MasterCook * Rustic Country Bread (Hercules Bread) Recipe By : KCODY63@aol.com Serving Size : 16 Preparation Time :0:00 Categories : Breads Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Teaspoon active dry yeast -- (not rapid rise) 1 Cup Water 4 1/2 Cups bread flour -- divided 1 Cup whole wheat flour 1/2 Cup rye flour 1 1/3 Cups Water 2 Tablespoons honey 1 Tablespoon kosher salt -- (or 2 tsp. table -- salt) Coarse cornmeal for sprinkling on the -- peel Sponge: Dissolve yeast into 1 C. tap water in a medium-size bowl. Mix in 1 C. bread flour and the whole wheat flour to create a stiff, wet dough. Cover with plastic wrap; let sit at room temperature for at least 5 hours, preferably overnight. (Can be refrigerated, but return to room temp before continuing recipe). Dough: Mix remaining 3 1/2 C. bread flour, 1/2 C. rye flour, 1 1/3 C. water, honey, and the sponge with rubber spatula [**I used a wooden spoon] in the bowl of an electric mixer. Knead, using dough-hook attachment, on lowest speed until dough is smooth, about 15 minutes, adding SALT during final 3 minutes [**don't forget--I did once]. Transfer dough to large bowl; cover with plastic wrap and let rise until tripled, at least 2 hours. Turn dough onto a lightly floured surface. Lightly dust hands and top of dough with flour. Lightly press dough into a large disk and fold the edges into the center, overlapping edges slightly. Transfer dough, smooth side down, to colander or basket lined with heavily floured muslin. Cover loosely with large sheet of aluminum foil; let rise until almost doubled, at least 45 minutes. As soon as the dough begins to rise, adjust oven rack to low-center position and arrange quarry tiles or pizza stone on rack (minimum size 18x12). On the lowest oven rack, place a small baking pan or cast-iron skillet to hold water. Heat oven to 450 F. Sprinkle coarse cornmeal liberally over surface of peel (or rimless cookie sheet). Invert dough onto peel and remove muslin. Use scissors or serrated knife to cut three slashes on top of dough. Slide dough from the peel onto tiles. Wearing oven mitts, carefully add 2 cups of hot water to the pan or skillet. Bake until an instant-read thermometer inserted in bread registers 210 F [**I don't have one] and crust is very dark brown, 35 to 40 minutes, turning bread around after 25 minutes if not browning evenly. Turn oven off, open door, and let bread remain in oven 10 minutes longer. Remove from oven, then let cool to room temperature before slicing, about 2 hours. [**I just estimate when it's done, since my thermometer doesn't react to the temperature change fast enough. I know the recipe looks long, but it's really very easy (especially if you have a mixer!). I love this bread--I've been looking for this type of bread with the chewy texture and large holes for a while. http://sunsite.unc.edu/pub/docs/recipes/fatfree/breads-yeast/rustic-bread busted by KCODY63@aol.com - - - - - - - - - - - - - - - - - - NOTES : Cal 184.2 Total Fat 0.9g Sat Fat 0.1g Carb 38.1g Fiber 2.4g Pro 6g Sod 355mg CFF 4.2% --------------- MESSAGE bread-bakers.v101.n052.8 --------------- From: "Greg Carpenter" Subject: Starter Date: Mon, 29 Oct 2001 10:31:36 -0500 ------OLD TEXT----- I have lurked here for several months and really enjoy the recipes. Recently I have come upon a problem that I can not solve. I had my originial sourdough starter that I use to make my German rye bread for 2 or 3 years. One day when I got ready to bake, I pulled the starter out of the fridge and it had mold on top of it and smelled horribly. I went ahead and made a new batch of starter. Then 4 months later the same thing happened. Made another batch and sure enough last night when I took the starter out it had gone bad again. (about 3 months). Can anyone tell me what the problem might be? Thanks, Rita ----NEW TEXT---- Rita, When you say that you made a "new" batch of starter, did you use the old one as a seed? Or did you start completely from scratch, allowing the flour and water to ferment on its own without a starter? If the former, your mold is firmly established in the sourdough culture and will never go away. If the latter, your mold is being introduced from the environment or ingredients used. A simple, often neglected way to keep starter cultures healthy is to always clean the container and mixing utensils when you feed your starter. There is an enduring folklore that perpetuates many myths about sourdough. One myth is that of the "sourdough pot" that never needs to be emptied, just refilled. Using this method is a surefire way to achieve an overly acidic culture with low leavening power. Although results can be achieved by using this "starter" as a flavoring and acidifying agent in conjunction with baker's yeast, such cultures rarely last. They typically languish until they developed mold and are discarded. Most cultures require feeding sessions at least twice a month if kept in a refrigerator. Remove the culture from the fridge and feed it until it is vigorous (usually at least 3 feedings in clean containers), then put it back in the fridge. Everyone has a different method of feeding, but the important thing is to prevent the culture from becoming too acidic and killing off the protective micro-organisms. When that happens, mold moves in. More frequent feedings can prevent this. Rye flour ferments quickly, so don't keep the starter too warm while it is fermenting. Room temperature is fine. Sometimes a black liquid will appear on a culture that has sat for a while unfed. This is harmless (mostly alcohol) and can be stirred back in, but it indicates that the culture is very "hungry" and should be refreshed immediately. If a red liquid appears, the culture is ruined and must be discarded. Do not use such a culture to start another culture. You wouldn't want to smell it baking. So, Rita, if your containers are clean and you've fed the starter regularly, perhaps the mold contamination is from your water or the flour you use. If so, try boiling the water (then cooling it, of course) or switching flour brands. Remember, the sourdough culture is a collection of micro-organisms that come from the ingredients you use and the environment in which they reproduce. These organisms are continually duking it out for food. Some win, some lose. The culture is evolving continuously and it is not the same culture it was a year, or even a month ago. If your next starter molds, email me off list and we can look into it in a little more detail. In search of the Tall Crusty Loaf, Greg in Petoskey --------------- MESSAGE bread-bakers.v101.n052.9 --------------- From: ehgf@mindspring.com Subject: Sourdough Saga and Salvation Date: Tue, 30 Oct 2001 00:58:43 +0800 Hi All, I've tried all sorts of sourdough recipes over the years. Most are more trouble than they are worth. I have Ed Wood's book and have tried his recipes with mixed results. The absolute best, most delicious breads came from Nancy Silverton's La Brea Bakery Breads. That starter took 14 days to develop making it necessary for me to bring it to work to "feed" (my co-workers thought I was nuts!). Carl Griffith's Oregon starter was very good also until it weakened with time. I've tried "Goldrush" Alaskan starter several times, but it is too unstable. I started to feel burdened by all those starter filled jars taking up space in my fridge. I also resented having to "refresh" these starters over several days when I hadn't used them for a while. I was feeling like a slave to my sourdough :-( Well, my friends I am FREE! I purchased "Lalvain du Jour" Starters from King Arthur. There are two: Pain de Campagne and French Sourdough. They are tiny packets of yeast, bacteria and lactose. They take up no room in your fridge. I keep mine in the freezer and they are still working well despite going past the 6 month expiration date once opened. Each packet costs $6.95 with FREE shipping (a bargain when you consider all the flour wasted in feeding/discarding and all the time expended to maintain a starter). Each makes 12 loaves of bread. The French Sourdough contains the San Francisco lactobacillus and is a sour sourdough lover's dream especially if you use rye or whole wheat flour as suggested in the provided recipe. The Pain de Campagne is not sour, but delicious none the less. I have no affiliation with King Arthur, I just like this product. No more sourdough slavery although I still like to stretch my bread making over two or three days when I have the time to get the maximum flavor from my loaves. I submitted my thoughts on sourdough a few years ago and thought that it was time to share again. All I Need To Know About Life I Learned From Baking (Sourdough) Bread 1. Keep it (life) simple, but of the highest quality (using good, basic ingredients) 2. Feed and nurture yourself regularly (maintaining the starter) 3. Allow yourself the time and space to develop fully (mixing, kneading, raising and shaping the dough ) 4. When the "heat is on", rise to the occasion (baking the bread) 5. Give sustenance and pleasure to others (sharing your bread) Remember: When life gives you a bread that won't rise, call it focaccia! Ellen aka Gormay --------------- MESSAGE bread-bakers.v101.n052.10 --------------- From: SuluAnna Subject: NZ doughnut recipe Date: Tue, 30 Oct 2001 18:33:48 -0800 Hi there I was doing a search on the internet looking for nz doughnut recipes and have come up blank. I'm originally from NZ, and there is no doughnut that comes close to how they make them at home. By any chance would you or anyone else know how to make these doughnuts? They taste like sweet bread, split in half in oblong shape..filled with whipped cream and a dollop of raspberry jam on top. If you have ever visited nz, they are in every bakery. Hope you can help. cheers, SuluAnna http://www.polycafe.com --------------- END bread-bakers.v101.n052 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved