Date: Sat, 23 Feb 2002 02:00:06 -0700 (MST) -------------- BEGIN bread-bakers.v102.n008 -------------- 001 - Margaret Miller Subject: Panasonic YD 205 Date: Sun, 17 Feb 2002 13:49:54 -0800 (PST) Carol, I have the Panasonic YD205 and absolutely love it! It has a yeast dispenser that I really like. The only downside is that the dough cycle is 2 1/2 hrs. The only doorstops I've made have been my fault. It does prefer a wetter dough than other machines that I've used. Margaret --------------- MESSAGE bread-bakers.v102.n008.2 --------------- From: Reggie Dwork Subject: request Date: Mon, 18 Feb 2002 00:15:11 -0800 I have had a request from someone on both bbd and daily-bread to help out very novice bakers with a glossary of terms used in baking. I was thinking of putting them on the website in a file. Now .... what I need help with is compiling it with the assistance of all of you. Please send in a term/s and what it means. This can be an ongoing project ... Reggie --------------- MESSAGE bread-bakers.v102.n008.3 --------------- From: "Russell Fletcher" Subject: Absolutely Apricot comments and 2 lb. size recipe Date: Mon, 18 Feb 2002 15:02:05 -0700 To Reggie and everyone who asked questions: The recipe I originally posted with a question was the 1 lb. size. I got the recipe originally from the Bread-Bakers Archives v099n009.txt Sun, 31 Jan 1999. The recipe had no source listed, but I tracked it down to Electric Bread 2nd Edition. I have now formatted the 2 lb size recipe and it is below. One of the reasons that the recipe may not have worked for me is that I used regular apricot jam. The book says to use a jam with a high fruit content. Hopefully i can get it to work. It sounds good. Russ * Exported from MasterCook II * Absolutely Apricot Bread 2 lb (Bread Machine) Recipe By : Electric Bread 2nd Edition Serving Size : 1 Preparation Time :0:00 Categories : Breads 2 Lb. Size Bread Machine 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 Tablespoons butter 1/4 cup apricot jam 4 cups bread flour 2 Tablespoons dry milk 2 teaspoons salt 1 cup dried apricots -- chopped 1 Tablespoon active dry yeast Originally I made the 1 lb. size and it turned out like a brick. I will have to try an apricot jam with a higher fruit content and less sugar. The book says to use a jam with a high fruit content. The book says to use unsulphured apricots as the preservative sometimes deactivates the yeast. 10.6% CFF. $.87 to make entire loaf. Formatted by Russell Fletcher gimplimp@effectnet.com - - - - - - - - - - - - - - - - - - -- Russell Fletcher CCS-P Certified Coding Specialist GIMPLIMP@EFFECTNET.COM -- --------------- MESSAGE bread-bakers.v102.n008.4 --------------- From: Santo Caruso Subject: Pizza dough Date: Fri, 22 Feb 2002 10:20:57 -0500 I cannot recall seeing a post for a controllable pizza dough. My experience with pizza dough has been abysmal. I have tried making dough to emulate the type commercial establishments use. That breaks down to a dough that is easy to stretch and mold into a round shape, without beating it, pounding it and generally making a mess of the dough. The commercial establishments I have observed, can make a round shape effortlessly. They stretch, a few slaps, a twirl and a perfect shape emerges. Can anyone shed some light on this subject? SamC --------------- MESSAGE bread-bakers.v102.n008.5 --------------- From: Gerry Subject: Novac Technology? Date: Tue, 19 Feb 2002 12:25:12 -0500 [editor's note: Updated 02 June 2003 Gerry found the contact information for Novac Technology, the makers of his bread machine.] Novac contact info: Fion Wong Assistant Marketing Officer VENES TECHNOLOGY LTD. Address: 6/F., Shell Industrial Bilding, 12 Lee Chung Street, Chai Wan, Hong Kong Tel: (852) 2558 4186 Fax: (852) 2897 9684 Email: amer.mk@venes.com euro.mk@venes.com Website: www.venes.com VENES TECHNOLOGY LTD. (We have 24 hours voice mail service) --------------- MESSAGE bread-bakers.v102.n008.6 --------------- From: "Sussman, Robert" Subject: mixer choice - please help! Date: Thu, 21 Feb 2002 10:37:16 -0600 We're trying to decide between purchasing a Bosch Concept 7 and a Kenwood KM800 - any advice?? Which would you choose and why?? thanks Noa & Robert Sussman --------------- MESSAGE bread-bakers.v102.n008.7 --------------- From: Brianjwoody@aol.com Subject: Re: Digest bread-bakers.v102.n007 Date: Sat, 16 Feb 2002 03:51:06 EST You will get on famously with that book [Peter Reinhart's Bread Baker's Apprentice]. It's probably the best yet written. It doesn't much matter what flour you use for the starter, but use strong bread flour when it comes to the loaf itself. The issue about water etc is that the starter is a living thing (the yeast) and any additives, particularly chlorine are likely to harm the yeast. Same comment for bleached and bromated flour. The yeast may survive but why take the chance? The temperature of the starter matters less as it gets more mature. Room temperature is fine, as long as you don't live in an unheated house in an Alaskan winter! Room temp normally means around 14 - 16 degrees Celsius and that's fine, just slower to 'work' after feeding, when you are preparing to use it for baking. The worst problem is reading too much - get on and do it! Brian --------------- MESSAGE bread-bakers.v102.n008.8 --------------- From: "Ivana Bjelac" Subject: baking powder/baking soda and other differences Date: Sat, 16 Feb 2002 10:43:13 +0100 Dear all, For some of you who have not read my intro posted a looong time ago, I am Ivana, freelance translator, mother to son Marko. I am also adopted by Luhn, Gandalf and Rea - the wolfdogs. Now my question(s): I live in Zagreb- Croatia-Europe, and very often have problems using recipes from the USA people. First problem is measuring. Here in Europe we are measuring in grams, kilograms, liters and deciliters. It is not a problem to convert those to the US measures. I am using measuring cup and spoons from the USA. But if you say e.g. 'one cup of cottage cheese' and I put this cottage cheese into the US measuring cup, depending on the condition of the cheese (creamy/clotty), the quantity may vary greatly.The same goes for e.g. 'mashed potato'. Does this one cup mean I push the cheese into the cup to remove all air pockets? There are other ingredients that are causing the same problem: dred fruit , cubed vegetables (small pieces=larger quantity) etc. The second question is about some ingrediens: In Pumpkin scones recipe Reggie says: > 1/2 tsp baking soda > 2 tsp baking powder In our Middle European cooking we are using both ingredients, but not together in the same recipe. But perhaps I did not understand well what actually those two are. Can somene, good at chemistry/technology, try to explain what are those two (a formula might help). Could the baking powder be used instead of baking soda and vice versa (i.e. 2 1/2 tsp of ----- )? Thanks. Ivana -- ** Growing old is mandatory, growing up is optional.** Tel/Fax: 385 1 3392-689 ivana.bjelac@zg.hinet.hr GSM/SMS: 385 98 306-767 croatian.translations@inet.hr http://www.geocities.com/croatiantranslations/ All you wanted to know about Croatia but had no one to ask: History, Culture and Science http://www.hr/darko/etf/etfss.html --------------- MESSAGE bread-bakers.v102.n008.9 --------------- From: Carolyn Subject: Sourdough Date: Sat, 16 Feb 2002 05:19:58 -0500 I realized the other day that I've been making sourdough bread three times a week for more than 3 years now! Time flies... having fun.... The starter requires instant potato, water and 1/2 cup sugar. The dough requires another 1/2 cup sugar. This is NOT your "San Francisco Sourdough" taste!! I've tried bread flour and regular, King Arthur and Pillsbury, Gold Medal and store brand and don't see a difference in the results, except perhaps in color -- bleached gives whiter bread... of course. Seems I need to develop the feel for the right amount of flour and liquids because my measuring is inconsistant, as is the nature of the flour and the starter. I stir it in the (big antique -- very important detail!) bowl until it's very sticky but holding together, then knead it in the bowl until all the flour is incorporated and it's "as smooth as a baby's bottom" but still *very soft*. It always gets a swat or two. Seems to be important that the ball has a light coating of flour, too, or at least is not at all sticky. Then it goes into the pre-heated oven (170F, the lowest temp) and the heat turned off, but the lightbulb stays on for the rising. It's important to allow it to rise for a good 12 hours. Then I form the loaves and allow them to rise 8 to 12 hours. When baking, I leave the loaves in the oven and then start heating the oven. That's against the rules, but taking the loaves out and putting them back will deflate the loaves and that's WORSE! Besides, this method works! By scheduling the feeding of the starter in the AM, making the dough in the PM and allowing it to rise overnight, then forming loaves in the AM and cooking at 4 or 5 PM, making bread takes no real time at all! I have found that I need to make sure that the starter is cracking and squeaking indicating that it's really alive before starting the bread. Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v102.n008.10 --------------- From: carolyn taylor Subject: Proofing bread Date: Sat, 16 Feb 2002 07:01:54 -0800 I know it's interesting to fiddle with the details, but don't spoil your fun by making too big a deal about how. When I had a backpacking group of senior girl scouts we used to carry the flour, yeast and salt in a plastic bag, add slightly warmed water to the bag, knead it by sqeezing the bag, wrap it in a down sleeping bag to raise and bake it on the fire brick floor of an oven dug into the side of a small cliff with a piece of stovepipe run up through the top of the cliff. We'd build a fire when we first got there and by the time the bread was ready so was the oven. You put a rock on top of the stove pipe and soon out came the best bread you ever tasted. Carolyn --------------- MESSAGE bread-bakers.v102.n008.11 --------------- From: EHarbison@aol.com Subject: Panasonic bread machines Date: Sat, 16 Feb 2002 10:12:00 EST Carol, I don't know about the particular Panasonic model you mentioned, but I can tell you that, of the six or seven machines I've owned, the Panasonic was the best by far. I did most of the recipe testing for my first book in that machine and had no idea that others were so much less reliable. I'd be really interested to hear if others have also had good Panasonic experiences and if the newer machines are as good as that one I got ten years ago was... Beth ElizabethHarbison.com --------------- MESSAGE bread-bakers.v102.n008.12 --------------- From: Nifcon@aol.com Subject: Mixing too much/not growing - Melissa Date: Sat, 16 Feb 2002 10:41:57 EST It is possible to mix too much in a mechanical mixer but you would have to mix on high speed for a long time to break down the gluten structure. One reason for your bread growing slower may be that processors put a lot of heat into the dough and processor doughs often end up warmer than their mixer counterparts. Try using water at a higher temperature (say 10 C higher) to mix the dough and see if that makes a difference. John Wright Yorkshire, England "That which does not kill us makes us stronger" --------------- MESSAGE bread-bakers.v102.n008.13 --------------- From: "Frederick J. Krall" Subject: English Muffin (Bread?) Recipe Date: Sat, 16 Feb 2002 11:10:48 -0500 Hello CPrice, For English muffins, the most outstanding recipe I've found is from Alan Zelt, who posts regularly to alt.bread.recipes. This is as close to Thomas' as I've found. 9-hour process, and worth every minute. The recipe is here: For English muffin bread, I prefer Bernard Clayton's in The Complete Book of Breads (I believe that's the title). Stringy batter, open crumb, firm chew, small loaves. Delicious. Rick Krall --------------- MESSAGE bread-bakers.v102.n008.14 --------------- From: MMcclusk@aol.com Subject: Pacosha? Date: Sat, 16 Feb 2002 14:37:26 EST I am looking for a receipe for Pacosha. (Spelling} Thanks!! MMcclusk@aol.com --------------- MESSAGE bread-bakers.v102.n008.15 --------------- From: "Mike Avery" Subject: Re: Sourdough Quandary Date: Sat, 16 Feb 2002 18:22:54 -0700 On 15 Feb 2002 at 22:17, Jerry Ulett was heard to say: > I am confused. I have read several books on sourdough baking and each > author seems to have a different opinion on how best to do it. Some > say that you must use bread flour, others say all purpose is best. > Some say proof the starter at room temperature, others say at about 85 > degrees. Some use a thick starter, others a thin one. Some say use > bottled water, others find tap water to be acceptable. And on and on. > It reminds me of an old saying that "A man with one watch knows what > time it is. A man with two watches is never sure!" I'd suggest using one book, and jumping in. I have read Peter's "The Bread Baker's Apprentice" book, but haven't baked any recipes from it, so I can't comment on it. It's beautiful, it's got some great stories, the bread looks great, and many of my friends are swooning over it. I hope to try the Pain Ancienne this weekend, and I am looking at his sourdough recipes. I have looked at a lot of books on sourdough, and many make my hair stand on end. They are just WRONG! My three suggestions when looking at books on sourdough is.. skip books that have you start a starter with fruit or vegetables. The yeast on them is not the appropriate type for sourdough, and while the starter will take off like gangbusters, it will take that much longer for the right yeasts to move in and take over. It's better to just start with flour and water, or to buy a known culture, or get one from a friend. Some people say that the fruit feeds the yeast. Odd... that's what I thought the flour was for. Next, skip books that have you use baker's yeast to start the starter. It's the wrong type for sourdough. It can't take the acidity of a good sourdough starter, and it doesn't help "attract" wild yeast. (This reminds me of a Daffy Duck cartoon where Daffy flew into Porky Pig's house because of a stuffed duck on the mantlepiece. It just doesn't work that way.) The final suggestion is to avoid books that suggest using baker's yeast with your sourdough starter. This suggests that the people either don't understand sourdough, don't trust their starter, or don't have their process under control. When I started playing with sourdough, I was very, very frustrated. It just didn't work reliably. It was torture. I knew that there had to be a way to make it reliable, since bakeries had used sourdough (or natural leavens) for millenia before commercial yeast was developed. The book that first tied it together for me was Dr. Ed Wood's "World Sourdoughs from Antiquity". He has a new book out called, "Classic Sourdoughs" if memory serves. I have both, and like both. If you have neither, just get the newer book - there is a fair amount of overlap between them. He sells it at his home page http://www.sourdo.com and you can find it at amazon, half.com, and all the usual suspects. I found a number of neat flax seed bread recipes in his new book that are becoming family favorites. (Also, flax seed has as much omega-3 as salmon, and it's a WHOLE lot cheaper!) Dr. Wood understands how to culture and maintain sourdough. Some people aren't wild about his recipes, but they are an excellent starting point. You'll learn how to keep a culture going, how to use it to rise bread, and how to rise bread with nothing but sourdough. Then, if the recipes aren't quite to your liking, you can use what you've learned to modify other recipes. One of the most frustrating resources is the sourdough news group faq because it has so many different views. My feeling is that all the information given there is valid, it's just different people's experiences. Different people have different goals, different ways of working, and if it makes bread they like, that's cool. Which is part of the problem of looking at too many different sourdough books. Mike -- Mike Avery MAvery@mail.otherwhen.com ICQ: 16241692 AOL IM: MAvery81230 --------------- END bread-bakers.v102.n008 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved