Date: Sat, 8 Mar 2003 00:08:54 -0700 (MST) -------------- BEGIN bread-bakers.v103.n013 -------------- 001 - Howard Larson Subject: Re: 1/100's of an ounce Date: Sun, 02 Mar 2003 08:37:31 -0600 > MESSAGE bread-bakers.v103.n012.1 > >From: David >Subject: Ounce question >Date: Mon, 24 Feb 2003 06:56:16 -0600 > > I had a question about measurements. In Peter Reinhart's book, the > Bread Bakers Apprentice, he uses Ounces, often with hundredth's, in > his bread formula's, and it poses a problem for me as my scale only > goes down to fractions of ounces. Is there a conversion I could use, > or do you know of a scale that handles hundredth's of ounces? I have a hard time imagining a recipe that requires measurement accuracy to the nearest hundreth of an ounce. I would convert the decimal fraction to the nearest fraction your scale handles. If, for some reason you suspect this particular measurement is the exception, weigh out to the nearest lower amount your scale will register and guess how much is needed to make up the rest. hl --------------- MESSAGE bread-bakers.v103.n013.2 --------------- From: Nifcon@aol.com Subject: Ounces Date: Sun, 2 Mar 2003 09:41:50 EST The one serious flaw in Peter Reinhart's Bread Bakers Apprentice is the use of decimal fractions of an ounce - it has no rationale , is a bastardised hybrid of decinal and avoidupois measurements with the worst features of both and scales, electronic or balance, always measure in binary fractions of an ounce so his quoted weights are unusable. Why a baker of his skill and knowledge, in an otherwise marvellous book, chose such a ridiculous means of expressing weight is beyond me. I just use the percentage formulae given in each recipe and work in metric, as always - if you don't or won't use metric then you've got problems. John --------------- MESSAGE bread-bakers.v103.n013.3 --------------- From: linda.rose@comcast.net Subject: Beer Bread recipe Date: Sun, 02 Mar 2003 15:08:19 +0000 (Eastern) > I've made beer bread from a mix and love the consistency.. > Does anyone have any home made or hand made bread recipes > using beer? Thanks, Jenny Jenny, Here's a recipe I gleaned off of the net. Josh said he doesn't know where "radio" comes from, but I bet his great-grandmother got the recipe from the radio. I haven't tried this recipe, but it looks interesting. Look on the web for self-rising flour recipes if you don't have any. It's just all-purpose flour with salt and baking powder added. Good luck, Linda Badeen * Exported from MasterCook * Radio Beer Bread Recipe By :Josh's great grandmother. Serving Size : 0 Preparation Time :0:00 Categories : Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups self-rising flour 2 tablespoons sugar 2 12 oz cans beer 1/4 cup melted butter Mix flour and sugar with a wooden spoon. Add beer, 1/3 at a time. Turn batter into 3 6X3 loaf pans. Drizzle butter over tops. Bake at 350F for 50 minutes. Relax and drink the second beer while you wait Description: "josh's favorite bread recipe" Source: "joshhart@uclink4.berkeley.edu" Yield: "3 small loaves" - - - - - - - - - - - - - - - - - - - Per serving: 2110 Calories (kcal); 50g Total Fat; (23% calories from fat); 40g Protein; 328g Carbohydrate; 124mg Cholesterol; 5265mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 1 1/2 Other Carbohydrates --------------- MESSAGE bread-bakers.v103.n013.4 --------------- From: "Max Prola" Subject: Re: whey for bread Date: Sun, 2 Mar 2003 14:59:39 -0000 Whey is recommended for breads, cakes, biscuits, etc to supply the acid needed to react with the alkaline baking powder or baking soda and facilitate rising. I doubt if it would have any beneficial effect on yeast-raised doughs. Maybe the acidity might even retard the growth of yeast. I can't see any point in using it in bread dough. Best wishes, Max Prola Cheshire, England --------------- MESSAGE bread-bakers.v103.n013.5 --------------- From: "llasser" Subject: Congratulations Peter!! Date: Sun, 2 Mar 2003 08:17:13 -0800 Congratulations Peter! I am proud to own your book, and delighted that you are my bread instructor. Now.... if I could only stop improvising and follow your recipes exactly......my bread would be perfect. Lissa Lasser --------------- MESSAGE bread-bakers.v103.n013.6 --------------- From: "llasser" Subject: Pain a L'ancienne Date: Sun, 2 Mar 2003 08:32:43 -0800 Peter, I am reporting my results of my attempt at making the pain a l'ancienne using the original formula. I mixed up a very soft dough with very little kneading using only flour and ice water. Refrigerated over night, added yeast and salt the next morning and left it out for a 4-5 hour ferment. Shaped and baked as usual. The results were inferior to the streamlined method in your book. The baguettes did not have the reddish brown crust and the delicious finish to the flavor was absent. So, I am back to the method you describe in your book. My next question is: What will happen if I retard the dough in the refrigerator for two nights instead of one? Will I get more enzyme action? Even more flavor? My cousin, a chef, once went to Chicago to learn how to make pizza dough. The method she learned was to mix a dough, flour, salt, and just a few grains of yeast (like three grains for a loaf), everything at room temperature. She then put dough in the fridge for three days. By the third day it had risen in the refrigerator nicely. She then took it out, and, I am not clear on what she did next, but most likely, left it out to warm up for a while, shaped and baked. I have tried this method several times and came out with some pretty nice ciabatta. But I do not recall it ever having the carmelization or finish of the pain a l'ancienne. By the way, I am using a lot more water than what you have in your formulas. Could my flour be much drier than what you are using? Lissa Lasser --------------- MESSAGE bread-bakers.v103.n013.7 --------------- From: "Jazzbell" Subject: Lecithin Date: Sun, 2 Mar 2003 13:10:37 -0500 Can you tell us why liquid lecithin is in bread recipes? Lecithin is a lipid (fat). It would give the bread the same properties egg yolks would give to the bread. Lecithin improves your choesthelrol, and, to many, is some kind of panacea which only falls short of reviving the dead. You could use soybean oil to replace the fat, and replace a portion of the liquid in your recipe with an egg or egg yolk (one per loaf). Later, Jazzbel --------------- MESSAGE bread-bakers.v103.n013.8 --------------- From: "Jazzbell" Subject: Whey and Holiday Breads Date: Sun, 2 Mar 2003 13:27:43 -0500 Leslie asked: Does anyone know if whey is too acidic to be used as all or part of the liquid in bread? Well, I am sure that there amny with more expertise than I have. But I do use Whey in my bread when I have it left over from clarifying butter, and I think bread is a good use for it. I do not hink that it harms the bread in anyway. I would think that this would be no different than making buttermilk bread. Plus the cidity could be cut down by adding baking soda, no? Holiday Breads: I like to make Hot Cross Buns every year. I use a simple sweet dough from the New Double Day Cookbook, but the only spice I use is all-spice--it's has the flavor of all-spice, and reduces all those brown ingredients that play tricks on the yeast.I use currants and citron, and that's it. I also make Chelsea Buns, which I suppose I could make anytime, but always seem to make them around Easter. These are made with a simple roll dough, currants are rolled up in the dough (as in the manner of cinnamon buns, but without cinammon). They are then slice and coated generously with honey before baking. Later, Jazzbel --------------- MESSAGE bread-bakers.v103.n013.9 --------------- From: "Nancy Allen" Subject: Sun Dried Tomatoes Date: Mon, 03 Mar 2003 03:04:27 +0000 Hello, I have never posted but faithfully read and have printed and tried many recipes. I have a request: recipes using sun-dried tomatoes. I came upon a steal of a deal and ended up with 12 pounds of them. They show up at every meal in every kind of dish (haven't used them in dessert yet). Anyway, I would love any and all breads using these delicious morsels. Thanks! Nancy --------------- MESSAGE bread-bakers.v103.n013.10 --------------- From: Frances Segerson Subject: Bread machines and mixers Date: Sun, 2 Mar 2003 19:44:43 -0800 (PST) I also saw Mike's remarks regarding bread machines and mixers. To tell the truth, I pretty much feel the same about the machines, and I have been thinking of upgrading my mixer and getting rid of the machine I have. Most of the time I don't use the machine to bake anyway, as I love shaping the dough. Since there are now only two of us at home, and I am a 'casual' bread baker compared to many of you, I was thinking a powerful Kitchen Aid would be sufficient. Any comments you could offer would be appreciated. Frances Segerson --------------- MESSAGE bread-bakers.v103.n013.11 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: Here's a beer bread for Jenny... Date: Mon, 3 Mar 2003 00:46:22 -0500 (EST) Onion Beer Bread Poolish: One bottle of dark beer (porter or stout is okay). Add water to make 2 1/3 cups. 2 teaspoons instant yeast 1 package onion soup mix 2 cups rye flour Mix well, cover, and let sit at room temperature overnight. Dough: To the poolish, add: 1 cup clear flour 2 tablespoons olive oil 1 egg, lightly beaten 1 tablespoon molasses (or honey or brown sugar) 1 1/2 tablespoons caraway seeds 1 teaspoon instant yeast 1 teaspoon diastatic malt powder 1 teaspoon deli rye powder 1 teaspoon sea salt 4 cups bread flour Mix well, knead until "ready," and let rise about an hour or until doubled. Punch down, knead briefly, and let rise again - about 30 minutes. Wash with egg wash, slash, sprinkle with black caraway seeds (charnitzka, if you have them), and bake in a 400 F preheated oven until internal temperature reaches 200 F (about 40 minutes). Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n013.12 --------------- From: Larry T Subject: pain a l'ancienne w/ active dry yeast Date: Tue, 04 Mar 2003 05:32:45 -0800 A couple of weeks ago, I believe someone asked about making pain a l'ancienne with active dry yeast. It can be done, and it works fine. I've done it. You need to make a few of changes, though. First, increase the quantity of yeast a bit according to the substitution given in the book. Second, when making the dough, dissolve the yeast in the cold water first; you cannot just throw it in with the flour like instant yeast. Then mix in about half the flour (to protect the yeast from the salt), add the salt and the rest of the flour and mix according to the instructions in the recipe. I've kept the dough in the fridge for up to 3 days and never seen any activity. It doesn't seem to rise at all in fridge, at least for me. And it takes about 6 - 8 hours after I remove it from the fridge to rise fully, but it does, eventually. Larry T --------------- MESSAGE bread-bakers.v103.n013.13 --------------- From: Reggie Dwork Subject: Another award Date: Tue, 04 Mar 2003 08:46:08 -0800 for another distinguished baker ... Didier Rosada. I have taken a class from Didier and he is a phenomenal baker. I am very happy he won this award ... he deserves it. THE BREAD BAKERS GUILD OF AMERICA BREAD BAKERS GUILD ANNOUNCES 2003 GOLDEN BAGUETTE AWARD RECIPIENT San Francisco Baking Institute's Didier Rosada to Receive Award at April 6 Benefit Dinner in Anaheim March 3, 2003, Pittsburgh, Pa. ---- The Bread Bakers Guild of America will present its 2003 Golden Baguette Award (GIGBY) to Didier Rosada of the San Francisco Baking Institute. The award will be presented during The Guild's 10th birthday party celebration and annual gourmet benefit dinner in Anaheim, Calif., on Sunday, April 6. "We are honored to present this award to Didier Rosada," said Craig Ponsford, chairman of The Guild's board of directors. "His contributions and individual effort have made a tremendous impact on the quality and profitability of hundreds of individual bakeries and bakers. In addition to being an instructor at SFBI, he serves actively in the teaching community and by volunteering at other educational events, including assistance with coaching Bread Bakers Guild Team USA." The Guild's GIGBY is presented each year to a Guild member who has contributed to the advancement of artisan baking and the production of high quality bread products. Rosada, who has served as head instructor for the San Francisco Baking Institute since January 2002, specializes in baking education and consulting nationally and internationally. He has contributed numerous technical articles for newsletters and baking magazines and his formulas are considered by the industry to set the standards of quality in artisan baking. Rosada began his baking career at age 15 with technical training at a regional French professional school and an apprenticeship under a local baker. He later studied at the prestigious Institute National de Boulangerie-Patisserie in Rouen where he was awarded a Brevet de Maitrise - a degree considered to be a "masters in baking." The dinner, which will be held Sunday, April 6 at the Anaheim Marriott Hotel, will celebrate "A Decade of Inspiration" from Guild mentors. The Guild will honor famed Frenchman Professor Raymond Calvel for his contributions and impact on the artisan baking industry. Traditionally a highlight during RBA's Marketplace, the dinner is prepared by guest chefs who donate their courses as part of the effort to help raise funds for The Guild's educational programming and administration. Tickets for the April 6 dinner are $195 for Guild members; $275 for nonmembers. For more information or to purchase tickets, call The Guild at 412/823-2080 or visit The Guild's website www.bbga.org. The Bread Bakers Guild of America is a non-profit organization for professional bread bakers, bakery owners, suppliers, technical experts and home bread bakers. It was formed on April 7, 1993 to promote the interaction and exchange of information between members and to raise professional standards of artisan bread baking through education. For information, contact Gina Renée Piccolino at 412/823-2080. --------------- MESSAGE bread-bakers.v103.n013.14 --------------- From: Reggie Dwork Subject: Bread Machine Magic Revised Edition Date: Thu, 06 Mar 2003 19:10:16 -0800 It has finally arrived in the bookstores!! I was thrilled when I spoke with Lois and she told me it will be in your local store soon. Of course I had to go right over to Jessica's Biscuit and check to make sure it was there. Sure was ... so here it is for you to get your very own copy of ... or you can get it wherever you purchase your books!! Thanks for the revision Lois and Linda!! Bread Machine Magic Revised Edition By Linda Rehberg and Lois Conway http://www.ecookbooks.com/products.html?item=03736 Jessica's Biscuit Price: $9.06 Retail Price: $12.95 You Save: 30% The long-awaited revised edition of the classic bread machine book that has sold more than half a million copies. First published in 1992, this well-researched, top-selling bread machine cookbook set the standard in its field. The book is now revised and includes two-pound loaves, bringing it up to date for today's machines. Bread machine owners will be delighted to find over 180 delicious, original recipes, including: Zucchini Carrot Bread; Authentic Deli Rye; Irish Soda Bread; Caramel Sticky Buns; Portuguese Sweet Bread; and many more. These wholesome, preservative-free recipes have been carefully tested, allowing bread machine bakers to enjoy fresh-baked breads at home, with all the variety and flavor they crave. * Exported from MasterCook * Madeleine's Neighborly Bread (Revised) Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily-Bread Mailing List Eat-Lf Mailing List Low Fat Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf: 3/8 C Potato Water -- Note 1 1 1/2 Tbsp Butter Or Margarine 1 1/2 Tbsp Honey 1 1/2 Tsp Salt 2 C Whole Wheat Flour 1 C Bread Flour 1/3 C Plain Mashed Potato -- Room Temp 2 Tsp Dry Yeast Reprinted with Permission of St. Martin's Griffin Copyright 2003 by Linda Rehberg & Lois Conway Note 1: to 1/2 cup potato water (the water in which you cooked the potato) 1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press start. 2. Observe the dough as it kneads. After 5-10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. - - - - - - - - - - - - - - - - - - NOTES : Cal 117.6 Total Fat 1.8g Sat Fat 0.9g Carb 22.6g Fiber 2.5g Pro 3.9g Sod 256mg CFF 13.3% --------------- END bread-bakers.v103.n013 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved