Date: Sat, 29 Mar 2003 01:22:32 -0700 (MST) -------------- BEGIN bread-bakers.v103.n016 -------------- 001 - Reggie Dwork - Percentage system, working fine. 004 - "Elizabeth" - Glass vs Plastic 013 - lfc@juno.com - A BIG THANK YOU and comment on tiles. 014 - David C Markham Subject: Diabetic Recipe - Norwegian Nut Bread Date: 24 Mar 2003 17:35:09 -0800 This is from The Diabetic Gourmet Magazine http://DiabeticGourmet.com Reggie NORWEGIAN NUT BREAD Yield: 12 Servings; Makes 2 small loaves, about 6 slices each. Source: "Light and Easy Diabetes Cuisine" by Betty Marks Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26 INGREDIENTS 1 cup sifted unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup chopped almonds, filberts and sunflower seeds 1/4 cup non-fat dry milk powder 1 cup unsifted whole-wheat flour 1/2 cup raisins 1 tablespoon grated orange zest 1 egg, beaten 1 cup buttermilk 2 tablespoons walnut oil DIRECTIONS Preheat oven to 375 F. Coat 2 empty 16-ounce cans with non-stick cooking spray. In a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In a small bowl, combine egg, buttermilk and walnut oil; add to flour mixture and blend well. Spoon batter into cans and bake 50 minutes or until golden. Loosen bread from cans with a small spatula and cool on rack. Nutritional Information Per Serving (1 Slice): Calories: 151, Cholesterol: 24 mg, Carbohydrate: 23 g, Protein: 5 g, Sodium: 254 mg, Fat: 5 g Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat --------------- MESSAGE bread-bakers.v103.n016.2 --------------- From: Jeff Dwork Subject: Bread Fest - Binghamton, NY Date: Thu, 27 Mar 2003 12:27:22 -0800 (PST) My name is Sue Moranda. I'm the director of the PRIDE Program at the Broome County Council of Churches. PRIDE is an educational program that provides nutrition and life skills workshops to help people survive better. Currently our participants are using soup kitchens and food pantries in order to survive. I work at the Broome County Council of Churches in Binghamton, NY. We also have other ministries that help people. Collectively we are holding a "Bread Fest" Event in April of 2004 to raise money for our non-profit organization so that we can continue to serve our participants. We're looking to contact bread makers to see if they might be interested in participating at the event. God Bless, Sue Moranda smoranda@broomecouncil.org 3 Otseningo St. Binghamton, NY 13903 (607) 724-9130 X318 Thanks for any help you can provide! --------------- MESSAGE bread-bakers.v103.n016.3 --------------- From: David Subject: Percentage system, working fine. Date: Mon, 24 Mar 2003 03:25:19 -0600 As to the percentage system, for me at least I am sure any inability to make part of it work was mine. In any case the fractional spoon equivalents given work great, right along side the ounces I use for the water and flour, and I haven't had a bad batch since, (which is saying allot with my track record). I do plan to get a different scale still, but have had little luck purchasing a better brain. Love the books. David --------------- MESSAGE bread-bakers.v103.n016.4 --------------- From: "Elizabeth" Subject: Re: ww vs. white flour Date: Mon, 24 Mar 2003 08:08:45 -0500 I've been experimenting with ratios of ww to white in bread, and as I also like to add a lot of seeds and bran and whatnot, and I have found I have to do things to "lighten" the bread or it turns out like a doorstop. I add these in addition to the yeast and all the other stuff: 1) vital wheat gluten; 2) malt; 3) 2 eggs (to a four-loaf recipe, 1 egg for a two-loaf recipe). I don't use a breadmaker anymore, as I have a large meaty husband to slam the dough around, and he does a superb job. Our loaves are about 3/4 ww now but are still fluffy/elastic enough to please the average person (i.e., don't have that crumbly texture that is so problematic with denser breads when you are trying to cut them and make sandwiches out of them and stuff). eliz --------------- MESSAGE bread-bakers.v103.n016.5 --------------- From: "Margaret G. Cope" Subject: Cleaning oven Date: Mon, 24 Mar 2003 09:05:50 -0500 I have been spoiled with self cleaning ovens for the last 10 years...but my main oven's mechanism just broke. I guesstimate is that it would require at least $150 dollars in Sears Service to repair so...( and is that worth it in 10 year old ovens) any advice on the best and safest way to clean ovens in today's world. Easy Off was the cleanser used in my previous life. In advance...thanks. --------------- MESSAGE bread-bakers.v103.n016.6 --------------- From: "Mike Avery" Subject: Re: Flour Question Date: Mon, 24 Mar 2003 08:18:43 -0700 Jhawkblu@aol.com asked: > Being diabetic, I have read that white flour is a no-no due to high > carb count. Where does bread flour stack up against white flour? > Whole wheat is considered to be ok. Please understand that the following words are intended with the greatest of concern and kindness.... It's your body and your health, and barring reincarnation you don't get another body. So, why would you trust your well being to people you don't know and who have no stake in your health? If you become ill or die because we give you bad advice, it won't change our lives. We'll be saddened, but it won't change our lives. Few, if any, of us are health care providers. We're bakers. And most of us aren't professional bakers. I doubt that many of us are expert in human digestion, nutrition, diabetes, celiac, sprue, hypoglycemia, or any of the other myriad ways the human body can go astray. I strongly suggest you ask your health care provider or a diabetic support group your question, not a group of strangers. All this said, my understanding, which is without warranty, and which you should verify with your health care professional is that the key issue is how quickly sugars are metabolized. An apple has the same amount of sugar as a glass of apple juice, but the fiber in the apple makes it less quickly available. Similarly, the fiber in whole wheat flour slows the digestion of the flour compared to the low fiber of all-purpose flour. While bread flour has more protein than all-purpose flour, it is also very low in fiber, so I suspect it is no better for a diabetic or hypoglycemic than all-purpose flour. Now - go call your doctor's office and get the correct answer! Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n016.7 --------------- From: "Mike Avery" Subject: Re: active dry yeast Date: Mon, 24 Mar 2003 08:41:20 -0700 FREDERICKA COHEN asked: > I have been baking challah with either instant dry yeast or fresh > yeast which I buy from the baker. The fresh yeast has been giving me a > great product. > I had the chance to buy a food service pack of Red Star active dry. I > used it as specified in a recipe and result looked like an I Love Lucy > episode. > I use a 5 quart bucket for rising. Seven cups of flour and two > tablespoons of Red Star went from the two quart line to OVER THE TOP > in 15-20 minutes! > Cutting back to one tbs. slowed it so that it doubled in 25 minutes! > Is any one else having this problem with this or any other yeast? WOW!!!! I guess you need to get a baseball bat and beat it down! More seriously, one of the mantra's I repeat a lot is that "haste is the enemy of good bread". I'd cut back the yeast to a teaspoon or so and see what happens. I'd be happy that I could use less of the yeast and get a good rise. Personally, I switched to sourdough about three years back, and really like my sourdough Challah. My theory is that almost any bread that dates back farther than the 1880's started as a sourdough bread. So, I return the recipes to sourdough. My recipe is is at http://www.sourdoughhome.com/challah.html Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n016.8 --------------- From: "JJ" Subject: Sourdough Mix Date: Mon, 24 Mar 2003 13:27:05 -0500 Ok, now I personally do the real sourdough, but I can't get my sister to....she loves those Krustez sourdough mixes and I was wondering if anyone has a recipe to make a sourdough mix so I could give some to her as a gift. (She was originally getting it at Costco, but they've stopped selling it). Can anyone help me? JJ --------------- MESSAGE bread-bakers.v103.n016.9 --------------- From: The Lawrences Subject: Masonry bake oven use Date: Mon, 24 Mar 2003 14:09:22 -0500 Have been selected to run the bakery at our local pioneer village for the upcoming season and was hoping to find someone with some experience using an old brick bake oven. I have years of bread baking experience, but all with modern ovens. No one at the village has ever used the oven so I'm on my own. Need info on how much wood to burn, how long, what temps I might expect, how long the heat stays, those kind of things. I appreciate that all ovens are unique, but some general guidelines would help as I start the experiments. Any web sites concerning this subject would also be great to have. Thanks in advance for any help offered. Doug Lawrence --------------- MESSAGE bread-bakers.v103.n016.10 --------------- From: "becfrey" Subject: 40% off: "The Bread Baker's Apprentice : Mastering the Art of Date: Mon, 24 Mar 2003 12:38:22 -0800 Bread" Hi all! I just wanted to let you all know that you can get Peter Reinhart's book "The Bread Baker's Apprentice : Mastering the Art of Extraordinary Bread" at a discount at this web site: http://www.ecookbooks.com/products.html?affiliateID=16283&item=02548 The book was $21, shipping was $4, and there was no tax for me, which means I saved over $10. Happy bread baking!! -becfrey --------------- MESSAGE bread-bakers.v103.n016.11 --------------- From: Judi9826@aol.com Subject: Re: Kitchen Aid mixer Date: Mon, 24 Mar 2003 17:01:22 EST I would like to know if you have to buy the most espensive Kitchen Aid in order to make bread and not burn it out? Judi --------------- MESSAGE bread-bakers.v103.n016.12 --------------- From: "Bob" Subject: Glass vs Plastic Date: Mon, 24 Mar 2003 15:15:31 -0800 In making my sourdough starter, all the recipes I've looked at tell me to store it in a glass jar with the lid down tight. I have a "ton" of plastic jars in the 1/2 gal range that would be great for the amount I make. Any reason why I cannot use them? Thank you. Bob --------------- MESSAGE bread-bakers.v103.n016.13 --------------- From: lfc@juno.com Subject: A BIG THANK YOU and comment on tiles. Date: Mon, 24 Mar 2003 22:33:06 -0600 ***** "let's get back to baking bread. In peace." ***** I love that line! Thank you all so much for the replies to my questions. I am learning so much from ya'll. I appreciated the bread recipe and info from Bev C... and ... ... the bread machine and yeast info from Mike. About the tiles... My mother in law gave me some tiles "From the Hearth" quite a few years ago when I was making lots of homemade pizza. They work great, but when I would put cornmeal down on them it would sift down into the aluminum tray and I got tired of washing them up to put them away. But since using the solid baking stones I've found at dept. stores and Pampered Chef I have again learned to love baking on stones. It makes everything from pizza to bread to biscuits and cookies better. Another thing for someone who might get stones and think they are supposed to stay clean and unstained.... forget it... learn to love the 'seasoned' look as areas darken and they will become 'nonstick'. I say this because I'm a little obsessive and would scub and scrub to get them clean and 'pretty' again. So silly of me! --------------- MESSAGE bread-bakers.v103.n016.14 --------------- From: David C Markham Subject: durum flour vs. semolina flour Date: Tue, 25 Mar 2003 21:42:24 -0600 Could someone explain the difference between semolina flour and durum flour? I wanted to make the pugliese bread from The Bread Baker's Apprentice. In my small, small town no one sells durum flour. The King Arthur Flour website sells both types of flour and it got me curious as to what the difference was, I thought they were the same. Thanks for the help and expertise. Kudos to Jerry for the detailed information on the unglazed tiles. No wonder we love this list! Carolyn --------------- MESSAGE bread-bakers.v103.n016.15 --------------- From: Chuck Rossi Subject: Italian Filone Date: Fri, 28 Mar 2003 21:17:46 -0800 Hello... Does anyone know if Peter Reinhart has ever published a recipe and technique for Italian Filone bread? It's missing from Carol Field's excellent Italian bread book (probably the only one she missed). It's mentioned in the Il Fornaio bread book, but I find the technique lacking and the results aren't right. As I understand Filone, it's a Pugliese style bread, but with a much more delicate thin crust and a moister, chewy crumb. The best example of Filone I've been able to find locally is the Il Fornaio Filone. It's very good and has a satisfying 'pull' on the crust without having the flaccid feel of store bought soft "Italian" loafs. Thanks... Chuck R. --------------- MESSAGE bread-bakers.v103.n016.16 --------------- From: Reggie Dwork Subject: recipe request Date: Fri, 28 Mar 2003 17:49:55 -0800 Do any of you have a recipe for Il Gianfornaio Bread?? If you do please send it here to the list or I might not see it because I don't take time to read personal mail 8-) Thanks, Reggie --------------- END bread-bakers.v103.n016 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved