Date: Sat, 12 Apr 2003 20:52:31 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n018 -------------- 001 - "Mike Avery" - Drying sourdough starter 005 - Roxanne Rieske Subject: Re: yeast at home Date: Sun, 06 Apr 2003 12:19:16 -0600 >"Elaine Padden" wrote: > >I hope you can help me. I sometimes bake bread at home, which is very >pleasant as a therapy (better to thump the dough than whack my >children). But I have for a long time wondered if I am correct in >believing that it is possible for the home cook to keep her own continuous >supply of live yeast instead of having to rely on "easy-blend" packets, or >indeed to improve her own Yeast-plant by caring for it properly. If you >can give me advice, I would be very grateful, Until commercial baker's yeast was introduced in the 1880's, most bakers did just this. They used the sourdough or barm processes, as has been done for almost 10,000 years. Some baker's cringe when you say sourdough for one reason or another, but that's usually due to misunderstanding. Some thing sourdough has to be sour. After all, they call it SOURdough, don't they? Considering that most breads made before the 1900's were sourdough based, and not all of them were sour, we can see that this isn't true. The flavor profile of sourdough can be varied depending on how you handle it, what kind of flour you use and many other variables under the baker's control. Most of what is sold in supermarkets as sourdough isn't. It's bread made with baker's yeast and with chemicals added to make it taste the way people think sourdough should taste. It's hard to duplicate a chemistry set with a natural process ..... your bread probably won't be similar to what the commercial bakeries churn out. Some people are afraid of sourdough because it's too hard to work with. For quite some time, sourdough was almost a lost art, and the handling of sourdough was shrouded in mystery and old husband's tales. Now there is a lot more understanding of how to use sourdough easilly. You might check out Dr. Ed Wood's books on sourdough. While some people aren't fully sold on his bread recipes, his sourdough handling instructions are excellent. You could also check out my web page, http://www.sourdoughhome.com for more information and links to better web sites. I'm not familiar with the barm process, but I am told it is virtually the same. In the end, if you maintain a yeast culture without the knowledge and tools a micro-biologist has, the yeast culture will become a sourdough culture ... so you might as well start out where you're going to wind up. Good luck, Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n018.2 --------------- From: "Barrie J. Lax" Subject: Re: Cornmeal recipe request Date: Sun, 6 Apr 2003 13:29:44 -0400 Heather .. I have made this numerous times and enjoy it particularly for breakfast .. it toasts beautifully. You can leave out the raisins if you want it for other purposes. * Exported from MasterCook * Yeasted Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Milk -- Plus Lemon Juice To Equal 1 Egg -- Lightly Beaten 1 3/4 C Flour 1 1/2 C Yellow Cornmeal 1/3 C Sugar 1 Tsp Salt 3 Tsp Butter 2 Tsp Yeast Lecithin 1 C Raisins -- At The Beep I have made this numerous times and enjoy it particularly for breakfast .. it toasts beautifully. You can leave out the raisins if you want it for other purposes. SETTINGS: Preheat 8 mins Knead 18 Rise 1 45 Rise 2 60 Rise 3 Off Bake 1:05 Kep warm Off 3:16 Adjust liquid if raisins dry out the mixture. Enter changes and retype permanent. Kefir may be added. I often oven bake, so the dough is formed in a bread pan beforethe second rise. The settings apply to my Zo. From: "Barrie J. Lax" - - - - - - - - - - - - - - - - - - >From: Heather Karpinski >Subject: cornmeal or corn flour recipe request >Date: Sat, 5 Apr 2003 00:48:29 -0800 > >Hi folks. I'm looking for recipes that use a lot of cornmeal orcorn >flour. My goal is to create a sweet corny yeast bread in mybreadmaker. I >don't want to use canned or frozen corn kernels - no kernels atall - and >no cheese. I have a Zojirushi BBCCV-20. I'm looking forsomething that >will evoke cornbread or sweet corn cake, using cornmeal (or cornflour, >which seems in my area to be mainly more finely ground cornmeal).Thanks in >advance for your thoughts! --------------- MESSAGE bread-bakers.v103.n018.3 --------------- (duplicate message removed) --------------- MESSAGE bread-bakers.v103.n018.4 --------------- From: Ellen Lee Subject: Drying sourdough starter Date: Sun, 6 Apr 2003 10:43:56 -0400 Your question to the Bread Bakers Digest made me smile. I once sent some starter to a friend; I put the container of what I thought was fairly inactive starter in a ziplock plastic bag, wrapped the bag with several layers of newspapers, and mailed it. When it arrived at its destination 600 miles away, there was starter all over the box. I then did the drying technique you describe and mailed it. The receiver reconstituted it with water and flour. It took a few days to wake up and start bubbling, but it lived for as long as the receiver remained alive. I doubt if it will work if you mix the dried starter with other ingredients for a "bread mix". You could mix the other ingredients and include a separate container of the dried starter. It will need to be reconstituted, fed with flour, and become active before it is used. I keep dried starter and regular starter in my freezer, just in case I have to start over sometime. Ellen Lee >Subject: Re: Sourdough Mix >Date: Sat, 29 Mar 2003 09:09:09 EST > >This is strictly my first thought and it is untried. I have heard done it> that you can put some of your sour dough starter out on piece of >saran wrap on the counter and let it dry. Could you do this then mix it >in with the flour, salt etc and just give her the instructions for the liquid? --------------- MESSAGE bread-bakers.v103.n018.5 --------------- From: Roxanne Rieske Subject: keeping an active yeast culture Date: Sun, 06 Apr 2003 09:53:01 -0600 > Dear Bread Bakers > > I hope you can help me. I sometimes bake bread at home, which is very > pleasant as a therapy (better to thump the dough than whack my > children). But I have for a long time wondered if I am correct in > believing that it is possible for the home cook to keep her own continuous > supply of live yeast instead of having to rely on "easy-blend" packets, or > indeed to improve her own Yeast-plant by caring for it properly. If you > can give me advice, I would be very grateful, Hi Elaine This is indeed how bread has been made for centuries before commercial yeast came on the market. In fact, my grandmother (who grew up on a farm and had her own farm for 15 years) kept a jar of yeast culture in the cellar for her daily bread making. (In fact, when one of the kids accidently broke the jar or the culture died, she would be in one heck of a bind. She would have to walk the 3-5 miles to the neighbors to borrow some. On the farm, you never had a meal without bread!) You can make your own wild yeast culture very simply: Combine 1/2 cup of unbleached flour with 1/2 cup of room temp. water. Put this in a quart size mason jar. Leave this at room temperature. Over the course of the next 48 hours, feed the culture every 12 hours by throwing away 1/4 cup of the culture and adding 2 TBS of flour and 2 TBS of water. After 48 hours, you should have a nice, active culture. If you intend to use this every day or every other day you can keep this in a cool spot in your pantry. If you only bake every once in a while, keep it in the fridge and feed it once a week. Most bread made with yeast culture need to be made with a sponge meathod. Take your basic bread recipe and take a 1/4 of the water and 1/4 of the flour called for and combine it with about 1/2 of your yeast culture. Let this mixture ferment at room temp until bubbly and slightly risen, and then proceed with the recipe. When you take 1/2 of your yeast culture for a sponge, replenish it by adding enough flour and water to get it to the orignial amount that you had (I hope that makes sense). Good Luck, Roxanne --------------- MESSAGE bread-bakers.v103.n018.6 --------------- From: MLroses@webtv.net (ML) Subject: Re: Wine as an ingredient Date: Sun, 6 Apr 2003 13:48:01 -0400 (EDT) I have used wine in two bread recipes,and was especially pleased with the red wine used in Focaccia (Reinhart's Pizza book) Question is : What role does wine play in the chemical makeup of bread ? I don't assume we just go willy-nilly into the night sloshing wine here and there ...ml meyers. --------------- MESSAGE bread-bakers.v103.n018.7 --------------- From: ATroi37324@aol.com Subject: Vanilla Challah Rolls Date: Sun, 06 Apr 2003 15:55:20 -0400 * Exported from MasterCook * Vanilla Challah Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Ethnic Hand Made Holidays Bread-Bakers Mailing List Jewish Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Warm Water 1 1/2 Tbsp Vanilla Extract -- Pure 1 Tbsp Honey 2 Tbsp Sugar 2 Eggs 3 Tbsp Butter 1 1/4 Tsp Salt 3 C White Bread Flour (To 3 1/2C), Approx Glaze: Egg Wash Coarse Sugar Challah and a touch of vanilla in a sweet roll. These deserve cinnamon cream cheese, preserves, or a pot of honey. Betterbaking.com Line a large baking sheet with parchment paper. Set aside. In the bowl of an electric mixer, hand whisk the water and yeast and let stand for a few minutes. Whisk in the honey, sugar, vanilla, eggs, oil and salt and blend well. Add half of flour and mix. Attach the dough hook and knead to make a soft, bouncy dough (on lowest speed), 6-8 minutes. Shape dough into a mound and insert entire mixing bowl into a large plastic bag. Let dough rise until almost doubled, 30-60 minutes. Turn dough out onto a lightly floured work surface and deflate. Cut the dough into 12 equal portions. Shape each into a small round roll or bun. Place on baking sheet, about 3 inches apart. Insert the baking sheet into a large plastic bag and let rise rolls rise until quite puffy (30 - 45 minutes) or until almost doubled. Preheat oven to 375F. Brush the rolls with egg wash and dust on some coarse or regular sugar. Place the rolls in the oven and reduce the temperature to 350F. Bake until nicely browned, 25-28 minutes. Rosemary From: ATroi37324@aol.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v103.n018.8 --------------- (duplicate message removed) --------------- MESSAGE bread-bakers.v103.n018.9 --------------- From: "Mike Avery" Subject: Lavash Cracker Question Date: Thu, 10 Apr 2003 08:29:58 -0600 John, a friend in England, just raved (at some length) about the Lavash Crackers in The Bread Baker's Apprentice. He inists that his tahini spread is the ultimate topping. And the best way to enjoy it is in a lovely spring-time garden with some good English beer. (Hi John! - he's in this list. He's also in England, which makes getting good English beer somewhat easier. So, I looked in BBA and found the Lavash Cracker recipe. And they do look lovely. However, I am left with one quesiton. In the pictures, the crackers are being covered with a variety of herbs and spices. One thread of herbs is green. However, none of the suggested herbs or spices are green, unless I've overlooked something obvious. So, I'm curious - does anyone here know what the mysterious green herb is? And for those who have made Lavash crackers, what do you top them with? Thanks, Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n018.10 --------------- From: RLPechera@aol.com Subject: BREAD MAKER Date: Tue, 8 Apr 2003 11:54:38 EDT HELLO, I AM A HOMEMAKER AND MY FAMILY EAT A LOT OF BREAD SO I DECIDED SINCE WE CONSUME A LOT OF IT TO BUY A BREADMAKER. MY FRIEND TOLD ME THAT IT IS VERY EASY TO USE, TO TELL YOU FRANKLY I REALLY DON'T HAVE ANY IDEA HOW TO USE IT AND HOW IT WORKS. SO MY FIRST QUESTION IS CAN YOU RECOMMEND A GOOD BREADMAKER THAT IS ELECTRICITY EFFICIENT, BAKING EFFICIENT, EASY TO USE AND CLEAN, AND MOST IMPORTANT IS VERY AFFORDABLE. THANK YOU VERY MUCH AND ANTICIPATING FOR YOUR RESPONSE. RLPECHERA@AOL.COM --------------- MESSAGE bread-bakers.v103.n018.11 --------------- From: "bryzer roberts" Subject: problem with fruit loaf Date: Wed, 9 Apr 2003 20:52:30 -0600 (MDT) Hi, I've been having problems with a fruit loave that has 150% fruit in the dough. I prove it to the top of the tin then when i put it in the oven it drops to 3/4 of the size. I'm wondering whether anyone knows why it does this. Thank you. --------------- MESSAGE bread-bakers.v103.n018.12 --------------- From: "Mike Avery" Subject: Re: Kitchen Aid mixer Date: Sun, 06 Apr 2003 20:36:47 -0600 "Ron" wrote: >Goto www.ebay.com click on SEARCH, click on BY USERID and type in >KITCHENAID. That is their factory refurbished sales outlet. I bought the >BIG one for about $220 including shipping. Good advice. >Over Christmas I went to a cookie baking party and used a smaller >Kitchenaid (the ones that the head tilts up) and it kept bouncing though >the thick dough. Something the big one doesn't do since the bowl raises >and lowers instead of the head tilting up. I have a KitchenAid 45SS that I've had since the dawn of recorded history. The head doesn't bounce up and down on thick dough - if you remember to use the head lock on the right side of the mixer. As to the original question about needing to buy a big KitchenAid to keep it from burning out, there is a LOT of discussion about KitchenAid mixers in the different food forums on the net. I bought mine in the late 1970's, and it's been a workhorse for me. Even though it has a "small" 250 watt motor. I make pasta, knead bread, grind grain and more. I had it overhauled once because I wasn't sure if it was still a happy mixer. They lubed it and told me it was fine. Lots of people confuse power and quality. My 250 watt motor has run for years. I hear that more modern high wattage units burn out under the load. It ain't the size of the motor, it's the build quality that is the key issue here. A well made larger motor will let you do more work, and do it for longer. But if it's not well made, it won't be a real advantage. Many people feel that since Hobart sold KitchenAid to Whirlpool the quality has been dropping. I hope that's not true, but it could well be. As a result, many people are looking at Kenwood, Bosch and other brands of mixers. Despite really liking my KitchenAid, if I had to purchase a mixer today, I think I'd really do some in-depth research before spending my money. Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n018.13 --------------- From: The Pitner Ohana Subject: Pannetone and babka Date: Sun, 06 Apr 2003 17:32:07 -1000 Does anyone have a recipe for pannetone? I'm looking for a loaf similar to the one sold at Costco during Christmas, my hubby's Grandmother loved it, and now is in declining health and asking me to make it...I am also in search of a good recipe for babka, I was in New York last week and saw the lovliest loafs of babka at Zabar's. Aloha, wen Kailua, HI Rainy and gray today --------------- MESSAGE bread-bakers.v103.n018.14 --------------- From: "Michael C. Zusman" Subject: Real "Sweet" Challah Date: Mon, 07 Apr 2003 13:52:51 -0700 Saw the Safeway Select version of challah. Vanilla and granulated sugar? I don't think so. Try the version below. The "cheat" on this I like to tell bread baking students is to add some yellow coloring for an extra rich look saffron or annatto if you want to go natural; yellow food gel (if you don't care). * Exported from MasterCook * Challah (Braided Jewish Sabbath Bread) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Hand Made Jewish Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 C White Flour (850G; 1 Lb 12 Oz) 1/2 Oz Yeast (<15G; 2 Pkg) 4 Tbsp Brown Sugar (50G; 2 Oz) 3/4 Oz Salt (25G; 2+ Tsp) 1/2 C Honey (200G; 6 Oz) 3/4 Stick Butter -- Melted (100G; 3 Oz) 3 Eggs -- Lightly Beaten 12 Oz Water (350G; 1 1/2 C) Saw the Safeway Select version of challah. Vanilla and granulated sugar? I don't think so. Try the version below. The "cheat" on this I like to tell bread baking students is to add some yellow coloring for an extra rich look saffron or annatto if you want to go natural; yellow food gel (if you don't care). Makes 2 approximately 1 3/4 - 2 lb. loaves In bowl of heavy duty mixer, combine dry ingredients. Add honey, butter, eggs and most of the water. Mix at lowest speed to incorporate (approximately 2 to 3 minutes), scraping down sides of bowl once or twice, if necessary. Increase speed to medium low and mix for another couple of minutes until dough forms. Add remaining water, if needed, a little at a time until dough texture is tacky to slightly sticky. Complete mixing at medium high speed for another 3 to 4 minutes. Dough should have a noticeable gloss and supple, elastic feel. Turn dough out on to a lightly floured work surface. Hand knead for a minute or two to further gauge the feel of the dough. Dough needs to be firm enough maintain its shape once rolled out and braided. Form dough into a rough ball and place into a lightly oiled bowl, turning dough in oil to coat all over. Cover bowl with plastic wrap. Because the honey in the dough tends to inhibit rising, this dough should be left to rise in a warm place, up to around 90F, until about doubled, 1 1/2 to 3 hours (depending on rising temperature). If after the initial 1 1/2 hours, there appears to be minimal or no rising action, turn dough out on to your work surface and knead again by hand for a minute or two. This will help redistribute the yeast and aid rising. Preheat oven to 375F. Remove plastic wrap and pat off any excess oil from dough with paper towel. Turn dough out on to work surface and divide into two equal pieces. Cover one of the pieces while you work with the other. Each large piece should, in turn, be divided into three equal smaller pieces. The equal size of your pieces will promote a good appearance for the finished loaves and an even bake time for the two challot. Use of a kitchen scale to weigh the dough is highly recommended. Roll out each smaller piece of dough into strands approximately 12"- 14" long. Whatever the length, each strand should be as near uniform as possible. The ends of each strand can be a little narrower than the middle. Place each of the three equal strands parallel to one another an inch or two apart on the work surface. Connect one end of each piece together and begin braiding from that end - left over middle, right over middle, left over middle, right over middle - to the other end. For a nicer appearance, fold the ends under the loaf once the braiding is finished and gently shape the loaf for evenness, if necessary. Gently place each challah on a baking sheet lined with parchment paper that has been lightly sprinkled with semolina or a nonstick baking sheet liner, such as a Silpat, with or without the semolina on it. Cover with a floured linen towel or lightly oiled plastic wrap. Allow to rise in a warm spot for 45 minutes to an hour, or until the loaves have not quite doubled in bulk. Brush each challah well with an egg wash consisting of one egg plus 2 Tablespoons of water beaten together. Place challot in the oven, reducing oven temperature to 350F. Bake for 17 minutes. Remove challot from oven and again paint each thoroughly with egg wash. (If you want to add sesame or poppy seeds, this is the time. So seeds will adhere, Sprinkle them on immediately after brushing half baked loaves with the egg wash.) Replace loaves in oven for another 17 minutes, give or take. Finished challot should have a very dark golden brown color and an internal temperature of 190-210F. Remove loaves carefully from baking sheet to cooling rack and allow to cool thoroughly before eating. From: "Michael C. Zusman" - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v103.n018 --------------- -------------- BEGIN bread-bakers.v103.n019 -------------- 001 - (duplicate removed) 002 - "zahava" Subject: crumb Date: Tue, 8 Apr 2003 19:16:11 +0200 i would like to ask if it is possible to achieve irregular holes in a bread dough with 65% water. i succseed in making irregular holes in bread with 80% water, but it is hard to shape it and it comes out of the oven quite flat with poor crust in the area of the slashes. i would like to have your advice. jhonatan --------------- END bread-bakers.v103.n019 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved