Date: Sun, 5 Oct 2003 02:45:13 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n043 -------------- 001 - RCannetoAL@aol.com - baker's percentages??? 002 - Corinaesq@aol.com - High protein, low carb (relatively) bread 003 - "Allen Cohn" Subject: RE: Deep Dish Pizza Date: Sat, 27 Sep 2003 15:43:50 -0700 Cook's Illustrated (America's test kitchen) did a thorough analysis of deep dish. Check out their recipe at http://www.americastestkitchen.com/Recipe/174.shtml Allen ---------------------------------- Allen Cohn allen@cohnzone.com --------------- MESSAGE bread-bakers.v103.n043.4 --------------- From: "Larry Newman" Subject: swedish flatbread Date: Fri, 3 Oct 2003 16:56:50 -0400 Hi, we want to build a wood fired oven in which can can bake northern swedish (jamptland) flatbread. What I don't know is: is the traditional design of this oven the way it is because that's the only way to bake that product, OR, will any design do, and the Swedish design is simply the one which evolved there over time. Any leads, where we could get dimensions and design? Thanks, Larry Newman --------------- MESSAGE bread-bakers.v103.n043.5 --------------- From: "Mike Avery" Subject: Re: refreshing starter with milk? Date: Sat, 27 Sep 2003 18:03:31 -0600 NorthStarKennels@aol.com wrote: >A friend told me of occassionally adding milk rather than water when >refreshing starter for sourdough---any advice from the seasoned sourdough >bakers on the list? Some people do it, but I can't recommend it. It adds a big variable to your starter, and you are depending on the starter to prevent milk putrefaction. If you ignore your starter too long, you could have a real problem. Spoiled milk can be dangerous. As a result, I prefer to avoid adding anything other than water and flour to my starters. There are people who will tell you that their mother and grandmother did it for years, and no one got sick. And I'm sure they are right. But, I still prefer to avoid adding milk to starter. I have no problem with adding milk to dough, or using milk in dough. The issue here is the length of time between the milk is used until it is baked. Once baked, it's pretty stable again. Some experienced bakers add a bit of salt to slow the speed of the starter. I haven't found that necessary with any of my starters, but your mileage may vary. Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n043.6 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: Sourdough refreshment... Date: Sat, 27 Sep 2003 23:55:30 -0400 (EDT) Joan Ayers wrote... >A friend told me of occassionally adding milk rather than water when >refreshing starter for sourdough---any advice from the seasoned sourdough >bakers on the list? NOOOOOOOOOOOOOOOO! The milk will curdle and sour and that is not the sour taste that you want in your starter. I advise you to stick with what has worked for years, Joan. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n043.7 --------------- From: Carolyn Schaffner Subject: Carbs? Date: Sun, 28 Sep 2003 06:49:01 -0400 I hate to ask... What do you bread folks think about no-bread, or lo-bread for low carb diet??? To lower cholestrol, giving up bread has been suggested. Help??? Carolyn Schaffner in Buffalo, NY where the S word has begun to appear in the weather forcast. --------------- MESSAGE bread-bakers.v103.n043.8 --------------- From: Lobo Subject: RE: Lazy bone Date: Sun, 28 Sep 2003 08:18:12 -0600 You may be correct in defining this BIL as an attitude towards life .... if it's not necessary or value added, don't waste your time. I'd call that an intelligent attitude, but not lazy. I think people using the term on this list are not actually lazy, but just poking a bit of fun at themselves for being smart enough to figure out a better and faster way to do something. For the truly lazy, we also use the term lazy-bone. It is a derogatory term and usually used by hard workers who are disgusted by the truly lazy. A truly lazy person wouldn't appoint themselves chairman ... they'd let someone else do it. : ) Lobo Cindy Chiu wrote: >I was away for holiday and have not read the BB digest for nearly a month. >When I read it again, there is this term B-I-L bone idle lazy. I have not >figure out what and how this emerge.(from other mails, many people do not >neither). There is a funny coincidence in traditional Chinese saying of >calling people "lazy -bone". This means that the person is extremely lazy >deep to the bone, it carries a bit of negative sense.It appears that this >B-I-L is a attitude towards life--if smth is not necessary or value added, >don't do it . This can be considered a correct attitute in modern life. It >seems that there are many people who avocate and there is sort of a club. >Has it got a chairman? --------------- MESSAGE bread-bakers.v103.n043.9 --------------- From: "Randy Clemens" Subject: Re: pan dulce Date: Sun, 28 Sep 2003 09:10:09 -0700 Thanks for all of the great information regarding pan dulce! I am hoping that someone will someday make a book specializing in Mexican panaderia breads such as pan dulce. As a poor gringo with so-so Spanish speaking skills, I don't think it'll be me. But who knows? Maybe one day. If you overhear someone thinking about making such a book, tell them they've already got one buyer! - Randy Clemens - --------------- END bread-bakers.v103.n043 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved