Date: Sat, 8 May 2004 04:55:58 GMT -------------- BEGIN bread-bakers.v104.n022 -------------- 001 - "Kyle" Subject: RE: Neglected starter Date: Sun, 2 May 2004 20:51:01 -0400 Once a starter culture is up and running, it can be left in the fridge, unattended for several months without a problem. When you want to use it, take it out, feed it two or three times and you will be good to go. The challenge is in developing the original culture. I would recommend the method outlined in Peter Reinhart's The Bread Baker's Apprentice. It only takes 5 days and uses only flour and water. Kyle www.kyleskitchen.net --------------- MESSAGE bread-bakers.v104.n022.2 --------------- From: Haack Carolyn Subject: REALLY non-stick Date: Sun, 2 May 2004 17:58:52 -0700 (PDT) As I was making MASSIVE quantities of raisin bread for my son's high school tennis team (they need to snack on the bus, you know!) I found myself worried about whether those sticky raisins would release even from my non-stick roasting pan (40 knotted raisin bread buns!). I don't use cooking spray on my nonstick pans as I have tired of scrubbing of the remaning scum. It occurred to me -- spray the BREAD, not the pan! I gave each bun a little squirt of cooking spray and everything slid right out nice as you please. (Your hand, of course, becomes a slimy mess for a few minutes and you need to take care where the spray is aimed lest the overrun create a skating rink from your kitchen floor.) And, here's the recipe; from its title I must have copied it from a raisin box years ago: SunMaid Back-to-Nature Raisin Bread 1 cup golden raisins (could certainly use dried fruit of choice, diced) 1.25 cups water .33 cup oleo or butter .5 cup warm water 2 packages instant dried yeast (4.5 tsp) .33 cup brown sugar (light or dark, your choice) 2 tsp salt .5 tsp ginger .5 tsp cinnamon 2 cups bread flour (divided) 2 cups whole wheat flour .33 cup wheat germ Combine raisins, water & shortening, bring to boil; cool to lukewarm Combine warm water & yeast to proof; add brown sugar, salt, ginger, cinnamon & 1 cup flour. Mix well; add cooled raisin mixture. Mix in remaining flours & wheat germ. Knead, let rise. Shape into loaf, let rise. Bake about 40 minutes at 375 F. (nb, I normally stir in about half the total flour, beat 120 strokes and let the sponge rise. Then add enough of remaining flour to make kneadable dough, knead-let rise-shape-let rise-bake). --------------- MESSAGE bread-bakers.v104.n022.3 --------------- From: Sarah Hinz-Bridger Subject: Re: yeasted waffle recipes Date: Mon, 3 May 2004 05:15:30 -0700 (PDT) I want to weigh in on the yeasted waffle recipes. There was a long article in Cook's Illustrated about a month or so ago discussing this issue. The short of it was that they recommended "proofing" the waffles in the refrigerator overnight and then you do not have to add additional leavener to the mix in the morning. I tried the recipe for waffles on Easter and they rose nicely in the refrigerator and tasted great. Sarah --------------- MESSAGE bread-bakers.v104.n022.4 --------------- From: Marcel Blanchaer Subject: Re; Rye Krisp flatbread Date: Mon, 3 May 2004 07:53:48 -0500 Have a look at this: http://recipes.chef2chef.net/recipe-archive/45/241363.shtml Title: Norwegian Flatbread Yield: 10 Servings Ingredients 1/2 c pureed boiled or baked potatoes 2 c rye flour 1/4 ts salt 1/3 c water or potato water Instructions "It is impossible to find a more spartan cracker than Norwegian Flatbread. It can be made with only rye flour, salt, and water, but adding a pureed vegetable, such as potatoes, increases the nutritive value and adds subtle flavor. This flatbread is excellent with mild cheeses. Boil or bake two small potatoes and puree in blender or food processor. In a large bowl or in the food processor, blend the pureed potato, flour, and salt together. Add the water and blend well until the dough will hold together in a cohesive ball. With a sharp knife, divide into 10 equal portions. Turn these out, one at a time, onto a floured surface and roll into circles. Roll as thin as possible, at most 1/8 inch, so each is approximately 7 to 8 inches across. Prick all over with the tines of a fork. Lightly oil a griddle or large skillet and heat until it is very hot. One by one, place the rolled circles onto the griddle and cook until the bottoms begin to show light browning. Then turn and cook the other side. Keep turning until the whole cracker is dry and crisp. Do not allow the flatbread to get more than medium brown. Cool on a rack. Yield: 10. VARIATIONS: Substitute any pureed vegetable for potatoes. Flours other than rye can also be used. Try wheat or barley. If the dough is too sticky to roll, add a little more flour. Letting the dough rest for an hour after mixing will also make it easier to roll. Flatbread can also be cooked in the oven. Bake on an ungreased baking sheet at 400 F. for 8 to 12 minutes, or until crisp, turning 2 or 3 times. --------------- MESSAGE bread-bakers.v104.n022.5 --------------- From: Marcel Blanchaer Subject: Re: Two Sourdough Starters Date: Mon, 3 May 2004 08:38:57 -0500 Sourdough Starter From: http://forum.kitchenaid.com/forums/topic.asp?TOPIC_ID=3D455 Ingredients: 2.5 cups bread flour 2 tsp instant Yeast 1 tsp sugar 2.5 cups warm water (~100=BA to 110=BAF) Instructions: * Pre-warm oven at 400F for ~50 seconds, then turn oven off * Put glass container for Starter into pre-warmed oven * Into bowl put flour, sugar & yeast * Very gradually add the warm water to mixture, mixing until smooth. * Transfer to the pre-warmed glass container * Loosely cover it with a towel & let stand about 2 to 4 days in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top. * Stir to mix Remove ~1.5 to 2.0 cups as starter. Storing unused remaining starter: cover and refrigerate. To replenish and keep starter alive: *Once a week, stir in equal amounts of flour and warm water (90F - 105F). *Stir until smooth. *Cover; let stand in warm place until mixture is bubbly and sour-smelling again and a clear liquid has formed on top, about 12 to 24 hours. *Use or cover and refrigerate until ready to use. *If not used in one week, remove & discard ~1 to 2 cups of the starter and follow directions for replenishing again. ================================================================================ Buttermilk Sourdough Starter Modified from B. Hensperger "Bread Lover's Bread Machine Cookbook" (ISBN 1-55832-156-X) Method: * Day 0: Mix 0.75 C flour, 1 tsp yeast, 1.25 C buttermilk, 1 tsp sugar * Let stand overnight covered at 80F * Day 1: Mix in 1 C flour, 1 C milk at 80F * Day 2: Stir & keep at 80F * Day 3: Stir in sour(?) top liquid * Day 3 or 4: If sour enough * Refrigerate 3 days * Stir in 1/2 C warm milk & 1/2 C flour * Refrigerate until ready to use Use: 1 - 2 Cups in bread-making recipe that includes adding the usual amount of yeast. Refresh: discard all but last 2 cups of starter * Mix remainder in a clean container with 1.25 C water & 1.25 C flour, 1.5 Tbsp yogurt, 0.5 tsp sugar * Leave stand at 80F, stirring twice daily until bubbly & sour enough * Refrigerate for 2 days or up to 1 week * Refresh once a week --------------- MESSAGE bread-bakers.v104.n022.6 --------------- From: "Thomas O'Neal" Subject: questions: fava bean flour, rustic recipe Date: Tue, 4 May 2004 17:27:01 -0400 Two unrelated questions I could use some help on are: Can someone send the recipe from the 7/03 Cook's Illustrated for Whole Wheat Rustic Italian Bread? Secondly, I have read from several sources that the French usually add 2% fava bean flour to their basic flour, yet I never see any recipes calling for this. Is it worth trying? What does it do re: loaf volume and taste? Thanks! D. O'Neal --------------- MESSAGE bread-bakers.v104.n022.7 --------------- From: Lobo Subject: Re: neglected starter Date: Thu, 06 May 2004 23:12:39 -0600 >From: "Russell J. Fletcher" >snip >.... I figured my starter would dry up, mold, or otherwise get funky. it's only flour and water .... >snip >Is there a way to cost effectively save starter if you only use it once >every few months? What are the danger signs that you need to toss your >starter and begin again? Sometimes I don't use mine for several months. It's never gotten pink or green (but the hooch does get gray... I pour it off, but some people stir it in). I'd probably pitch it if it were fuzzy. Just keep it tightly covered in the frig. But you can dry it ... spread it on wax paper, put that on a rack and let it dry til it looks like soda cracker crumbs. Keep it in a jar until you want to reconstitute it. Lobo --------------- END bread-bakers.v104.n022 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved