Date: Sun, 21 Nov 2004 06:13:27 GMT -------------- BEGIN bread-bakers.v104.n050 -------------- 001 - Diane Brown Subject: Re: grinding wheat in coffe grinder Date: Sat, 13 Nov 2004 04:16:58 -0600 >This is probably a silly question -- but has anyone ever used their coffee >mill to grind wheat? I'd like to try grinding some coarse whole wheat >(like we use to get in Kansas in the '50s) but I don't want to buy a grain >mill until I know I'm going to do it regularly. What do you all think? Thanks When my beloved mill was out for service, I once used a poppy-seed grinder to grind some wheat flour. The grinder has a sort of threaded screw that mashed the seeds--or grain--against the sides. It was manual. I don't know if any coffee grinders resemble that, but it was sturdy enough to do the job, albeit painfully slow. I'd never have kept up with it if I started that way. I don't drink coffee so have never had one of those little electric grinders to know if they could work. Diane Brown in St. Louis http://www.well.com/user/debunix --------------- MESSAGE bread-bakers.v104.n050.2 --------------- From: Carolyn Schaffner Subject: mailing bread Date: Sat, 13 Nov 2004 06:44:54 -0500 After viewing the varieties of breads on the Wrights Flour (UK) website, I'm wondering about mailing breads to family in Florida, from NY State. Packages generally take 3-4 days. http://www.wrightsflour.co.uk/Recipes2/index.asp?bread=7 I'd be grateful for suggestions -- recommendations for type of bread, packaging, etc. Many thanks!! Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v104.n050.3 --------------- From: "Peter Robinson" Subject: Re: grinding wheat in a coffee grinder Date: Sat, 13 Nov 2004 06:37:40 -0700 >This is probably a silly question -- but has anyone ever used their coffee >mill to grind wheat? I'd like to try grinding some coarse whole wheat >(like we use to get in Kansas in the '50s) but I don't want to buy a grain >mill until I know I'm going to do it regularly. What do you all think? In 1950 we used an old coffee mill as there were no "flour" mills available. It was very large with a large hopper on each side. It would coarse grind on one side and we then put that into the other side set as fine as it would go and made useable flour from the local wheat (Walla Walla, Washington). At about that time we bought an 8" Meadows Mill that I still have. I put a new shaft and bearings in it and I am a day's work away from using it again. Peter Robinson Camp Verde, Arizona --------------- MESSAGE bread-bakers.v104.n050.4 --------------- From: "Kyle" Subject: Fluffy Whole Wheat Bread Date: Sat, 13 Nov 2004 08:43:34 -0500 This bakes up nice and light. I scald and cool the milk and mix and knead in my stand mixer. 100% Whole Wheat Oat Bran Bread Ingredient ounces grams Bakers % Whole Wheat 20 oz 567 100% Oat Bran 1.5 oz 42.5 7.5% Water 5 oz 141.75 23.26% Skim Milk 8 oz 226.80 37.21% Yeast (instant) 2 tsp 0.20 0.93% Salt 2 tsp 15 2.5% Egg 1 Large Canola Oil 2 Tbs 25 4.5% Turbinado Sugar 2 Tbs 30 5% TOTAL 34.70 983.73 Make 2 - 8"x4" loaves Kyle www.kylescupboard.com --------------- MESSAGE bread-bakers.v104.n050.5 --------------- From: Alan Gould Subject: looking for sun-dried tomato bread Date: Sat, 13 Nov 2004 16:04:28 -0500 I have been looking for a recipe for sun dried tomato bread. Does any one have such a recipe or any other specialty breads. Thanks, Mary Nell --------------- MESSAGE bread-bakers.v104.n050.6 --------------- From: Heather Karpinski Subject: Grinding Wheat Date: Sat, 13 Nov 2004 13:08:06 -0800 I haven't tried it, though given everything else I've milled in my coffee grinders, I think it would work. I think your biggest issue would be volume - you might wind up burning out your coffee grinder. When I was a kid my parents had a wheat grinder and the sound it made was ear-splitting - I haven't looked at them in 20 years, so I would think they would have gotten quieter, but that noise would be a deciding purchase factor for me. In short, I think your coffee grinder is worth a shot - and not to expensive to replace if you burn it out. (I'm thinking of little home kitchen coffee mills.) --------------- MESSAGE bread-bakers.v104.n050.7 --------------- From: Linda C Subject: coffee grinder for grain Date: Sat, 13 Nov 2004 13:13:12 -0800 (PST) Yes, I used a coffee grinder for a long time to add maybe up to a cup of fresh ground flour per loaf, but when I wanted to go all whole wheat, I bought my grain mill. I even bought a corn grinder from Mexico and tried to hand grind, but it wouldn't grind it fine enough. I went through 3 or 4 coffee grinders, but they are cheap. The coffee grinder works well, but overheats quickly, so you can do one, maybe two batches at a sitting and then it needs to cool COMPLETELY before you can do more. It made me sure I wanted to buy a mill. You won't regret buying one if you have a good source of grain and want fresh flour around. It doesn't compare to anything I've bought at the store or a whole foods store. I grind golden wheat and pastry grain, usually. I've ground kamut and others in the past. But over a year ago I purchased 250 lbs of grain in nitrogen packed buckets and have been grinding every couple of weeks since. I grind 1 big canister or more full of each grain and store most of it in the freezer. I know it sounds weird, but I love the smell and the feel of fresh ground flour and love to bake with it. Between the grinder and the kitchen aid to help out kneading... bread baking is a breeze even when I'm busy. Good luck to you! Linda Blessya'bunches from a Native Texan who loves to Quilt, Craft and Bake !!! --------------- MESSAGE bread-bakers.v104.n050.8 --------------- From: Lobo Subject: re: Reviving sourdough starter Date: Sun, 14 Nov 2004 14:14:46 -0700 It is sometimes months between refreshments for my starter. When I leave it that long, it occasionally takes longer. When I see it is going to revive slowly, I add a little more flour and water and leave it another 12-24 hours before adding more, continuing such small additions until it's lively. My initial amounts are 3 parts water and 2 parts flour (I don't like to keep a lot of starter in the frig or have to throw it out, so I tailor the amount to my baking needs). If the starter doesn't revive on the first addition, I add about 1/2 c. each water and flour for additional additions. A friend told me he once left my starter unused a whole year and it still made the best ever loaf of bread! I also beat it vigorously now and then throughout the day to incorporate more air into. I can't tell you why ... read about someone doing that. It seems to help. Lobo "Steven Leof" wrote: >I could use some advice from the experts. My rye starter has been dormant >in a Kilner jar the fridge for the past four months and now after a hiatus >I'm ready to bake 100% rye. But my starter isn't behaving as expected.... snip >there has been no movement. Rather than refresh the starter now should I >assume that the cultures have died? Or should I treat the starter as new >and wait up to three days before the next refreshment? --------------- MESSAGE bread-bakers.v104.n050.9 --------------- From: Lobo Subject: re: Grinding Wheat with a coffee mill Date: Sun, 14 Nov 2004 14:05:12 -0700 Not silly at all. I do it all the time, not only with wheat, but also rye, barley, etc. Lobo --------------- MESSAGE bread-bakers.v104.n050.10 --------------- From: Lobo Subject: RE: Reviving sourdough starter Date: Sun, 14 Nov 2004 14:23:37 -0700 The "hooch" on top of starter that's been sitting in the frig a long time is alcohol, I believe. Experts ... isn't that right? The old "sourdoughs" used to drink it. I stir it back in if it's not too gray ... sometimes it just looks too ishy and I pour it off. Lobo "Steven Leof" wrote: >That would certainly explain the sluggishness of the starter. But it is >responding, albeit slowly. > >Mel Heimo [mailto:mellian@cfl.rr.com] wrote: >I would be doubtful if the starter smells like alcohol if the yeast is >still alive. It has probably consumed all the sugars in the starter and >has contaminated it with alcohol. --------------- MESSAGE bread-bakers.v104.n050.11 --------------- From: "ansleyrc@juno.com" Subject: Shaped Loaf bread Date: Mon, 15 Nov 2004 00:48:14 GMT I went to a bridal shower today and was served toast that was shaped in the form of a flower and has a crust on it. I have the tubes that are shaped and have end caps for both ends. However I have no recipe for them and would like to make canape sandwiches for the holidays. Any recipes would be much appreciated! Sunny thank you in advance from Georgia! ansleyrc@juno.com --------------- MESSAGE bread-bakers.v104.n050.12 --------------- From: "hghaynes" Subject: Bread Machine Paddle Sticks Date: Sun, 14 Nov 2004 20:13:11 -0800 Does anyone have a slick trick that prevents the little bread machine paddle from sticking to the bread? Just took my loaf out (I have a KitchenPro and it makes an upright loaf) and the paddle is inside the loaf! This happens about every third time. I want to give the bread as a gift so I will have to get it out gently! Any advice would be appreciated. Here's my Bread Machine recipe: 1 1/2 cup warm water 3 T Olive Oil 1 T honey 1 T barley malt syrup (can substitute with another T of honey) Mix together and pour into machine loaf pan. 1 c whole wheat flour 2 1/2 c bread flour 1 T Vital Gluten 1 T wheatgerm 1/4 c ground flaxmeal 1 1/2 t salt 2 T rapid rise yeast Mix together and pour into loaf pan. I use the whole wheat cycle which is 4 hr 20 min on this machine. This makes great sandwich and toast bread. And I made RLB's Pugliese today -- my husband's personal favorite! He could eat this bread forever! Save old recipes and memories by visiting http://www.heritagerecipes.com --------------- MESSAGE bread-bakers.v104.n050.13 --------------- From: FREDERICKA COHEN Subject: wonderful eggy,buttery dinner rolls Date: Sun, 14 Nov 2004 21:16:56 -0800 (PST) Ineed a recipe for totally awesome dinner rolls to serve at Thanksgiving dinner. These are the kind that are golden with egg and butter , just slightly sweet, and smell like a memory. They are definitely NOT balls of regular bread, no matter how good that bread is....as bread. Notice that Thanksging date. If someone could send me the recipe directly, next week's list could feature my thanks. If anyone has the recipe, it will be someone from this group. (Possibly a Southerner who appreciates hot breads?) Many thanks, Fredericka --------------- MESSAGE bread-bakers.v104.n050.14 --------------- From: "hghaynes" Subject: Home-ground Whole Wheat Bread test Date: Wed, 17 Nov 2004 18:48:32 -0800 Okay, now I'm a believer! I baked two loaves -- one using KA whole wheat flour (recently purchased) and the other using hard wheat berries that I ground in my coffee mill (that is usually only used for grinding flax). I used my bread machine, same cycle and the same recipe for each loaf. Difference: * Texture: KA Flour loaf was much denser * Smell: Home ground load had a fresher smell * Color: KA loaf was a darker color, while home ground load was more golden in color * Taste: KA loaf left a slight bitter after taste; home ground load had no after taste * Spouse Evaluation: Home ground from now on I'm assuming from what I have read here, that the reason for the difference is that KA whole wheat, while an excellent product, just doesn't turn over fast enough on the grocery shelf to be "fresh". Next I'm going to try spelt berries because I finally quit baking spelt bread because of the bitter aftertaste. So now what do I do with nearly 5 pounds of recently purchase KA Whole Wheat flour? By the way, those of you who told the coffee mill would work fine were absolutely correct. Thanks! Holly Save old recipes and memories by visiting http://www.heritagerecipes.com --------------- MESSAGE bread-bakers.v104.n050.15 --------------- From: RosesCakeBible@aol.com Subject: Re: pumpernickel raisin w/ diastatic malt Date: Thu, 18 Nov 2004 16:50:13 EST "Schmitt, Barbara E." wrote: >Subject: When is a mistake not a mistake? >Date: Tue, 8 Jun 2004 11:01:11 -0400 > >This weekend, I decided to make the basic (not sourdough) pumpernickel >raisin bread recipe from Rose Levy Berenbaum's Bread Bible. I made the >sponge, and sprinkled the flour mixture over it as directed. As I was >putting away the ingredients, I realized that I had used 2T of diastatic >malt powder instead of 2T of gluten. >... >The "original recipe" bread was very good -- nice flavor, beautiful color, >great chewy texture. But the "mistake" was even better -- in short, it was >fantastic. It was sweeter than the original recipe, and the flavor is out >of this world. It is even light enough in texture that I think I will try >adding a bit of first clear flour in place of some of the white flour next time finally got the chance to try this suggestion using 2 year old diastatic malt and barbara is right! it's fantastic. i was worried when i added two whole tablespoons of the stuff but the resulting crumb is not at all pasty. i left out the sugar, coffee, and cocoa to get the full unadulterated flavor of the wheat and rye. i can't tell you how great this is! thank you so much barbara for sharing your "mistake." now i wonder how it would work with fresher diastatic malt. i suspect it would be fine. (incidentally, barbara also added the gluten when she realized her error. and we both did the 1 hour room temperature followed by overnight refrigerator sponge indicated in the recipe RE 100% WHOLEWEAT BREAD in addition to discovering the virtues of freshly ground flour i have another important detail to share: during rising (proofing) don't let the dough grow more than 1 1/2 times in volume or the gluten tears. only let it almost double on the final shaped rise. much improved crumb this way! happy holidays with lots of bread baking! for anyone who's traveling on united airlines in february, watch for my bread story in hemispheres with new (variation) recipe. and if you're not, go to their website! rose --------------- MESSAGE bread-bakers.v104.n050.16 --------------- From: Reggie Dwork Subject: Sad news about Max Prola Date: Sat, 20 Nov 2004 21:13:10 PST >Dear All, >I'm not sure how many of you might have been in contact with Max, but I >wanted you to know, before I unsubscribe, that Max tragically died on 14 >November, right out of the blue. >His wife Julia, deeply distressed We will miss him. --------------- END bread-bakers.v104.n050 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved