Date: Sun, 7 Aug 2005 20:19:18 GMT

-------------- BEGIN bread-bakers.v105.n033 --------------

    001 - debunix <debunix@well.com - Re: grinding other things
    002 - "qahtan" <gdenyer@sympati - Re: Flower pot vs cloche.
    003 - "Jonathan Kandell" <jkand - Re: vegan substitute for whey powder?
    004 - Linda C <chasebusiness@sb - bread recipe substitutions
    005 - Jennifer Allen <allenfami - Seeking parts for Mister Loaf
    006 - "Broomfield, Robert" <RBr - baguettes and batons

--------------- MESSAGE bread-bakers.v105.n033.1 ---------------

From: debunix <debunix@well.com>
Subject: Re: grinding other things
Date: Sat, 30 Jul 2005 08:51:18 -0500


>Can you grind rice and such in all these grinders?  I read that 
>using a variety of flours is good so that you do not become allergic to more.

I love to use a variety of grains in my cooking.  A handful of 
toasted barley adds a wonderful flavor to a loaf of bread; teff makes 
a wonderful gingerbread; buckwheat makes great pancakes.  In my 
kitchenetics kitchen mill (electric impact mill) I have successfully ground:

wheat, rye, barley, oats, rice, buckwheat, quinoa
amaranth, teff, corn, soybeans, fava beans

Plus many spices and herbs when used in small amounts mixed into the 
above (i.e., a teaspoon of cinnamon chips in 1 cups' worth of wheat).

These did not work:  granulated sugar (some melted and smoked on the 
impact heads, and the result was not really powdered); and dried 
chunks of ginger root (it nearly burnt out the motor).  Despite those 
experiences, and requiring service on one occasion, my mill is now 20 
years old, has ground its way through probably a ton of wheat, and is 
still going strong.

Diane Brown in St. Louis

http://www.well.com/user/debunix/recipes/FoodPages.html

More notes on adventures with the grain mill here:

http://www.well.com/user/debunix/recipes/WholeBaking.html



--------------- MESSAGE bread-bakers.v105.n033.2 ---------------

From: "qahtan" <gdenyer@sympatico.ca>
Subject: Re: Flower pot vs cloche.
Date: Sat, 30 Jul 2005 09:57:25 -0400


You are a bit limited for size and shape with Romertopf oval roaster. 
I didn't soak my flower or cloche, it's the steam from the bread that 
does the trick, I just give a good water misting before putting on lid.

http://i3.photobucket.com/albums/y58/qahtan/sourdough.jpg

qahtan



--------------- MESSAGE bread-bakers.v105.n033.3 ---------------

From: "Jonathan Kandell" <jkandell@sysmatrix.net>
Subject: Re: vegan substitute for whey powder?
Date: Sat, 30 Jul 2005 09:32:03 -0700


Sue Hermosillo asked
>Can you (or anyone) think of a substitution for the sweet whey 
>powder.  I don't even know what chemical or flavor properties it 
>brings, and without knowing that I can't even begin to think of a 
>non-animal substitution.

Whey is what's left over after your curdle the solids out of 
milk.  When you make tofu the same thing happens.  You get the solids 
(tofu) and a transluscent liquid.  You could use this for the whey 
substitute (and cut down the liquid).  If it were me I'd just use 
water with a little soymilk in it for sweetness (whey is slightly 
sweet and slightly acid) :-)

jk



--------------- MESSAGE bread-bakers.v105.n033.4 ---------------

From: Linda C <chasebusiness@sbcglobal.net>
Subject: bread recipe substitutions
Date: Sun, 31 Jul 2005 06:58:04 -0700 (PDT)


Sue,
I would probably just leave out the whey powder because I have 
forgotten it before and the bread was still good.  Maybe just 
increase the gluten a tiny bit.  The whey seems to soften the bread 
the same way the milk does and it sweetens it a little more.  It's 
tasty bread!  But I think you could just leave it out without a problem.

Linda



--------------- MESSAGE bread-bakers.v105.n033.5 ---------------

From: Jennifer Allen <allenfamily2004@sbcglobal.net>
Subject: Seeking parts for Mister Loaf
Date: Thu, 4 Aug 2005 16:40:59 -0700 (PDT)


I have an old Mister Loaf Bread Maker, and need to find extra parts. 
Any clues as to where to find them?

Thanks in advance,
Jennifer



--------------- MESSAGE bread-bakers.v105.n033.6 ---------------

From: "Broomfield, Robert" <RBroomfield@cardiff.gov.uk>
Subject: baguettes and batons
Date: Tue, 2 Aug 2005 16:13:38 +0100


This is a bit of a random question but whilst shopping I noticed a 
baguette and a baton are exactly the same except for the size. Could 
it be possible to tell me at what size does a baton become a 
baguette? Or is there something else that makes a baton different to 
a baguette?

Thanks
Rob 



--------------- END bread-bakers.v105.n033 ---------------



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