Date: Sun, 2 Apr 2006 11:58:52 GMT -------------- BEGIN bread-bakers.v106.n013 -------------- 001 - "mike fuller" Subject: More help on Challah baking Date: Tue, 28 Mar 2006 08:50:41 -0500 Once the dough overcomes the lumps and turns silky, establish a regular push, pull rhythm and coordinate it with your breathing. As you slowly slide the dough away from you, remember it is made from a recipe that has been developed over centuries. Connect with its past and become conscious of the strength. As you pull it in, open your heart to the thousands of bakers in this world who have made exactly the same bread the same way. Push out, conecting with the past, and pull in, feeling the force that enters you. When the kneading time is almost finished, bow down your head in thanks, actually burying your forehead in the mass warmed by the energy that has entered through your thoughts and arms. With the top of your face embedded in that dough, you may feel the urge to cry, or laugh, it is all OK and has all been done before by sandal clad bakers in the desert. There is nothing like baking challah. Baked love, Mike in Havana --------------- MESSAGE bread-bakers.v106.n013.2 --------------- From: Mike Avery Subject: Sourdough starter Date: Tue, 28 Mar 2006 09:16:26 -0700 asked: >If anyone would be so kind as sending an extreme beginners version >of how to make and keep a starter, I would be very appreciative. After making a few important points, I'll provide pointers to two good web sites, one of which is my own. The first thing to understand is that a sourdough starter only needs flour and water to start. It does not need, and should not have, grapes, cabbage leaves, bakers yeast or anything else. Just flour and water. The next thing to understand is that you aren't, romance aside, catching a starter from the air. The yeasts and bacteria are already on the flour you start the starter with. As a result, using a stone ground, organic, whole grain flour helps start a starter. You may use either wheat or rye flour, and then switch to an all-purpose wheat flour once the starter gets going. The next thing to understand is that while using cabbage leaves, grapes, bakers yeast or other things to kick-start a starter seems to work - the starter does take off faster. However, because the yeast and bacteria are already on the flour, and because the yeasts in the cabbage leaves and/or grapes and/or bakers yeasts are the wrong kinds, you don't get a stable starter until the yeasts and other critters provided by these unneeded and unwanted additions die off. It takes less time to get a good starter if you don't use the cabbage leaves, grapes, and/or bakers yeast. The last thing to understand is that a starter must be fed two or three times a day when it is at room temperature. Further, it must be fed enough to double it's size. And it must be fed a good mix of flour and water. One person wrote to ask me why his starter was thin and weak. He fed it with a cup of water and a tablespoon of flour. It just wasn't getting enough food. That out of the way, a good friend has an excellent web site, http://www.samartha.net once there, click on "sourdough for starters". My own web site is at http://www.sourdoughhome.com Both sites give instructions on starting a starter and have a number of good recipes. Mike --------------- MESSAGE bread-bakers.v106.n013.3 --------------- From: "Gerald Ulett" Subject: Why Three Rises? Date: Tue, 28 Mar 2006 09:55:11 -0800 A few bread recipes call for the initial rise, then a punch down and a second rise and then shaping and a third rise. Most call for only the first and the last. What is the purpose of the second one? I am a retired engineer and I seek to find the whys of baking. I doubt that I will ever have all the answers, despite an extensive library of breadmaking books. Jerry Ulett --------------- MESSAGE bread-bakers.v106.n013.4 --------------- From: "Allen Cohn" Subject: Re: Dough slashers Date: Tue, 28 Mar 2006 07:18:32 -0800 Hi Rose, Great to hear from you...love your blog! I think you mean double-edged blades? That's what I meant...for some reason I've found them better than single-edged. And I can't take credit for the popsickle stick idea... I heard it at a class by Craig Ponsford, owner of , head of the wonderful group Bread Bakers Guild of America . Allen >--------------- MESSAGE bread-bakers.v106.n012.16 --------------- > >From: RosesCakeBible@aol.com >Subject: Re: Digest bread-bakers.v106.n011 >Date: Sun, 26 Mar 2006 12:47:47 EST > >[snip] > >Allen, re dough slashers, i agree that a single edged razor blade is >the best and i've tried most everything. great idea to attach it to a >wooden or metal stick--didn't think of that! --------------- MESSAGE bread-bakers.v106.n013.5 --------------- From: "Lynne Daniels-Gould" Subject: Panera Bread egg souffles Date: Tue, 28 Mar 2006 13:39:44 -0500 Has anyone tried the "egg souffles" from Panera Bread ? OMG, they are incredible! They are described thusly on the menu: "savory egg souffles sprinkled with asiago cheese + baked in our sweet French pastry". They come in 2 flavors, spinach/artichoke or spinach/bacon. They are baked in a round paper mold, ~ 3 1/2" diameter ( looks like a mini pannettone paper mold ). The bread/pastry is cut into a square, put in the bottom of the mold, the egg mixture is then added, with the 4 corners of the pastry then folded over the egg portion to encase it. These not only look beautiful, they are very tasty. The pastry is very tender. Does anyone know how to make these? --------------- MESSAGE bread-bakers.v106.n013.6 --------------- From: barb blackmore Subject: Bread Class Date: Tue, 28 Mar 2006 18:01:00 -0800 (PST) I would love to take a bread class! I do not want to take a college course but I would love for it to be from someone professional. I live in Tennessee (south of Nashville) and just cannot seem to find anything. I saw one that I would really like at King Arthur Flour, Norwich, VT that will be taught by Jeffery Hamelmann but it is for professionals. I have made bread and sold it but not in large quanities. The class is called the "Fundamentals of Bread making". It is a week long course. Part of what excites me about it is that it is taught by him. I once took a class from Peter Reinhart but it was not hands on. It was on his Pizza book and it was just a 3 hr class taught at Viking in our area. I Really enjoyed it but I would REALLY love to take a hands on class! Does anyone know of anything or have any suggestions?? I cannot afford to go to NY (darn!) where I am sure would be opportunities. I feel like I am asking for the moon but then think that there has to be something! --------------- MESSAGE bread-bakers.v106.n013.7 --------------- From: deborahkaplan@comcast.net Subject: Hello and Hi-Rise's Corn Bread Date: Wed, 29 Mar 2006 13:25:51 +0000 Hi. I've just joined the list. I've really enjoyed reading through your comments in the archives and am looking forward to joining in. I have a question right now about (you guessed it) the Hi-Rise's Corn Bread in Maggie Glezer's Artisan Baking book. I usually make breads which are at least 1/2 whole wheat flour for health reasons. There's usually no problem doing this for sandwich, hearth and flatbreads. The corn bread is the first high hydration dough I've ever tried to do this substitution with. As best I can guess the hydration level is about 70%. The finished bread tastes wonderfull, but the rise is closer to Low-Rise. :-) The finished loaf is still fairly light, but only 3 inches high. I've tried flour ratios of 40% white, 40% whole wheat, 20% cornmeal and also 42% white, 30% whole wheat, 20% cornmeal and 8% vital wheat gluten. Both sets of ratios produced about the same results. Is it possible to produce a high hydration bread with a significant amount of whole wheat and a good rise? Thanks for any help. Debbie Kaplan --------------- MESSAGE bread-bakers.v106.n013.8 --------------- From: "William and Audrey" Subject: Re: parts Date: Wed, 29 Mar 2006 20:55:30 -0700 I have a 1991 Regal bread maker that has given up the ghost that I'm ready to toss out. If anyone out there is in need of the pan, paddle or the removable cover I will gladly package up and send it to them if they'll reimburse me for the postage. The model number is K6771. I've already contacted Regalware and they stopped making them in 1999 so there are no parts replacements for the heating element that I needed. --------------- MESSAGE bread-bakers.v106.n013.9 --------------- From: Dick and Doreen Jordan Subject: Re: Ansley's recipes Date: Thu, 30 Mar 2006 07:48:08 -0600 Ansley said: >I make good french or italian bread, my whole wheat leaves a heavy impression. Ansley, how about sending your recipes to me personally or with permission, to the list. I am always interested in successful recipes for French and Italian bread. Thanks, Doreen In Northern Minnesota [[ Editor's note: Ansley, please do send the recipes to the list. ]] --------------- MESSAGE bread-bakers.v106.n013.10 --------------- From: THOS E SAWYER Subject: grain mills Date: Fri, 31 Mar 2006 15:57:37 -0800 (PST) Does anyone have experience w/the Schnitzer Grain & Seed Mill? It fits onto a counter or table and is a German mill that stone grinds grains. I am familiar with the electric mills available here, but want to look info a smaller manual mill that grinds enough fine flour for 1 loaf or two at a time without heating the flour excessively. Thanks, Joanne --------------- MESSAGE bread-bakers.v106.n013.11 --------------- From: boyle8972@aol.com Subject: Ezekial Bread and fluffy white bread recipes? Date: Sat, 01 Apr 2006 12:41:08 -0500 I was a member, though mostly lurking, on breadbakers for years. Somehow in changing a server at work, I was off the list and just recently found an old email, and came and found you all again. It is nice to see the list group is still piping hot. : I had an interest in bread making before, though as a single mom, had limited time. Now, my daughter is diagnosed with a peanut and soy allergy, so we're having to learn to make bread again, but it is more of a critical issue now, since all the sandwich bread you buy at the store has soy lecithin in it. There are numerous proteins in soy that can cause the allergic reaction, but she seems to be sensitive to soy lecithin as well as the soy proteins. So, we're avoiding any products with added soy flour, proteins or lecithins. So, I had an interest in making ezekial bread for having a nice healthy bread around. Particularly since she has other allergies as well, I think it would be a nice way for her to get the added nutritional value. I wondered if any of you have a good recipe for ezekial bread. The ezekial bread at Trader Joe's has added soybeans.. Also, this child loves that fluffy white bread for sandwiches. I've tried to make bread a few times, but found it not rising enough. I think my kitchen is drafty and that has an effect. I've tried buying new yeast, and have started the yeast first to be sure it is active. The first rise seems to go well, and it is in the 2nd rise that I have problems with the bread not rising enough. The other issue, is maybe there is a trick to getting nice soft sandwich bread and I thought you all might have some ideas. Thanks so much. It is nice to be back. Andrea ----------MailBlocks_8C823CA981D27E6_74C_3227_FWM-D16.sysops.aol.com I was a member, though mostly lurking, on breadbakers for years. Somehow in changing a server at work, I was off the list and just recently found an old email, and came and found you all again. It is nice to see the list group is still piping hot. :) I had an interest in bread making before, though as a single mom, had limited time. Now, my daughter is diagnosed with a peanut and soy allergy, so we're having to learn to make bread again, but it is more of a critical issue now, since all the sandwich bread you buy at the store has soy lecithin in it. There are numerous proteins in soy that can cause the allergic reaction, but she seems to be sensitive to soy lecithin as well as the soy proteins. So, we're avoiding any products with added soy flour, proteins or lecithins. So, I had an interest in making ezekial bread for having a nice healthy bread around. Particularly since she has other allergies as well, I think it would be a nice way for her to get the added nutritional value. I wondered if any of you have a good recipe for ezekial bread. The ezekial bread at Trader Joe's has added soybeans.. Also, this child loves that fluffy white bread for sandwiches. I've tried to make bread a few times, but found it not rising enough. I think my kitchen is drafty and that has an effect. I've tried buying new yeast, and have started the yeast first to be sure it is active. The first rise seems to go well, and it is in the 2nd rise that I have problems with the bread not rising enough. The other issue, is maybe there is a trick to getting nice soft sandwich bread and I thought you all might have some ideas. Thanks so much. It is nice to be back. Andrea ----------MailBlocks_8C823CA981D27E6_74C_3227_FWM-D16.sysops.aol.com-- --------------- END bread-bakers.v106.n013 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved