Date: Sun, 17 Jun 2007 23:30:08 GMT -------------- BEGIN bread-bakers.v107.n021 -------------- 001 - RisaG Subject: yeast in freezer and more Date: Sun, 10 Jun 2007 16:01:37 -0700 (PDT) Steve, I also keep my yeast in the freezer and have never had a problem with it. I have read that you shouldn't but I do anyway. I have been doing this for more than 10 years now and never have a problem with my yeast. It always works well until the last drop. I am sure someone has a recipe for baguettes for you. Have you tried our archive? I am sure there has to be one there. I don't have one as I make most of my bread in the ABM, but I do make the dough in the machine and then form and bake. RisaG --------------- MESSAGE bread-bakers.v107.n021.2 --------------- From: "S&R Ash" Subject: Re: Fruit Flies Date: Sun, 10 Jun 2007 23:16:59 -0500 I sure do hope that works we are being over ran with the little beggars. Sue Ellen in Kansas --------------- MESSAGE bread-bakers.v107.n021.3 --------------- From: Gloria Subject: Placement of stone in oven Date: Wed, 2 May 2007 07:55:13 -0700 (PDT) Allen Cohn asked what others do regarding placement of pizza stones--high or low? When I started baking all my family's bread in 1977, I read Beard on Bread and followed James Beard's suggestion for placing six unglazed, brick-colored "quarry tiles" on the bottom rack of my electric range. (The sketch in the book shows the tiles on the bottom rack, but he references sometimes placing a pan of boiling water on the rack below to create steam.) I found that the tiles did such a great job of diffusing the heat from the heating element, that I left the tiles in permanently. No more dark spots on cookies and muffins! I have since replaced the tiles with a pizza stone. It does take the oven longer to reach the desired temperature than without tiles/stone, but the results are worth it. Gloria Linnell --------------- END bread-bakers.v107.n021 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved