Date: Mon, 24 Mar 2008 06:09:41 GMT

-------------- BEGIN bread-bakers.v108.n011 --------------

    001 - Jhawkblu@aol.com          - a wheat farmer's point of view
    002 - "Steve Gomes" <finnygomes - bagels

--------------- MESSAGE bread-bakers.v108.n011.1 ---------------

From: Jhawkblu@aol.com
Subject: a wheat farmer's point of view
Date: Mon, 17 Mar 2008 09:56:47 EDT


Mike Avery wrote in his msg "stock up" about the status of 
wheat.  Might add my 2 cents from a wheat farmer's standpoint.

Last year's wheat crop was down in bushels but not a serious 
deficiency. There is plenty of product out there in storage.

This year's crop is in good shape mositure wise.  Winter wheat 
harvest does not begin until May so the final 2008 status is always 
unknown till then

The corn bubble has burst.  Plants that process corn into fuel have 
been overbuilt and the demand will be declining.  Farmers saw this 
last year and shifted what they can back to tradition 
plantings.  Compliance with USDA requirements limits what you can do.

Jhawkblu



--------------- MESSAGE bread-bakers.v108.n011.2 ---------------

From: "Steve Gomes" <finnygomes@msn.com>
Subject: bagels
Date: Sun, 23 Mar 2008 11:30:30 -0600


I need some therapy. I am discouraged. I can't get my bagels to turn 
out as they do in the bagel shop. I was told that the best way is to 
make the dough and then form the bagels and let them rest for about 
1/2 hour before putting them in the boil. They don't seem to have 
much flavor. I was told that you can substitute molasses for malt 
powder. Anybody have any good luck with bagels? It may be one of 
those things you just buy a dozen from the shop. Like beer it is too 
much work and not economical to make a small batch.



--------------- END bread-bakers.v108.n011 ---------------



Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork
All Rights Reserved