Date: Sat, 3 Mar 2012 06:41:16 GMT -------------- BEGIN bread-bakers.v112.n009 -------------- 001 - Mike Rodgers Subject: Milling my own wheat Date: Sat, 25 Feb 2012 06:07:23 -0600 First, a thanks to all who have provided advice. I really appreciate it. Secondly, here's where I'm at now. I found that www.internet-grocer.net has a warehouse about 5-6 miles from my house. They carry 45 lb superpails of both Hard Red and Hard White wheat. It comes from Walton Feed and is labeled for grinding into flour. The cost is about $27.5 for red and $26.5 for white. There are no Walmarts within 50 miles that carry wheat berries. The nearest health food store is 20 miles away and would only have small quantities. Even the local feed store could not get any wheatberries. While I'm only about 50 miles from the city, resources out here are sparce. I have put Gamma Lids on both pails. The regular lid is a pain to remove. I like these. I plan to get some more grains as I gain confidence in doing this. There are some recipes I've come across that look interesting. I have some rye flour to use up before I try that. I too like the idea of grinding just what I need and the remainder stays safe and waits for me. Thanks again, Mike R. --------------- MESSAGE bread-bakers.v112.n009.2 --------------- From: fred smith Subject: buying wheat in bulk Date: Sat, 25 Feb 2012 08:11:38 -0500 >Next, shop around online. Honeyville Grain ships any order for >$4.49 anywhere in the USA. Sometimes their products are more >expensive, but the savings on shipping can change the picture. and drifting slightly off-topic here, I've taken to buying my vital wheat gluten from Honeyville in 3.5 lb cans. It's roughly half the price of the little bags King Arthur's web store sells, and the $4.00 shipping is a big win, too! Since I'm now making a lot of whole-grain breads, I use more vital wheat gluten than I used to, so it's not unreasonable to purchase it in such quantities. Fred --------------- MESSAGE bread-bakers.v112.n009.3 --------------- From: Linda Chase Subject: Wheat Berries Date: Sat, 25 Feb 2012 07:29:40 -0600 I love the discussion about using wheat berries. I've been purchasing mine through our food co-op who orders bulk through Walton Feed online (not a feed store, but a bulk and dried food co-op) for many years. I have found that I can make my loaves conservatively for less than $1 a loaf, considering grains and all the ingredients and a safe amount for oven cost. Yes, it takes me time, but we don't consider that! It's a joy! Linda Enjoy the Journey, One stitch & one prayer at a time justastitchintime@gmail.com www.justastitchintime.blogspot.com \ --------------- MESSAGE bread-bakers.v112.n009.4 --------------- From: Jessica Weissman Subject: Dough cycle in Bread Machines Date: Sat, 25 Feb 2012 09:44:05 -0500 (EST) Marsha Eastman asked what a bread machine does on its bread cycle. It mixes the ingredients and kneads the resulting mixture, then (depending on the machine) does either one or two rises. The dough comes out ready for shaping, another rise, and baking. So you can just knead the pizza dough by hand and let it rise either once or twice (your preference here). Then follow the rest of the recipe. I know that many bakers scorn bread machines. But a good one can be a real help for preparing dough if you either can't knead or don't have the time. I use mine frequently on the timer, so I wake up with kneaded dough ready to go. The Zojirushi I use does an excellent job of kneading dough thoroughly, and is great especially for very sticky or runny high-hydration dough. And it is easier to clean the nonstick dough bucket than it is to wash out my mixer and its beaters/dough hooks. - Jessica --------------- MESSAGE bread-bakers.v112.n009.5 --------------- From: "Ilene Rachford" Subject: Types of Wheat Date: Sat, 25 Feb 2012 14:34:55 -0500 To those who grind wheatberries for bread, what type do you use? I'm not sure I understand the difference between hard and soft and winter and spring wheat. I've been buying hard wheat, as that's what my HFS has. My bread has been turning out fine. But I'd like to check out some alternate sources from the many suggestions, and I want to be sure I know what I'm really looking for! I'm using both whole grain and regular white flour and also mix in various other whole grains. I'm also trying to keep it all organic. Thanks! --------------- MESSAGE bread-bakers.v112.n009.6 --------------- From: Reggie Dwork Subject: Herbed Wheat And Rye Bread Date: Sat, 25 Feb 2012 13:34:15 -0800 * Exported from MasterCook * Bread, Herbed Wheat And Rye Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Active Dry Yeast 1 1/2 C Bread Flour 1 1/2 C Whole-Wheat Flour -- graham 1/2 C Rye Flour -- coarse 2 Tbsp Gluten Flour, 100% -- wheat 1 1/2 Tsp Salt 1 Tbsp Honey 1 Tbsp Basil 1 tbsp Tarragon 2 sprig Fresh Thyme 3 clove Garlic 1 2/3 C Hot Water All of these recipes can be made into one large loaf or two small ones. Usually I make two small ones because uncut bread keeps much better. This is one made for a party. Well, ok, use any combination of herbs that you want. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 1g Fat (4.6% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n009.7 --------------- From: Reggie Dwork Subject: Crumpets Date: Sat, 25 Feb 2012 13:37:54 -0800 * Exported from MasterCook * (Breads), Crumpets Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Warm Water -- 115 deg F 1 Pkg Active Dry Yeast 1 Tsp Sugar 1/2 C Milk -- scalded & cooled, to lukewarm 1 Egg Beaters(r) 99% Egg Substitute -- or equiv 1 1/2 C Flour 1/4 Tsp Salt 2 Tbsp Butter -- melted Combine the warm water, yeast and sugar in a mixing bowl and let set for 10 minutes. Add the milk and egg and mix well. Add the flour, salt and butter and beat vigorously until batter is smooth. An electric mixer works fine -- the beating encourages the holes to form. Cover the bowl with a towel and set in a warm draft-free place for an hour or more or until batter has doubled in size. Stir batter to deflate it. Heat a skillet to moderate heat. Arrange the well-buttered rings on the skillet and let them warm up. Drop a heaping tablespoon of batter into each ring. When crumpets begin to bubble and bottoms are lightly brown, remove rings, turn crumpets and brown the second side. Serve hot from skillet. Makes about a dozen. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 2g Fat (25.4% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 84mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n009.8 --------------- From: Dave Jimenez Subject: Protein Test for Wheat Flour.... Date: Mon, 27 Feb 2012 17:50:06 -0500 There is Gluten Washing that you can do to test and have a reference compar= ison with flours that you do know are of higher &/or lower protein content. Wheat contains four different proteins: albumins, globulins, gliadins and glutenins. Two of these proteins when mixed with water form gluten. The visco-elastic properties of gluten are responsible for the structure of bread. Hard wheat flour with a protein content of around 11% (strong) is more suitable for baking bread. Gluten washing was first developed as a test of the baking quality of flour over 100 years ago and is still used to determine gluten content*. Try this test*: Bread Flour All-Purpose Flour Water 770F * Bakers flour is available in most supermarkets. * All-purpose flour is usually a blend of low protein hard wheat and White soft wheat. Use these flour & water amounts: 100g Bread Flour AND 50-55 mL of water and 100g All-Purpose Flour AND 40-45 mL of water Procedure In a small container add 100g Bread Flour and add 50 mL water. In another container add 100g All-Purpose Flour and 40 mL water. Mix each container's contents into a dough ball approximately 1 minute (should do the entire process from here on out one container 1st, then after gluten wash, do the other container). If the dough is too dry add a little more water just a small amount at a time, if it's too wet add a little flour a small amount at a time. When a nice even dough ball is achieved and the dough ball can be worked (think play-dough ball firm) run a tap with slow trickle of cold water. Work the dough under the water, moving it between the thumb and fingers, trying to keep the dough mass together. As the dough is worked the starch will be washed out. A strong gluten mass similar to chewing gum will form with the bread flour (the higher the protein content, the greater the gluten ball). At the end of washing, the gluten will stick together and it will have a glossy appearance that is slightly yellowish/grey in color. With the All-Purpose Flour, the gluten formation will be weak. The ball will fragment very easily, and it will not have the same glossy appearance*. *I used a method as described by the "Riverina Environmental Education Centre" website. However, I personally did this test myself as shown to me at the American Institute of Baking back in the mid-90's. When I did the gluten wash test in the labs at AIB we actually had small containers full of water in which we worked the dough balls. As we worked the dough balls in the containers, the water became murky. We would then dump the water, refill the containers with fresh water, and continue to work the dough balls until only the gluten balls were left. At the lab we actually baked off the gluten balls and it was really cool to see the dough balls swell up into much larger hollow bubble-balls! FYI, I wanted to clarify that "Vital Wheat Gluten" is pure gluten therefore 100% protein. I believe Dale was referring to High-Protein Flour of some sort with "ADDED Vital Wheat Gluten". Dave J in California....in the Motherlode to be specific...23 year veteran of 6 large scale bakeries... --------------- MESSAGE bread-bakers.v112.n009.9 --------------- From: mdr-vdmschool@comcast.net Subject: Sourdough starter Date: Tue, 28 Feb 2012 04:44:11 +0000 (UTC) I have a question about sourdough starter. I've noticed in books (andin photos) that active starter should have a layer of foam on top. After I feed my starter, I notice that it never gets this layer of foam. However, the starter itself becomes almost sponge-like it its consistency, which indicates that some activity must be taking place. I've used the starter to make bread, and I do get a good rise from it. Could someone please tell me what's happening to my starter (if anything) that isinhibiting this foam development? Should I care there's no foam? I keep the starter in the refrigerator and feed it about once every twoweeks with equal parts (by weight) of starter, water, and flour. Thanks much! Mark --------------- END bread-bakers.v112.n009 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved