Date: Mon, 13 Aug 2012 07:06:56 GMT -------------- BEGIN bread-bakers.v112.n029 -------------- 001 - Lobo - Re: Gluten won't form - bringing starter on vacation 002 - "Nina" - Re: Beer and olive oil bread 004 - Dave Jimenez Subject: Re: Gluten won't form - bringing starter on vacation Date: Sun, 5 Aug 2012 10:27:11 -0600 You added salt to your starter? Typically, one adds only flour and water. I live at 6000 feet and have no trouble baking sourdough bread here. From: Robert Grossman/Tari Cody >... When I arrived (we traveled from sea level to about 7500 feet) I >took it out (it was leaking out of the container), added salt, let >it sit a couple hours or so and then put it in the refrigerator. .... --------------- MESSAGE bread-bakers.v112.n029.2 --------------- From: "Nina" Subject: My Cinnamon Raisin bread machine recipe Date: Sun, 5 Aug 2012 09:16:09 -0700 My Cinnamon Raisin bread machine recipe In pan mix: 1 1/8 cups hot water 3 Tablespoons butter cut in chunks In bowl mix well together: 3 cups bread flour 2 teaspoons Cinnamon 1 teaspoons salt 1 1/2 Tablespoons dry milk 3 Tablespoons sugar 1 cup raisins Pour into pan, add to top of mixture, (do not stir in) 2 teaspoons yeast Set machine to light setting and bake. Remove from pan, cool. Nina http://ninasatmyhouse.blogspot.com/ http://groups.yahoo.com/group/Atmyhouse http://groups.yahoo.com/group/atmyhousesewing/ "Back on golden hinges, the gate of memory swings, and my heart goes into the garden, and walks with the olden things." ~Ella Wheeler Wilcox~ --------------- MESSAGE bread-bakers.v112.n029.3 --------------- From: Lobo Subject: Re: Beer and olive oil bread Date: Sun, 5 Aug 2012 13:15:00 -0600 Lorna Lippes wrote: >A friend was raving about the bread he ate in Denmark. The only >thing he is sure of was that the bread was made with olive oil and >beer (stout?) and was delicious. Anyone have any idea as to what >this bread might be? Just substitute beer for the liquid and oil for the shortening in your favorite recipe and you'll have a start on it. I used to use beer as liquid in my daily bread, but found that sometimes it made the bread taste bitter. That would depend on the beer, I suppose. Lobo --------------- MESSAGE bread-bakers.v112.n029.4 --------------- From: Dave Jimenez Subject: RE: Gluten won't form Date: Mon, 6 Aug 2012 15:36:48 -0400 >From: Robert Grossman/Tari Cody >Subject: Gluten won't form - bringing starter on vacation >...snipped text > >When I arrived (we traveled from sea level to about 7500 feet) I >took it out (it was leaking out of the container), added salt, let >it sit a couple hours or so and then put it in the refrigerator. >Then took it out next day to knead and shape. It is shaggy and no >gluten. I tried kneading a few times, resting a while between >kneads, adding flour to make it less sticky but couldn't get it to >form a nice smooth skin. It has craters on the surface, although it >does seem rise. > >Is it the altitude or allowing it to sit too long? I was hoping to >make bread at altitude, but so far no luck. Any advice is appreciated... > >... Just wanted to know if the salt addition is a normal practice you've done in the past for your starter? If so, did you use the same ratio of salt to starter, and did you have good results then? I only ask because I had not heard of adding salt to any levain, biga, polish, sponge, mother, or starter ever. Salt in my experience has always gone in the "final dough". As a matter of fact, many delay the salt addition until the final 3-4 minutes of mix. Anyway, from what you have explained, it appears that your starter became very active, peaked, and broke down (gluten obliterated). To "add salt to the wound" (pun intended), the salt directly added to whatever little wild yeast cells were still alive not only slowed them, but killed them. Upon killing the yeast cells, their little insides usually spill out and leak an enzyme called glutathione. This enzyme is a known mix reducer and "dough weakener". Sounds like some of your yeast was still alive, based on the little rise you still had. If you are still getting a rise, just keep repeating feedings and you should eventually build it back up in no time. In the future, if you wish to "control" your starter, cold temperature will "put it to sleep", or when feeding use colder water (experiment) ^_^ Dave J...in the Motherlode... --------------- MESSAGE bread-bakers.v112.n029.5 --------------- From: Reggie Dwork Subject: Apricot-Almond Muffins Date: Mon, 06 Aug 2012 21:34:59 -0700 * Exported from MasterCook * Muffins, Apricot-Almond Recipe By :February 1, 2006 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruits Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups unbleached all-purpose flour -- (1 lb) 4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon granulated sugar 5 ounces unsalted butter -- melted and cooled slightly 1 cup whole milk -- at room temperature 1 cup creme fraiche -- or sour cream, at room temperature 2 large eggs -- at room temperature 1 large egg yolk -- at room temperature 1 1/2 cups coarsely chopped fresh apricots -- see note 3/4 cup sliced almonds -- toasted 1/2 teaspoon almond extract Note: or substitute canned apricots, drained very well and patted dry Position a rack in the center of the oven and heat the oven to 350F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4" across and about 1" deep) and line with paper or foil baking cups. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined. Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour. Sprinkle the apricots, sliced almonds, and almond extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not overmix. Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4". Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes, then use a table knife to separate the tops, and then invert the pan and pop out the muffins. Yields 1 dozen muffins Source: "finecooking.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 22g Fat (54.3% calories from fat); 8g Protein; 34g Carbohydrate; 2g Dietary Fiber; 100mg Cholesterol; 249mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n029.6 --------------- From: Reggie Dwork Subject: Yogurt-Zucchini Bread With Walnuts Date: Mon, 06 Aug 2012 21:36:23 -0700 * Exported from MasterCook * Bread, Yogurt-Zucchini Bread With Walnuts Recipe By :February 1, 2006 Serving Size : 12 Preparation Time :1:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup walnut halves -- (4 oz) 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sugar -- plus 2 tablespoons sugar 2 large eggs 1/2 cup vegetable oil 1/2 cup fat-free plain Greek yogurt 1 cup coarsely grated zucchini -- (from about 1 medium zucchini) 1. Preheat the oven to 325 degrees. Butter and flour a 9-by-4 1/2" metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool. 2. In a large bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving. Servings: Makes one 9" loaf, 12 servings Description: "This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat." Source: "finecooking.com" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 16g Fat (48.4% calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. NOTES : make ahead: The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month. --------------- END bread-bakers.v112.n029 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved