Date: Wed, 28 Aug 2013 07:14:29 GMT -------------- BEGIN bread-bakers.v113.n030 -------------- 001 - Jeff Dwork Subject: computer problems Date: Tue, 27 Aug 2013 22:58:18 -0700 Our home email server crashed 2 weeks ago. It was only the system disk, so we didn't loose anything. With a new system rev and several new email processing programs to configure, it took some time to get it all working, but now we're back. Jeff --------------- MESSAGE bread-bakers.v113.n030.2 --------------- From: Diane B Subject: Converting sourdough starter hydration percentages Date: Sun, 11 Aug 2013 11:38:33 -0700 As far as the amount of moisture in your recipe, adjusting the percentages by increasing the water in the starter you prepare for the recipe should be fine; but the conditions of the starter--hydration and temperature when it is active and while stored, and for how long stored, and probably more things that I don't understand--these affect the proportions & activities of the yeasts & bacteria in the starter, and the degree of sourness in the resulting bread (my recollection here is: cooler/wetter/longer storage leads to more sourness, warmer/drier/shorter storage leads to less sourness, but I'd look it up before trusting my memory on this one). Depending on what different result you're trying to achieve--just playing with textural variations, or wanting to change the flavor you get from the starter--you might need to change the hydration & fermenting conditions for your starter, or a portion of your starter dedicated to this different recipe, for a few refreshments in advance. --diane in los angeles http://debunix.net/recipes/WholeBaking.html http://debunix.net --------------- MESSAGE bread-bakers.v113.n030.3 --------------- From: Trevor Jenkins Subject: Re: converting sourdough starter hydration % Date: Sun, 11 Aug 2013 10:28:28 +0100 On 10 Aug 2013, at 23:26, Jeff Kreitman wrote: >I need some help confirming my math on how to convert a sourdough >starter that I normally maintain at 100% for a recipe in a different >book based on a starter built at 145%. If I would normally add 8 >ounces of water and 8 ounces of flour, do I now add the same 8 >ounces of flour and 11 5/8 ounces of water to make the >conversion? Also, can I do this conversion in a single feeding or >do I need to feed the starter in this new ratio multiple times before baking? My sourdough culture is refreshed in the same proportions to yours 50:50. For the single loaf I make this is 100g spelt flour to 100ml of cold water. If I were to use this starter in a different recipe the proportions would remain the same so 145g and 145 ml. The extra water in your alternate recipe would make me think I was diluting the character of the culture that has taken years to develop. I'm something of a renegade when it comes to maintenance of my sourdough culture; it's topped up with 75g/75ml after use, kept in the fridge between uses, topped up with 75g/75ml when I get it out of the fridge for the next bake, then left for 12hours to acclimatise to room temperature before being used. The culture is also only flour and water. The recipe I followed when I first started it did not call for any additional ingredients; so none of the possibly whacky suggestions some recipes call for: apples, pineapple rhubarb, potatoes, OJ. One of my family is allergic/intolerant to the last two so no way would I have used those. I've seen recipe that calls for baker's yeast!! to be used to begin the culture. Thankfully my inspirers were of the only flour and water tradition so that's all mine was started with and what it's maintained with. In all it's flour-and-water-only-ness it creates a loaf with a wonderful flavour. Regards, Trevor. <>< Re: deemed! --------------- MESSAGE bread-bakers.v113.n030.4 --------------- From: "Allen Cohn" Subject: RE: converting sourdough starter hydration % Date: Sun, 11 Aug 2013 06:52:58 -0700 Good morning, Jeff, Your math is correct. But two points: 1) 145%?!?! Are you sure that's right? I've never heard of a starter with over 100% water. Is there any chance that the author meant the ratio of flour-to-water instead of the more typical water-to-flour? 2) You didn't tell us the third and fourth "ingredients"--amount of initial culture you use inoculate the starter with and the time you ferment the starter before using it. I'm not sure whether one needs more than one feeding to achieve the conversion. But if very little inoculation culture is used, then the starter's hydration will be very close to the new target hydration after just the first feeding even if the culture's hydration is different. Allen SHB San Francisco --------------- MESSAGE bread-bakers.v113.n030.5 --------------- From: Mike Avery Subject: Re: sourdough starter conversion Date: Sun, 11 Aug 2013 10:06:28 -0500 On 8/10/2013, Jeff Kreitman wrote: >I need some help confirming my math on how to convert a sourdough >starter that I normally maintain at 100% for a recipe in a different >book based on a starter built at 145%. If I would normally add 8 >ounces of water and 8 ounces of flour, do I now add the same 8 >ounces of flour and 11 5/8 ounces of water to make the >conversion? Also, can I do this conversion in a single feeding or >do I need to feed the starter in this new ratio multiple times before baking? There are several ways to approach this. If you "just want to make the bread", you can adjust the recipe by changing the amount of water and flour in the recipe to accommodation the difference. It will get the dough hydration where you want it and is the least hassle. It will work and produce a good bread. However, some people maintain that thick and thin starters behave differently, and that it takes as much as a week of regular feedings for the changes to become manifest. I think they are right. So, if you want to make the bread the recipe's author had in mind, you could take a small amount of your regular starter and feed it for a while to get it where the recipe calls for it to be. -Mike *Bake With Mike * Mike Avery Email to:mavery at mail dot otherwhen dot com A Randomly Selected Bread Saying Of The Day: The primary purpose of education is not to teach to earn your own bread, but to make every mouthful sweeter. -- James R. Angell --------------- MESSAGE bread-bakers.v113.n030.6 --------------- From: alex windancr Subject: Looking for Banana Bread and Fruit Cocktail recipes for Bread Date: Sun, 11 Aug 2013 17:10:28 -0400 (GMT-04:00) I used to have some bread recipes on a disk, can't find the disk now. Would really like to make some of those breads again. After experimenting with trying to make some of them again, and a few times even the dogs wouldn't eat them, I am asking here to see if anyone has the recipes. I tried looking through the archives, but was overwhelmed with all the recipes, wanted to just start with the first one and make every one of them. Does anyone have the recipe for Banana Bread made in the bread machine? I remember using ripe bananas, flour,and yeast. No baking soda or baking powder was in the recipe. I don't have an oven to use for baking, so am only using the bread machine. Also the recipe for Fruit Cocktail Bread, also in bread machine. it was flour, a can of fruit cocktail, yeast. maybe something else. The bread came out with little chunks of fruit in it. I have tried to recreate this, and the result is not the same. Thank You Selene [[Editor's notes: We don't remember a banana bread in the bread machine in the archives (but there may be some). The ones we found on the web use baking soda and powder and are done on the cake setting of the bread machine. There are two fruit cocktail bread recipes in the archives: by Donna German by Elizabeth Harbison ]] --------------- MESSAGE bread-bakers.v113.n030.7 --------------- From: Reggie Dwork Subject: White Bean Banana Nut Bread Date: Thu, 15 Aug 2013 20:05:41 -0700 * Exported from MasterCook * White Bean Banana Nut Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Beans/Peas/Grains/Legumes Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- sifted 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 teaspoon shortening 2/3 cup granulated sugar 2 eggs -- well-beaten 1 cup mashed, ripe bananas -- peeled 1 teaspoon vanilla extract 1 cup Bush's canned white beans -- pureed, (great northern or cannellini) 1/2 cup chopped pecans -- or walnuts Preheat the oven to 350F. Sift together dry ingredients - all-purpose flour, baking powder, baking soda and salt. Cream shortening and sugar together. Beat in eggs, one at a time, beating well after each addition add vanilla extract and blend well. Add flour mixture alternating with bananas and beans, beating well after each addition. Stir in nuts. Pour into a greased mini loaf pans. I added a few extra pecans on top. Bake for about 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean and the bread is golden brown. Let cool in pans for 5 minutes then remove to a baking rack to cool completely. If using a single loaf pan bake for about 60 minutes or until a toothpick inserted comes out clean. Recipe yields 4 small mini loafs or one large loaf (about 16 slices) Note: To puree the beans add them to a blender with a tablespoon or two of water. Blend until smooth. I use my blade attachment to my hand mixer to puree my beans. Store unused beans in a zip lock freezer bag and store in the freezer. *Note: I used self rising flour and omitted the baking soda, salt and baking powder. Self rising flour already has those ingredients added. Source: "mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1887 Calories; 54g Fat (25.4% calories from fat); 40g Protein; 315g Carbohydrate; 10g Dietary Fiber; 424mg Cholesterol; 2502mg Sodium. Exchanges: 11 1/2 Grain(Starch); 2 Lean Meat; 9 Fat; 9 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n030.8 --------------- From: Reggie Dwork Subject: Cheesy Corn Muffins Date: Thu, 15 Aug 2013 20:22:35 -0700 * Exported from MasterCook * Cheesy Corn Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped onion 1 tablespoon butter 17 ounces corn bread/muffin mix -- 2 pkgs 1/2 cup sour cream 1/2 cup shredded cheddar cheese Prep/Total Time: 30 min. Yield: 12 Servings In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400F for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen. Source: "tasteofhome.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 5g Fat (81.7% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 44mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. --------------- MESSAGE bread-bakers.v113.n030.9 --------------- From: Reggie Dwork Subject: Arizona Corn Bread Date: Thu, 15 Aug 2013 20:31:03 -0700 * Exported from MasterCook * Arizona Corn Bread Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 2 tablespoons sugar 2 packages active dry yeast -- 1/4 oz each 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon pepper 8 ounces sour cream 1/2 cup canola oil 1/2 cup chopped green onions 2 eggs 1 1/4 cups shredded pepper Jack cheese 1 cup cream-style corn 2 jalapeno peppers -- seeded and chopped 5 cups all-purpose flour -- to 6C Additional cornmeal Melted butter Prep: 20 min. + rising Bake: 30 min. Yield: 32 Servings In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120-130F. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Grease two 9" x 5" loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes. Brush butter over loaves. Bake at 375F for 30-35 minutes or until golden brown; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each). Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Description: "Unlike other corn breads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers." Source: "tasteofhome.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 6g Fat (34.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 96mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n030.10 --------------- From: Reggie Dwork Subject: Corrected - Carrot Banana Bread Date: Thu, 15 Aug 2013 20:35:35 -0700 Here is the corrected recipe. Thanks for catching it. Should be 1 C grated carrots. Reggie * Exported from MasterCook * Carrot Banana Bread Recipe By : Serving Size : 16 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Fruit Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 eggs 1 cup mashed ripe bananas -- (2 to 3 medium) 1/3 cup canola oil 1 cup grated carrots 1/2 cup chopped pecans Prep: 10 min. Bake: 55 min. + cooling In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9" x 5" loaf pan. Bake at 350F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices). Source: "Taste of Home" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 8g Fat (38.1% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 157mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v113.n030 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved