There are so many things I want to reply to in this digest!
>From: "bryan carmenati" <bryancar@greenhills.net>
>Subject: Italian Bread
>
>This is a delicious - ciabatta type bread using a corn meal mash.
It sounds excellent - but why BOTTLED water?
>From: Popthebaker@aol.com
>
>... Peter Reinhart explains in The Bread Baker's Apprentice that his
>use of the term Barm is a personal one. It is an Old English term
>for a sourdough type starter.
No, it's the old word for fresh yeast here and still used in some
parts of England and Scotland (and Wales and Ireland for all I know)
by some older people. Including me!
>From: "Mary Fisher" <mary.fisher@zetnet.co.uk>
>Subject: Grape Nuts bread
>
>...
>Today I made a bread using barley meal, it's still too hot to try
>but I'm looking forward to tasting it tomorrow. I used about half
>and half strong white wheat flour.
It was excellent! But it took some time to prove. I wonder if anyone
has a dedicated and used recipe for barley bread?
>From: yguaba@yahoo.com.br
>Subject: Mixer woes
I used a standard sized Kenwood for about thirty years but when it
eventually died and was beyond Spouse's tender repair skills I
invested in a Kenwood Major so that I could make a larger amount of
dough. I've abused it for about seven years. The motor has, very
occasionally, tripped when I've left it running for a l-o-n-g time
and it's overheated, otherwise there have been absolutely no
problems. I've mixed 4lbs of dough for twenty or more minutes (before
I moved to stretch 'n' fold!) at speeds above 3. The liquidiser is
used to mince meat and to break down ice and nuts as well as gentler
processes. The only problem is that it has a large footprint but even
in my small kitchen it's worth it. I wouldn't be without it - it's
permanently on the counter and plugged in.
Mary