Date: Sat, 7 Mar 1998 18:38:01 -0800 (PST) -------------- BEGIN bread-bakers.v098.n020 -------------- 001 - MOMnAaron Subject: Ezekial Fasting Bread? Date: Sun, 1 Mar 1998 13:16:13 EST Hi everyone! Just wondering if anyone has a recipe to share for Ezekial Fasting Bread. Have been searching for some time, with no avail. I want to give my heartfelt thanks ( you know who you ARE ;o) ) for sharing your bread recipes for diabetics. What a wonderful group of folks we are, isn't it all about sharing anyway? Penny MOMnAaron@aol.com --------------- MESSAGE bread-bakers.v098.n020.2 --------------- From: Bonnie Becker Subject: Substitutions Date: Sun, 01 Mar 1998 14:16:15 -0500 I found that the "Oatmeal Bread #4" from the b2q97.mxp archive of this list is FABULOUS ! ! ! I can endorse ALL the compliments that were added by the person who posted it. I have used this recipe repeatedly, w/wo minor variations, and it has always come out great. If anyone wants this recipe and can't get the archives, e-mail me privately, and I will send you a copy. Being moderately adventurous, and also being encouraged by the listing of alternative flour equivalents posted here by Reggie Dwork in mid-January, I tried altering this recipe by substituting 3/4 Cup Oat flour for 1 Cup of the bread flour. Other adjustments: molasses for sweetener, buttermilk powder w/the dry ingredients, and 1 Tbsp lemon juice for 1 Tbsp water. The loaf was still good but only about 2/3 as tall as normal for this recipe. Obviously, there is something else necessary when using these substitutions. Can anyone point me to a site or perhaps a book where some directions or guidance relating to these flour alternatives may be found? TIA, Bonnie Becker mailto:beckerb@call-now.com ICQ UIN: 3178012 --------------- MESSAGE bread-bakers.v098.n020.3 --------------- From: "Weissman, Jessica" Subject: old dough Date: Mon, 2 Mar 1998 10:50:58 -0500 I'm using a recipe that says to use a starter, but to save a cup of dough to use as "old dough" in the next round of the same bread. Does this mean to use the cup of old dough in place of the starter? This hardly seems right, since the old dough is much less wet than the starter. I tried it that way (no starter; use the old dough instead) and would have had a dry disaster if I hadn't added lots of water to the bread. So, do I use BOTH the starter and the old dough? Do I add the old dough after the sponge stage? Or what? - Jessica Weissman --------------- MESSAGE bread-bakers.v098.n020.4 --------------- From: Farnes_Quinn Subject: For what it's worth. . . Date: Mon, 2 Mar 1998 08:03:57 -0800 Mitch, forgive my nitpicking; it's a small point, and not really important to the subject of bread baking, but I'd like to offer a little addendum, and a slight correction, to the information you offered about the subject of gluten. You are correct in pointing out that there is no single substance "Gluten," per se. Gluten is actually a mixture of the two *proteins* (not amino acids), glutelin and gliadin, derived from the starchy endosperm of cereal grains. Glutelin and gliadin, in turn, consist from 12 to 24% of the amino acid glutamine, hence the name Gluten, as well as leucine, proline, and arginine, in lesser quantities. Since gluten is not a single substance, some authors more correctly, IMHO, refer to them as "glutens." As was mentioned recently in response to someone's question of how one might prepare gluten, it is commercially prepared by washing the starch out of wheat flour. Gluten is left behind as a sticky brownish-gray substance. Since gluten is practically insoluble in water, though it is more so in alcohol, alkalies and dilute acids, it will not readily combine with the ingredients found in ordinary bread dough, hence it must be thoroughly mixed into the dough by the action of kneading. Bread books frequently talk about the importance of kneading in "developing" gluten. Actually, it is more a matter of ensuring that the gluten is thoroughly mixed with the dough, rather than making some sort of chemical transformation that term implies. Hope this helps, Quinn Irvine, CA (Chemists bake bread, too!) --------------- MESSAGE bread-bakers.v098.n020.5 --------------- From: John DeCarlo Subject: 1 lb. bread machines Date: Mon, 02 Mar 1998 11:20:42 -0500 Hello, I'm sorry to ask what is probably a FAQ, but I spent about an hour going through the archives to find the answer without any luck. Anyway, we just bought a 1 lb. Welbilt (ABM 550, I believe) bread machine. I have now tried twice to convert a 1.5 lb. recipe into a 1 lb. without any luck. Something is not working right with it. And I don't know if it is the machine or me, but when I was learning to use a 1.5 lb machine, it took me awhile to adjust to temperature and moisture changes in the environment. So, can anyone point me to a past digest, or a book, or web page that would have some tried-and-true 1 lb. recipes, as well as guidance on converting down? Thanks, -- John DeCarlo, Arlington, VA--My views are my own Internet: jdecarlo@juno.com Web: http://www.geocities.com/NapaValley/1113 --------------- MESSAGE bread-bakers.v098.n020.6 --------------- From: Nancy Hill Subject: light crusts on wholewheat? Date: Mon, 2 Mar 1998 11:26:13 -0500 Sorry if anyone has asked this before, but is it ok to do a light crust on a wholewheat loaf? My instruction booklet just said to pick the "medium" crust setting for wholewheat, but my son would prefer a lighter crust. TIA, Nancy -- Nancy Hill, Toronto, Canada nancyh@interlog.com --------------- MESSAGE bread-bakers.v098.n020.7 --------------- From: Fred Smith Subject: substitutes for sugar (diabetic) Date: Mon, 2 Mar 1998 19:30:57 -0500 > From: MOMnAaron > Subject: bread recipes for diabetes? > Date: Sat, 28 Feb 1998 00:20:49 EST > > Hi everyone! > > I am hoping you can help me with a problem. I know of a lady who is looking > for bread recipes that can be adapted for diabetes. She can not use honey, > sugar or molasses. Any ideas on what she can sub for the sugars? > > Your help would be deep gratitude to me and to my friend. > > Thanks in advance. > > Penny > MOMnAaron@aol.com Yeast-leavened breads work just fine without added sugar. While it may (or may not) take a little longer to rise, there is plenty of food in the flour itself to keep the yeast happy. Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- But God demonstrates his own love for us in this: While we were still sinners, Christ died for us. ------------------------------- Romans 5:8 (niv) ------------------------------ --------------- MESSAGE bread-bakers.v098.n020.8 --------------- From: Fred Smith Subject: Re: Digest bread-bakers.v098.n019 Date: Mon, 2 Mar 1998 19:36:51 -0500 > > From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" > Subject: "Blistered" bread > Date: Fri, 27 Feb 1998 16:50:43 +0000 > > Hello all, > > I've noticed a problem with the whole wheat bread that I > regulary make. It rises and bakes beautifully, up until the > last half hour of the cycle or so, at which point big air pockets or > "blisters" develop and the top loses its perfectly rounded shape. > The top is not totally collapsed, however, just a little dented. > Anyone know what could be causing this? Thanks! > Josee Olivier > jolivier@autoroute.net By their nature, whole wheat breads do not form as all-encompassing 'network' of gluten strands as do white breads. This has to do with: -the bran particles interfere with its formation; -the somewhat lower overall percentage of gluten in the flour BECAUSE of the bran and other wheat grain particles in the flour (which are removed when white flour is manufactured). Because of this, whole wheat breads are somewhat more fragile. So, reasons why your loaf may be trying to fall, or rather things that you can try which may help: -perhaps you are expecting it to rise nice and high like a white bread, and therefore letting it proof too long. Because of the weaker gluten structure of the loaf the bubbles will burst sooner, reducing the rise or at least preventing it from rising as high. -you may be able to shop around and find a whole wheat flour with a higher gluten content than what you are using; -perhaps adding some additional gluten to the dough will help; -or diluting the whole wheat a bit with some high-gluten white bread flour. -or even just kneading several minutes longer before setting the loaves to proof. I find that with bread doughs that don't want to proof well an extra five (or sometimes even more) minutes of working the dough can often help. Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- I can do all things through Christ who strengthens me. ------------------------------ Philippians 4:13 ------------------------------- --------------- MESSAGE bread-bakers.v098.n020.9 --------------- From: chas13@intac.com Subject: Dough Enhancer Recipe Please? Date: Mon, 02 Mar 1998 21:07:21 -0500 Could someone be kind enough to send me the recipe for the dough enhancer using Vitamin C, Ginger etc? I accidently deleted it from my computer. Thanks Chuck Deschaine chas13@intac.com --------------- MESSAGE bread-bakers.v098.n020.10 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Berries for Grinding Date: Mon, 2 Mar 1998 20:34:21, -0500 To: Sophie The red wheat berries are the ones you want to use for your breads. They produce a higher gluten whole wheat flour. The soft wheat berries would not be good....but you could cook them and add them to your whole grain breads for texture. Linda Rehberg www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n020.11 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: High Altitude Bread Baking Date: Mon, 2 Mar 1998 20:43:33, -0500 To: Rick Irwin Franzel came up with the solution when he vacationed in Denver several years ago. He was kind enough to allow us to reprint his advice in our book THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS. So to quote Irwin and ourselves: At higher elevations, the dough "overproofs." Due to the lower barometric pressure at high altitudes, the carbon dioxide gas bubbles created by the yeast expand more rapidly. Therefore, the bread rises too high, the gluten loses its strength, and the bread collapses during baking. Try the following combination of suggestions: Reduce the amount of yeast by about 1/3. This will create less carbon dioxide and the bread will not rise as quickly. Increase the salt by 25%. This will have the same effect as decreasing the yeast. The bread will rise slower and be less likely to sink during baking. Add from 1/2 to 1 T gluten per cup of flour. Increasing the gluten will give added strength to your bread. Watch your dough as it mixes. You may need to add at least 1 to 3 T more liquid since flour stored at high altitudes tends to be drier. Two other options: Because of the rapid-rising nature of high-altitude breads, try baking them on the Rapid Bake cycle of your machine to reduce the rising time. Or, if your machine has a programmable mode, watch the loaf as it rises; when it nears the top of the bread pan, switch to the Bake cycle manually. Hope this does the trick for you! Linda Rehberg www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n020.12 --------------- From: Ben Strong Subject: Lora Brody's Dessert Bread Book Date: Mon, 02 Mar 1998 19:29:59 -0500 I picked up Ms Brady's book 'Desserts From Your Bread Machine' today because it has some super sounding recipes. I have a question though. The book was copyrighted in 1994 and says that only large capacity machines should be used - those for three cups of flour or more. I have a Zoji V20 which I would assume she would classify as 'superlarge'! For that reason, I assume that for best results I should probably increase the size of the recipes. But how much? Has anyone looked at this book? A second question refers to the loaf that is baking as I write - 'Butter-Rum Monkey Bread'. For this a syrup of 1/4 stick butter, 1/4 cup of sugar and 2 TBsp water is brought to a boil and simmered for five minutes. Then 1/4 cup rum is added and simmered for five minutes more. Then remove from stove and pour into a small bowl to cool. This is done whilst the dough is kneading. For the dough, mix 1 large egg, 2 tsp rum extract, 1/2 stick butter, 3/4 cup milk, 1-1/2 tsp salt, 1/4 cup sugar, 3 cups bread flour and 2 tsp yeast. Use Basic cycle. At the end of the cycle, dump dough onto floured bowl and, working quickly, dived into 32 balls. Shape into spheres with hands. Dip balls into syrup and place back into pan, making several layers. Place pan back into machine and allow to complete rising and baking. Any excess syrup can be used as a dip. I wonder if the blades shouldn't be removed before the dough balls are placed back in the pan? But this might interfere with the 'knock-down' after the first and second rise? Has anyone tried this recipe? Thanks. Ben Strong. --------------- MESSAGE bread-bakers.v098.n020.13 --------------- From: Gael Fashingbauer Cooper Subject: Brownie bread question Date: Mon, 2 Mar 1998 21:00:10 -0800 The Brownie Bread sounded great! Can anyone suggest a way to make it without a bread machine? Gael Fashingbauer Cooper gaelfc@microsoft.com --------------- MESSAGE bread-bakers.v098.n020.14 --------------- From: "Jo in Minnesota" Subject: Sugar-free bread Date: Mon, 2 Mar 1998 22:02:47 -0600 It would be easy to do a suitable sugar-free bread. You could use one teaspoon of sugar to feed the yeast, which would be negligible sugar for any diabetic, and then go ahead with the rest of the recipe, just omitting any more sugar than that. I do feel that you do need to "feed" the yeast with one teaspoon of sugar, though, whether it be honey, syrup or molasses. Any will work fine. Another thought would be sourdough bread, which uses small amounts of sugar. Jo in Minnesota Diabetic Type II --------------- MESSAGE bread-bakers.v098.n020.15 --------------- From: Ruth Provance Subject: Ascorbic acid test Date: Mon, 02 Mar 1998 23:45:25 -0800 Dear Bakers, Thank you so much for all the advice on finding Ascorbic Acid powder. I finally wised up and looked in the vitamin section of Fresh Fields where I should have looked before. I was looking in the baking section. I will make the dough enhancer one of these days, but first I had to check out the use of ascorbic acid by itself. Once again, I baked two batches of Ruth's Daily Bread: http://www.upword.com/bread/daily.html The plan was to make identical batches, but due to a measuring malfunction involving a large jar of honey, the batch with the ascorbic acid in it had other variables present, so I could not draw any conclusions. For the record, the dough with the ascorbic acid and the extra honey was softer and rose faster than the dough without. Next time, I will use sugar or something easier to measure. My husband, who has training as a biologist, points out that scientific experiments cannot be validated until they are replicated. I encourage all of you bakers out there to try comparing all the dough enhancers and yeasts and tricks we have been learning about in this list, and share your results with the rest of us. Keep Baking Bread! Ruth --------------- MESSAGE bread-bakers.v098.n020.16 --------------- From: "Robin Carroll-Mann" Subject: Re: bread recipes for diabetes? Date: Tue, 3 Mar 1998 00:34:40 +0000 And it came to pass on 2 Mar 98, that MOMnAaron@aol.com: > I am hoping you can help me with a problem. I know of a lady who is > looking for bread recipes that can be adapted for diabetes. She can > not use honey, sugar or molasses. Any ideas on what she can sub for > the sugars? Penny, Has you friend been told by her doctor that she can't have sugar? Because the current mainstream opinion is that diabetics can include sugar in their diet, so long as they don't overdo it. And most bread recipes call for only a small quantity of sugar -- usually about a tablespoon or two per two-loaf recipe. I am diabetic, and have not stopped putting sugar in my bread, though I now avoid the sweet bread recipes. In any case, I don't see why your friend can't just omit the sugar if she wishes. As far as I know, the dough will rise more slowly, because the main function of sugar in a bread recipe is to feed the yeast. If she wants a sweet taste in her bread, there are certain artificial sweeteners that can be used for baking, but I don't think they will help encourage the yeast. Best wishes, Harper Harper *** Robin Carroll-Mann harper @ idt.net "Mostly Harmless" -- Douglas Adams Harper's Bread Basket http://www.geocities.com/Heartland/3967 --------------- MESSAGE bread-bakers.v098.n020.17 --------------- From: "Becky Shook" Subject: baking with out eggs Date: Tue, 3 Mar 1998 09:42:04 -0600 I just wanted to add to the list my egg replacement.....we choose not to = use eggs to watch the cholestrol. So I use 1 tbsp soyflour and 4 tbsp = water to equal 1 egg I can use this in meatloaf cookies anything except = sponge cakes and angel food cakes....there is no taste difference and = are just as good as they were before and I might add here cheaper too. Becky in Iowa --------------- MESSAGE bread-bakers.v098.n020.18 --------------- From: "Russell J. Fletcher" Subject: Crust falling in ABM bread Date: Mon, 2 Mar 1998 23:19:21 -0800 I got an Oster ABM about 3 weeks ago. It makes wonderful bread. My problem is that when I (carefully) take the white bread out of the pan it has such a nice rounded brown dome, but when it cools the dome has shrunk in and looks "pruney". Is there any way to keep that nice round top on the loaf of bread? Russ ---- Russell Fletcher cccwebauthor@bigfoot.com Camas WA --------------- MESSAGE bread-bakers.v098.n020.19 --------------- From: Allison Greene Subject: Re: Stuck paddle in loaf of baked bread Date: Tue, 3 Mar 1998 12:41:00 -0500 (EST) I read on another list that you can pull the paddle out with a large-size crochet hook. You stick it through the hole in the paddle, catch the edge, and pull. Can't try it myself though; my paddle's stuck fast in the bottom of the bread pan! Allison ----- Allison Greene http://argreene.home.mindspring.com/MizAllison/ argreene@mindspring.com | Walking on water wasn't built | in a day -- Jack Kerouac --------------- MESSAGE bread-bakers.v098.n020.20 --------------- From: Sabrina Hargreaves Subject: Date: Tue, 3 Mar 1998 11:46:19 -0800 Hello, everyone - I am having a frustrating time right now dealing with Proctor Silex via e-mail to find out where I can buy a new bread machine paddle (I stupidly threw mine out - it was in a loaf of moldy bread). So far, since February 25th, I have been conversing back and forth and they finally tell me today that I can send them $10 if I have a US mailing address - which, because I gave them my address yesterday, they know I DON'T! I live in Canada - Vancouver to be exact - does anyone know where they sell bread paddles for dough heads like me? Sabrina H. --------------- END bread-bakers.v098.n020 --------------- -------------- BEGIN bread-bakers.v098.n021 -------------- 001 - Biggiebigg Subject: sourdough postscript Date: Wed, 4 Mar 1998 01:08:38 EST Sourdoughs International also has a web site! http//www.cyberhighway.net/~sourdo please let me know if this helps any of you! Also if any of you have a starter already which is indiginous to your own area, I would LOVE to try new ones - S.I.'s book has instructions for dehydrating a culture! Jim Huskey --------------- MESSAGE bread-bakers.v098.n021.2 --------------- From: Ruth Provance Subject: Ginger enhancer Date: Wed, 04 Mar 1998 09:54:11 -0800 Dear Lori, As far as how much ascorbic acid to use, the packet of powder from King Arthur says to use 1/8 tsp for your recipe. I have no idea how large a recipe that covers, but that is the amount I am experimenting with. In case you didn't know from my message, I use a KitchenAid mixer to make my bread, not an ABM. I cut and pasted this out of an archived weekly digest for the recipe for the homemade dough enhancer: >--------------- MESSAGE bread-bakers.v098.n001.1 --------------- > >From: KAR >Subject: dough enhancer >Date: Sun, 04 Jan 1998 16:44:34 -0500 > > >This is the recipe for the dough enhancer with ginger. It was posted by >Jazzbel to another mailing list. > >Happy Baking - Kim > >DELIBERATION, n. The act of examining one's bread to determine which >side it is buttered on. Ambrose Bierce in The Devil's Dictionary. > >Here is my recipe for Bread Enhancer-- >4 cups powdered milk >3/4 cup Lecithin Granules >3 heaping Tbls. vitamin C powder >2 Tbls. ginger >3 Tbls. cornstarch >Blend until smooth. >Store in airtight containers. Room Temp. >Use 2 teas. enhancer in each loaf of dough. > >The purpose is to make the dough rise better and bake better. >This recipe is from "Dinner's in the Freezer" by Jill Bond. > >************ > >This recipe had been posted earlier, too. Don't feel bad if you missed >out on all this stuff. These conversations tend to go on and on, and if >you miss the begininning, it is hard to join in in the middle! > >Keep baking bread! > >Ruth > --------------- MESSAGE bread-bakers.v098.n021.3 --------------- From: Biggiebigg Subject: sourdough Date: Wed, 4 Mar 1998 01:05:33 EST Several people have posted questions about sourdough. Although I am a relatively neophyte baker, I have done almost all of my breads using sourdough. There is an excellent source of information AND starters which have been collected from all over the world. Sourdoughs International is the name of the organization. They have a book called World Sourdoughs From Antiquity which is very lively reading and relates the author's (Ed Wood) adventures and misadventures in collecting authentic indiginous sourdough cultures from all over the world. It also includes a wealth of information about sourdough (care and feeding) and is a treasure trove of recipes...The new edition of the book also includes a large section on using sourdoughs with bread machines! Exciting for most of you but unfortunately not for me - I do it the old fashioned way out of necessity i suppose - with five kids and a wife who teaches school! One note: many people tell me they dont mess with sourdoughs because they are too much work. I say hogwash - i feed mine every couple of days or so with a bit of flour and warm water and always have an active starter. (I get cool stackable square two gallon buckets from my local grocery bakery for 25 cents each with snap on lids) If I am not going to use a given culture for a while I simply put a couple of cups into a mason jar and fridge it. They will last 6-8 months maybe longer like this and then simply warm them back to room temp and begin feeding them again until they become active (which can be several days if they've been sleeping long!) but they are not hard work only a quick ritual right before bed...about as much trouble as watering a plant. Personally I prefer delicious sourdough bread (and FREE yeast) to the houseplant! But work is a relative term and what is a joy for me may very well be a chore to someone else. Sourdough (REAL sourdough, that is...) is a symbiotic mixture of wild yeast and lactobacilus bacteria. They both produce byproducts which inhibit the growth of competing wild yeasts and other bacteria - a very stable situation. There are many different strains of wild yeasts AND lactobacillus bacterias. A sourdough culture normally is a product of the flora and fauna of a given location i.e. sanfran or yukon, etc. and each one has different flavor charactristics and leaven uniquely. Supposedly, S.I.'s Russian culture rises VERY quickly and is very well suited to bread machines. I have baked using their "San Francisco", "Yukon", and "French" culture, and they also have cultures from Russia, Saudi Arabia, Finland, Austria, Bahrain, Giza, and the Red Sea. Just yesterday I recieved a letter from them... "We are please to announce a remarkable new culture never previously available to home bakers. The dominant wild yeast is Candida milleri and the lactobacillus is L. sanfrancisco. These are the key organisms that have produced the famous S.F. sourdough for well over a hundred years...It differs from our other California culture which is a mixture of several wild yeasts and lactobacilli strains..." It sounds like they are offering an improved and perhaps more authentic version of San Francisco - which I will be ordering - but the one I have already makes DELICIOUS breads. There is no way to describe the exquisite aroma which comes off of a starter when you crack the lid of the bucket after being kept warm... each one is definitely different - with different fruity and floral aromas. I hope this helps any of you who are looking for sourdough information - Ed Wood's World Sourdoughs from Antiquity has become a tattered and torn addition to my kitchen and I wholeheartedly reccommend the book, the cultures, and the company. They even have a (quarterly I think) sourdough newsletter! After all of that hooplah here is the info... Sourdoughs International, Inc. P.O. Box 670 Cascade, Idaho 83611 Phone: (208) 382-4828 Fax: (208) 382-3129 Please email me with any questions or comments! Sorry Im So Windy!!! Jim Huskey Biggiebigg@aol.com --------------- MESSAGE bread-bakers.v098.n021.4 --------------- From: Mitch Smith Subject: RE: For what it's worth. . . Date: Wed, 4 Mar 1998 20:36:12 -0600 >Farnes_Quinn[SMTP:Farnes_Quinn@Allergan.com] wrote: >Mitch, forgive my nitpicking; it's a small point, and not really >important to the subject of bread baking, but I'd like to offer a little >addendum, and a slight correction, to the information you offered >about the subject of gluten. >You are correct in pointing out that there is no single substance >"Gluten," per se. Gluten is actually a mixture of the two *proteins* >(not amino acids), glutelin and gliadin, derived from the starchy >endosperm of cereal grains. Glutelin and gliadin, in turn, consist >from 12 to 24% of the amino acid glutamine, hence the name Gluten, >as well as leucine, proline, and arginine, in lesser quantities... Thanks for the correction. You're right that the amino acid is glutamic acid, the various amino acids being the building blocks for proteins and other polypeptides. It is always a mistake to breeze through a reference too quickly when composing a detailed message! >As was mentioned recently in response to someone's question >of how one might prepare gluten, it is commercially prepared >by washing the starch out of wheat flour. Gluten is left behind >as a sticky brownish-gray substance. >Since gluten is practically insoluble in water, though it is more >so in alcohol, alkalies and dilute acids, it will not readily >combine with the ingredients found in ordinary bread dough, >hence it must be thoroughly mixed into the dough by the action >of kneading. Bread books frequently talk about the importance >of kneading in "developing" gluten. Actually, it is more a matter >of ensuring that the gluten is thoroughly mixed with the dough, >rather than making some sort of chemical transformation that >term implies. I also posted the message on making vital gluten by isolating it from a yeastless, well kneaded dough. Thanks for clarifying/ reinforcing that the use of vital gluten in a dough does require vigorous kneading to fully re-develop. Personally, not being a chemist, I didn't mentally picture any chemical transformation when I see the word "develop" in reference to gluten in dough, though your further thoughs will help anyone who did think that. Thanks again! - Mitch --------------- MESSAGE bread-bakers.v098.n021.5 --------------- From: "Lori Scott" Subject: frozen bread dough Date: Tue, 24 Feb 1998 11:30:43 -0800 Can you freeze bread dough? Whole grain? White? Is there anything special that I need to do to it? Any help would be greatly appreciated! Lori in CA --------------- MESSAGE bread-bakers.v098.n021.6 --------------- From: Bonnie Pollack Subject: Famous recipes Date: Sat, 7 Mar 1998 08:39:44 -0500 (EST) I have lost my notes for the RED LOBSTER rolls and would very much like a copy of the recipe. Also I seem to remember companion recipes for other well known restaurants. Would appreciate a copy as I am interested in trying them out. TIA Bonnie Pollack --------------- END bread-bakers.v098.n021 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved