Date: Sat, 4 Jul 1998 19:13:50 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n050 -------------- 001 - shirley smith Subject: Yeast Date: Sat, 27 Jun 1998 21:29:49 -0700 Lois I think the best way to buy yeast is from a health food store. They sell it by the ounce, as much as you want. It is best to buy it in small amounts, that way you tend to get the freshest yeast. Much cheaper than buying it by the package. The fresher the yeast, the better the bread. Shirley --------------- MESSAGE bread-bakers.v098.n050.2 --------------- From: "Michael C. Zusman" Subject: Summer Loaf is FREE Date: Sat, 27 Jun 1998 23:45:42 -0700 At 09:17 PM 6/27/98 -0700, Russ Fletcher wrote: >You forgot to mention what the cost is, if any. >Russ Glad you asked, Russ. The cost to visit Summer Loaf is FREE. There is a charge for the Master Bakers class on Sunday. Visit the website for details. The address, once again, is http://www.summerloaf.org Very truly yours, Michael C. Zusman --------------- MESSAGE bread-bakers.v098.n050.3 --------------- From: hgorman@postoffice.worldnet.att.net Subject: KitchenAid Grain Mill Date: Sat, 27 Jun 1998 15:05:54 -5 I have a KitchenAid Grain Mill, Model GMA, for sale. Used fewer than ten times. List price new is $149.95. For use with KitchenAid mixers models K45SS, KSM90, KSM103, K5SS or KSM5. Grinds low moisture grains such as wheat, corn, rice, etc. from coarse to fine. In original box. Price $75 including UPS shipping to any of the 48 states. hank@usna.net --------------- MESSAGE bread-bakers.v098.n050.4 --------------- From: "Russell J. Fletcher" Subject: RE: Summer Loaf: A Celebration of Bread Date: Sat, 27 Jun 1998 21:17:47 -0700 You forgot to mention what the cost is, if any. Russ [Editor's Note: The Summer Loaf is free... the Master Class is $50 and is limited to 50 students. Reggie] > From: "Michael C. Zusman" > Date: Sat, 27 Jun 1998 13:00:48 -0700 > It is with great pleasure that I announce Portland, Oregon's second > annual Summer Loaf: A Celebration of Bread on Saturday, July 25, > 1998. Featuring samples and sale items from more than 20 area artisan > bakeries, more food from our Farmers' Market vendors, professional and > amateur bread baking contests, a master baking class (on Sunday), a > Speakers' Corner (featuring bread baking experts of all sorts, construction > > We are equally proud to present our website, accessible at > http://www.summerloaf.org The site is just up and running, so if you > have any feedback on it let me know. I'll pass any comments on to our > > > Very truly yours, > Michael C. Zusman > ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA. I need a flashlight so I don't have to open the ABM to see the bread rise http://www.teleport.com/~gimplimp/ If you have ICQ my ICQ # is 1210346. Calvary Community Church http://www.teleport.com/nonprofit/calvary/ --------------- MESSAGE bread-bakers.v098.n050.5 --------------- From: ptj Subject: Re: Digest bread-bakers.v098.n049 Date: Sat, 27 Jun 1998 23:06:43 -0700 (PDT) > From: "Michael C. Zusman" > Subject: Summer Loaf: A Celebration of Bread > It is with great pleasure that I announce Portland, Oregon's second > annual Summer Loaf: A Celebration of Bread on Saturday, July 25, > 1998. Featuring samples and sale items from more than 20 area artisan > you can make it. (It hardly ever rains in Portland in late July, and That's not what I've heard! (sorry...we just moved to Oregon from Colorado and are getting over the humidity issue kind of slowly.....) (But I have to admit it's a real trip to be able to bake without making high altitude adjustments. I mean, when it's supposed to rise, it rises and when it's supposed to brown the crust, it browns the crust....how weird for me!) I > know Reggie is going to be here.) I'm planning to be there as well if I can get there. I live in Lake Oswego and am without a car. Anyone planning to be there willing to offer a lady a ride? Reminds me of a thought I had, though. Would those of us on this list who will be there like to arrange to meet at some point? I mean, just how many bread festivals are there? We really should try to do something that folks on other lists do. (I'm on a dog list and whenever members of that list are going to be at shows together they always seem to be arranging a lunch or group walk or some such...and my sci fi lists always seem to find cons to meet at.) Anyhow, it's just a thought. Are croissants technically allowed for discussion on this list? Because I had a lemon curd/cheese croissant yesterday that was to die for, but I can't get the bakery to share their recipe. (I didn't actually push the point....) I've never tried to make any croissants, much less filled ones, and am wondering if they're too difficult for a klutz like me to master. Bright blessings phyllis === Visit Hearthstone Community Church on the Web at www.geocities.com/Athens/Acropolis/4213 The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n050.6 --------------- From: Maria Paula Fachin Subject: Blue Bread? Date: Tue, 30 Jun 1998 16:59:08 -0300 (GMT-0300) Hi, my two-year-old son keeps asking me to bake a blue bread, but I don't want to use any artificial colours. Do you have any suggestions? Thanks, Maria Paula --------------- MESSAGE bread-bakers.v098.n050.7 --------------- From: HWGunnar@aol.com Subject: Need KA tips Date: Tue, 30 Jun 1998 02:46:05 EDT I recall reading on this list that when using a KA mixer for bread, it's good to have the dough a bit sticky since otherwise one runs the risk of a door stop. I don't have an ABM and am using my new KA to knead bread. I am using some of the ABM recipes that have been posted and notice that I am having to add a lot more flour than the recipes call for; for example, I made the garlic herb bread and probably added 2 more cups (I thought it turned out well), and I have the cottage cheese dill bread coming out of the oven right now--I added at least 1 more than the 3 cups of flour called for, but the dough was still pretty sticky. How does one tell how much flour is right? I'd rather let the KA do the work--but I want good bread! Thanks a bunch, Helen --------------- MESSAGE bread-bakers.v098.n050.8 --------------- From: TStone1046@aol.com Subject: Active dry yeast vs. instant dry yeast Date: Thu, 2 Jul 1998 19:06:48 EDT >From: ltsilver@borg.com (LT Silverman) >Subject: Yeast question--again?? >Date: Sat, 20 Jun 1998 21:16:28 -0400 > > >What is the difference between active dry yeast and instant dry yeast? Was >able to buy active dry in the past in 2 lb size, but that option does not >seem to be available to me any longer--now I can only buy instant dry yeast >in two 1 lb packs. > >Thanks > >Lois T. Silverman > Hi Lois, I'm quoting from the King Arthur Baker's Catalog: "Instant yeast is dried at amuch lower temperature than active dry, producing more live cells and thus quicker and more vigorous action when it's added to flour and water. Unlike active dry yeast, instant yeast doesn't need to be "proofed" (dissolved in water before being used). Which brings us to instant active dry yeast - a new, more finely granulated form of active dry yeast, which, like instant yeast doesn't need to be prooved before use." They don't seem to offer a 2lb. size of either in their catalog but, I've found them incredibly helpful, nice to talk to and obliging. Maybe if you gave them a call at 1-800-827-6836, they could help you out. Good Luck! Tony Stone --------------- MESSAGE bread-bakers.v098.n050.9 --------------- From: HWGunnar@aol.com Subject: Bread problems Date: Tue, 30 Jun 1998 02:55:03 EDT OK, bread baking pros, I'm a rank amateur who needs more help. I have a consistent problem in that I always get a very pale crust--not the nice golden or dark brown that I'd like. The loaf I'm baking right now is cottage cheese dill; I started it at 425 F and after about 15 minutes decreased the temperature to 350, where it's been for about 25 more minutes. It's pretty blond, as my loaves of any kind of bread have been. What do I need to do to get a nice looking darker crust? My other problem with this particular loaf is that although the first rising was just fine, the second rising, after I kneaded it again with my KA and put it in the loaf pan, wasn't so hot. I put it into the refrigerator overnight, happily noticed this morning that it had risen somewhat, and expected that by the evening it would have risen about enough to bake. Well, it looked about the same when I got home from work tonight. I took it out of the refrigerator and put it in a gas oven with the pilot light on, expecting that THEN it would rise some more, but nothing (then again, it didn't fall, either). I've finally baked it and am not sure what to expect. I just took it out of the oven and looked and put it back in again to see if it might get browner and also because I wasn't sure it was quite done, even after 40-45 minutes. Any and all critiques of my methods are welcome! BTW, it smells wonderful. Helen --------------- MESSAGE bread-bakers.v098.n050.10 --------------- From: "Jennings, Diane " Subject: Sour dough starter Date: Mon, 29 Jun 1998 09:19:02 -0500 Hi, I was visiting my Mother in Denver last week and found the Fleischmans sourdough / yeast packets.. The cost is $3.00 for 3 packets.. has anyone tried using their pre packaged sourdough mix in a home starter so that you don't have to keep buying the stuff?? I thought Fleischmans has done a good job with the flavor : ) Let me know what you think about trying the following: SOUR DOUGH STARTER FOR BREADMAKER (modified) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Skim milk 3 tb Plain yogurt 1 c Flour 1 pkt Fleishcmans sourdough **************** 1 (6 cup) ceramic or glass -container with tight -fitting lid 1. Heat skim milk to 90-100F. Remove from heat and stir into yogurt. 2. Allow to stand at room temperature 18-24 hours or until curds form. Stir with wooden spoon once or twice to keep liquid mixed in. 3. Gradually stir in flour and fleischmans mix; mix well. Allow to stand 2 to 5 days. 4. When starter is ready it is bubbly and spongy looking and has a good sour aroma. Starter should be kept in the refrigerator after this five day period. 5. To use starter bring to room temperature and allow it to get bubly again before using it. 6. Replenish starter after each use with equal portions of milk and flour. Example: If using 1 1/2 cups add 1 1/2 cups each: milk & flour. 7. Repeat steps 1, 2, and 3. Thanks, Diane Jennings Registration & Admissions 130 Jesse Hall (572) 882-1705 jenningsd@missouri.edu --------------- MESSAGE bread-bakers.v098.n050.11 --------------- From: Ruth Provance Subject: Pizza party leftovers Date: Tue, 30 Jun 1998 14:55:12 -0700 Hello, bakers! I thought you might be interested in my pizza adventures. Last Saturday, we had a pizza party for six adults and eight children (one of whom was too young to eat pizza). To prepare, I made three double batches of the Fleishman's master pizza dough recipe:http://www.breadworld.com/recipes/traditional/pizza.phtml?id=149 one plain, one herbed, and one with white whole wheat. I also chopped, shredded, fried, sliced, and shopped for toppings. The plan was to serve the kids two big pizzas, and the adults would each get the individual pizza of their dreams. A good time was had by all, and one of the guests found out that she needed to pre-heat her pizza stone to get a good crust. Always glad to share what I have learned! I got to use her stone, too! Anyway, there was a lot of dough left over, and I was pretty burned out and the kitchen was a mess, so I just plopped it in greased plastic bags and stuffed it in the freezer. There were a lot of toppings left, too. On Sunday my son, nine years old, was watching "Baking With Julia," the Lora Brody episode, and she made a braided bread. My son asked if I could make a braided bread with three different colors of dough. Hmm, and such dough was in the freezer, too! So, Sunday night, I took the dough out of the freezer and put it in the fridge to thaw, and after work on Monday, I got to work. I took 12 ounces of each dough (yes, Don, I weighed it!) and made a braid. With the rest of the dough and some of the toppings and sauces, I made a deep-dish pizza for dinner. After letting them rise, I baked the braid on an upper shelf for about 40 minutes at 400 F, and sprayed it with water three or four times. Let me tell you, that pizza dough made one gorgeous loaf and it tasted great, too! Of course, it had had a lot of time to rise and develop good flavor. I hope I can keep my husband from leaving it out to go stale. With the lack of sugar, and the small amount of oil, it would go stale quite quickly. I hope to leave it in the freezer and just take out what slices we need, or save it for a special occasion. The deep-dish pizza was good, too. Leftovers are calling to me from the fridge, but I am on a diet! Arrrggghhh! Anyway, I thought you might like to hear my story, just to show you some of the joy of dough! Keep Baking Bread! Ruth Romans 8:38-39 --------------- MESSAGE bread-bakers.v098.n050.12 --------------- From: "Mega-bytes" Subject: Ezekiel Bread-XP Date: Wed, 1 Jul 1998 11:04:32 -0400 There was some discussion about Ezekiel bread some time back. Debra Ridings is a friend of my daughter. She researched the bread described in Ezekiel and has been making bread as a hobby for quite some time. Word spread about her Ezekiel bread and she has quite a few customers including two health spas, and an Emory professor. I talked with Debra to get permission to post the article below and her name. She told me she was not interested in becoming a company, and makes bread in her home because she enjoys it and anyone coming to her door wanting food will be given bread free. She had really done a lot of nutritional research and, as she said, this bread has to contain all essential vitamins and nutrients to keep Ezekiel alive for 2 years on nothing but this bread and pure water. In order for the bread to have all this nutrition the grains must be ground, and used, on the day the bread is made. Any leftovers can be frozen for later use. She said shipping the bread was cost prohibitive (she only makes $.32 per loaf profit), but that she will be happy to share her recipe with anyone wanting to take the time to grind the grains and make the bread. If you live close enough you can buy the bread - it's $3.50 per loaf, or flour ground to your specifications, using any or these grains and beans can be purchased (I have my order in for 5 lb.). By the way she's going to Idaho to pick up 4,000 pounds of beans and grain because they can't get it to her by the time she needs it. The beans are sealed in 20 lb. buckets, and have a shelf life of about 7 years if unopened. This is the nutritional information she gave me: Per loaf - 1 lb, 12-14 slices: Loaf Slice Calories 1,440 120 Sat Fat 0 0 Poly unsat fat 0 0 Mono unsat fat 9g .75g Protein 165g 13.75g Carbo 99g 8.25g fiber 396g 33g sugars 63g 5.25g chol 0 0 Sod (in beans) 36g 3g Iron %RDA 324% 27% Cal %RDA 180% 15% PLUS 33 Vitamins, minerals and amino acids ----------------------------------------------------------------- Posted with permission: EZEKIEL FASTING BREAD "TAKE WHEAT AND BARLEY, BEANS AND LENTILS, MILLET AND SPELT: PUT THEM IN A STORAGE JAR AND USE THEM TO MAKE BREAD FOR YOURSELF." (EZEKIEL 4:9 NIV) This bread is moist and cakelike in texture. It contains 14.5 grams of protein and 2.5 grams of fiber for each 100 grams of flour. It is rich and robust in flavor, more so than any made with whole wheat flour. It should be well chewed. Ezekiel was commanded by God to lie on his left side in the town of Jerusalem for 360 days (the year calendar of the Jewish people). Then he was to lie on his right side for 360 days. This was to make a point to the people of Jerusalem that God would punish them for their sins if they did not repent. Ezekiel was sustained on this bread alone, consuming only one quart of water per day and 1/2 of a loaf of this bread. It was witnessed by the people of Jerusalem after the two year period, that Ezekiel got up and walked away, in perfect health. The ingredients used to make the "Ezekiel" flour are as follows: Hard Red Wheat, Spelt or rye, barley, millet, Green Lentils, Great Northern Beans, Red Kidney Beans and Pinto Beans. The bread is made with this flour, water, honey, yeast and olive oil. It is all natural and the flour mixture was milled fresh, just before making the bread. This bread contains all of the protein, amino acids, fiber, vitamins and minerals to support life, along with pure water. I hope you enjoy this treat. I know your body will thank you! Debra Ridings OUR DAILY BREADS AND GRAINS Cumming, GA 30040 770-844-9586 ---------------------------------------------------------------- Hope everyone doesn't mind this long post, I thought it was very interesting. Martha --------------- END bread-bakers.v098.n050 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved