Date: Sat, 5 Sep 1998 08:23:22 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n064 -------------- 001 - Penchard@aol.com - Flax Seeds 002 - Lynelle Looker Subject: dehydrogenated yeast? Date: Sun, 30 Aug 1998 09:57:09 -0500 Hi everyone-- I was reading the ingredient list on a loaf of French bread in the store. One of the ingredients was "dehydrogenated yeast". Anyone know what this is, and why it has to be dehydrogenated? Lynelle Looker e-mail: looker@mallorn.com --------------- MESSAGE bread-bakers.v098.n064.3 --------------- From: "Mega-bytes" Subject: Horizontal bread makers Date: Sun, 30 Aug 1998 08:44:14 -0400 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ From: Jack Mallory Subject: Horizontal bread makers Date: Sat, 22 Aug 1998 17:57:46 -0700 I also discovered what is for me the sine que non of bread cookbooks, Rustic European breads from the Bread Machine, by Linda Eckhardt and Diana Butts. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ So, Jack, are you going to share any of these wonderful recipes with us???? Please. Martha --------------- MESSAGE bread-bakers.v098.n064.4 --------------- From: "Mega-bytes" Subject: MasterCook recipes Date: Sun, 30 Aug 1998 09:03:05 -0400 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ From: Wyn Achenbaum Subject: Using "Mastercook" recipes Date: Sun, 23 Aug 1998 13:52:30 -0400 I have high hopes that I will find time to settle down with the manual, but since so many people here appear to be so proficientit can't be done" or a "here's how you Thanks Wyn Achenbaum ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wyn, You can find a lot of information on MasterCook software and how to use it at this address: www.blarge.net/~msrooby/ Also how to format recipes which are not in MasterCook format. Martha --------------- MESSAGE bread-bakers.v098.n064.5 --------------- From: "Mega-bytes" Subject: bags for mini loaves Date: Sun, 30 Aug 1998 08:51:14 -0400 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Does anyone know of a source for bread bags for mini loaves? (I think my mini loaves are about 6" long.) I frequently give them to others, and can't seem to find a bag that fits. What do you all use? Lynelle Looker e-mail: looker@mallorn.com ~~~~~~~~~~~~~~~~~~~~ Lynelle, If you cannot find another source, I frequently use the storage or freezer bags with the zipper. Also great for rolls. We went to a family reunion last week and I made various kinds of yeast rolls and put them in a one gal. bag and put the name of each kind of roll on the contents label. Not as pretty as bags made for bread, but it keeps them fresh. Martha --------------- MESSAGE bread-bakers.v098.n064.6 --------------- From: "Mega-bytes" Subject: chiabatta bread Date: Sun, 30 Aug 1998 08:37:12 -0400 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I would like a recipe for "Chiabatta" bread. I know they were on the list before, but I failed to copy them. Thank you, Ginny ~~~~~~~~~~~~~~~~~~~~~~~~~~~~` Ginny, Here's the recipe. Martha * Exported from MasterCook * CIABATTA Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FIRST STEP----- 12 oz Flour 1/4 ts Yeast, dry 7 fl -- Water, warm Olive oil -----SECOND STEP----- 1/2 pt -- Water, warm 1 tb Olive oil 5 tb Milk, warm 1 1/4 lb Flour 1 t Yeast, dry 1 tb Salt Cornmeal to dust Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy . Put dough in an oiled bowl, cover and leave to rise until doubled in size. Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 450 F. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top. Bake for 25 minutes, sprinkling with water three times during the first 10 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n064.7 --------------- From: Natalie Frankel Subject: Re: Horizontal Loaves Date: Sun, 30 Aug 1998 18:11:31 -0500 Thanks to everyone for the responses to my question about a horizontal loaf bread machine. Sounds like alot of people have and like the Zo, although I saw information on a number of others, too. I appreciate your taking the time to respond. Natalie in Milwaukee natalie.frankel@mixcom.com --------------- MESSAGE bread-bakers.v098.n064.8 --------------- From: Dafni & Rudy Willis Subject: New Bread Machine Date: Sun, 30 Aug 1998 17:06:09 -0500 Well, I've listened to your recipes long enough from the sidelines. I ordered a Welbilt 2.5 lb horizontal breadmaker today. My question is: has anyone had any experieces with this brand? It is not too late to cancel the order if there are problems with it. It looked good on TV, but you know how that goes. Any help would be greatly appreciated. Thanks, Rudy Willis --------------- MESSAGE bread-bakers.v098.n064.9 --------------- From: Fred Smith Subject: Re: Digest bread-bakers.v098.n061 Date: Sun, 30 Aug 1998 19:45:09 -0400 > From: Lynelle Looker > Subject: bags for mini loaves > > Does anyone know of a source for bread bags for mini loaves? (I think my > mini loaves are about 6" long.) I frequently give them to others, and can't > seem to find a bag that fits. What do you all use? I used to purchase bags from a local bag supplier,... here in the Boston area there are many of them in the yellow pages. If you live in a big-enough area you should be able to find one. Look under bags, or plastic in the yellow pages. A good supplier will have bags in many different sizes, so take along a sample of either a bag you want to match, or the loaf you wish to bag. The downside is you may need to buy bags in large quantities, several hundred to perhaps a thousand. When I used to buy bags that way I'd get a group of friends who were also bakers to go in on it with me and we'd each keep a hundred or two which would last us several years. Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. Of the increase of his government there will be no end. He will reign on David's throne and over his kingdom, establishing and upholding it with justice and righteousness from that time on and forever." ------------------------------- Isaiah 9:7 (niv) ------------------------------ --------------- MESSAGE bread-bakers.v098.n064.10 --------------- From: jlee@cccp.net (John Lee) Subject: UK Bread Bakers Date: Sun, 30 Aug 1998 23:19:14 +0100 Vernon Webster and John Coppard have sent messages in response to my original comments regarding flours available in the UK. My objective in trying to use cheap UK flour is to be able to make a regular white loaf for day-to-day use, and to only use the more expensive flours to experiment with different breads to give variety. My white bread experiments have been based on the need, as I see it, to arrive at a recipe using consistently identical ingredients to take all guess work out of the picture. Several supermarkets sell flour at 12p for 1.5 kgs, but I have checked all the labels and by far the best of the bunch is Safeway's Saver which has a protein level of 10.2 percent. However this is not high enough to produce a good loaf, and I learned that you need higher protein of say around 14 percent at least to get a good loaf. One way to increase the protein is to add wheat gluten, but although I have received a couple of suggestions as to where to get it, these sources have been nowhere in my area. As for local sources, so-called health food stores don't even know what I am talking about when I ask for wheat gluten!! Now for the good news. I was walking down a footpath near my home, a path I have used many times. It skirts an industrial estate, and on this particular occasion, I could smell bread baking. I explored the estate next day and found a bakery. Not only that, it was run by the only master baker left in town. He was extremely friendly, said he could supply wheat gluten, but that I really should be trying is the commercial flour improver which he uses. He gave me a sample and I don't really know what's in it, but he mentioned Vitamin C, a sugar substitute, maybe some gluten as well. Whatever is in it the results are magical. The bread rises to the top of the pan, it doesn't collapse, it is beautifully soft, tastes wonderful, cuts beautifully and lasts a good 3 days. He said that he would sell the improver and that it is not expensive. Based on that I reckon that including electricity I can make a one and half pound loaf (using the cheap flour) for something around 16/17pence. He also said that he uses cold water (not 70 F) and that seems to work fine. On Tuesday this week I am leaving on a six weeks holiday so will be signing off the bread group for a while, but when I return and have managed to purchase some of the 'magical' flour improver I will come back and post the recipe. As I am signing off, if anybody wishes to add to the subject can they please copy it to me direct by e-mail so that I can pick the message up when I get back? Thanks a lot John ===================== John Lee (UK) e-mail jlee@cccp.net ===================== --------------- MESSAGE bread-bakers.v098.n064.11 --------------- From: Vernon Webster Subject: Re. Pumpernickel Bread Date: Tue, 1 Sep 98 00:02:42 +0000 Hello Angie, Thanks for posting the pumpernickle bread which looks really interesting. How important is the whey powder and could I use something else like dried milk? Thanks again, Vernon From: Angie Phillips Subject: Pumpernickel Bread * Exported from MasterCook * Pumpernickel Bread - 1 1/2 Pound Loaf Vernon Webster Harrogate North Yorkshire England --------------- MESSAGE bread-bakers.v098.n064.12 --------------- From: Vernon Webster Subject: Gluten Date: Tue, 1 Sep 98 00:02:45 +0000 Thanks Alan for your very informative posting (Message-Id: <199808300715.AAA12780@lists1.best.com>) on gluten, especially relevant to this international list. Don't you wish that all flours had to have the gluten 'strength' on the packet? Maybe they do outside the UK? Last week I made a mistake with a non-UK recipe because I didn' know what a 'stick' of butter weighed and used double the amount (I now understand it is about half a cups worth?). My blueberry cake ended up as a very nice blueberry pudding. In a previous post I mentioned that Australian cups and American cups are different. Vernon --------------- MESSAGE bread-bakers.v098.n064.13 --------------- From: "Rodney C. Knight" Subject: German Chocolate Cake-like bread Date: Mon, 31 Aug 1998 22:42:30 -0600 My mom asked me if I had a recipe for a German Chocolate Cake- bread. I didn't so I now turn to you all. Anyone heard or had ideas on making this? thanks and even thought I don't participate often I do gather a wealth of info and calories from the list. Delight & Rodney Knight --------------- MESSAGE bread-bakers.v098.n064.14 --------------- From: Vernon Webster Subject: Oil Leak Date: Tue, 1 Sep 98 00:02:43 +0000 >wrote: ><Yesterday I made a rolled bread using pesto as a filling. The bread >itself was tasty, but I was disappointed that yet another of my "rolled" >breads came out with air pockets between the layers. Any advice on >avoiding this separation of bread & filling?>> Hi there Patrice, In addition to ruth's excellent advice about keeping the dough moist, I have found that when adding oily things such as olives to a dough it helps to coat with flour. If you don't want the pesto kneeded into the whole dough then I would also try intergrating some flour into the pesto mixture before wrapping it up in the dough. This should absorb some of the excess oil. Good luck, Vernon --------------- MESSAGE bread-bakers.v098.n064.15 --------------- From: Vernon Webster Subject: Sugar Date: Tue, 1 Sep 98 00:02:40 +0000 Hello John M >From: jcoppard@awe.co.uk >I find that a loaf made of half wholemeal and half >unbleached strong white flour does best for me. Have you tried strong wholemeal as opposed to wholemeal as one of your 50%'s ? Although normal wholemeal works OK, and I do use it occassionally, I find that the strong gives a better texture (more 'bouncy') in my opinion. I *think* using all strong flour makes the bread last longer but would be intersested in hearing the opinion of others. If you prefer a denser (but still moist) loaf or (want a change), have a go using spelt flour which is widely available in UK health food shops (Dove's Farm do one). >I use an American recipe book but the American recipes have too much >sugar for me as I am a diabetic but reducing the two tablespoons >usually called for to one teaspoon does not effect the rise and gives a >bread closer to UK style and flavour. Any comments? As for as I know, you don't have to worry about the sugar it only speeds up the process and many people would say (time disregarded) that going slowly improves the flavour. The yeast uses the 'sugar' naturally present in the flour, in fact I sometimes use a soya milk on my breakfast cereal which is sweetened with wheat syrup. I use fresh yeast and add it diluted with the water straight to the flour. I also leave the unkneaded mixture for an hour or two to sponge. Sometimes I add sweetners such as honey, malt extract and molasses but this is only for different flavours. I don't think that dried yeasts *have* to be differently but I'm sure someone will say if that is the case. As a point on fresh yeast; I find it freezes very well and so I weigh a block into half ounce pieces and put into an icecube tray. It defrosts fairly quickly in cold water. >I use health store malted wholemeal and granary flours and supermarket >white (Allison's or Marriage's) The 12p per 1.5kG seems a bit cheap and >I usually find that 70-90p is asked for in most supermarkets. The >wholemeal comes in at 99p - 1.12. With diabetes, is there a differences between white sugar and the sugar in say malt extract? If there is , then try having a go at adding a couple of tablespoons of malt extract, (diluted first in some of the water which had been warmed) to your malt loaf recipe. It makes for a lovely chewy loaf but may need a little extra cooking so it isn't soggy. Vernon Vernon Webster Harrogate North Yorkshire England --------------- MESSAGE bread-bakers.v098.n064.16 --------------- From: Talesin Subject: French bread Date: Tue, 01 Sep 1998 17:34:26 -0500 Hi, I'm new. Does anyone have a recipe for French Bread? I have a 1.5 pound machine. Thanks --------------- MESSAGE bread-bakers.v098.n064.17 --------------- From: tchilin@juno.com (Theresa Chi Lin) Subject: where to buy wheat gluten? Date: Wed, 2 Sep 1998 11:54:38 -0400 Hi, I'd like to know where I can buy wheat gluten. Can I get it from grocery stores or some other place? I have never seen it sold at grocery store. Thanks! Theresa _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n064.18 --------------- From: jcoppard@awe.co.uk Subject: Spelt flour Date: Tue, 1 Sep 1998 15:40:37 +0100 I have a couple of bags of SPELT flour and want to try my hand at an ancient style (Roman) loaf. Has anybody got an ABM recipe for such a loaf. The hand instructions don't look as if they would translate easily to a bread machine.Any help gratefully received. John M Coppard --------------- MESSAGE bread-bakers.v098.n064.19 --------------- From: Ruth Provance Subject: Bakers caramel Date: Wed, 02 Sep 1998 20:11:32 -0700 Dear Bakers, A reference was made in one of the last digests about mixing food coloring to approximate the bakers caramel color. No need to do that. The King Arthur Bakers Catalog has the real deal in powder form. I got some from them in liquid form, but they don't seem to carry it anymore. Anyway, you could try to get it from them. Their website is www.kingarthurflour.com You can get lots of info from there, but I don't think you can order online with them, yet. Keep Baking! Ruth --------------- MESSAGE bread-bakers.v098.n064.20 --------------- From: Rosemary Grimm Subject: preheating oven Date: Wed, 2 Sep 98 13:15:10 PDT Even those of you not experiencing our terrible heat wave may be interested to know that preheating your oven is not necessary when baking most pan breads. I don't know why I never realized this before. It's a blessing in the summer heat and kinder to the environment and the pocket book any time of year. I find that starting in a cold oven only adds about 5 minutes to the usual baking time. Rosemary Grimm, GARVANZA, CALIFORNIA www.geocities.com/NapaValley/4496 ------------------------------------- Learn as if you will live forever. Live as if you will die tomorrow. --Gandhi ------------------------------------- --------------- END bread-bakers.v098.n064 --------------- -------------- BEGIN bread-bakers.v098.n065 -------------- 001 - RUCKERMT@aol.com - bread and soup class 002 - Reggie Dwork Subject: Professional bread baking classes Date: Wed, 02 Sep 1998 23:25:53 -0700 I received a notice for continuing education in traditional breads and pastries at the National Baking Center in Minneapolis, MN. Call 612.374.3303 to register for these classes. Laminated Dough: Puff Pastry - OR - Advanced Shaping Teckniques Sept 9 - 11 Wed - Fri, 3 days Advanced Sourdough Sept 14 - 17 Mon - Thurs, 4 days Bread Baking for Beginners - OR - Mousse Cakes Sept 21 - 25 Mon - Fri, 5 days Fundamentals of Bread Baking 1 - OR - Laminated Dough: Danish & Croissant Sept 28 - Oct 2 Mon - Fri, 5 days 3 days: $535; $515 RBA and BBG members 4 days: $695; $665 RBA and BBG members 5 days: $855; $815 RBA and BBD members --------------- MESSAGE bread-bakers.v098.n065.3 --------------- From: RDawkin994@aol.com Subject: questions Date: Sun, 30 Aug 1998 11:48:12 EDT 1. Is there a group consensus on the bigger mixers like the Magic Mill, Bosch, Rival, etc.? Peace, Glen --------------- MESSAGE bread-bakers.v098.n065.4 --------------- From: Sue & Sam Hurwitz Subject: Date: Tue, 01 Sep 1998 07:40:04 -0400 * Exported from MasterCook * Biga - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Italian Breads Already Baked Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1/4 tsp yeast 1/4 cup warm water 3/4 cup plus 1 Tbsp. and 1 tsp water 2 1/2 cups flour Stir yeast into warm water, let stand 10 min. Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at cool room temp 6-24 hours -- the starter will triple in volume and be wet and sticky. Refrigerate until ready to use. It freezes well, needs 3 hours at room temperature to re-activate. Can be refrigerated for about a week. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ciabatta - King Arthur's Recipe By : King Arthur Flour Company Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Italian Bread, Sourdough, Bread, White Breads Already Baked Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 TB active dry yeast 1 cup sourdough starter 1 1/4 cups warm water 3/4 cup milk 1 TB olive oil 1 TB salt about 6 to 8 cups unbleached flour Dissolve the yeast in the starter and water. Let sit for 10 minutes to give the yeast a chance to get going. Add the milk, olive oil and salt. Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter. Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny. The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven. Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm spot and let it rise for 1 =BD to 2 hours, or until doubled in size. Punch down dough to expel air bubbles and turn it onto a lightly floured counter. Knead dough gently and divide it into three pieces. Form the loaves into torpedo shapes and place on parchment-lined baking sheets. Slash tops of loaves and cover them with a damp towel. Let loaves rise until they look swollen, about 30 minutes. While loaves are rising, preheat oven to 425 F. Brush or spray loaves with water. Bake for 10 minutes, brushing or spraying the loaves with water two more times. Turn the oven to 375 F and bake for 25 more minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ciabatta with Biga Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Italian Bread, Sourdough, Bread, White Starters Breads Already Baked Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 tsp yeast 5 Tbsp. warm milk 1 c plus 3 tbsp. water, room temperature 1 Tbsp. olive oil 2 cups Biga starter (see below), made 12 hours before 3 3/4 c. white flour 1 Tbsp. salt cornmeal Stir yeast into milk; let stand until creamy, about ten min. Add water, oil and biga, mix until blended. Mix flour and salt, add to the bowl, mix for 2 or 3 min. Knead. Let rise until doubled. Cut dough into 4 pieces. Roll each piece into a cylinder, then shape into a rectangle, about 10x4 inches. Place on floured baking sheets. Dimple with knuckles so they won't rise too much -- dough will look heavily pockmarked. Cover with dampened towels, let rise 1 =BD - 2 hours, till puffy but not doubled -- the loaves will look flat, but will rise in the oven. Heat oven to 425 F, sprinkle loaves with cornmeal. Bake 20-25 min., spraying 3 times with water in the first 10 minutes. Cool on racks. Biga starter for Ciabatta - makes about 2 1/3 cups 1/4 tsp yeast 1/4 cup warm water 3/4 cup plus 1 Tbsp. and 1 tsp water 2 1/2 cups flour Stir yeast into warm water, let stand 10 min. Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at cool room temp 6-24 hours -- the starter will triple in volume and be wet and sticky. Refrigerate until ready to use. It freezes well, needs 3 hours at room temperature to re-activate. Can be refrigerated for about a week. - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n065.5 --------------- From: Reggie Dwork Subject: Accessing Bread Bakers archives Date: Sat, 05 Sep 1998 22:14:53 -0700 We frequently get questions about how to access the bread-bakers archives. The archives are located at: In this directory are copies of the info files for bread-bakers and daily-bread and the copyright notice. There are several subdirectories that contain the full text of bread-bakers digest and the recipes from both bread-bakers and daily-bread. The digests and resource information is in plain text and can be read with any internet browser or downloaded. The recipes are available as plain text and also as compressed (zip format) text and MasterCook format files. The compressed files need to be downloaded and unzipped before use. We hope this will help. Please write us at or if you need further assistance. Jeff & Reggie This is an excerpt from the info file: ***************************************************************************** The recipe and back issue archive is at: http://www.jeff-and-reggie.com/ftp/archives/bread/ The subdirectory "digests" contains the back issues of bread-bakers. Please see the file "00index.txt" in the "digests" subdirectory for the meaning of the filenames. The subdirectory "recipe" contains files of recipes from bread-bakers and daily-bread without the text. Please see the file "00index.txt" in the "recipe" subdirectory for information on the files available. The subdirectory "resources" contains reviews of bread cookbooks and other miscellaneous information. ***************************************************************************** This is the "00index.txt" file in the "digests" subdirectory: ***************************************************************************** Bread-bakers Digest Archive Index Full text of bread-bakers-digest -------------------------------- brdv01.txt volume 1 no's 1 - 25 brdv02.txt volume 2 no's 1 - 25 brdv03.txt volume 3 no's 1 - 22 brdv04.txt volume 4 no's 1 - 45 1993 brdv05a.txt volume 5 no's 1 - 24 First half of 1994 brdv05b.txt volume 5 no's 25 - 49 Second half of 1994 brdv06a.txt volume 6 no's 1 - 24 First half of 1995 brdv06b.txt volume 6 no's 25 - 39 Third quarter of 1995 brdv06c.txt volume 6 no's 40 - 54 Fourth quarter of 1995 brdv06d.txt volume 6 no's 55 - 69 30 Dec 95 - 12 Feb 96 brdv06e.txt volume 6 no's 70 - 85 18 Feb 96 - 22 Mar 96 brdv06f.txt volume 6 no's 86 - 88 29 Mar 96 - 30 Mar 96 bbdv96a.txt volume 96 no's 1 - 17 01 Apr 96 - 07 Jun 96 Subsequent digests are named with volume no. and issue no. of the first issue in the file. There is one file per week. For example, file v096n018.txt is the file for June 15, 1996. It contains nos. 18, 19, 20. ***************************************************************************** This is the "00index.txt" file from the "recipe" subdirectory: ***************************************************************************** Bread-bakers Archive Index Recipe archive -------------- This is an archive of the recipes that have been posted to the bread-bakers and daily-bread mailing lists. The recipe files are available as text or in native MasterCook format. The files are contained in three subdirectories: "mc-zip", "text" and "text-zip". The files in the "text" directory may be viewed directly with a web browser, without downloading and unzipping. WEB-TV users can access these. The recipes are available as plain text in MasterCook Export format. This format can be read by MasterCook and many other recipe programs. The recipes are also available in native MasterCook format. You must have MasterCook version 3 (or later) to use these files. There is an index file containing recipe titles for each recipe file. These index files are not zipped. Directory "mc-zip" contains the native MasterCook format files (".mcf" files) in compressed form and the uncompressed index files. Directory "text" contains the recipes as text files in MasterCook export ("mxp") format and the index files. All these files are uncompressed and file length is limited to 100k bytes. These may be viewed directly with a web browser. WEB-TV users and anyone that cannot unzip files should use these. Directory "text-zip" contains the recipes as compressed text files in MasterCook export ("mxp") format and the uncompressed index files. These files are larger than those in the "text" directory. If you want to download many recipes and can work with zipped files, you should use these. The zip files must be un-zipped before use. Suitable programs for un-zipping are pkunzip (DOS), WinZip (Windows), Stuffit (Mac and Windows), and unzip (unix). WinZip is available from . WinZip is free for evaluation - there is a registration charge. Stuffit Expander is available from . Stuffit Expander is free. All the recipes since the beginning of the bread-bakers-digest mailing list up to volume 96 number 42 (Sept 21, 1996) are contained in one file. Index file: b3q96idx.txt - recipe titles Text-zip format: b3q96mxp.zip - recipes MasterCook-zip format: b3q96mcf.zip - recipes After this time, recipes will be added quarterly. File names will start with "b" followed by a one digit quarter number, "q", two digit year and "idx", "mxp" or "mcf". The filenames of the uncompressed files in the "text" directory are: Recipe files: b3q96-1.txt - recipes 3rd quarter 1996 part 1 ... b3q96-9.txt - recipes 3rd quarter 1996 part 9 b3q96-a.txt - recipes 3rd quarter 1996 part 10 ... b3q96-f.txt - recipes 3rd quarter 1996 part 15 Index files: b3q96-1I.txt - recipe titles 3rd quarter 1996 part 1 ... b3q96-9I.txt - recipe titles 3rd quarter 1996 part 9 b3q96-aI.txt - recipe titles 3rd quarter 1996 part 10 ... b3q96-fI.txt - recipe titles 3rd quarter 1996 part 15 The names for the other files are similar in form to these. ***************************************************************************** --------------- END bread-bakers.v098.n065 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved