Date: Sat, 3 Oct 1998 21:32:54 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n069 -------------- 001 - p.reinhart@prodigy.com (M - Classes 002 - Heidi Nick Subject: wheat moths Date: Sat, 26 Sep 1998 16:57:48 -0400 Does anyone know a good trick for getting rid of wheat moths? TIA -- ~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~ Heidi Nick ~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~ --------------- MESSAGE bread-bakers.v098.n069.3 --------------- From: "Mike & Judy Ruzich" Subject: cinnamon bread Date: Sat, 26 Sep 1998 09:11:57 -0500 About a month ago my computer crashed and I lost every single one of my bread recipes. I'm looking for a MOIST cinnamon raisin bread (maybe with some walnuts?). I'm using a WestBend machine (makes 1 1/2 pound loaves), but I'm not sure if that matters or not. ANY help would be greatly appreciated. Thank you, Judy Judy Ruzich Lafayette, Indiana, USA multi-tasking = screwing up several things at once --------------- MESSAGE bread-bakers.v098.n069.4 --------------- From: Joan and Larry Ross Subject: enjoy my hand bread baking primer Date: Sun, 27 Sep 1998 10:53:03 -0400 (EDT) I have just uploaded to my personal homepage: a complete bread primer for those who enjoy making bread by hand. I tried to cover almost every aspect for the beginner. Peruse if you wish and enjoy it! http://www.pipeline.com/~rosskat/wizzf.htm & toggle to bread primer regards Joan -- Joan Ross The Ross Family Homepage: personal and culinary topics: baking primers, food photos, recipes, culinary advice! http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v098.n069.5 --------------- From: Mitch Smith Subject: potato flour Date: Sat, 26 Sep 1998 14:46:32 -0500 From: Gabi Danon wrote >Does anyone know what can be done with potato flour? I have a package >that I bought for some unknown reason, and now I'm wondering whether >there's any use for it. It probably isn't good for bread; any ideas? Sure you can make bread, you just can't use only potato flour. Take any standard bread recipe and substitute maybe a quarter of the wheat flour and replace it with the potato flour. Add a rich flavor and moist texture to the bread. --------------- MESSAGE bread-bakers.v098.n069.6 --------------- From: "Mura R. Goldfarb" Subject: GLUTEN FLOUR Date: Sat, 26 Sep 1998 09:19:58 +0000 Is vital wheat gluten the same thing as gluten flour? I apologize in advance since I'm sure this question has been discussed here in the past [and I just didn't pay attention]...I have always added gluten flour to certain recipes [primarily to rye breads]; I haven't bought any for some time and can no longer find it locally. I HAVE found vital wheat gluten and want to know if it is, in fact, gluten flour. TIA, Mura --------------- MESSAGE bread-bakers.v098.n069.7 --------------- From: mbnolte@pinc.com (Mavis and Bruce Nolte) Subject: Bread storage Date: Sat, 26 Sep 1998 08:22:41 -0700 (PDT) In response to the bread storage query (I'm not sure if it was on the daily or weekly digest so I'm posting to both), when I make bread for bazaars I put it in the new-fangled vegetable bags with the zip closures. None of the generally discerning ladies who have bought it have complained about the quality, & I usually get compliments on the bread, & requests for recipes & bag info. Mavis & Bruce Nolte mbnolte@pinc.com When I am beginning to feel love for my computer, I'd better take a walk!!! --------------- MESSAGE bread-bakers.v098.n069.8 --------------- From: "John E. Johns" Subject: Cinnamon Sunrise Date: Sat, 26 Sep 1998 11:34:37 -0400 (EDT) Here is the recipe requested by Jana for the Cinnamon Sunrise bread from the Gold Medal flour package: CINNAMON SUNRISE One Pound (One and one half Pound) 3/4 cup water (1 1/8 cups) 2 1/4 cups bread flour (3 1/3 cups) 1 tbsp. dry milk (1 1/2 tbsp) 2 1/2 tbsp brown sugar (3 tbsp) 3/4 tsp salt (1 tsp) 2 tbsp butter (1/4 cup) 1 1/2 tsp cinnamon (2 tsp) 1/3 cup chopped pecans (1/2 cup) 1 tsp fast rise yeast (1 1/2 tsp) OR 1/14 tsp active dry yeast (2 tsp) Good luck with this. I have made it a number of times and it has always turned out well. John --------------- MESSAGE bread-bakers.v098.n069.9 --------------- From: Chuck & Sue Waterfield Subject: The Bakers Catalogue Date: Sat, 26 Sep 1998 14:48:43 -0400 The Baker's catalogue you mentioned sounds like the one from King Arthur flour company. They really are a great company, very supportive of home baker's and good quality artisanal bread. They make what is easily the best bread flour available for home baking. In the past few years they have really expanded in grocery stores and you can probably find them in a chain near you. Their regular flour is higher in gluten than other company's bread flour. And their "Special for Machines" flour is 12.7% gluten, thus they recommend you use it in machines (mixers or bread machines) in order to properly develop the gluten. All of their flour is made from hard wheat varieties and is thus superior to that offered by other companies if you're using the flour for bread. I buy quite a few things from their catalogue. They are pricey, but they offer things you can't easily find elsewhere. Chuck Waterfield --------------- MESSAGE bread-bakers.v098.n069.10 --------------- From: Laurie Ann Cole Subject: Re: Digest bread-bakers.v098.n068 Date: Sat, 26 Sep 1998 12:48:20 -0400 Hi Gabi By all means use the potato flour in your bread. I have recipes that call for 'potato' water, instant flake potatoes, and mashed potatoes. Try substituting 1/2 c. potato flour for 1/2c regular flour. (Potato water is the water you boil potatoes in). Laurie At 11:15 PM 25/09/98 -0700, you wrote: >--------------- MESSAGE bread-bakers.v098.n068.1 --------------- > >From: Gabi Danon >Subject: Potato flour >Date: Thu, 24 Sep 1998 22:24:58 +0200 > > >Hi everybody, > >Does anyone know what can be done with potato flour? I have a package >that I bought for some unknown reason, and now I'm wondering whether >there's any use for it. It probably isn't good for bread; any ideas? > >Thanks >Gabi -- Nollacole@interlog.com Remove Nol. to reply. L A Cole - Mississauga, On Canada --------------- MESSAGE bread-bakers.v098.n069.11 --------------- From: "Roberta Terkowitz" Subject: Potato Flour and bread classes Date: Mon, 28 Sep 1998 08:59:46 -0400 Two unrelated topics! In response to the question posted on the list, I use potato flour (or potato starch as it is also called) to thicken sauces and gravies. One of my favorite cookbooks calls for a tablespoon or two of potato flour, plus a like amount of tomato paste, mixed into the drippings from browning beef, before adding wine and/or stock when making beef stew, for example. On another note, I just got my info about the New England Culinary Institute's "Whisk Away Weekends." The breadbaking one, which I attended two years ago and LOVED, is October 30-November 1. Much of the time is spent on hands-on classes, plus there are demonstration classes and a sort of "stump the stars" q&a session. Other weekends are: Cakes and Tarts, Nov. 6-8; Pastry, March 19-21; Chocolate March 26-28. All of these take place at the Inn at Essex, in Essex, Vermont (near Burlington). For information and registration, call Debbie Tegen at 802-764-1490, or email her at debbietegen@juno.com Regards, Bobbi --------------- MESSAGE bread-bakers.v098.n069.12 --------------- From: Reggie Dwork Subject: class to take Date: Mon, 28 Sep 1998 11:36:36 -0700 Here is another class that some of you might be interested in attending if you are in the area. Ramekins 450 West Spain Street Sonoma, California 95476 Telephone: 707-933-0450 Fax: 707-933-0451 Email: info@ramekins.com October: The Basics of Great French Bread Baking (Hands-on) with Craig Ponsford Artisan Bakery, Sonoma Co-owner and Head of Bakery Operations Saturday, October 17, *9 a.m. to 2 p.m. $70 (limited class size) (*special 5 hour hands-on workshop) Join Sonoma’s own master bread baker for an in-depth, half-day session of bread baking with a focus on the great French-style breads. Craig will cover basic baking techniques such as choosing flour, fermentation, mixing, shaping, and baking. Then, you will make a variety of French breads, including traditional, regional, special occasion and decorative breads. This class will run five hours and include hands-on learning with plenty of opportunity to knead and shape bread. Craig will take students for a brief tour of his bakery, just around the corner from Ramekins. Dress appropriately for getting a dusting of flour on you. --------------- MESSAGE bread-bakers.v098.n069.13 --------------- From: blumc@juno.com (Cheryl L Blum) Subject: Reply to threads: Spelt Flour/Potato Flour Date: Sun, 27 Sep 1998 03:21:43 EDT Hello! I've lurked on this list for a long time...I am interested in the threads on Spelt Flour and Potato flour. Potato Flour: I know that a lot of baked goods can be made with this flour...the breads seem more soft and lighter when this flour is used along with standard bread flour. Personally, I like to use potato flour to thicken soups and stews....it tastes better in gravies, too. Spelt Flour: I learned about 3 years ago that I have a mild allergy to wheat, as well as a few other grains. I discovered spelt (as well as other grains...) and began experimenting with the flours by themselves and in combination with others. My best breads made without regular bread flour (combination of wheat, barley, and soy usually) were those of spelt, spelt and rolled oats, spelt and potato flour. I was skeptical, at first, that I might actually tolerate spelt...since it is an ancient variety of wheat, but...it doesn't seem to bother me. I had four recipes published in a cookbook about two years ago...the ingredients of two of them included spelt flour. They are, "Cranberry Spelt Muffins" and "Oatmeal Spelt Bread". If there is much response, I can send these recipes to this list. Peace Cheryl Blum blumc@juno.com ___________________________________________________________________ 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.n069.14 --------------- From: "Kate" Subject: ?What to serve Date: Sat, 26 Sep 1998 07:47:48 +0000 All these pumpkin and cranberry breads sound delicious, but what do you serve these with? Kate --------------- MESSAGE bread-bakers.v098.n069.15 --------------- From: "Robert Bursey" Subject: Alternative spreads for bread. Date: Sat, 3 Oct 1998 11:10:43 -0700 I am looking for alternatives to butter/margarine. For example, I have tried olive oil/balsamic vinegar and like it, but it is not suitable for spreading; it is more for dipping. I like jam on toast, but find it too dry without butter. I would prefer something non-diary if at all possible, but as long as it's lower in fat I am interested in any ideas. Thanks. --------------- END bread-bakers.v098.n069 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved