Date: Sat, 17 Aug 1996 19:32:31 -0700 -------------- BEGIN bread-bakers.v096.n031 -------------- 001 - Michele & Chris at DustHa - Ode to Anadama 002 - cmathew@iadfw.net (Joan M - Sourdough Starter 003 - cmathew@iadfw.net (Joan M - Re: ABM vs. hand 004 - Patricia Hill Subject: Ode to Anadama Date: Sat, 10 Aug 1996 19:43:46 -0500 Hi everyone..you're a great group & I've really enjoyed your posts. Here's my problem: There's a bakery (The Bread Barn) in Madison, WI that grinds its own corn and makes the most delicious Anadama bread. I'd be content with buying it--but I no longer live in Madison, and when I return often find I'm there on the wrong days (we call these non-adama days). So, I've been trying every recipe I find in every cookbook I run across, trying to emulate it. Deep is the lore of Anadama bread! All recipes seem to have molasses in varying amounts. The bakery's bread is a round loaf, dotted with white particles, but golden-pale, pound cake color, and has a crumbly, butter-nooked texture. It is not a sandwich bread, but toasts well, has an earthy quality to it without being dry or crunchy-granola. My attempts have all come out as much darker, heavier loaves (regardless of light/dark molasses, white/regular cornmeal) that are poor cousins to Bread Barns' plump round delicacies. I know they do use molasses, and I heard a suggestion that there may be equal quantities of honey and molasses in the bakery's bread, which I have not tried. I have four capable hands (2 not mine), a Regal bread machine, and a Vita-Mix that can grind field corn into a vapor if need be. I'd appeciate any suggestions besides moving back to Madison (though tempting!). Thanks, Michele whimsey@inwave.com --------------- MESSAGE bread-bakers.v096.n031.2 --------------- From: cmathew@iadfw.net (Joan Mathew) Subject: Sourdough Starter Date: Sun, 11 Aug 96 05:33:21 -0500 (CDT) >Subject: Sourdough Starter >Date: Mon, 05 Aug 1996 10:12:20 CST > >Does anyone have the recipe to start the starter?? Other starters too. >How 'bout the brandied fruit starter too??? For several recipes on sourdough starters (the friendship bread, as well) you might want to check on a book called _The Best of the Herman Sourdough Herald_. It's a small, spiral-bound book with cardboard-type covers, and I've seen it recently in bookstores so I know it's still in print. This book is written in a rather humorous, folksy way, and there are many recipes for how to begin starters as well as recipes for baking with them. I've found it invaluable for my collection. Hope this helps, Joan cmathew@iadfw.net http://www.geocities.com/RainForest/1514 USDA gardening zone 7b, just north of Dallas, TX --------------- MESSAGE bread-bakers.v096.n031.3 --------------- From: cmathew@iadfw.net (Joan Mathew) Subject: Re: ABM vs. hand Date: Sun, 11 Aug 96 05:33:22 -0500 (CDT) >From: Jenny Wesner > >However, at holiday times and other special occasions, I love making bread >with my Kitchen-Aid. It is relatively quick and simple, and you get a >differently-textured loaf. I always do my pizza doughs in the Kitchen-Aid. Now I'm curious! I have a KitchenAid but not a bread machine. I'm curious about this different texture you refer to in your post. Would you mind elaborating on that so I can learn more? Thanks, Joan cmathew@iadfw.net http://www.geocities.com/RainForest/1514 USDA gardening zone 7b, just north of Dallas, TX --------------- MESSAGE bread-bakers.v096.n031.4 --------------- From: Patricia Hill Subject: Three Cheese Bread Date: Sun, 11 Aug 1996 06:04:14 -0600 (MDT) I am looking for a lost recipe. During the summer of 1994 I was working for a few days in an office when one of the women there offered me a piece of bread. It was made from a recipe that was on the back of a bag of flour - probably Gold Medal or Pillsbury. The bread was called something like Three Cheese Bread and it was made in a bread machine. I think the three cheeses were Swiss, Parmesan and cottage cheese. It was such a good bread that I made it several times before mis-placing my Zeroxed copy of the back of the bag of flour. I tried calling the office but the lady no longer works there. Please, does anyone have this? Patricia Hill recipes@rt66.com Corrales, New Mexico --------------- MESSAGE bread-bakers.v096.n031.5 --------------- From: Patty Perkins Subject: Bread Machine Purchase? Date: Sun, 11 Aug 1996 08:37:22 -0700 Heraldine: I have a Breadman Plus (Ultra) that I just purchased a couple of months ago, and I have been very pleased with it. So far, the only thing I would change would be the capability that Bonnie B. mentioned for her machine --- the flexibility of altering/extending certain cycles when necessary or 'pause' and restart the machine where it left off. I have also heard that the Zo has this feature, but can't speak from experience. My machine typically sells for about $199, but got mine on sale for $179 -- a little higher than you were looking for, but maybe you can find an even better sale. With the exception I mentioned above, I have had very good results with it. Easy to clean and makes a WONDERFUL crust. Will do 1 or 1 1/2 or 2 lb loaves, and handle whole-grains very well. For what it's worth . . . Patty --------------- MESSAGE bread-bakers.v096.n031.6 --------------- From: Michele & Chris at DustHaven Subject: Bread cookbooks Date: Sun, 11 Aug 1996 11:42:00 -0500 Hi Sharmila, Time/Life books put out a book in their Good Cooks series on breads that is an compilation of bread recipes from other sources. It has great tips, colorful and informative photos & illustrations, and good variety of breads. I'm a book collector, and I ran across this at a used book store--you may be able to find it in a library. If you find it, try the oatmeal bread! Good luck! Michele --------------- MESSAGE bread-bakers.v096.n031.7 --------------- From: Chef-Steve Subject: Grinding Own Wheat Date: Sun, 11 Aug 1996 15:57:12 -0700 I'm new to this list. So far it looks real interesting and some good recipes. I saw someone was talking about grinding their own wheat. I've purchase thru the mail 50 pound bags of white wheat, dark wheat, rye, etc. I grind mine in a VitaMixer. I originally bought it to make juice that has all the fibers (since most machines discard fiber). Well, as I read the manual, i found it grinds wheat and many other things. It is loud but takes only a few seconds. The bread is so much better with home-ground wheat, at least I think so. My only problem is it is a bit crumbly. How do i make bread that isn't so crumbly. This is not made in my machine. I bake it in the oven. I haven't yet tried to make bread in my machine with ground wheat. Susan --------------- MESSAGE bread-bakers.v096.n031.8 --------------- From: Diane Inkel Subject: Re: Digest bread-bakers.v096.n030 Date: Sun, 11 Aug 1996 15:05:23 -0500 (EST) Bread crumbs. I keep an old large cake pan on top of the fridge. Whae I have bread I throw it in the pan. Keeping it covered with something that lets air but not dust etc. in. About once a month get hte bread out of the pan and put in plastic bag and crush with a rolling pin. No wasted ends or time. And you have breadcrumbs. Easy. Diane in WV --------------- MESSAGE bread-bakers.v096.n031.9 --------------- From: athonk@skypoint.com (Kenneth Athon) Subject: Re: Digest bread-bakers.v096.n030 Date: Mon, 12 Aug 96 16:52 CDT Thank you to all the people that administer and contribute to this list. I have been reading these posts for several months. Since I especially appreciated the recent thread on grinding your own grain (v.96, n30), I couldn't resist any longer just saying Thanks! A while back ON ANOTHER LIST, someone wrote about hard crusts from ABM bread. Extra-firm crusts made me switch from baking in the ABM to simply mixing and first rise in the ABM. There were some suggestions about the cause and solution to the problem - such as take the bread out earlier than the programmed end of the baking cycle. Another contributor suggested that the original writer should simply use a different recipe; this contributor said that's what she did and now gets perfect crusts. However, she didn't post her perfect crust recipe, so I'm asking her to share it with us and if she responds I'll post it. In reviewing previous issues, I see where Tupperware-type containers are often recommended for storing and freezing ingredients. Earlier there a question about obtaining Tupperware without attending a home party. Tupperware distributors are listed in the white pages of metropolitan phone books and they will refer you to a retail consultant in your zip code who will sell you the product without your attendance at a demonstration. If there is not a Tupperware listing in your white pages, you can all the nationwide toll-free number for a referral: 1-800-858-7221. Tupperware products have a lifetime guarantee as well. Tupperware has had a 1.0 pound air-tight loaf keeper for some time and has just this month released a taller version for 1.5 pound loaves. --------------- MESSAGE bread-bakers.v096.n031.10 --------------- From: donna@mfslater.demon.co.uk (donna Slater) Subject: Intro, questions and a recipe Date: Tue, 13 Aug 1996 12:54:31 GMT Hi Everyone Some of you may remember me from a while ago when I was on this list. My surname was then Webster, but I have recently got married. I left the list as all my computer equipment was stolen last year and I have only recently been able to get back on line. As my computer and all the backup disks were taken I lost all the great recipes I'd been collecting, and so I'm starting over again collecting all the wonderful recipes which you send in. When I was previously on the list I did not have a bread machine. If you recall, I asked for recommendations on which machine to buy and was given some good advice. As I could not find the Zojirushie in England I was given the Panasonic Breadbaker as a wedding present (the size that makes the 1 lb loaf). I have been really pleased with the machine and the bread it produces. I used to make bread by hand, but I just don't have time to do this now and so the machine is wonderful. I have a few questions which I wonder if people on the list can help with:- 1. Does anyone know where I can find gluten flour or vital gluten in the UK? I have tried health food stores near me, but have had no success at all. 2. Can anyone please tell me what cream of wheat is? In the Bread Machine Cookbook by Donna German, there is a recipe for chocolate cream of wheat bread, but I cannot find out what cream of wheat is and it does not appear to be available here in the UK. 3. Could someone please explain exactly what a zip lock bag is? I've seen them mentioned a lot on this list but again have never come across them in the UK. Now here is a recipe for any chocoholics out there to try. It is definitely not a recipe for anyone on a diet but is very good. It is taken from the book which came with the Panasonic bread machine. Chocolate Bread. 0.5 tsp yeast 5.5 oz wholewheat/wholemeal flour 5.5 oz Strong white flour 1 tbsp powdered dry milk 0.5 tbsp sugar 1 tsp salt (I reduced this to 0.5 tsp) 5 oz chocolate spread 4 oz chocolate chips 230 ml water. Place all ingredients into the bread machine in the order directed by the manufacturer. Bake on wholewheat/sweet cycle. Hope you enjoy this! Thanks to everyone who provides such good information on this list, I really do enjoy reading it. With best wishes to you all. -- Donna Slater --------------- MESSAGE bread-bakers.v096.n031.11 --------------- From: Reggie Dwork Subject: Irish Muffin recipe Date: Wed, 14 Aug 1996 16:49:23 -0700 I made these the other day and they are very good. * Exported from MasterCook * Irish Muffins Recipe By : Lora Brody Serving Size : 22 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/2 C Currants -- (3 Oz) 1/2 C Raisins -- (3 Oz) 1/4 C Sweet Sherry 2 C All-Purpose Flour 1 1/2 C Whole Wheat Flour 1 Tsp Baking Soda 2 Tbsp Buttermilk 1/2 Tsp Ground Allspice 1 1/4 Tsp Salt 1 1/2 C Water 1/4 C Molasses 3 Tbsp Unsalted Butter -- Or Margarine Finishing: 3 Tbsp Cornmeal Baking In Oven: 1 Egg -- Beaten With/ 1 Tbsp Water 1 Tbsp Sugar -- Optional Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time by Lora Brody. These hearty muffins are skillet-baked and then toasted like English muffin. Or if you prefer, you can bake them in the oven with an egg glaze to get puffy little breads with crispy crusts. The whole wheat dough is flavored with allspice, molasses, and sherry-soaked raisins and currants. They are fabulous slathered with butter. Skillet-baked muffins will keep for several days, stored after cooling in a plastic bag in the refrigerator. To freeze them, keep them tightly wrapped in a plastic bag. Oven-baked muffins will keep for two days, tightly wrapped in plastic. They may be frozen, tightly wrapped. Reheat them in a toaster oven to retain the crispy crusts; do not microwave them. For the dough: Soak the currants and raisins in the sherry overnight or microwave them in a tightly covered contain for 2 minutes. Place all the ingredients except the currants, raisins, and sherry in the machine, program for Dough, Basic Dough, or Manual, and press Start. The dough will be sticky during the first part of the kneading cycle. At the end of the final cycle, add the raisins, restart the machine, and allow it to knead just until the fruit is mixed in. To finish the muffins: Roll the dough out on a floured surface to a thickness of 1/2 inch. Flour the rolling pin as necessary to keep the dough from sticking. Cut rounds with a 3 inch floured cutter. You can use a tuna fish can as a cutter if you cut off both ends. Sprinkle a baking sheet with the cornmeal and arrange the cut muffins 1 1/2 inches apart on the baking sheet. To bake in a skillet: Cover the muffins with plastic wrap and let them rise in a warm place for 1 hour. Preheat an electric skillet to 250 deg F and oil it or spray it lightly with nonstick vegetable spray. Place the muffins in the skillet with the cornmeal side down. You can probably cook 4 - 8 at a time depending on the size of your skillet. Leave room for them to be turned easily. Cook the muffins for 10 min, or until they are deep golden brown on the bottom. Turn the muffins and continue baking for another 10 minutes. Cool the muffins on wire racks. Split them and toast them like English muffins. To bake in Oven: Form the muffins as above, but only allow them to rise while the oven preheats to 350 deg F with the rack in the center position. They do not need longer than a 10 - 15 min rising time for they will rise in the oven. Generously brush the egg glaze over the muffins. Sprinkle with the sugar and bake for 15 - 20 minutes or until slightly browned. These are **really** good and Jeff and I recommend them!! Entered into MasterCook and tasted for you by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n031.12 --------------- From: Reggie Dwork Subject: Polenta Millet Bread Date: Thu, 15 Aug 1996 15:29:36 -0700 I was in a baking mood so I made this and it is really good!! Reggie * Exported from MasterCook * Polenta Millet Bread Recipe By : Rustic European Breads From Your Bread Machine Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Dough Cycle Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Makes 1 1/4 Lb Loaf: 2 1/2 Tsp Active Dry Yeast 3/4 C Water -- Plus 2 Tbsp Water 3 Tbsp Honey 1 1/2 C Bread Flour -- (I Used King Arthur) 1/2 C Whole Wheat Flour -- (Used King Arthur) 1/3 C Millet 1/3 C Polenta 1 Tbsp Wonderslim -- *Note 1 Tsp Salt By Linda West Eckhardt and Diana Collingwood Butts *NOTE: Original recipe used 2 T vegetable oil If you don't have polenta you can use the same amounts of cornmeal. The directions are for the dough setting, although this bread can be made and baked in a 1 lb machine. (Alas, the flavor will not be the same.) Serve the loaf warm. Add all the ingredients to the bread machine pan. Process on the dough setting. Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel. Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles. Shape into a ball and flatten slightly with the palm of your hand. Place on the prepared baking sheet or peel. Cover the dough loosely with plastic wrap or a damp tea towel and set aside to rise in a wram draft-free area until doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet. When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg angle to the bread. Bake for 30 minutes, or until medium brown, on the middle rack of the preheated oven on the baking stone or tiles. Transfer from the baking sheet or stone to cool on a rack. Store wrapped in a plastic bag. Dough setting Excellent!! Absolutely incredible flavor and texture. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n031.13 --------------- From: Reggie Dwork Subject: Kitchen Aid Basic White Bread Date: Thu, 15 Aug 1996 23:22:13 -0700 I finally got a new mixer and wanted to start with the very basic white recipe.... * Exported from MasterCook * Kitchen Aid Basic White Bread Recipe By : Kitchen Aid Serving Size : 16 Preparation Time :0:00 Categories : Bread Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Makes 2 Loaves: 1/2 C Milk -- I Used Nonfat 3 Tbsp Sugar 2 Tsp Salt 3 Tbsp Butter Or Margarine 2 Pkg Active Dry Yeast -- (Used 4 1/2 Tsp) 1 1/2 C Warm Water -- 105 - 115 Deg F 5 C All-Purpose Flour -- To 6 C Optional: 2 Tbsp Sesame Seeds -- **Note, Toasted 1 Tsp Egg Beaters® 99% Egg Substitute -- Mixed With 1 Tsp Water *NOTE: I added the toasted sesame seeds and the egg wash to one loaf of bread...the recipe did not have this in it. Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 C flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, 1/2 C at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr. Punch dough down and divide in half. Shape each half into a loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hr. Bake at 400 deg F for 30 minutes. Remove from pans immediately and cool on wire racks. Yield: 2 loaves Really good. Entered into MasterCook and taste tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n031.14 --------------- From: Danny Dunn Subject: Digest Bread-Bakers.v096..n30.4 Date: Sat, 17 Aug 1996 11:29:18 -0500 Yaara asks what is the cost of baking bread in an ATM versus buying bread at the store? I thought this was an interesting question, so the next time I went to buy groceries at my local Wal-Mart I recorded the cost and amount for typical bread ingredients. I am sure that the cost of ingredients varies greatly all over the world and are probably lower if you bought in bulk, but here is my list: Milk $2.17/gal (I used 2%), Bread Flour $1.64/5 lbs, Salt $0.35/26 oz, Butter $2.33/lb, Sugar $1.86/5 lbs, Yeast $6.97/7 oz. The receipe I am using is for Basic White Bread from "Bread Machine Magic" (1.5 lb loaf) - 1/2 cup water, 5/8 cup milk, 3 cups bread flour, 1 1/2 tsp salt, 1 1/2 Tbs butter, 3 Tbs sugar, 1 1/2 yeast. (To simplify, I have omitted all the conversion factors used.) Butter - 1 lb = 32 Tbs for $2.33, therefore 1 1/2 Tbs = $0.110/loaf. Milk - 1 gal = 18 cup for $2.17, therefore 5/8 cup = $0.076/loaf. Bread Flour - 5 lb = 10 cup for $1.64, therefore 3 cups = $0.492/loaf. Sugar - 5 lb = 160 Tbs for $1.86, therefore 3 Tbs = $0.0360/loaf. Salt - 26 oz = 156 tsp for $0.35, therefore 1 1/2 tsp = $0.003/loaf. Yeast - 7 oz = 42 tsp for $6.97, therefore 1 1/2 tsp = $0.249/loaf. Water - I could use the cost of bottled water from the store at $1.00/gal, but I think this is way too high. Looking at my last water bill, tap water is probably less than $0.01/gal. I am therefore going to consider the cost of water used in the loaf of bread to be negotiable (i.e., less than $0.001/loaf). The total cost of a loaf of bread (listing most to least expensive ingredients) - Ingredient Cost per Loaf (Cents) Bread Flour 49.2 Yeast 24.9 Butter 11.0 Milk 7.6 Sugar 3.6 Salt 0.3 Water 0.0 --------- Total $96.6/loaf When I was at Wal-Mart I noticed that a 1 1/2 lb load of Wonder bread cost $0.93. Conclusions - It cost about as much to make bread in an ATM as it does to buy it already made at the store. The most expensive ingredients in a leaf of bread are flour and yeast. ================================================== Danny L. Dunn Ft. Worth, Texas "If you don't learn anything from your mistakes, then there's no sense in making them!" ================================================== --------------- MESSAGE bread-bakers.v096.n031.15 --------------- From: LIR119@delphi.com Subject: recipes: summer quick breads Date: Sat, 17 Aug 1996 17:39:06 -0500 (EST) The following are two of my favorite summer quick breads, a change of pace from yeast and bread machine baking. These are so unusual and quite delicious that I don't think you folks would mind having them and filing them under the subdirectory of quickbreads! JOAN'S CANTALOPE NUT BREAD this is a gem with a subtle cantalope flavor perfect to serve with cream cheese and fresh fruit Yield: 1, 8 x 4 loaf 1 3/4 cup flour 1/4 tsp baking soda 2/3 cup sugar 1 egg 1/2 cup finely chopped nuts( walnuts etc. ) 2 tsp baking powder 1/4 tsp salt 1/3 cup shortening 1 cup mashed ripe cantalope puree Mix flour, baking powder, soda and salt and sift 3 times. add nuts to flour mixture. Cream shortening and sugar until fluffy. add egg and blend well. Add cantelope pulp. Add flour mixture and nuts, 1/2 cup at a time and blending well after each addition. Turn into a greased and flour 8 x 4 inch loaf pan. bake in a preheated 350 oven for 45 minutes or until tested done. Cool, wrap and let mellow overnight before serving. Nuts may be omitted. JOAN'S LETTUCE BREAD This is quite an agreeable recipe in flavor and a good way to use up extra lettuce. I dont reccommend the bitter kind of lettuce though.Besides homegrown garden lettuce, Ive even used storebought iceberg! Yield: 2, 8 x 4 loaves 1 3/4 cup sugar 3/4 cup oil 4 eggs 1 1/2 Tbs lemon juice 3 cups flour 3 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1/2 tsp cinnamon 2 cups finely chopped lettuce( I chop it by hand with a sharp knife )it shouldnt be a puree, I usually do a fine julliene cut 3/4 cups chopped walnuts Beat sugar and oil and beat in eggs and lemon juice. sift dry ingredients and add to first mixture. Stir in the lettuce and nuts. Pour into greased 8 x 4 loaf pans. Bake in a preheated 350 oven about 50 minutes or tested done. Bread freezes very well. Joan,"Flour Power" `[1;36;43mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n031.16 --------------- From: Reggie Dwork Subject: Couldn't resist this Date: Sat, 17 Aug 1996 19:22:49 -0700 Hi Danny, Thanks for the very interesting cost breakdown of the price of making bread. I know I don't really make it to save money but so that I can have customized, fresh, better tasting, no additive loaves whenever I want them. And I don't have to "wonder" what is in it besides air!! Reggie --------------- MESSAGE bread-bakers.v096.n031.17 --------------- From: CHEFLZ@aol.com Subject: I REALLY, REALLY LIKE THIS DIGEST!!! Date: Sun, 11 Aug 1996 09:34:16 -0400 I JUST WANT TO SAY THAT I REALLY LIKE THIS DIGEST,& VERY GREATLY APPRECIATE THE LABOR OF THE GUYS THAT OPERATE IT! LARRY ZIEGLER(CHEFLZ@AOL.COM) --------------- MESSAGE bread-bakers.v096.n031.18 --------------- From: "steven.h.bergstein" Subject: Water into Acid or Acid into Water Date: 12 Aug 96 9:50:34 Gerald Schmalzried wrote: ----- In chemistry lab, we were taught this rule: Do not pour water into acid. The reason for the rule is that introducing the first drop of water (or similarly benign fluid) into acid can potentially unleash all the chemical energy the acid has to offer, resulting in splattering or worse unpleasantries. Pouring the acid into the water, however, means that the first drop of acid is diluted in a virtual swimming pool of water, and while the rest of the acid is poured in, the mixture slowly rises to the desired acidic concentration. The process is con- trolled and not as prone to splattering ----- Now, it's probably a bit off-topic to discuss this subject, but I hope that you'll all forgive me. I was taught the same thing, but I believe that the reason is different. If you pour water into acid and there is splattering, what will splatter will be the acid being pushed out of the container by the momentum of the falling water. Since no one would want relatively undiluted acid splattering on me, my clothes or in my eyes, we're told to pour the acid into the water which will result in any splattering being the water which was pushed out by the momentum of the falling acid. -steve --------------- MESSAGE bread-bakers.v096.n031.19 --------------- From: nancy lee Subject: Re: DAK Gourmet Products Date: Thu, 15 Aug 1996 14:51:42 -0400 (EDT) If you are interested. This is from DAK Gourmet Products flyer: The new Turbo Baker V offer the following. The latest state-of-the-art breadmaking technology, making it easy to regionalize recipes for adjustments in altitude, temperature, humidity and water softness or hardness. A significantly larger motor designed to accommodate whole grains and produce up to a 4 1/2 lb. loaf of bread. The unique extend button. If you notice that your bread has not risen enough during the rising cycle, the extend button allows you to extend the rising time of your dough by 20 minute intervals. This feature is extremely helpful when creating heavy, whole grain breads. The Turbo Baker V has a suggested list price of $349/00, by selling to you factory direct we are able to offer the Turbo Baker V for only $199.00 Because you already own one of our earlier models, for a limited time only, you can upgrade to the Turbo Baker V for only $159.00 plus your trade-in. This offer is our way of saying thank you for your purchases in the past and your continued support in the future. Don't delay, call us today at 1-800-656 -BAKE (2253). The turbo V is available now!! This offer is good for the spring and summer seasons of 1996. Please add $18.00 for postage and handling. There is also a list of replacement parts. If you need a particular part, you can ask me or just give them a call. Nancy Nancy White Lee | Music Library nlee@bgnet.bgsu.edu \\| Bowling Green State University Phone: 419-372-0210 )##) Bowling Green, Ohio 43403 FAX: 419-372-7996 --------------- MESSAGE bread-bakers.v096.n031.20 --------------- From: Reggie Dwork Subject: admin stuff and question Date: Sat, 17 Aug 1996 18:03:29 -0700 I often get asked how many people are on the bread list...as of now there are 3252!! Thanks to all of you for making this list so wonderful to be involved with. Now my question: Can you send me (via bbd) some Challah recipes...I have had a request from a cousin (whom Jeff and I have haven't had the pleasure of meeting yet) who has signed onto the the list. I know there are some really good recipes out there...please send them in so we all can share. Thanks, Reggie --------------- END bread-bakers.v096.n031 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved