Date: Sun, 29 Mar 1998 12:42:23 -0800 (PST) -------------- BEGIN bread-bakers.v098.n025 -------------- 001 - Raphael Ryan Subject: Your Own Pre-mix Date: Sun, 22 Mar 1998 06:24:39 -0600 Hi, Russ In my kitchen it works as well to use one of the 15 or packages of dry ingredients that I've prepared earlier as it does to start from scratch. My Bread Maker calls for putting the liquids in first, so I do, then just dump the pre-mixed dry ingredients in and let the machine do the rest. Rapahel Ryan ~~~~~~~~~~~~~~~~~~~~~ From: "Russell J. Fletcher" Subject: Bread Machine recipe question (packaging ingredients ahead of time). Date: Sat, 21 Mar 1998 21:04:21 -0800 I have a bread machine question. Some recipes and recipe books say to add ingredients in a certain order others don't. Has anyone tried packaging dry ingredients up for future use? Has it worked? It would be nice to be able to go to the cupboard and get the Ziplock bag labeled "Taste of Italy bread" or "Old Fashioned Oatmeal Bread" or "French Bread" or "Hamburger Buns" or whatever, put the liquids and the bag in, and go! I figured I would ask in case someone had this idea already and it did or didn't work. TIA Russ P.S. In case it makes a difference, I have a 2 lb. Oster Bread Machine ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com Camas WA USA --------------- MESSAGE bread-bakers.v098.n025.2 --------------- From: Brenda Gear Subject: Re: Dog Biscuits Recipes Date: Sun, 22 Mar 1998 14:54:24 -0800 I've heard that there are some good recipes for dog biscuits using an ABM, but I haven't been able to locate any. Can anyone help me? Brenda & Tigger (a fun-loving Golden Retriever with an abundance of bounce) --------------- MESSAGE bread-bakers.v098.n025.3 --------------- From: rita owen Subject: vietnamese bread Date: Sun, 22 Mar 1998 07:42:09 -0600 I am trying to find a recipe for the Vietnamese rolls they eat for breakfast. My husband was over there this past year and said they were wonderful. Have not been able to find a recipe anywhere. Texture is similar to French bread also seems to have a sour dough taste. Any help would be appreciated. Rita Rita Owen Lakewood School 6745 Hwy. 79 N Buchanan, TN 38222 901-644-1600 mailto:owenr@ten-nash.ten.k12.tn.us --------------- MESSAGE bread-bakers.v098.n025.4 --------------- From: PMangumOK Subject: white bread Date: Sun, 22 Mar 1998 10:59:41 EST How dull! However after about a year of browsing, I have a problem that I hope someone out there can help with. Sometime last year after I subscribed to the list, I pulled off a recipe for a 'Best White Bread, Favorite White Bread'. I am so sorry, but I can't remember the exact title of the recipe. The only thing else I can remember is that it contained an egg. It was the BEST I have ever tasted, and there was never leftovers in the house when I made it. Does anyone out there remember the recipe or perhaps they posted it? I really appreciate the help, and the great recipes! Thanks PMangumOK@aol.com --------------- MESSAGE bread-bakers.v098.n025.5 --------------- From: Penchard Subject: Re: Bread Machine recipe question (packaging ingredients ahead of time). Date: Sun, 22 Mar 1998 20:10:24 EST In a message dated 98-03-22 00:12:09 EST, gimplimp@teleport.com writes: << Has anyone tried packaging dry ingredients up for future use? Has it worked? >> Russ Yes, I have heard of this being done with great success. Just keep the flour etc, in a large ziplock bag and when you're ready to bake, just add your liquids and the yeast. This is basically the same as buying those bread mixes in the grocery store but a lot less expensive. I like to keep all my flours, grains, seeds etc in the refrigerator. You might want to think about that for your packages. Yvonne in Milford, Mi --------------- MESSAGE bread-bakers.v098.n025.6 --------------- From: Rosemary Grimm Subject: yeast, sugars, sourdoughs Date: Sun, 22 Mar 98 13:01:23 PST Thanks to Jay for correctly reporting that "sugar is an optional taste ingredient, not a necessity." Yeast does not need sugar because it converts starches to sugar. We do the same. So, those who think bread is OK for diabetics so long as it doesn't contain sugar should think again. Bread itself should be a concern for diabetics. Not only does yeast not need sugar to start it, it doesn't like honey very much. Ask any mead maker. Adding honey to yeast in starting is not a wise idea. Honey is good as a flavoring in bread dough and actually helps the bread keep longer and tenderizes its crumb. There is no such thing as yeast-free sourdough bread. Sourdoughs use wild rather than domesticated (commercial) yeasts. Yes, there is no live yeast left after sourdough bread has baked, but the same is true of bread baked with commercial yeast. Rosemary Grimm The Blue Ribbon Bakery http://www.geocities.com/NapaValley/4496 --------------- MESSAGE bread-bakers.v098.n025.7 --------------- From: "Janis Russell" Subject: Sourdough Question Date: Sun, 22 Mar 1998 16:38:09 +0000 Has anyone had any luck with the following: Using GoldRush Sourdough Culture along with instructions & recipes from Donna German/Ed Wood's book "Worldwide Sourdoughs From Your Bread Machine" without the use of commercial yeast? I tried the same type of culture/instructions about a year ago, had several failures, got tired of messing with the culture and dumped it. I started this new culture three weeks ago and as yet have not had a success... Except with a recipe made completely in the bread machine which uses active dry yeast, but it's not true sourdough bread when yeast is added. My culture has been well fed, has plenty of bubbles, has a sour aroma and I've (presumably)followed all instructions precisely. Last week I used the dough cycle for sourdough French bread, allowed 2+ hours for the rise, yet had a glob of dough spread out flat on the baking sheet. Using the same recipe today, I incorporated more flour (approx 1/3 cup) into the dough before shaping. It held it's shape well, although it did not rise after three hours. Just for kicks, it was baked following a four hour rise... the birds probably won't even eat this! It has a sour flavor, but the texture is dense and gummy. Another failure. Am I being impatient trying to use the culture before it's ready, or is it dead already? Maybe the GoldRush brand should be substituted for a more reliable brand like Sourdough International. Maybe using the ABM to mix the dough is at fault or maybe it's just my inexperience. Has anyone used the above mentioned combination with success? Any comments,suggestions,help or hints are welcome! Thanks, janis@ethos.net --------------- MESSAGE bread-bakers.v098.n025.8 --------------- From: "Ginny" Subject: pre-packaging ingredients Date: Mon, 23 Mar 1998 06:27:39 -0500 I pre-package ingredients all the time. (dry ingredients, minus the yeast). I put them in ziplock bags and mark on the bags: the amount of yeast needed; the wet ingredients needed and what setting). I keep them in my freezer until needed. It is quicker to be able to go to the freezer and just pull it out, dump it in the bread baker, add my yeast and wet ingredients and program the machine. It seems to me that this a fresher than the ones you can buy off the shelves at the grocery store. Ginny "Play like a champion today" --------------- MESSAGE bread-bakers.v098.n025.9 --------------- From: Kathy Reckner Subject: Sourdough Flunky Date: Mon, 23 Mar 1998 10:10:37 -0500 I have two sourdough starters going: one with commercial yeast, one without any added yeast. My problem: how do I know when they are ready for use? Is it evident by smell? Texture? Does a sourdough bread fairy fly through my kitchen, smack me upside the head with a dough hook and scream, "It's ready, you idiot!!"? And, when should I refrigerate the starters? I haven't found this information on any of the sourdough sites I've visited. As a sourdough flunky, I need all the information I can get! TIA -Kat- P.S. You know, this stuff looks like it would make a GREAT wallpaper paste! :) --------------- MESSAGE bread-bakers.v098.n025.10 --------------- From: "Russell J. Fletcher" Subject: RE: yeast in larger packages Date: Sun, 22 Mar 1998 21:25:36 -0800 On Sunday, March 22, 1998 12:05 PM, bread-bakers-errors@lists.best.com [SMTP:bread-bakers-errors@lists.best.com] wrote: > From: shakerbaker@juno.com (Stacey P Reed) > Date: Mon, 16 Mar 1998 14:10:53 -0500 > What are some sources (on the web or through catalog, 1-800) for buying > yeast in larger packages and enhances? If you live near a Costco, try there too. I just got a 2 lb. bag of Active Dry yeast at Costco AKA PriceCostco for $2.69. Russ ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com Camas WA USA --------------- MESSAGE bread-bakers.v098.n025.11 --------------- From: jcoppard@awe.co.uk Subject: Ascorbic acid Date: Mon, 23 Mar 1998 09:20:55 -0000 Ruth Provence writes about Ascorbic Acid 'dough enhancer' Ruth, I think you are using too much. Elisabeth David in "English Bread and Yeast Cookery" suggests 25 mg per loaf. That is about 1/120 of a teaspoon. And that is for 'fast-rise' bread. I have tried it in my ABM and generally it makes a huge difference to the rise. My white bread tried to get out of the ZO and was a bit floppy in texture. I have used it succesfully in wholemeal but even there you have to be careful not to add too much. I suggest a few grains on a knifepoint as the best addition. IMHO good Manitoba wheat doesn't need an enhancer and most English bread flours contain American hard wheat to get the gluten content right. John M Coppard Baughurst Hampshire England. --------------- MESSAGE bread-bakers.v098.n025.12 --------------- From: "Meghan E Gray-Leckrone" Subject: Bailey's Irish Creme Bread Converstion (X-post) Date: Mon, 23 Mar 1998 08:58:16 -0700 I wanted to share the results of my conversion of the Bailey's Irish Creme bread machine recipe to a hand-made bread. Original recipe (I got it from SOAR): From:Wendy Lockman Date: Mon, 22 Apr 1996 20:22:38 -0400 BAILEY'S IRISH CREAM BREAD MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BAILEY'S IRISH CREAM BREAD MACHINE BREAD Categories: Irish, Abm, Lo/no-fat, Bread Yield: 1 servings 1 1/4 c Water ; very warm 1 pk Yeast 1 c Quaker Oats 3 c Bread flour 1 ts Salt 1/3 c Honey 2 tb Bailey's irish cream ; or to taste Recipe by: "Aine.McManus" , Gaelic List Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn't rise much, but the texture is great. MMMMM Bailey's Irish Cream Bread (by hand) 1 1/3 c water 2 T Bailey's Irish Cream 3 c all purpose flour 1 pkg yeast 1/3 c brown sugar 1 cup quick oats 1/2 t salt Combine dry ingredients. Add wet ingredients. Mix well with a wooden spoon. Let rise 1 hr. Put dough into a loaf pan which has been wiped with canola oil and floured. The dough will be very elastic. Push it into the corners of the pan with wooden spoon; let it rise 10 minutes more. Bake at 350 degrees F for 40 minutes or until done. I let this rise in the microwave after heating some water in there. It is still a fairly low-rise bread, even though I substituted brown sugar for the yeast-inhibiting honey. It doubled in size from beginning to end, and it was delicious. I added a bit more water because my dough was a little dry. I also cut the salt a bit to make it lower in sodium. I really didn't knead this, just mixed it well with a wooden spoon. I don't think it will be necessary to do it any differently, since it was so good! I took this with me to dinner at a friend's, and the loaf was almost gone at the end of the meal. The leftovers apparently didn't last the night. Good stuff. Meghan Free web-based email, Forever, From anywhere! http://www.mailexcite.com --------------- MESSAGE bread-bakers.v098.n025.13 --------------- From: "Russell J. Fletcher" Subject: Red Lobster Cheese Biscuits Clone 2 Date: Sun, 22 Mar 1998 21:43:42 -0800 > From: "Nancy M. Schnepp" > Date: Mon, 16 Mar 1998 10:42:12 -0500 (GMT+5:00) > Don't know if these are the ones Bonnie is looking for, since > I missed the original post. I know it says "biscuits" and > not "rolls", but they sound good! > Got these off the Internet about a year ago...Tried them, and they are > very good. I have not seen them on the lists I'm on...sorry if they have > already been posted. I bet some newbies would like them...Jadi C. > jadi@juno.com Here is a Red Lobster Cheese Biscuits Clone that is probably closer than the original. My wife and I really like the biscuits, but can't afford to go often. My wife claims that this recipe is even better than the original. Russ * Exported from MasterCook II * Red Lobster Cheese Biscuits Clone 2 Recipe By : Janelle at CopyKat Recipes http://www.copykat.com/ Serving Size : 12 Preparation Time :0:00 Categories : Biscuits Breads Copycat Mastercook List Tnt List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick? baking mix 1/2 cup cold water 3/4 cup sharp cheddar cheese -- grated 1/4 cup butter 1 teaspoon parsley 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning Bake 450 for 8-10 minutes, brush with the butter and spices - you know the drill. "Folks a wonderful person sent me the 'actual' recipe from Red Lobster, so here it is. Its a lot easier than mine, so please give it at try. The basic recipe is broken down for household rather than their huge batch. However, you cannot make the EXACT biscuits, because they have a special butter/garlic sauce that is not available to the general public. See how they are!!" formatted by Russell Fletcher cccwebauthor@bigfoot.com My wife says these are better than the original! Russ. - - - - - - - - - - - - - - - - - - ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com Camas WA USA --------------- MESSAGE bread-bakers.v098.n025.14 --------------- From: Robert Ryskoski Subject: Calzone Date: Mon, 23 Mar 1998 21:02:29 -0600 (CST) I made Calzone using a recipe from More Electric Bread. I can't seem to get the dough to stay stretched out on my cookie sheet. Also my crisscross strips of dough came apart during baking even though I did seal them with water. Do you have any tips or hints for me. Thanks Carol --------------- MESSAGE bread-bakers.v098.n025.15 --------------- From: "nszcyrek@fres.glfc.forestry.ca" Subject: Re: Hello and paddle woes Date: Tue, 24 Mar 1998 19:53:50 -0500 (EST) I can offer a tip for you for your stuck paddle problem, one that I believe I found on this same mailing list. Before I place the paddle on the shaft, I give it a good spray with a non-stick vegetable oil-based spray. The instructions on the spray I currently have says that a 1 1/4 second spray adds only 6 calories, and 0.8 g of fat (split evenly between mono and polysaturates). I find this list so invaluable for tips and recipes, I have to thank all of you for your regular contributions to this mailing list! virtually, =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= | Norm Szcyrek - Systems Analyst/GIS Specialist | | Landscape Analysis and Application, Natural Resources Canada | | Canadian Forest Service, Sault Sainte Marie, Ontario, Canada | | email: nszcyrek@fres.glfc.forestry.ca | =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= --------------- MESSAGE bread-bakers.v098.n025.16 --------------- From: "Dorothy Tapping" Subject: Re: Bread Machine recipe question (packaging ingredients ahead o Date: Mon, 23 Mar 1998 22:38:58 +0000 Russ, I belong to Once-A-Month cooking list, it's down right now, but they say you can bag up the ingredients, but not the yeast and shortening/oil. It would make things easier. Hope this helps!! > It would be nice to be able to go to the cupboard and > get the Ziplock bag labeled "Taste of Italy bread" > or "Old Fashioned Oatmeal Bread" or "French Bread" > or "Hamburger Buns" or whatever, put the liquids > and the bag in, and go! Dorothy Tapping Troy, TN unicorn4@usit.net ICQ#1056322 http://www.geocities.com/heartland/prairie/6448 --------------- MESSAGE bread-bakers.v098.n025.17 --------------- From: "Jo in Minnesota" Subject: Vegetable Bread for the ABM Date: Wed, 25 Mar 1998 00:05:35 -0600 Hello all: Last week someone wanted to know about a Picante or Salsa Bread which I tried and didn't care much for. It did remind me somewhat of an old favorite though and I wanted to adapt it to the bread machine. My first try with it turned out great so I'm sharing it here: Veggie Bread for the ABM 1 6 oz. jar Gerber toddler baby carrots 1/4 cup tomato juice 1 1/4" slice of onion, minced fine 1 1/2 Tablespoons canola (or your pref.) oil 1 1/2 teaspoons salt 1 1/2 tablespoons sugar 1/4 c. fresh parsely, minced or 2 Tablespoons dried Mix this together in a small saucepan and heat very gently, just to a warm stage,Not Hot! Add one egg and mix it into the above. You will have about 1 1/4 cups liquid. Put this into your ABM bread pan, add 3 cups of white bread flour, then 1 1/2 teaspoons of yeast. Turn it on and wait. It smells wonderful while rising and baking. This is a great specialty bread and if you are the reckless kind, makes a wonderful grilled cheddar sandwich! Hope it works for you and that you like it. Jo in Minnesota --------------- MESSAGE bread-bakers.v098.n025.18 --------------- From: donak1@juno.com (Donna J Ketchem) Subject: Answer (packaging ingredients ahead) Date: Sat, 28 Mar 1998 07:06:06 +0000 In responce to Russ Fletcher's question on packaging ingredients ahead of time, I'v done this before myself and it worked great! pre-measured all dry ingredients and bagged them, in fact , I did gift bags for Christmas baskets and made cute labels on my computer for the front of the bag and direction labels ( including the liquids to add) on the back of bag. Everyone wfho received one loved the idea and the bread once they made it! Good luck! Donna _____________________________________________________________________ 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.n025.19 --------------- From: Lsawkill Subject: Greek Easter bread Date: Sat, 28 Mar 1998 13:56:37 EST EASTER BREAD (Lambropsomo) 2 packages active dry yeast 1 cup warm water 1 tsp sugar 1 stick butter, melted and cooled 1 cup milk, warm 3 eggs, beaten 1 tsp allspice About 4 pounds all-purpose flour 1/2 cup granulated sugar Dash salt 1/4 teaspoon freshly ground nutmeg 5 hard boiled eggs, dyed red 1 egg, beaten Sesame seeds Add ingredients to bread machine according to manufacturer's instructions. Use the Manual cycle. At the end of the second kneading, divide dough in half and shape into round loaf in a greased pan. Place one dyed egg in the cetner and the other four at the edges, making a cross. Brush with 1 beaten egg and sprinkle with sesame seeds. With remaining dough, make individual twists or a second loaf. Let rise one hour. Bake at 350 degrees for about 45 minutes. Makes 1 large loaf or 4 small twists. --------------- MESSAGE bread-bakers.v098.n025.20 --------------- From: carney@actsw.amat.com (Kelly Carney x40337) Subject: Re: lemon poppy seed bread Date: Wed, 25 Mar 98 10:02:30 PST I made Joyce's lemon poppy seed bread last night- It was great. I just reduced the butter to 1 Tbsp, which I always do I added a sugar glaze to the top of the loaf, to make it sweeter for a treat though :-) It was basically powdered sugar dissolved in a bit of butter and nonfat milk which I drizzled on top. Thanks Joyce! >--------------- MESSAGE bread-bakers.v098.n023.18 --------------- > >From: Joyce L Owen >Subject: Lemon Poppy Seed Bread >Date: Tue, 17 Mar 1998 17:42:32 -0800 > > >Emily asked about a recipe for lemon poppy seed bread. Here's mine. > >1 1/4 C milk >1 tsp salt >2 Tbsp butter >1/4 C sugar >3 1/2 C flour >1 Tbsp poppy seeds >1 tsp grated lemon peel >2 tsp yeast > >Use sweet bread setting on breadmaker. > -------- >Tip for grated lemon peel: >When I use a lemon or an orange, I peel the rind with a potato peeler and >save the pieces in the freezer. Every so often, I grind the frozen peels in >my food processor, and save the resulting stuff in the freezer. It's easy >to remove the amount required whenever you need it. > --------------- END bread-bakers.v098.n025 --------------- -------------- BEGIN bread-bakers.v098.n026 -------------- 001 - seakayak1@juno.com (Richa - Inconsistent rising 002 - "Russell J. Fletcher" Subject: FW: Internet Newsgroup Tip of the Day [KISS THE COOK - 03/26/98] X-posted Date: Thu, 26 Mar 1998 20:33:31 -0800 I thought everyone might like this as a cooking and recipe reference. I am not associated with either tipworld or the compiler of the newsgroup information. Examples of information are : "NEW STARTERS A. Dead Starter B. Flat Starter C. Barely Living Starter D. Healthy Starter E. "The 1-Tablespoon Method" F. "The 1-Cup Method" " "3.3 American liquid measures 3.4 British liquid measures 3.5 British short cuts 3.6 General Conversion Tables 3.6.1 International Liquid Measurements" "1 Food Terms 1.1 Alphabetized List - different name, same food 2 Substitutions and Equivalents 2.1 Flours" "2.6 Fats Shortening is solid, white fat made from hydrogenated vegetable oil. (A popular brand name is Crisco, and many people call all shortening Crisco.) " Note that because of the required line wrap the internet Web page address that starts http://www.cis.ohio-state.edu/hypertext/ should include the part that continues on the next line. On my copy "food" cot cut in the middle You can subscribe to various "Tips of the day" at http://www.tipworld.com . Russ ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA -----Original Message----- From: TipWorld [SMTP:tips@tipworld.com] Sent: Thursday, March 26, 1998 2:47 AM To: newsgroups@listproc.pcworld.com Subject: Internet Newsgroup Tip of the Day [KISS THE COOK - 03/26/98] ---------------------------------------------- And now for today's tip ... KISS THE COOK Food, cooking, cookbooks, and recipes--it's all at the rec.food.cooking newsgroup. What more can we say? Only that you'll find an FAQ (frequently asked questions file) for this group at http://www.cis.ohio-state.edu/hypertext/faq/usenet-faqs/bygroup/rec/f ood/cooking/top.html rec.food.cooking <<<<>>>> --------------- MESSAGE bread-bakers.v098.n026.3 --------------- From: "Ginny" Subject: pre-packaging ingredients Date: Sun, 22 Mar 1998 18:11:52 -0500 I have pre-packaged ingredients for future use. I pre-package the dry ingredients, except the yeast. I put them in a zip-lock freezer bag. I mark on the bag how much yeast is needed, as well as the wet ingredients. I keep it in the freezer until ready for use. This works pretty good. I figure it is probably fresher than the pre-packaged bread mixes in the grocery store. Ginny --------------- MESSAGE bread-bakers.v098.n026.4 --------------- From: "LaDonna Edgington" Subject: Challah Recipe Date: Mon, 23 Mar 1998 15:04:30 -0600 Nancy asked for a recipe for honey bread or challah. I have made this recipe for challah in my DAK, and everyone loved it. You can mix it on manual and braid it, if you wish. Challah (from Electric Bread) 2-1/4 tsp yeast 3 cups white bread flour 2 Tbsp sugar 1-1/2 tsp salt 1/4 cup butter (margarine works) 2 eggs 1 egg yolk 3/4 cup water 3/4 tsp poppy seeds (If you braid the bread, use these seeds to top it after shaping it.) Mix as directed by your breadmaker. This Honey-Egg Bread was adapted by my sister for the bread machine from a recipe in America's Bread Book Honey-Egg Bread 2-1/2 tsp yeast 3 cups flour 3 Tbs honey 1 egg 3 Tbs oil 1 tsp salt 1 heaping tsp dough conditioner 3/4 cup warm water with 2 Tbs potato flakes dissolved in it. Mix on manual. Remove and bake in oven at 350 degrees about 35-40 minutes. (I let it finish the cycle in the bread machine, and it was delicious.) This dough will make one 3-strand braid, one 9 x 5 loaf or about 14-15 cinnamon rolls (also yummy!) --------------- MESSAGE bread-bakers.v098.n026.5 --------------- From: Farnes_Quinn Subject: Yeast-free sourdough? Date: Mon, 23 Mar 1998 18:36:47 -0800 Connie, Bill and Mitch are correct about there needing to be yeast to make sourdough, but maybe what the salesperson was alluding to was that the sourdough taste was not the product of fermentation. It's possible to make really great sourdough-tasting bread (NOTE: not the same as great-tasting sourdough bread) using a regular white-bread recipe (which necessitates yeast, just like the supermarket stuff), with the addition of a small quantity of fumaric and/or lactic and/or tartaric acid. Those are all natural organic acids produced by microbial fermentation and smell sort of "cheezy" or like sweaty gym socks, depending on the acid and the quantity used. They are among several organic acids yeast and bacteria produce as a normal byproduct of their growth. In a fermenting sourdough sponge the acids accumulate until they produce what we perceive as the characteristic taste and aroma of sourdough bread. I suspect that much of what passes for sourdough bread in the grocery stores is made that way. (Ummm . . . I digressed, didn't I?) Still, if your husband cannot tolerate yeast at all, you need to get clarification on precisely what was meant. The salesperson's comment that when you make the bread with sour dough there is no yeast left is correct insofar as there are no living yeast present, but that's true for all bread. No yeast should mean no yeast, past or present, living or dead. Quinn Irvine, CA --------------- END bread-bakers.v098.n026 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved