Date: Sat, 18 Apr 1998 21:18:21 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n032 -------------- 001 - "Ginny" Subject: re: Ascorbic Acid Date: Mon, 13 Apr 1998 08:06:54 -0400 When a recipe calls for Ascorbic Acid - could you use orange juice or lemon juice? Ginny --------------- MESSAGE bread-bakers.v098.n032.2 --------------- From: "Stacy L. Joura" Subject: Biblical Bread Date: Wed, 15 Apr 1998 10:20:12 -0700 Here are some Scripture references to bread making: Matthew 13:33 1 Kings 17:12 John 6:9-13 Genesis 18:6 Revelation 6:6 1 Samuel 17:17 Jeremiah 25:10 Matthew 24:41 Judges 9:52 and the verses following Judges 16:21 Deuteronomy 24:6 --Stacy --------------- MESSAGE bread-bakers.v098.n032.3 --------------- From: Lee & Bill Subject: Testing yeast Date: Tue, 14 Apr 1998 12:31:13 -0700 Does anyone remember how to test yeast for vitality? I've looked through all my bread books, and they just don't say! Thanks, Lee M-S -- Wings & Things http://members.tripod.com/~wingsnthings/ Storm Steiger http://members.tripod.com/~wingsnthings/kayak.htm --------------- MESSAGE bread-bakers.v098.n032.4 --------------- From: "Barbara Carey" Subject: Buttermilk Date: Mon, 13 Apr 1998 11:22:13 -0400 I have never tried this in bread but I have done it with cake recipes. When it calls for buttermilk and I am caught short I just add 1 tablespoon of vinegar to a cup of milk and let it sit for about 5 minutes and substitute that for the buttermilk. Never had a problem with the cakes. --------------- MESSAGE bread-bakers.v098.n032.5 --------------- From: "Alice Ashman" Subject: Bread Knives for Lefties Date: Tue, 14 Apr 1998 09:27:39 -0400 RE: "There are new versions of the Fiddlebow knife....one is adjustable and they now have knives for lefties. " Has anyone seen lefty bread knives in stores or catalogues? I would like one but have not been able to find it where I've shopped. Thanks, Alice Ashman Email: tmpaashman@ptc.com --------------- MESSAGE bread-bakers.v098.n032.6 --------------- From: garygerman@juno.com Subject: Powdered buttermilk Date: Mon, 13 Apr 1998 12:36:09 EDT Another brand of powered buttermilk is Darigold. So if your grocery store carries dairy products from darigold, you could probably ask the store to order the dry buttermilk. I use this in all the recipes calling for buttermilk, and it works great! _____________________________________________________________________ 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.n032.7 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Plastic tubs for storing flour Date: Tue, 14 Apr 1998 23:35:14, -0500 Gloriamarie, You wrote: <<>> There's a great source for food-storage tubs here in San Diego...... Smart and Final. I bought one that has a snap-on lid that holds a whole 25 lb bag of flour. They have smaller sizes, too. No need to "steal" the cat litter tubs. Linda Rehberg www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n032.8 --------------- From: Loiscon1 Subject: seven grain bread Date: Mon, 13 Apr 1998 12:04:10 EDT Donna asked for a seven grain bread. This is from our very first bread machine cookbook. RICK's SEVEN-GRAIN BREAD 1-1/2# loaf and (1# loaf size) 7/8 C. WATER (5/8 C.) 1 EGG (1 egg) 2-1/2 C. WHOLE WHEAT FLOUR (1-2/3 C.) 1/2 C. SEVEN-GRAIN CEREAL (1/3 C.) 1-1/2 tsp. SALT (1 tsp.) 2 T. OIL (1-1/2 T.) 2 T. HONEY (1-1/2 T.) 2 tsp. Red Star YEAST (2 tsp.) Place ingred. in bread pan. Press Start. Crust: Regular Menu Selection: Bake From: Bread Machine Magic,St. Martin's Griffin Linda Rehberg and Lois Conway www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n032.9 --------------- From: Joan Subject: Date: Mon, 13 Apr 1998 20:21:11 -0400 To Don: I have a Taylor instant read thermometer. I use it for everything. It is great and accurate. Cost under $10 Canadian. To Helen: homemade 'Bisquick' 8 1/2 cups all purpose flour 1 tablespoon baking powder 1 tablespoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda 1 1/2 cups instant nonfat dry milk 2 1/4 cups ( 1 box) vegetable shortening Whisk dry ingredients together. Cut in shortening with a pastry blender until evenly distributed. I put it in a plastic container and keep it handy in the kitchen. Makes about 13 cups. Joan in southern Ontario. --------------- MESSAGE bread-bakers.v098.n032.10 --------------- From: Ann Schemmer Subject: Helen-Quick Mix Date: Wed, 15 Apr 1998 21:25:49 -0500 Helen (Digest Bread-bakers .v098.n 29) was looking for a similiar mix to Bisquick....here is the recipe I use. It is from HP books, Make-a-Mix Cookery by Karin eliason, Nevada Harward & Madeline Westover. It is published by HP Books, PO Box 5367, Tucson, AZ 85703-2150. It was originally published in 1978, but I am sure the book stores still carry these books, as I got one on Ice Cream only a couple of years ago.... Helen, if you will write me snailmail, I will copy the two pages you need. Address- 1420 Ave H, Hawarden, IA 51023-1539. Ann S. (small town, this will get to me) --------------- MESSAGE bread-bakers.v098.n032.11 --------------- From: Ruth Provance Subject: Re: Yeast Behavior Date: Mon, 13 Apr 1998 17:29:07 -0700 This is in response to Tom A Brown who was asking about the various types of yeast and their behavior. The only thing I know is that Brewer's Yeast, as found in the United States, is sold as a nutritional supplement, and cannot be used to make bread rise. I don't think you can brew anything with it, either. You need active yeast for that. For the answer to all your other questions about yeast, if you are really serious, check out this website: http://genome-www.stanford.edu/Saccharomyces/VL-yeast.html Trust me, this site has more than you could ever want to know about yeast! Keep Baking Bread! Christ is Risen Indeed! \o/ Ruth Provance --------------- MESSAGE bread-bakers.v098.n032.12 --------------- From: "Veronica" Subject: texture and moisture Date: Tue, 14 Apr 1998 07:08:32 -0700 I have been making bread by hand for years now, with very little noticable difference. However, last summer I stopped all together since it was just TOO hot in my farmhouse kitchen. When I returned to baking in the fall, my bread baked up more coarse and dry then I remember. I added more liquid, without the desired results. I am now working with the kneading time, but am getting discouraged with the products. Perhaps someone can explain to me what I am doing or (or not doing) and I can be back in stride. Or even a good basic white loaf recipe that will have a finer texture, and a nicer moisture content. Thanks ever so much! Happy baking! --------------- MESSAGE bread-bakers.v098.n032.13 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Cake Yeast Date: Mon, 13 Apr 1998 20:23:20, -0500 Tammie, You were asking about cake yeast and if it still exists. Yes, it does and you can usually find it in the deli section of your grocery store. Fleischmann's is the only brand I've seen. It's also known as "fresh" or "compressed" yeast. It's the type of yeast most professional bakers use because it has a lower activating temperature and is more dependable to work with. It needs refrigeration and it has a very limited shelf life of only two weeks, making it costly and not very practical for home use. I've tried it in my bread machines and although the manufacturers don't recommend it, I found that the breads were quite acceptable, just slightly smaller. Linda Rehberg www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n032.14 --------------- From: prairie-wind@juno.com (Karen K. Deck) Subject: Thermometers Date: Mon, 13 Apr 1998 10:27:41 -0700 Don was asking about a small quick reading thermometer. Pampered Chef has a smallpocket thermometer that is an instant read. (it is a dial) The temperature range is from 0-220 F. Price is $9.25 Personally I have had no experience with this thermometer, but have had serveral people purchase it. Pampered Chef has a great guarantee on their products. To order, just get in touch with a Pampered Chef Kitchen Consultant in your area (I'm sure their are many and they may be listed in your phone book.) Hope this helps, Karen _____________________________________________________________________ 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.n032.15 --------------- From: "J. Mathew" Subject: cake yeast Date: Mon, 13 Apr 1998 07:44:28 -0500 > My mother and I were discussing bread baking the other day, and she > was telling me that when she was a little girl her mother used "cake > yeast" instead of yeast like Red Star. It came in a square shaped > bar. I have never heard of this kind of yeast nor seen it in the > store. Does anyone know if this kind of yeast is still made, and if > so, what is your experience using it. This kind of yeast is still available. I have seen it in some of the local supermarkets, located in the refrigerated foods section. I think I saw it where they keep items like butter, yogurt, etc., but can't recall exactly. I have not used this type of yeast, so I can't comment on that. Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n032.16 --------------- From: tammiesh@juno.com (Tammie L Shelton) Subject: Date: Fri, 17 Apr 1998 09:15:55 -0500 This is for Helen who was inquiring about a homemade Bisquick mix. I found a web site that has numerous recipes for making your own mixes. This is one that sounded like it would be similar to Bisquick. The site is called Master Mix, here is the address: www.interlog.com/~speirs/mastermx/mastermx.htm Bis-Quick-As-A-Wink 8 cups Flour, all-purpose 1&1/4 cup Milk; nonfat, dry; carnation 1/4 cup Baking powder 1 Tablespoon Salt 2 cups Shortening Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Enjoy! Tammie _____________________________________________________________________ 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.n032.17 --------------- From: Mitch Smith Subject: RE: thermometers Date: Mon, 13 Apr 1998 20:22:08 -0500 From: CHAMBERS wrote: >I need a small, quick reading thermometer to measure the >temperature of things you use in making bread (yeasts, water, >etc).... >Anyone have any suggestions as to where I can buy a small >digital thermomenter for $10 or less ... there is a small round >dial metal thermometer at Target Stores for $10 but doubt it >reads faster than my candy thermometer.... Try a restaurant supply store, though you may need to go to a medium-large city. Many will sell to the public and have really good prices. I have a UEI instant-read thermometer which runs from 0 F. to 220 F. and is NSF (Nat'l Sanitation Foundation) approved. If I recall, it was $5 at Peerless Restaurant Supply in St. Louis and its worked like a charm for 5 or 6 years now. You can get them at gourmet kitchen supply stores, but expect them to be much more expensive. - Mitch --------------- MESSAGE bread-bakers.v098.n032.18 --------------- From: Ruth Provance Subject: re: thermometers? Date: Mon, 13 Apr 1998 17:36:57 -0700 This is for Don Chambers: You may find that the answer to many of the "where do I find . . .?" questions is the same: The King Arthur Flour Baker's Catalog. You can get all kinds of digital and analog thermometers there. On the other hand, what would work best is probably that ten-dollar dial thermometer you found at Target. I assume this is an "instant-read" type. I use one that matches that description that I got through the Bakers Catalog (see above), but have since found similar items at my local supermarket. The temperature ranges you are looking for are not so tight that you really need a digital thermometer, but if it will make you happy, by all means, go for it! You might also check in cookware stores near you, such as Williams Sonoma or a gourmet shop. You might also ask your local baker where he/she gets such equipment. Keep Baking Bread! Christ is Risen Indeed! \o/ Ruth --------------- MESSAGE bread-bakers.v098.n032.19 --------------- From: "Natalie Frankel" Subject: REC: 7 Grain Bread Date: Mon, 13 Apr 1998 21:48:05 -0500 (CDT) For Donna (dmgdjm@gte.net) and Russell asking for a 7 grain bread recipe that doesn't use white flour, here's my favorite. It's a slight adaptation of Donna German's recipe which I got from this list or the fatfree archives several years ago and is originally from one of her bread baking cookbooks. 7 or 9 Grain Whole Wheat Bread 1 1/8 cup water (very warm) 1 1/2 TB Fruit juice or concentrate (warmed slightly) or applesauce 3 TB Honey 1/2 tsp Salt 3 TB Vital Wheat Gluten ) 3/4 cup 7 or 9 grain cereal ) mixed together 2 1/4 cups Whole Wheat Flour ) 1 TB Flax seeds (optional) ) 1 TB Raw Sunflower seeds (optional) ) 2 tsp Yeast Put into bread machine in this order or according to your machine. Bake on 1 1/2 lb loaf cycle. I don't have a whole wheat cycle, but if you do, I'd imagine you would select it. Natalie in Milwaukee natalie.frankel@mixcom.com --------------- MESSAGE bread-bakers.v098.n032.20 --------------- From: menander Subject: Not "Perfect Every Time"!! Date: Tue, 14 Apr 1998 17:51:26 -0500 Hi everyone--I'm new to this list and have really enjoyedthe tips and recipes. This is my first post and it concerns Automatic Bread Machines. A friend of mine has loaned me her Panasonic ABM. She also loaned me Brody & Apter's book of recipes (the yellow one; I also have the dessert one but haven't used any recipes from it yet). The thing is that about every other loaf or so that come out of the Panasonic ABM is deformed in some way--the bread is edible, but sunken or small or puckered on top. Maybe I shouldn't complain, but I don't like this. Do all ABMs do this or am I doing something wrong (I'm following the recipes--even making sure the ingredients are room temperature)? I'd like to recommend an ABM to my mom, but I definitely don't recommend the Panasonic one. I welcome any comments, thoughts, suggestions, stories, etc. Thanks and keep the dream alive . . . Melinda in Austin -- . . . and the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom . . . --Anais Nin --------------- END bread-bakers.v098.n032 --------------- -------------- BEGIN bread-bakers.v098.n033 -------------- 001 - "J. Mathew" - Recipe needed: 7-grain bread for ABM 004 - "J. Mathew" - thermometers? 010 - Ruth Provance Subject: making bread mixes: yeast or no? Date: Mon, 13 Apr 1998 07:51:32 -0500 > I've heard salt will kill the yeast if it comes in contact with it - > maybe this is the reason? I know salt is a necessary ingredient > bread recipes (as a yeast inhibitor), so I doubt we'll find many > bread recipes without it. > > I know the bread mixes you buy at the store package the yeast > separately, too. > > Any other insight into this? I'm afraid I missed some of the discussion in this thread, but I think the question was whether one should include the yeast in making a bread mix or not? If so, I would suggest that yeast not be included because it has an expiration date. The mix ingredients would generally not "expire" as quickly. Yeast can have its life prolonged if kept in an airtight container in the refrigerator or freezer, whereas a person might choose not to keep their bread mix under refrigerated conditions (although it wouldn't hurt at all, if kept airtight -- might even keep it from getting rancid and keep any buggies from hatching in the flour). My $0.02... Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n033.2 --------------- From: Cindy Smith Subject: Re: Biblical Recipes for Bread Date: Mon, 13 Apr 1998 11:43:40 -0500 William Buchman, You might want to try the Good Book Cookbook for bread recipes from the Bible. The Good Book Cookbook is available as a hardback book and on disk (they may have one out on CD by now, though it's been many years since I originally bought mine). At any rate, you might want to try Genesis 18:6, Exodus 29:2, Leviticus 2:4,7; 7:12; 23:17; 24:5; Numbers 6:15; Judges 6:19; 1 Samuel 28:24; Matthew 13:33; Luke 13:21; 1 Chronicles 23:29; Tobit 8:19; Ezekiel 4:9. Of course, there are innumerable references to bread in the Bible, but those are the passages I found that contain references to the actual making of bread. I hope that helps. Cindy Smith Spawn of a Jewish Carpenter GO AGAINST THE FLOW! \\ _\\\_ _///_ // >IXOYE=('> <`)= _<< A Real Live Catholic in Georgia cms@dragon.com // /// \\\ \\ Delay not your conversion to the LORD, Put it not off from day to day Ecclesiasticus/Ben Sira 5:8 Read the mailing list Bible@dragon.com Read the mailing list Literature@dragon.com Read the mailing list nt-trans@dragon.com (Greek New Testament) Read the mailing list ot-trans@dragon.com (Hebrew Old Testament) --------------- MESSAGE bread-bakers.v098.n033.3 --------------- From: Takt EZ Subject: Recipe needed: 7-grain bread for ABM Date: Mon, 13 Apr 1998 22:37:07 EDT >Hi, >I'm looking for an ABM recipe for 7 grain bread using 7 grain cereal. I >found one on one of my lists, but my hard drive crashed before I had a >chance to put it into my MC and back it up. >Any help would be appreciated. >Thanx, >Donna Hi Donna Here's your recipe for seven grain bread. The ingredient list is from Zojirushi, the directions are from yours truly. Hope you like the bread. Happy Baking! Don * Exported from MasterCook II * Seven Grain Bread Recipe By : Home Bakery Recipe Book by Zojirushi Serving Size : 1 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 1 tablespoon butter 2 tablespoons sugar 1 teaspoon salt 3 1/2 cups bread flour 1 tablespoon powdered milk 2/3 cup Seven-Grain cereal 2 1/4 teaspoons active baker's yeast Measure ingredients into baking pan in manufacturers recommended order for your machine. Press "start" and go shopping. The machine will do the rest. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n033.4 --------------- From: "J. Mathew" Subject: holes in bread Date: Tue, 14 Apr 1998 03:50:12 -0500 > I have a recurring problem when making cinnamon bread. The places > that I put the cinnamon/ butter/ sugar mixture, after it gets rolled > up and cooked, have large empty holes. I try to pull the dough while > I roll it up. Am I not pulling it tight enough? I sure would > appreciate some help. Here is my recipe, taste great even with > holes. Melody Melody, I used to get holes and air pockets in my rolled-up breads until I learned to roll them more tightly. I would suspect that this may be the reason you're experiencing this problem. You have to make it a very tight roll without any air inside! It does take practice, but you will get it right. You mentioned "pulling it" in your original post. If you let the dough rest a few minutes (e.g., 10-15 minutes) before rolling it, the dough will relax a bit and you won't have to pull it. What I generally do is roll it out, let it rest about 5 minutes (approx.), even it up a bit so it's even and resembles a rectangle (or something close -- it doesn't have to be exact), then spread on the filling. The dough is relaxing while you're spreading on the filling, so by the time you do this it should be fairly easy to work with. That may help. Hope this helps, Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v098.n033.5 --------------- From: Fred Smith Subject: Re: Digest bread-bakers.v098.n031 Date: Mon, 13 Apr 1998 19:36:42 -0400 On Mon, Apr 13, 1998 at 07:57:28AM -0700, bread-bakers-errors@lists.best.com wrote: > From: "Russell J. Fletcher" > Subject: Multigrain bread without white flour??? > > I am pretty new at bread baking. Is there a way to make > multigrain and whole wheat bread without adding any > white flour? > > I know someone that is on a special diet and cannot > have white flour, but whole wheat and other > grains are ok. > TIA > Russ I occasionally make (by hand) a 100% whole wheat bread. The only white flour in it is used during the kneading process, so it's quite a small amount. I dunno what a bread machine would do with such a recipe, but by hand its not difficult. Just use a good stone-ground flour (such as King Arthur which is what I happen to have) and be sure to knead, knead, knead, knead. Since the brand particles in the whole wheat flour interfere with gluten formation, I find that an extended period of kneading is helpful. Done long enough and with a good flour I get a loaf that rises just as well as white ! Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "Not everyone who says to me, 'Lord, Lord,' will enter the kingdom of heaven, but only he who does the will of my Father who is in heaven." ------------------------------ Matthew 7:21 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v098.n033.6 --------------- From: Ruth Warren Subject: Re: v098.n029 Date: Mon, 13 Apr 1998 07:15:55 -0500 For anyone else wanting a "homemade Bisquick" mix, call your local Cooperative Extension Service office. It's usually found in your county seat along with other county offices. They have a booklet called "Master Mix." Tammie, cake yeast is still available, but the powdered form is required for bread machines. Powdered is supposedly a better product in ease of use and shelf life. Janis, not sure why your stores are not carrying Fleishmann mixes. Could be because they make small one pound loaves and newer machines are two pounds? I never had any luck with Fleishmann mixes always short dense loaves. Eagle Mills are about the best of the cheaper mixes I've found. More consistent loaves. Krustez run a close second. In my opinion. Bonnie, re chocolate chips melting. Did they use sweet cycle? It bakes at a lower temperature. Also add chips at the beep. Even so I find the chips melt a bit in my machine, a West Bend. I don't bother with over sweet breads in machine. If I want a dessert, I bake a cake instead. Don&Donna, have you tried Kitchenlink for the 7 grain bread recipe? I know it's in one of the Donna German books, think #1, but not sure, and I still have to mess with taxes! If you are still interested, zap me. ruth ************************************************************* * Visit me at http://www.geocities.com/Heartland/Acres/8785 * ************************************************************* --------------- MESSAGE bread-bakers.v098.n033.7 --------------- From: "J. Mathew" Subject: Biblical bread / the first leavening Date: Mon, 13 Apr 1998 07:42:37 -0500 > I am certainly not a biblical scholar. But with the passover season > upon us, I am curious about breadmaking if and as described in the > Bible. Is breadmaking described in it? The passover story > certainly says that the bread before the Exodus was unleavened. How > was it normally leavened? How was flour made? And many more > questions. I can't answer your questions about Bible references, but I had always presumed the first leavened breads were basically sourdough. If you consider the way a sourdough starter is made (without yeast), one begins to see how this could have happened. The sponge is essentially made with flour, water, perhaps a pinch of salt, and perhaps a pinch of sugar. If you leave it in a warm, draft-free place for 3-4 days you will have a very nice sourdough starter. In fact, that's how I made my starter when I lived in Memphis, TN. It served me very well for 3 years until I moved. Yeast is present all around us, and the sponge sitting in a warm location is a perfect breeding ground for the yeast organisms. As they multiply, you will find that you've basically "gathered" the yeast into this sponge, thus making your sourdough starter. Different regions have different strains of yeast, which is why the flavor will vary somewhat from different areas of the world. For example, the famous "San Francisco sourdough" has a unique flavor because that region hosts a particular strain of yeast that imparts that particular flavor. Hope that helps, Joan --------------- MESSAGE bread-bakers.v098.n033.8 --------------- From: "J. Mathew" Subject: Fleischmann's mixes Date: Mon, 13 Apr 1998 08:06:58 -0500 > I've been lurking for several months now, and really enjoy the > wealth of information I get from this list. Now, when I'm feeling > REEEALLY lazy, I just dump a mix into my bread machine, and let 'er > rip. I have tried several of the mixes, including Krusteaz and > Eagle Mills. But the ones my husband likes best are the mixes from > Fleishman's, the good ole yeast people. My stores in Abilene, Tx > began carrying these mixes some months ago, and kept them on the > shelves just long enough for people to begin liking them. . .Now you > can't find them for love nor money! Has Fleishman's stopped making > them? or are my grocery store suppliers just a bunch of horses > patoots? Any help on where to get these will be greatfully > appreciated. I checked on the Fleischmann's Web site (http://www.breadworld.com/) and found their bread machine mixes listed on the Products page. It even includes descriptions of each mix, nutritional information, and how to make the breads! On the home page there is a feedback link (http://www.breadworld.com/tips/feedback/feedback.phtml) for questions or comments. I'll bet you could contact them and ask how to obtain these mixes. Perhaps it will be as simple as asking your local grocer to special order them. Our local supermarkets are often willing to stock items if asked, and you don't even have to commit to a certain number of boxes! They'll just order it and put it on the shelves! Hope that helps, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n033.9 --------------- From: Takt EZ Subject: thermometers? Date: Mon, 13 Apr 1998 22:37:08 EDT On Sun, 5 Apr 1998 22:20:23 -0500 (CDT) you write: >I need a small, quick reading thermometer to measure the temperature of >things you use in making bread (yeasts, water, etc). I'm not a bread >machine user (which would probably solve all my problems along these >lines) I now use a glass candy thermometer which works ok but they are >really fragile and take forever to produce a crude reading. Their big >virtue is tht they are scaled right, i.e., read from 90-140 degrees. >Oven thermomenters scale is too high (140-400 degrees) and digital body >temperature thermometers are too low (90-105 degrees). >Anyone have any suggestions as to where I can buy a small digital >thermomenter for $10 or less ... there is a small round dial metal >thermometer at Target Stores for $10 but doubt it reads faster than my >candy thermometer, probably isn't as accurate ... And, the price is >outrageous since it looks like it costs about a quarter to make! >Don Chambers Hi Don I seriously doubt you will find a small, reliable, accurate, digital thermometer for under ten bucks. Just like any piece of equipment, you get what you pay for and this is especially true of measurement devices. I use a Polder digital. It retails for about thirty dollars. It has a temperature sensor at the end of a three foot cable and can be used from ambient temperature up to 300 degrees. Not only is is good for measuring ingredient temperatures, it's also great for monitoring the internal temperature of bread while it's baking in the oven. I bought my Polder at the local William Sonoma store. They are also available through King Arthur's Bakers Catalogue, the Williams Sonoma Catalog and the Chef's catalog. Happy Baking! Don --------------- MESSAGE bread-bakers.v098.n033.10 --------------- From: Ruth Provance Subject: Re: Homemade Bisquick Equivalent Date: Mon, 13 Apr 1998 17:42:51 -0700 To the person who wants to make a Bisquick-type mix at home, this comes from my favorite cookbook, one that I recommend everyone buy. I get it for wedding gifts all the time. It also has pancake mix and pancake syrup recipes, which my husband uses all the time, and a coating mix for oven-fried chicken that uses up all those wonderful breadcrumbs we bakers tend to produce. The stuff is known commercially as "Shake-n-Bake." The cookbook also has several recipes to use this mix. I have never made this mix, but trust the cookbook. Master Baking Mix Makes 8 or 4 lbs. 8 lbs. 4 lbs. Sift together 3 times: 5 lbs. flour 10 c. flour 3/4 c. baking powder 6 T. baking powder 3 T. salt 1 1/2 t. salt 1 T. cream of tartar 1 1/2 t. cream of tartar 1/2 c. sugar 1/4 c. sugar Cut in to consistency of cornmeal: 2 lbs. shortening 2 c. shortening Stir in: 4 c. dry milk powder 2 c. dry milk powder Store in covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with spatula. Options: 1. Replace 1/3 of the white flour with whole wheat flour. 2. Add 2 c. untoasted wheat germ to large recipe, 1 c. to small recipe. 3. Replace 3 c. flour in large recipe or 1 1/2 c. flour in small recipe with soy flour. 4. Dry milk powder in the mix is optional, but assures higher protein products. >From More-with-Less Cookbook, by Doris Janzen Longacre, Published by Herald Prss, Scottdale, Penn., and Kitchener, Ontario. Copyright 1976. Suggestions by Mennonites on how to eat better and consume less of the world's limited food resources. Commissioned by Mennonite Central Committee, Akron, Pennsylvania, in response to world food needs. Keep Baking Bread! Christ is Risen Indeed! \o/ Ruth --------------- MESSAGE bread-bakers.v098.n033.11 --------------- From: Mitch Smith Subject: RE: Digest bread-bakers.v098.n029 Date: Mon, 13 Apr 1998 20:08:36 -0500 >From: tammiesh@juno.com (Tammie L Shelton) wrote >My mother and I were discussing bread baking the other day, and she was >telling me that when she was a little girl her mother used "cake yeast" >instead of yeast like Red Star. It came in a square shaped bar. I have >never heard of this kind of yeast nor seen it in the store. Does anyone >know if this kind of yeast is still made, and if so, what is your >experience using it. Cake yeast is also called "fresh yeast" and I have no problem finding it in St. Louis, though one generally doesn't see it in the chain grocery stores. It is readily available in a small, upscale supermarket here, as well as in a number of specialty stores, like are present in our Italian neighborhood. Cake yeast dissolves a bit faster than dry yeast, and it is a bit faster on the initial rise. However, some years back I did a number of side- by-side comparisons between the same brand of cake & dry yeast (Fleischmann's) and found no discernable, consistent difference in the results. The primary disadvantage of cake yeast, when you find it, is a short shelf life - you'll be lucky to get 6 weeks, =maybe= 2 months out of it before you need to toss it. The primary advantage of it is cost when you do a lot of yeast baking and can find it in the one-pound blocks. A 1 lb block is just about $1 around here which is pretty cheap even though I usually toss about half of it when it starts getting gray & rubbery. Contrast that to a 4 oz. jar of dry yeast which sells for about $5.50 around town. In summary, if you can find it, it is fine to use and gives you a slightly faster start, but only on your first rise. It may or may not have cost advantages for you, depending on how much yeast baking you do each week. However, don't expect it to make any difference in the final results of your baked loaf. - Mitch --------------- MESSAGE bread-bakers.v098.n033.12 --------------- From: "J. Mathew" Subject: substitute for Bisquick Date: Mon, 13 Apr 1998 07:37:07 -0500 > I have seen a number of recipes that call for a certain amount of > Bisquick. I myself have never used Bisquick and was raised to look > down upon it as something prepackaged that would cost a lot more > money than one could make something better for. Though I am now > open to the idea that it may be a good product, I would still prefer > to make an equivalent, which I would think would cost much less, > that could be used in the recipes that intrigue me. Does anyone > have a recipe for homemade Bisquick mix that can be substituted for > Bisquick in recipes? I don't really like Bisquick, either, mostly because of the taste and because it contains preservatives. It is *so* much easier to simply make your own biscuit mix! I would just find a nice American biscuit recipe and make it up without the liquid ingredients. In fact, my mother used to do this all the time as I was growing up. There are many biscuit recipes floating around, but I've included several here that you can draw upon. Hope this helps, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html **************************************** BASIC ROLLED BISCUITS (from New Joy of Cooking) 2 c. all-purpose flour 2-1/2 t. baking powder 1/2 to 3/4 t. salt 5-6 T cold, unsalted butter, cut into pieces 4 T. buttermilk powder (optional) The recipe calls for 3/4 c. milk when making rolled biscuits, but you wouldn't add it when you're simply making the biscuit mix. NOTE: keep mix refrigerated until use **************************************** ROLLED BISCUITS (from Joy of Cooking) 1-3/4 c. sifted all-purpose flour 1/2 t. salt 3 t. double-acting baking powder 4-6 T chilled butter or shortening, or a combination of both Again, the recipe calls for 3/4 c. milk when making rolled biscuits, but you wouldn't add it when you're simply making the biscuit mix. NOTE: keep mix refrigerated until use **************************************** GRANDMOTHER MARKLEY'S BISCUITS (my grandmother's recipe) 3 c. all-purpose flour 4-1/2 t. baking powder 1-1/2 t. salt 1/2 c. shortening or chilled butter When making biscuits, the recipe calls for 1-1/2 c. milk (or buttermilk), but you would omit this when making the biscuit mix. NOTE: keep mix refrigerated until use --------------- MESSAGE bread-bakers.v098.n033.13 --------------- From: Lee & Bill Subject: re: Homemade Bisquick equivalent Date: Tue, 14 Apr 1998 12:30:06 -0700 Here are several versions of a bisquick substitute; I got them from a recipe listserve; some have attributions, most don't. Lee M-S Bake-It-All-Mix (like bisquick) 2 cups Vegetable shortening 9 cups All-purpose flour - sifted 1 tablespoon Salt 1/4 cup Double acting baking powder This Mix collection is from a company called Jewel. I don't think that their product is available any longer, so I have substituted just the word shortening for the Jewel shortening. I have had excellent results using either Crisco or (lately) Mazola shortening in these recipes. Unfortunately, I think the Jewel shortening has gone to the shortening heaven with Spry and several others whose name eludes me now. Thank goodness the recipes have survived! Combine sifted flour, salt and baking powder. Stir well. Sift into a large bowl or pan. Add shortening. Use a pastry blender to distribute shortening throughout dry ingredients until the mixture resembles coarse cornmeal and small peas. The Bake-It-All Mix is now ready to use or store in a canister on your cupboard shelf. A cool area is desirable. Yield: About 12 cups BAKING MIX (ie, Bisquick) FF List (Diane Morrissey) 3 1/4 cups unsifted all-purpose flour 1/2 cup sugar 1 cup nonfat dry milk 1/2 cup cornstarch 1 tbsp baking powder 1 tsp baking soda 1 1/2 tsp salt Mix together. You will need to tightly cover and store. I would also stir before using. Biscuit Mix (All Purpose Baking Mix) 4 1/2 cups all-purpose flour 5 teaspoons Baking powder 1 teaspoon Salt 5 tablespoons Solid shortening 3 tablespoons Unsalted butter - cut up In a large bowl whisk together dry ingredients. With electric mixer on low or #2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Divide among 3 air tight containers. Yield 3 batches mix, scant 2 c. ea. Keep refrigerated for up to one month. Recipe is easily doubled, tripled, etc. Best biscuit mix you'll ever use, guaranteed. Watch out Betty Crocker!! Bisquick Mix 9 cups Flour - sifted 1/3 cup Baking powder 1 cup Powdered milk + 2 TB 4 teaspoons Salt 1 3/4 cups Vegetable shortening Sift all dry ingredients. Cut shortening into flour until mixture resembles coarse cornmeal. Store well covered in a cool, dry place. You can use this for waffles, pancakes, biscuits and for coating chicken. No sugar has been added to this recipe so that you can add what you want for the individual needs of your finished product. --------------- MESSAGE bread-bakers.v098.n033.14 --------------- From: Mitch Smith Subject: Yeast behavior Date: Mon, 13 Apr 1998 21:22:57 -0500 From: Tom A Brown wrote: >Bread yeast & brewer's yeast are different, apparently not >interchangible.{due to flavor?] I am interested in the differences >in how yeast(s) behave. How can such a simple mold be so >smart?? >Home brew beer and soda both use (the same) brewer's yeast. >Why not bakers yeast? And why not bake bread with Brewers >yeast?.... The following from Byron Burch's excellent book "Brewing Quality Beers" might help explain: "It is true that beer yeast and baker's yeast descend from the same ancestral strain, S. Cerevisiae, and that both baker's yeast and ale yeast are still officially designated by the same term, but this is misleading. By means of mutation and selection over millions of yeast generations, the two industries have evolved yeasts vastly different in character. Beer yeast, for example, can be used in making bread, but it would probably take up to five or six times as long for the bread to raise. By the same token, baker's yeast tends to ferment at an erratic pace, often lends a strong, yeasty flavor to the beer. It settles out poorly, and that which does settle is easily disturbed when the beer is poured." All humans belong to the same species: homo sapien. However no one would question that some of us are better genetically predestined to do some things better than others. The child of two large, athletically built parents is likely going to have a better chance at athletic success in football than the child of two frail, thin and short parents. The fact that we all belong to the same species doesn't mean either we or all yeast are exactly the same. And, unlike the human population which intermixes quite freely, both brewers and bakers go to great lengths to keep their strains of yeasts quite pure. >But such is (obviously) not the case with soda. Why is there no >alcohol produced in the homebrew soda process, and what stops >the yeast? Actually, alcohol is produced in homemade root-beer and other sodas, usually resulting in an alcohol content of about .25% to .5%. Traditional home made root beer is only allowed to fermet for a day or two, and then is moved to refrigeration. If a temperature senstive yeast is used, this should reduce the continued fermentation activity. The refrigeration (or intentional settling and removal of the yeast) should stop most fermentation, but there is always the danger of continued fermentation and the eventual explosion of the root beer container. The web site: http://hbd.org/brewery/library/RootB.html has a nice overview of this process. - Mitch --------------- MESSAGE bread-bakers.v098.n033.15 --------------- From: Mark and Jen Wesner Subject: 7-grain bread, bisquick mix Date: Mon, 13 Apr 1998 10:25:32 -0500 At 12:41 AM 4/13/98 -0700, you wrote: >I'm looking for an ABM recipe for 7 grain bread using 7 grain cereal. Hi Donna -- here's my favourite 7-grain recipe (I think I got this from this list): 1 1/4 cups plus 2 T. water 2 T. Canola Oil 1/4 cup honey 1 1/2 t. salt 1 1/2 cups wheat flour 1 1/2 cups bread flour 1/3 cup 7-grain mix 2 tsp. yeast Place all ingredients in baking pan in the order listed. Bake on the regular or whole wheat setting. >I am curious about breadmaking if and as described in the Bible. Is >breadmaking described in it? >The passover story certainly says that the bread >before the Exodus was unleavened. How was it normally leavened? How was >flour made? And many more questions. Same here -- many more questions. Here are my speculations, for what they're worth. The Passover bread wasn't leavened because they had to leave Egypt so fast and there was no time to let it rise. Common sense tells me that they probably made some sort of a sourdough-type bread with a starter, rather than yeast, but that's only my own (and probably faulty) thinking. I know something about how the wheat was gathered and the wheat berries separated, but nothing about how they made the flour. >Does anyone have a recipe for homemade Bisquick mix that can be substituted for >Bisquick in recipes? Hi Helen -- I use a homemade biscuit mix all the time, for 2 reasons -- 1) it's cheaper, and 2) I can make it with whole wheat or freshly ground flour if I like. I store it in an old dishwasher detergent bucket in my upright freezer. It will keep on a pantry shelf for about 2 months or in the freezer for as long as you like: 9 cups flour (vary this as you like with different flours. I usually go half whole wheat) 1/3 cup baking powder 1 1/2 cups dry milk powder 1 T. salt 1/4 cup sugar 2 cups shortening Combine the dry ingredients and then cut in the shortening until the mix looks like coarse cornmeal. Yields 13 cups. When I cut the shortening in, I use my Kitchenaid whisk attachment and just do it that way. > Has Fleishman's stopped making them? or are my grocery store suppliers just a bunch of horses patoots? Any help on where to get these will be greatfully appreciated. Janis, try this site: http://www.breadworld.com/products/products.html It has all kinds of info and you might be able to find out how to order them. Boy, it's nice to be able to be helpful. I glean so much info from this list that I often feel like a mooch, never contributing. But hey, I make great bread! :D Jenny Mark and Jen Wesner mwnjw@iei.net "Passionate people change the world." --------------- END bread-bakers.v098.n033 --------------- -------------- BEGIN bread-bakers.v098.n034 -------------- 001 - "J. Mathew" Subject: Teddy Bears to Dough Boys? Date: Mon, 13 Apr 1998 09:13:05 -0500 I didn't keep the original post, but I recall someone asking about a recipe to make dough boys. The only thing I could come up with was a recipe from the Fleischmann's Web site (http://www.breadworld.com/recipes/traditional/holiday.phtml?id=3D85) that is pretty good. It is for teddy bears, but could easily be modified to make dough boys. The picture of the teddy bear is on the Web site so you can see what it does. I realize this is not precisely what you asked for, but it's all I'm able to offer at this point. Based on the traditional Easter egg braid, you could certainly shape it into a dough boy shape and put a colored easter egg in its little arms to make your bread. Hope this helps a little, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html *********************** Teddy Bears Makes 2 large bears. 1/2 cup warm water (105=B0 to 115=B0F) 2 packages FLEISCHMANN'S Active Dry Yeast 3/4 cup warm milk (105=B0 to 115=B0F) 1/4 cup butter or margarine, softened 1/4 cup sugar 1 teaspoon salt 3 to 3 1/2 cups all-purpose flour 3 eggs 1 1/2 cups whole wheat flour Date pieces or raisins Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt, and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour, and enough remaining all-purpose flour to make stiff batter. Grease top; cover tightly with plastic wrap. Refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide dough into 4 equal portions; set aside 2 portions. Shape 1 portion into ball for body. Place on large greased baking sheet; flatten slightly. Divide 1 portion in half; break off 3/4-inch piece, and shape into ball for nose. Shape remaining piece into ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal. Divide remaining half of portion into 6 equal pieces. Shape into balls, and attach to body and head to form paws and ears; pinch to seal. Press date pieces or raisins into dough for eyes and buttons. Repeat with remaining portions. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. Beat remaining egg with 1 tablespoon water; brush over dough. Redefine shapes, if necessary. Bake at 350=B0F for 25 minutes or until golden. Remove from sheets; let cool on wire racks. Nutrition information per serving (1/14 of recipe): calories 220; total fat 5 g; saturated fat 3 g; cholesterol 55 mg; sodium 222 mg; total carbohydrate 36 g; dietary fiber 3 g; protein 7 g. --------------- MESSAGE bread-bakers.v098.n034.2 --------------- From: Gloriamarie Amalfitano Subject: Re: Digest bread-bakers.v098.n030 Date: Mon, 13 Apr 1998 17:52:47 -0700 >Gloriamarie, I'm with you on this one! But... there is one bread >machine book I count as indispensible... its "Bread Machine Magic Book >of Helpful Hints", by Linda Rehberg and Lois Conway. I did not buy it >for the recipes, but for the wealth of knowledge shared on adapting your >own recipes, and ingredient substitution choices (very in depth - from >sweeteners, liquids, fats, grains, and more), trouble shooting, etc! (I >even think Lois is on this Bread digest.) It's almost like going to >bread-machine college! Anyway, if you get a chance the next time you're >at a book store, be sure to pick this one up and at least thumb through >it to see if it would suit your needs. YES YES YES!! Thank you, Darby...this is th book review I remembered. Sorry, Myron, I am sure your recommendation of electric bread book for men, or real men bake bread or whatever it is called is an excellent book, but since I don't have exterior plumbing, I think I'll have a look at Darby's recommmendation. I called my local Bookstar and they have it on hold for me. I am so enjoying my bread maker. I used to make bread by hand and I was pretty goshdarned good at it but then I moved into a series of apartments with electric ovens and for some reason, my bread was never ever successful again. But thanks to Costco for having a Zojirushi for just under $70 ( a price I can justify as I can make it cost-effective within a few months, but not when I only saw them at $150 and I couldn't make that cost effective for well over a year) and thanks to this list with all of the wonderful recipes, I am enjoying my bread again and enjoying making it and just enjoying it. Did I say I was enjoying it? About the pancake discussion....one of my many cooking titles bestowed upon me bu my guests over the years is The Lazy Cook (others are The Opinionated Chef, Doyenne of Beanery and Empress of Garlic (my personal favorite).). One of the things the Lazy Cook hates is all that a-pourin' and a flippin', a-flippin' and a-pouring of pancakes, although I adore good whole grain pancakes. So what the Lazy Cook does is to mix up a batch supposedly of about 25 pancakes and I bake them in the oven in a jellyroll pan at 350 for about 1/2 hour....I am not a very precise cook so please don't rely on my approximation...please double check!!! I let it cool, then i cut it up into a bunch of pieces (however many the batch was for) and then i freeze them. To eat a pancake or two, i pop them into the toaster oven and toast or i microwave them and I enjoy delicious homemade pancakes without all that a-pourin' and a flippin', a-flippin' and a-pouring. -- Gloriamarie, writing to you from San Diego, celebrating the Return of Perfect Weather. Come and enjoy it with me!! "The moral is, build up that stash. You never know when you're going to need to knit a scarf for the Dalai Lama." Jean Miles, Edinburgh mailto:gma@adnc.com --------------- MESSAGE bread-bakers.v098.n034.3 --------------- From: Raphael Ryan Subject: Adding yeast to pre-mixed packages Date: Mon, 13 Apr 1998 08:52:42 -0500 Hi Rod, As I said in my message, I keep my pre-mixed packages in the refrigerator, and the simplest way to measure and package -- if one is concerned about keeping the salt and sugar away from the yeast -- is, of course, to first put the measured amount of yeast in the bottom of the package, then the flour, then the sugar and salt on top before closing the package. This way, when the package is dumped into the breadmaker the yeast will be on top where it should be if you're using the delay/timer method and you're instructed to put the water in first. I've made hundreds of loaves of bread and can assure you that this works. These loaves cannot be distinguished from ones where I add the water, sugar and yeast to the breadmaker, let it sit for a few minutes, and then add the dry ingredients and start the breadmaker immediately. One is missing quite a lot of the beauty of a breadmaker if one does not take advantage of its ability to have a perfect loaf of deliciously warm and aromatic bread ready for breakfast - or for when you walk in the house after a hard day at work! I think the secret of bread making is realizing that yeast is so wonderfully flexible! Pretzels, bagels, croissants, Danish pastries were all 'invented' by someone who was flexible and dared to 'try something new!' Yeast can produce delightful batches of bread even though one batch of wheat is quite different from another, and the humidity causes flour to be sometimes dryer and sometimes wetter, and the size of eggs (if used) are not consistent, and perhaps today's yeast had been in the freezer for two years and yesterday's wasn't, and on and on. It can even develop beautiful bread, whether kneaded in a machine or by hand (it's the person that misses the therapeutic effects of hand kneading when a machine is used) - but I use a machine because sometimes that's the only way to have time for homemade bread. Isn't bread making delightful, Rod? It can thrive on your 'consistency' and my 'creativity' and be equally comfortable with both. I tell my grandkids "There are a hundred 'right' ways to do almost everything, so find what's 'right' for you and go to it!" Raphael Ryan Kansas City, MO USA (you asked where I was located) ~~~~~~~~~~~~~~~~~~~~~~~~ From: Clark, Rod: OS_TDO To: Raphael Ryan; Darlene Jones Date: Thursday, April 09, 1998 1:55PM Hi! I've had several ABMs & read the books that came with several others...............they all empasize keeping the sugar & salt in the recipe out of touching the yeast the key to success with an ABM is fresh yeast , kept refrigerated , and then mixed with the right ingredients..........I seldom use the delay start on the ABM ,but use warm (95 deg F ) water I do not prepare "mixes" ahead , but I do keep single-loaf quantities in sealed ( "tupperware") containers ready to mix at a moment's notice................I have one kitchen cupboard that holds just the bread stuff, and the yeast & margarine (BECEL) are kept in thesame spot in the 'fridge the secret to pleasure from / satisfaction with an ABM is consistent performance......so use a consistent approach Rod Clark clark .rod @ ic . gc . ca ps. where are you ? --------------- MESSAGE bread-bakers.v098.n034.4 --------------- From: William Bowers Subject: Response to "yeast behavior" Date: Mon, 13 Apr 1998 14:53:10 -0700 The yeasts of commerce are baker's yeast and brewer's yeast which are different species although closely related. Both belong to the same genus of single cell ascomycetous fungi called Saccharomyces. Baker's yeast is Saccharomyces ellipsoides and brewer's yeast is Saccharomyces cerevisiae. Both ferment sugars the same way (to carbon dioxide and ethanol) but minor products of their action powerfully influence flavor. You can ferment grapes or flour with either yeast but the flavor of each product will reflect on the type of yeast used. The wild yeasts used in sourdough are often only distantly related to the two commercial yeasts and, although they ferment sugars by the same biochemical pathway, they also produce some organic acids that impart the special flavors we like. You can use either yeast to make soda, such as root beer, but if you use baker's yeast the soda will taste yeasty in the way bread does. Also the yeast will not settle out on the bottom of the bottle in a sufficiently hard lump as will brewers yeast and when the bottle is slightly agitated during opening the yeast will be stirred up. Serious home soda makers ultimately use a champagne strain of S. cerevisiae selected to form a hard deposit in the bottom of the bottle. Alcohol is produced by any yeast in making soda but the amount is very small. Only sufficient sugar is added to create 1-3 atmospheres of pressure (ie., fizz) in the soda bottle. When the sugar is used up only a tiny amount of alcohol is present. You can blow up even chanpagne bottles if you add too much sugar. To retain a sweet taste in the soda add non-sugar sweetners. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ +++++++++++++++++++++++++++++ From: Tom A Brown Subject: Yeast behavior Date: Mon, 6 Apr 1998 11:02:46 -0500 Bread yeast & brewer's yeast are different, apparently not interchangible.{due to flavor?] I am interested in the differences in how yeast(s) behave. How can such a simple mold be so smart?? I realise it takes a tangent away from just bread, so sorry in advance, and skip it if your not interested. I have a excellent [meaning I don't know the answer!] conundrum on which some of the brilliant & diverse minds that read these postings perhaps could shed some light. Home brew beer and soda both use (the same) brewer's yeast.{ Why not bakers yeast? And why not bake bread with Brewers yeast?} I "know" that yeast acts on the sugar to produce carbon dioxide (the "fizz" in technical terms) and alcohol. I also thought I knew that the yeast continued doing this until the "food" (sugar/starch) ran out or the alcohol concentration got to high, with the latter being the norm for alcoholic beverages. But such is (obviously) not the case with soda. Why is there no alcohol produced in the homebrew soda process, and what stops the yeast? The two batches I've tried have varied from slight fizz to moderate fizz -(variation between bottles) -never alot of fizz. Yet I know there is still a lot of sugar in there! (And no alcohol!??) What part of Chemistry 101 did I miss? Tom Brown --------------- MESSAGE bread-bakers.v098.n034.5 --------------- From: "Jazzbel" Subject: Bread in the Bible Date: Mon, 13 Apr 1998 12:52:45 -0400 In biblical times, leavened bread was made from fermented starches. I am not aware of any recipes in the Bible, but am no scholar either. Here's a quote though: Mathew 13:33 Another parable spake he unto them: The kingdom of heaven is like unto leaven, which a woman took, and hid in three measurements of meal, till the whole was leavened. I think thre is also the reference for Ezekiel Bread. Later, Jazzbel >>>>> Give me, for a beautiful sight, a neat and smart woman, heating her oven and setting in her bread! And, if the bustle does make the sign of labour glisten on her brow, where is the man that would not kiss that off, rather than lick the plaster from the cheek of a duchess? -- William Cobbet, The Cottage Economy(1821) >>>>> >--------------- MESSAGE bread-bakers.v098.n029.5 --------------- > >From: BillyFish > >I am certainly not a biblical scholar. But with the passover season upon >us, >I am curious about breadmaking if and as described in the Bible. Is >breadmaking described in it? The passover story certainly says that the >bread >before the Exodus was unleavened. How was it normally leavened? How was >flour made? And many more questions. > >Bible references would be appreciated. > >William Buchman --------------- END bread-bakers.v098.n034 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved