Date: Sat, 3 Jul 1999 02:19:35 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n032 -------------- 001 - DLKindel@aol.com - Baking classes in the Northeast? 002 - Reggie Dwork Subject: archives updated Date: Fri, 02 Jul 1999 23:14:29 -0700 I have just added the b1q99 cookbook to the archives. Thanks Ellen for formatting these for us!! Reggie --------------- MESSAGE bread-bakers.v099.n032.3 --------------- From: "Raimee Esposito" Subject: Gluten-Free Recipes Date: Sun, 27 Jun 1999 09:17:03 -0400 I need recipes for Gluten-Free recipes. I have a brother-n-law that cannot eat anything with gluten. We have a bread machine and would like any recipes you would have for gluten-free bread, rolls, buns, etc. Please respond. Thank you --------------- MESSAGE bread-bakers.v099.n032.4 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: y Date: Tue, 29 Jun 1999 14:42:33 -0400 (EDT) On Tue, 15 Jun 1999 20:42:36 -0400 maryanne bille wrote: > Hello, I am uncertain about a couple terms, and what there used for. > Whey, what is it used for? > Bread or Dough enhancers Whey is the clear liquid which is a byproduct of making cheese or yogurt. You (should) see it, for instance, when you open a container of commercially made yogurt... or, for that matter, with homemade yogurt after touching the yogurt with silverware or something else made of metal. Some people pour off the whey when making yogurt or cheese. Not me. > [...] Whey ahead of the times, kf ------------------------------------------------------------------- If your hardware won't run gnu/Linux, it's not upwardly compatible. bc151@cleveland.freenet.edu ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v099.n032.5 --------------- From: "Albert A Taber" Subject: Sopapias Date: Sun, 27 Jun 1999 14:20:28 -0500 Lynne here is the receipt I found for sopapias in the Fundcraft Cookbook site, http://www.cook-books.com/dbaccess.htm. This site has in excess of one million receipts but only one for sopapias. I found it there a couple of years ago and have been using the dough receipt since. When I went to the site today to copy it I noticed the meat filling portion had been added. Will have to try that also. We have always condidered them a dessert until now. We enjoy them hot and fresh, stuffed with soft icecream. We were introduced to sopapias at the Ponchos Mexican Food chain in far south Texas. Al Taber 6 c. flour 2 tsp. baking powder 1 tsp. salt 1 tsp. shortening Mix ingredients; add enough warm water to make dough. Knead and let stand for 15 minutes. Roll very thin, cut in 4-inch squares. Fry in deep fat. Must be thin or they will not puff up. Stuffed Sopapias (Filling): 1 1/2 lb. hamburger 1 onion 1 small can green chile peppers 1 (No. 2 1/2) can chile beans 1 lb. grated Longhorn cheese Cook hamburger, onions and green chile. Add beans. Stuff the sopapia. Sprinkle with cheese. --------------- MESSAGE bread-bakers.v099.n032.6 --------------- From: Reggie Dwork Subject: About Crusts Date: Fri, 02 Jul 1999 14:53:43 -0700 * Exported from MasterCook * About Crusts Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Info/Tips Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Soft Coat the loaf with butter immediately after baking by brushing on melted butter or rubbing with a stick of butter or rubbing with your saved butter wrappers. Dark soft Brush loaves with milk or cream near the end of baking. Slashing "Split-top" is an effect on pan baked bread that is trickier than it looks. The dough must be perfectly risen; the slash must be made one second before putting the pan in the oven; use a perfectly sharp razor blade (it will dull quickly.) If any of the above are questionable, forget it: a poorly slashed loaf looks terrible. Make the slash about 1/2 inch deep. Diagonal slashes in french-type breads are made with the blade held almost parallel to the top of the bread, cutting under the surface, not deeply vertical. Crisp "french-style" Bake the bread in a steamy oven for the first 20-30 minutes. There are many ways to steam an oven, the easiest is to spray water on the oven floor and sides and quickly close the door. Do this at intervals. Be careful not to spray the light bulb; it will burst. Spray the loaf as well for extra crispness. Glossy, warm brown, crisp "Vietnamese french-style" Brush loaves before baking, or during baking, with an egg yolk wash. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n032.7 --------------- From: Reggie Dwork Subject: 2 more sours Date: Fri, 02 Jul 1999 14:57:24 -0700 Here are a couple of sours you might enjoy trying. I suspect that the Sd starter means standard starter. Cornbread Extra Sour Sourdough Bread * Exported from MasterCook * Cornbread Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Sd Starter -- Activated 1/2 C Milk -- Or Buttermilk 1 1/2 C Cornmeal 1 Egg -- Lightly Beaten 2 Tbsp Oil 1/2 Tsp Salt 3 Tbsp Sugar 1/2 Tsp Baking Soda Most cornbread is wonderful hot but gets dry and scratchy when cold. This cornbread can be eaten cold as well as hot. Stir together the starter, milk, cornmeal and flour and let it sit, covered, in a cool place overnight. Heat an oiled iron skillet or a cake pan in the oven at 400F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder and soda into the batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Extra Sour Sourdough Bread Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Info/Tips Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Extra Sour Sourdough Bread > From a message posted by Barb Beck at news:rec.food.sourdough Most bread baked from sourdough starters is intended NOT to be very sour. If you read old cookbooks you find that people went to great length to avoid sour bread. It was some crazies in the SF Bay area that started producing not only a fine Mild sourdough loaf but also the extra sour stuff. The trick to making the extra sour stuff seems to be to leave the starter at room temperature or warmer for an extended time. I feed mine each day. It takes a stable starter to do this. The Goldrush starter is too unstable, Carl Griffiths and the SDI starters work well. It takes weeks for the full flavor to develop. By leaving it out the beasties get the upper hand, making the culture quite sour. This also tends to suppress the yeast and if you are not careful the bread does not rise well. I find that giving the starter an extra feeding the day before use usually gets the yeast back into shape. The other method which I now use is the 2 starter method where I use 1 1/2 cups of the extra sour starter to make a sponge the evening before baking and 1/2 cup of a refrigerated starter which was brought out and fed the day before. (For 2 loaves of bread I use 1 1/2 cup of sour culture 2 cups of bottled water and 2 cups of flour for the sponge. The next day I add the 1/2 cup of the starter activated from the refrigerator, 1 tablespoon of salt and enough flour to make the dough. I form into loaves immediately, let rise at about 88 degrees F and bake.) Note: the pot of sour starter usually has between 2 and 12 cups of starter in it. Each starter has its own unique flavor which is intensified by letting it sour. It has been interesting playing with my collection of yeasties and beasties to see how their flavor develops with time. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n032.8 --------------- From: Reggie Dwork Subject: Rosemary's sours Date: Fri, 02 Jul 1999 14:53:24 -0700 Here are the first of Rosemary's recipes and info. Are You Ready For Sourdough? Light Rye Bread * Exported from MasterCook * Are You Ready For Sourdough? Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Info/Tips Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Are You Ready For Sourdough? I really enjoy making sourdough breads. I haven't yet developed many original recipes, but there are some further down the page. Here are also some thoughts and some links to more information. In my opinion, it is best to get your feet wet (or just your hands, I hope) making non - sourdough breads using commercial yeast. When you have more experience and a good feel for bread, then by all means try sourdoughs. This may just be another way of saying, "Do what I did." What is Sourdough? You may be surprised to learn that sourdough bread may be made of whole wheat or rye or other whole grains as well as white flour; the flavor may be tangy or "sour" or so mild that you would hardly recognize it as "sourdough." The commonality is in the traditional method of allowing the grains' own yeast to develop slowly until there are enough yeast to power the rise of the final dough. This longer fermentation results in improved flavor and nutrition. To purists sourdough bread is made using no commercial yeast. Others think of sourdough as only a flavoring method and rely on commercial yeast for the final rise. They do this for speed or convenience or because they are following a recipe and don't know there is any other way. I think there is room for both approaches. What is a starter? Almost everyone knows that sourdough bread begins with a "starter." There is nothing mystical or magical about the starter; it is merely the vehicle for holding and nurturing the non commercial yeast between baking sessions. It contains yeast, friendly bacteria and the flour and water on which they feed. I recommend that you begin by using a good commercial starter or one from a friend. You will then know that the particular strain of yeast and its companion bacteria are stable and good tasting. With more experience you may want to try making your own starter from scratch. I have heard of making these starters with raisins, grapes, cabbage or other vegetables. Why not just use the yeast that nature provides us clinging to the grains themselves? It's Easier than You Might Think You may think sourdough starters are temperamental and troublesome, demanding special containers and regular attention. Not so. Ask yourself how breadmaking survived through the millennia before Pasteur. Do you think it was the arcane province of a select priesthood or the widespread practice of common folks like us? Starters can last for years (even centuries) with minimal care or concern on our part. I confess to neglecting my starters for long periods without negative effects. I use tap water in my starters though I have read that this is a fatal error. No one told that to the starter though. For years I had tunnel vision when it came to sourdough. I thought only of making hearth breads with only flour, starter, water and salt. I am now using sourdough in many kinds of bread, modifying old recipes; often the only change is an adjustment in liquid to accommodate the wetness of my starter, omission of the commercial yeast, and breaking the process into different stages. The basic process is to prepare the starter by feeding it and letting it froth, then at the peak of activity, adding water and half the flour in a bowl for what some call a sponge and others call a second starter, then letting this sit until really bubbly (bubbles throughout the batter, not just on top.) Finally the dough is made by adding the rest of the ingredients and kneading, shaping and allowing the final rise before baking. I may never buy yeast again. The Busy People's Bread It may take two days to make, but sourdough is more accommodating to work schedules; your attention is required only briefly at long intervals. Meanwhile, you are sleeping, at the job, in school, whatever. General Characteristics and Tips Generally sourdough breads have thin, crisp crusts without any special measures on your part. I have always stressed the importance of good kneading to adequately develop the gluten in flour. Actually, there are also chemical ways to develop gluten. I am told that big commercial bread makers rely on this to make things easier. Sourdough naturally develops strong gluten without as much kneading. So you will find it easier to achieve that perfectly springy dough. And you can make very nice sourdough batter breads. Because the gluten is so readily developed, I think it's a good idea to use plain old (unbleached) all purpose flour in feeding your starters, especially if you think you might want to make biscuits, pancakes, waffles and the like. Having said that sourdoughs develop gluten, I must warn you that if the sponge or dough becomes too sour, the gluten will be degraded. This can happen from letting the sponge or dough sit too long at a warm temperature. It is important to try to catch each stage at its peak of yeast activity when it is foaming and bubbling and go on to the next stage. Rye and whole wheat flours sour more easily than white. So the above caveat about oversouring applies mostly to rye and whole wheat breads. It is actually quite difficult to develop a very sour tasting white bread. Mostly you will make fine flavored white breads that few will instantly identify as sourdough. I once made a whole wheat brad that was sour enough to give me indigestion. Most of it was thrown out. If extra sour sourdough is what you hanker for try Barb Beck's two starter method. The dough tends to dry out quite easily and should be covered whenever you are not actually working with it. I tend to use more plastic wrap than I ever did before. The dough is also drying to your skin. Daily baking or handling starters (and the frequent handwashing) can cause dry peeling skin. I wasn't prepared for this, since I usually don't use hand cream. I found a little olive oil on my hands worked fine. I wouldn't want to get hand lotion into the bread dough anyway. There seem to be more gooey bowls and containers to clean. Use cold water to rinse away most of the goo before washing with hot suds. Use SD starter in quick breads, like biscuits, pancakes, scones. Sure, they're no longer quick, but there are benefits. You will need less fat. You will use less baking powder and or soda and notice a wonderful absence of chemical odors and flavors. The yeast in SD makes wheat more useable by our bodies, so it is more nutritious. There are some recipes further down this page, but experiment on your own as well. For More Information and Recipes Since I don't believe in reinventing the wheel, I refer you to the many excellent sources already available: Darrell Greenwood has collected articles from the Sourdough Newsgroup that will get you off to a good start. Stephanie Kuzmack offers recipes and tips. Joe Jaworski provides a recipe with photographs of each step in making San Francisco sourdough bread. Carl Griffith's grandmother brought sourdough starter with her on the Oregon Trail. For many years, Carl sent out dried portions of this starter to anyone who asked. Carl passed away at the age of 80 early in 2000. Friends of Carl continue this tradition. To get Carl's starter go to: http://home.att.net/~carlsfriends/ Sourdoughs International sells starters from all over the world and a book "World Sourdoughs From Antiquity." The book tells the interesting stories of how Ed Wood gathered these starters and how he participated in a National Geographic project to duplicate the ancient bakery that fed the builders of the pyramids. It gives good advice on maintaining and using starters. The recipes include everything from hot dog buns to Christmas stollen. I am a little disappointed in the rye and whole wheat recipes; they are mostly white bread. I wouldn't make his bagels which contain milk and eggs. I like that these recipes nearly always yield enough sponge to make an instant treat of waffles while waiting for the bread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Rye Bread Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 2 C Starter (Frothing, A Medium Batter Consistency) 2 C Water 3 C Bread Flour 2/3 C Rye Flakes (Rolled Rye Kernels) 2 Tbsp Fennel Seed 1 Tbsp Caraway Seed Dough: 1 C Strong Bigelow Orange & Spice Tea -- Or (Other Rose Hip Tea), Cooled 3 C Unbleached Flour 2 Tbsp Brown Sugar 3 Tbsp Oil 2 Tsp Kosher Salt Zest Of 1/2 Orange 3 C Rye Flakes -- Optional This is good all by itself or with split pea or other soups. The rye flakes are optional. They add chewiness and rye flavor. If you use them, toast them lightly first, either on a baking sheet in the oven or in a cast iron skillet over medium heat. As long as you are toasting the rye flakes, you might as well toast the seeds with them. Watch the flakes closely; they burn easily. Mix the sponge ingredients and let sit in a large bowl until very frothy and doubled in bulk. To the sponge, mix in the tea, then the bread flour, sugar, oil and salt. Beat this vigorously by hand or in a mixer until elastic. Remember rye flour has no gluten, so the white flour's gluten must be sufficiently developed to carry the entire loaf. Then stir and knead in the rye flour. Use just enough more white flour to keep from sticking to the kneading surface. Let the rounded dough rest, covered, for ten minutes before the final shaping. Divide into halves; shape and place in two oiled small loaf pans. Let rise until the dough is risen above the top of the pans (if in doubt, under-rising is better than over-rising.) Bake at 400 degrees for about 50 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n032.9 --------------- From: Reggie Dwork Subject: King Arthur Flour Bread Baking Classes Date: Fri, 02 Jul 1999 23:50:19 -0700 Here is the URL and list of bread baking classes at King Arthur Flour store in Norwich, VT http://www.kingarthurflour.com/cgi-bin/htmlos.cgi/03575.4.4159270550 Free Bread Baking Classes with the Staff at the Baker's Store Norwich, Vermont The King Arthur Flour Baker's Store -- Route 5 South July 11, 1999 Italy: Pasta and Breads 4:30 pm to 5:30 pm There is a $10.00 registration fee. Attendance is limited to 35. To register, call 802-649-3361 or speak with any Baker's Store staff member. ********** Free Bread Baking Classes at the Baker's Store Norwich, Vermont The King Arthur Flour Baker's Store -- Route 5 South July 22, 1999 11:00 am and 1:00 pm Join King Arthur Flour spokesperson Dr. Louie Ursu, as he demonstrates the ease of baking bread. Learn tips on making dough and creating various shapes and more by hand and by bread machine. No registration is necessary. Limited seating is available. For more information, call us at 802-649-3361 or speak with any Baker's Store staff member. ********** Free Bread Baking Classes with the Staff at the Baker's Store Norwich, Vermont The King Arthur Flour Baker's Store -- Route 5 South August 15, 1999 Baking with Berries 4:30 pm to 5:30 pm There is a $10.00 registration fee. Attendance is limited to 35. To register, call 802-649-3361 or speak with any Baker's Store staff member. ********* Free Bread Baking Classes with the Staff at the Baker's Store Norwich, Vermont The King Arthur Flour Baker's Store -- Route 5 South October 17, 1999 Sourdough 4:30 pm to 5:30 pm There is a $10.00 registration fee. Attendance is limited to 35. To register, call 802-649-3361 or speak with any Baker's Store staff member. --------------- END bread-bakers.v099.n032 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved