Date: Fri, 14 Jan 2000 23:18:31 -0800 (PST) -------------- BEGIN bread-bakers.v100.n003 -------------- 001 - "Maggie Glezer" Subject: Percentage Of Ingredients Date: Fri, 14 Jan 2000 09:49:37 -0500 [Editor's Note: Maggie's new book should be coming out next fall, and is currently titled Artisan Baking Across America. Artisan Publishing is the publisher. This book, by the way, is not at all technical, but much more of a cook book and coffee-table travelogue ... Reggie] Many trained bakers use an entirely different system to talk about their ingredients called baker's percentage. Bakers, of course, weigh all ingredients, so this system can really only be used with ingredients expressed by weight. With it, you can convert any recipe easily into any desired yield, and compare recipes quickly on an apples-to-apples basis. It is also the best tool to formulate bread recipes. It works by expressing all ingredients as a ratio of the total flour weight. Thus, if a recipe uses 1000 g flour, 700 g water, 20 g yeast and 20 g salt, the baker's percentages would be 100% flour, 70% water, 2% yeast, and 2% salt. If several different flours are used, their total should add up to 100%. Thus, if a recipe used 1.6 oz whole-rye flour, 6.4 oz whole-wheat flour and 8 oz white flour, the baker's percentage would read 10% whole-rye flour, 40% whole-wheat flour, and 50% white flour. For example, if the total flour weighs 16 ounces: 1.6 / 16 = 0.1 = 10%; 6.4 / 16 = 0.4 = 40%; 8 / 16 = 0.5 = 50%. --------------- MESSAGE bread-bakers.v100.n003.2 --------------- From: "Maggie Glezer" Subject: Salt in Bread Dough Date: Fri, 14 Jan 2000 09:49:37 -0500 Salt in Bread Dough By Maggie Glezer (Originally published in the Bread Bakers Guild of America Newsletter) Salt is such a minor ingredient in bread that few bakers stop to think about its exact role in bread-making. However, sometimes focusing a light on a seemingly unimportant aspect of bread-making can illuminate the whole bread-making process. Such is the case with salt. Salt exerts an influence on almost every stage of bread-making, and every aspect of bread. Why is salt one of bread's cornerstones? What importance does it have beyond being a flavoring element? This article will attempt to explain and clarify some of the chemistry governing salt's interactions with bread dough. Salt's primary purpose in bread is to evoke and enhance the bread's flavor. To most Americans, saltless bread is insipid and virtually inedible, but adding only approximately 2% of the flour weight in salt to the average bread formula manifestly changes the perception of bread's flavor, eliciting the full spectrum of complex flavor notes, including a sweetness that would be otherwise absent. It is interesting that the addition of salt to bread is a relatively new preference. Medieval bread was almost never salted because salt was very expensive and difficult to procure; thus, salt-less bread was preferred. According to Professor Raymond Calvel, professor emeritus of l'Ecole Francaise de Meunerie, French bread formulas started to include salt only at the end of the eighteenth century. Besides flavoring the bread, bakers have long noted salt's alteration of certain dough characteristics. Unsalted dough mixes faster, has little resistance to extension and feels sticky. Bakers who delay the salt addition during mixing find that once salt is added, the dough tightens, becoming more difficult to stretch, but also becomes stronger, and is thus capable of stretching farther without ripping. (Testing by cereal scientists confirms this seemingly contradictory observation: salted doughs are both more resistant to extension and more extensible once deformed.) During fermentation, salted doughs rise more slowly, an occurrence usually solely attributed to salt's dehydrating effect on yeast. To understand how salt affects these changes, and to see if our assumptions hold true, we will need to take a look at the interactions within the dough on a molecular level. Table salt is a type of crystal made up of chlorine and sodium ions, or charged atoms. In its crystalline state, salt's ions are positioned in a stable, geometric lattice. However, when mixed with an appropriate solvent such as water, salt dissolves, meaning that the ion lattice is forced apart by the solvent and the individual ions become enveloped by the solvent. This is exactly what occurs in a dough: crystalline salt is quickly dissolved by the dough's liquid into sodium and chloride ions. The presence of any type of dissolved material, including ions, in the dough's liquid phase affects the function of the yeast and lactobacilli living in the dough (all doughs, not just sourdoughs, contain acidifying bacteria which contribute to the breadıs flavor). In an unsalted dough, water will move freely into the yeast or bacteria cell. However, if salt is added to the dough, osmotic pressure, determined by the amount of material dissolved in the dough's liquid, will increase, drawing out some of the cell's water and thus partially dehydrating it. Higher osmotic pressure also limits the amount of fermentable sugars able to pass into the cell. These two effects--a loss of cell pressure and a decrease in sugars--combine to slow the overall rate of fermentation of both organisms. If the percentage of salt added to a dough becomes too high, excessive dehydration will eventually kill the yeast and bacteria. Most scientists believe that at 2% of the flour weight or less, salt alone does not significantly alter either the yeast's gassing power or the bacteria's acid production. A study measuring the gas production in a fermenting dough has shown that gas production is retarded by only about 9% in a dough containing 1.5% salt (based on the flour weight). Although salt's osmotic effect on fermentation reduction may be minor, it must be taken into consideration when attempting to maximize the build up of fermentation byproducts in pre-ferments. Thus, salt is always omitted in sponges, poolish, biga, and most other pre-ferments to ensure the greatest possible production of byproducts. If the osmotic pressure exerted by the salt does not significantly change the fermentation rate of the dough, why does the dough rise so much more slowly when salt is added? This phenomenon can be attributed to salt's direct effect on the gluten protein network. Salt strengthens, tightens and compacts the gluten protein network, making it more resistant to pressure exerted by the build up of gaseous carbon dioxide. In salted doughs, gas production may be approximately equal to unsalted doughs, but, since the gluten protein network itself is less extensible, the dough is more resistant to the stress created by the internal gas buildup. How does salt strengthen the gluten protein network? This is where the cereal science becomes murky. Although cereal chemists have been studying doughs for many years, there is still no real understanding of bread dough on a molecular level. Dr. O.K. Chung of the U.S.D.A. in Manhattan, Kansas, one of the leading experts on cereal lipids, has called the biochemistry of doughs "a huge puzzle," where every possible biochemical reaction is occurring at once, each one influencing the whole. In addition, every chemist has his or her own pet theories, none of which are strictly proven. So the layman must tread only where the path is well trampled. The gluten in wheat is unique among the cereal proteins, because, when hydrated, it is capable of bonding with itself to form a viscoelastic web-like structure. "Viscoelastic" means that the web is both viscous and elastic: When a wheat dough is stretched out and released, it will either flow into a new configuration or retract back into its original shape. The gluten web can also trap and secure air bubbles, preventing them from migrating to the surface of the dough and releasing their gas. It is this last characteristic that allows a dough to be leavened by the carbon dioxide produced by the yeast. The most widely-accepted current theory holds that the lower the dough's pH, the more positively-charged the gluten structure will be. A typical dough has a pH low enough (approximately 5) for the gluten protein to carry some positive charge. Because like charges repulse, the protein filaments in a typical dough repulse one another, resulting in a more loosely organized and less interconnected web. When salt is added to a dough, some of the negatively-charged chlorine ions will bond with the positively-charged sites on the gluten protein, neutralizing the overall charge. With the repulsive forces eliminated, the web will tighten, compact, and bond with itself more strongly. A more bonded, compact gluten web can better withstand the force exerted by the swelling air bubbles in an actively fermenting dough, and thus will expand more slowly. Thus, while salt does slow the dough's expansion during fermentation, the long held belief that salt retards the yeast's gas production has been shown to be of only minor consequence to the fermentation rate. Instead, the primarily cause of the slow down has been shown to be a tightening of the dough's gluten structure, induced by salt's neutralization of the structure's charge. It still remains to be seen how this alteration of the dough's backbone affects its formation during mixing, or how a modification of the gluten impacts other dough constituents, especially the dough's lipids (fats) and enzymes. Although the explanations in this article have been greatly simplified, hopefully the reader has come away with some insight into the chemistry of bread dough, and now has a heightened appreciation of the complexity surrounding even the most prosaic ingredients. [Editor's Note: Maggie Glezer has a new book coming out in the fall. It is currently titled Artisan Baking Across America published by Artisan Publishing ... Reggie] --------------- END bread-bakers.v100.n003 --------------- -------------- BEGIN bread-bakers.v100.n004 -------------- 001 - Epwerth15@aol.com - Dara storing yeast 002 - "Bruce J. Edwards" Subject: Yeast Question Date: Sun, 09 Jan 2000 10:41:36 -0500 I use the bulk instant yeast sold by Sam's Club - comes in two one pound bags. I substitute it tsp. for tsp. for regular yeast in my bread machine and it works just fine. I usually pour some into a small airtight container that I keep in the refrigerator and the remainder is kept in a lidded jar in the freezer. It's lasted 8 months with no problem in the freezer - I just use it up by then. Barbara --------------- MESSAGE bread-bakers.v100.n004.3 --------------- From: Epwerth15@aol.com Subject: Doris Kramer - Bagels Date: Sat, 8 Jan 2000 20:29:46 EST The bagel recipe in Greenstein's _Secrets of a Jewish Baker_ gives the kinds of bagels I think you're looking for. I just moved from the Detroit area, where you can still get the smaller, chewy bagels, to Mammoth Lakes, CA where the local bakery (there's only one!) makes bagels the size of Frisbees! In flavors I've never heard of before ... Chili Cheese, Pizza, etc! So I make my own, and they're just like the ones I used to get in Detroit. Evelyn Werthmann --------------- MESSAGE bread-bakers.v100.n004.4 --------------- From: "Russell J. Fletcher" Subject: REQUEST German bread ABM and fondue due to Birthday Date: Sun, 9 Jan 2000 11:39:38 -0800 My wife is taking me to a German restaurant tonight since today is my birthday. I haven't gone there in years and am already drooling over the cheese fondue with good German bread. Does anyone have any good ABM recipes for German bread and/or cheese fondue recipes? Thanks --- Russell Fletcher GIMPLIMP@EFFECTNET.COM from Battle Ground, Washington Webmaster World Harvest Church http://www.world-harvest.org/ --------------- MESSAGE bread-bakers.v100.n004.5 --------------- From: "Matthew & Renee Berry" Subject: Re: Baking bread in a wood stove Date: Sat, 8 Jan 2000 21:20:18 -0600 I am in the process of setting up my summer kitchen which will include an old fashioned wood burning cook stove. Even though my main reason for having one (besides heat) is to bake bread, I have never used one and I have no clue how to figure out how much wood to put in, how long to wait for it to heat and how to maintain that heat once I put my bread in. I realize that much depends on the type of wood being burned, but any suggestions on how to begin will be appreciated. --------------- MESSAGE bread-bakers.v100.n004.6 --------------- From: "heller, dulcey" Subject: Responses to yeast questions: Date: Sat, 8 Jan 2000 17:02:31 -0600 To Robin: The Red Star Yeast page has tips on freezing dough. Try: www.redstar.com/storage to see if it will help. To Robin: I use the rapid yeast from Sam's for any type of faster baking, and even to make sponges to get a more developed flavor for slower breads. I keep it in an air-tight canister in my freezer. I still use "slow" yeast for some things. I buy my slow yeast from my local food co-op. It's one-quarter the price of the jars from the grocery store. These two different sources of yeast save a considerable amount of money. Dulcey --------------- MESSAGE bread-bakers.v100.n004.7 --------------- From: Vernon Webster Subject: Kosher Bread Date: Sun, 09 Jan 2000 16:35:19 +0000 > Date: Sat, 8 Jan 2000 12:35:44 -0800 (PST) > Subject: Digest bread-bakers.v100.n002 > > Now I have a question. I bake only Kosher breads. (That is, I don't mix nor > use any dairy products with meat products in my dough or utensils, bead > machine, etc.) Many of the bread recipes call for milk. I have substituted > water, orange juice, and nondairy forms of milk in the place of regular milk. > But I saw a rye bread recipe that called for sour cream. Any suggestions? I have heard that ordinary cream with lemon juice can often be substituted in recipes for sour cream so what about trying lemon juice with soya cream. Vernon -- --------------- MESSAGE bread-bakers.v100.n004.8 --------------- From: Lobo Subject: sour bread Date: Sat, 08 Jan 2000 17:28:28 -0700 >Erin Nesmith wrote: >Subject: my sourdough isn't sour >..snip..while the texture and appearance have been fine, there just hasn't >been much sour taste. They both tasted like white bread. Do starters get >more tangy as they age? ...snip .... but I don't want a recipe that begins >with: "Day One..." My starter's been going for over 25 years (and supposedly was 100 years old before I got it) and it's not sour, so don't count on age. Sorry, but the only thing I've found that works is adding a "Day Two" ... After you've expanded your sourdough on Day One (by taking it out of the refrigerator and adding flour and water and letting it sit overnight), mix the amount required by your recipe with about 2 cups of the flour and the rest of the dry ingredients and let it sit overnight again. Add the rest of the stuff the next day and bake as usual. When I did this, my bread was sour. --------------- MESSAGE bread-bakers.v100.n004.9 --------------- From: "Linda Rehberg" Subject: Typos Date: Sat, 08 Jan 2000 15:51:07 PST I noticed someone mentioned receiving MORE BREAD MACHINE MAGIC for Christmas in a recent digest. For those who have the first printing of this book, I'd like to post the typos so you can make corrections to your copy and avoid any duds: Page 25 -- Med. Semolina should be 1 1/4 - 1 3/8 cups water Page 30 -- Small Bauernbrot should be 3/4 cup water Page 31 -- Bev's Killer Rye Small - Add 1 tablespoons caraway seeds Med - Add 1 1/2 tablespoons caraway seeds Large - Add 2 tablespoons caraway seeds, should be 1 1/2 to 1 5/8 cups water, should be 4 tablespoons grated orange rind Page 61 -- Med. Sourdough Rye should be 2 1/3 cups bread flour Page 99 -- Med. Linda C's Sun Dried Tomato bread should be 1 1/4 - 1 3/8 cups water Page 174 -- Large Basic Pizza Dough should be 4 tsp sugar I personally apologize for these errors. There was a last-minute change of layout and things got a bit scrambled. Linda Rehberg co-author of the "Bread Machine Magic" series of cookbooks ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n004.10 --------------- From: Corinaesq@aol.com Subject: Quick baking cycle Date: Sun, 9 Jan 2000 10:53:13 EST Someone asked about experiences with the quick baking cycle on their bread machines. I have a factory reconditioned Toastmaster Corner Bakery bread machine that has the quick baking cycle (just under 2 hours), and my bread has turned out fantastic. I have only tried white and French bread, and the recipe book that comes with the machine does not indicate that you can't make whole grain breads this way, but it also doesn't have any recipes for whole grain breads using the quick baking cycle! I wouldn't recommend baking anything but white or white/wheat breads on this cycle, and even the Toastmaster recipe book suggests 30 to 50% more yeast for this cycle. By the way, this is my second Toastmaster (I still have my first, and I use it!), and both machines make fresh homemade butter! The Corner Bakery machine also makes quick breads, but I haven't tried that feature yet. I bought both through a mail order catalog called Damark, and they have a web-site that has great deals on all kinds of things. My first Toastmaster works great to this day despite having fallen off the counter onto the kitchen floor during the kneading stage (my husband didn't put enough water in the dough!), and I've had it for 3 or 4 years. Anyone out there with a recipe for rye sourdough starter that's really good and sour (and makes a chewy loaf), please write. Thanks! Corina --------------- MESSAGE bread-bakers.v100.n004.11 --------------- From: clancy@wjtl.net (The Clancy Family) Subject: low carb bread Date: Sat, 8 Jan 2000 18:53:52 -0500 this is a great list! i look forward to receiving it every saturday! in response to the question about low carbohydrate bread and substituting alternate flours, i would highly recommend erring on the side of caution when substituting soy flour for wheat flour in a recipe. soy flour has a very strong flavor that will knock your socks off when used any way but sparingly. i learned this the hard way when i used it in a corn bread recipe that also called for white flour. luckily i decided to taste the batter before baking it. if i wasn't positive that it was a corn bread recipe that i had just prepared, i would have sworn on a stack of bibles that i was eating pureed peas. being a brave soul, i tried again in a simple white bread recipe. i didn't use all soy flour, in fact it was less than a half of a cup in a six cups of flour recipe, but i still could detect a funky flavor that just didn't jive with me. (or anyone else in my home for that matter). also, to the woman who asked about sour dough starters without all the work- i've never tried the sourdough flavor packets, so i too would be interested in an opinion from someone who has. "crust and crumb" by peter reinert has a good starter recipe in it. i've tried a few others unsuccessfully, they just wouldn't seem to ferment. his recipe does take five days, but it has a good sour flavor. i try to remember the old adage "good things come to those who wait." --------------- MESSAGE bread-bakers.v100.n004.12 --------------- From: ptj Subject: Various, sundry, and all that (Was: Re: Soy Flour, etc.) Date: Sun, 9 Jan 2000 10:03:12 -0800 (PST) > Gypsy, thanks for you submission of the Sally Lunn recipe. It's one > of my favorite breads and so few people make it anymore. Will try your > recipe soon and see how it compares with mine. If you should like to > try the one I've used for years let me know and I'll post it here. Joni, thanks. I'm always in the market for a new Sally Lunn recipe. My husband does a comedy routine about what a lousy cook his mother was, but he always gets serious about her Sally Lunn. While I did manage to make something that worked for him, we like to try new versions and see how much we can improve on it.... On another topic, does anyone on this list recognize the brand name "Amoroso" rolls? I may have misheard the brand; it's apparently from Philadelphia or environs. The person who was crowing about these rolls said that anyone who's ever tasted them knows how wonderful they are and he pleaded with me to find a recipe because they are not available outside their local region. It might have been something like "Amagoso" but I recognize the word "amoroso" and so suspect it's something close to that. (I'm trying to convince him to have a relative ship him a few, but he also says that once they're more than a day or two old they're stale and not worth the trouble...) blessings gypsy ===== Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html "For dust thou art, and unto dust thou shalt return"--betwixt and between, a drink comes in handy. (Yiddish proverb) __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com --------------- MESSAGE bread-bakers.v100.n004.13 --------------- From: sound.doctrine@juno.com Subject: Crackers and Sunflower Bread Date: Sat, 8 Jan 2000 19:58:52 -0700 I buy yeast at a local bulk foods health store - under $1 per pound. Here's my Mom's sunflower recipe: 1 Tbsp honey 1 tsp oil 1 1/2 cups flour 1 1/2 cups whole wheat flour 1 1/2 tsp salt 1 1/2 Tbsp brown sugar 1 1/2 Tbsp dry milk powder 1 1/2 tsp yeast 3/4 cup raisins 1 tsp cinnamon 3/4 cup sesame/poppy/sunflower seeds Add raisins, cinnamon and seeds at the beep. *And here are a couple of cracker recipes which i haven't had a chance to test yet: Crackers 20+ minutes at 350F 3 cups oatmeal 2 cups flour 1 cup wheat germ 3 Tbsp sugar 1 tsp salt 3/4 cup oil 1 cup water Mix and roll out onto 2 cookie sheets. Sprinkle with salt; lightly roll again to press salt in. Cut into squares. Bake - begin checking after 20 minutes. Remove as they turn brown. Soda Crackers 10-12 minutes at 375F 2 cups flour 1 tsp salt 1/2 tsp soda 2 Tbsp margarine 2/3 cup buttermilk Combine flour, salt and soda; cut in margarine, and stir in buttermilk. Roll dough into a ball and knead a few strokes. Divide into several pieces and roll out very thin on a floured board. Lay sheets of dough on ungreased flat baking pans. Sprinkle with salt and prick with fork. Cut into 1 to 1 1/2" squares with sharp knife or pizza cutter. Bake 10-12 minutes, or until lightly browned. Whole wheat crackers 20-25 minutes at 350F 1 1/2 cups whole wheat flour 1 1/2 cups white flour 1/4 cup sugar 1 tsp salt 1/2 tsp baking soda 1/2 cup margarine 3/4 cup butter milk 1/4 cup wheat germ Sift first 5 ingredients together. Add margarine, then buttermilk; process until it forms a ball. Set aside for 10 minutes. Cut into 4 parts. Grease cookie sheets and sprinkle with wheat germ. Roll each piece out on a cookie sheet; sprinkle with salt. Cut into diamond shapes with a comb. Bake. ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n004.14 --------------- From: Sue Hermosillo Subject: English Muffins Date: Sat, 08 Jan 2000 20:53:14 -0800 Here is an english muffin recipe that my family and I love. It came with the english muffin rings I ordered from the King Arthur Cat. and says it is "adapted from one found in Judith and Evan Jones' 'The Book of Bread'. I usually double it and mix it in the Kitchen Aid then bake the muffins on a large electric griddle at 325F rather than the 350F the recipe calls for. Although it calls for Non-instant dried milk, I have made it with instant non-fat dried and with fresh or soured milk (reducing the water) and those work fine, too. ENGLISH MUFFINS 1 tablespoon active dry yeast 1 tablespoon sugar 1 1/2 cups warm water 4 tablespoons non-instant dried milk 2 teaspoons salt 3 to 3 1/4 cups unbleached all-purpose flour In a medium mixing bowl, dissolve the yeast and sugar in the water. Beat in the dried milk and salt. Add 2 cups of the flour and beat, either by hand or with an electric mixer, for several minutes. Continue to beat in the remaining flour until the dough is like thick pancake batter bur more gummy and just beginning to leave the sides of the bowl. Add a little more flour if necessary to reach this consistency. Cover with plastic wrap and let rise in a cozy place for about 1 1/2 hours, or until doubled in bulk. After this time, stir down the dough and let it rest, covered, while you prepare to bake the muffins. Thoroughly grease the inside of your English muffin rings with shortening, butter or nonstick cooking spray. Heat a large heavy skillet until almost smoking, then brush with shortening or oil, and set the rings inside ( it should hold 4). Alternately, heat an electric griddle to 350F. Lower the heat slightly and transfer about 14 cup of dough to each ring. The easiest way to do this is to pick up a medium-sized gluey, gloppy handful of it, slip it into the ring and then ease it out with your fingers to fill the entire ring. (It isn't pretty, but it works!) Cook the muffins over medium heat 5 minutes, by which time the top surface should have lost its moist look. Now lift the rings off (they'll be hot!) and turn each muffin over to cook on the other side 5 minutes. Flip the muffins a second time and cook for a further 5 minutes. Repeat this procedure, greasing the rings again if necessary, to use up the remaining dough. Cool the muffins on racks, and store them in a plastic bag until you are ready to toast them. (Remember, split the muffins apart first with your fingers or a fork; don't use a knife to cut through them!) Yield: 8 delicious muffins. > From: "Jay and Stephanie Prosser" > > I am looking for a recipe for English Muffins. I have tried three different > ones and still haven't been able to duplicate the taste and texture. I have > English Muffin rings but have not found a recipe that would use them. My > recipes call for rolling out the dough and using something to cut the > rounds. One of the ones I have tried was Bernard Clayton's. That recipe > turned out the worst. I would appreciate any help or advise. Thanks. > --------------- MESSAGE bread-bakers.v100.n004.15 --------------- From: YelloFinch@aol.com Subject: looking for Sally Lunn for BM Date: Mon, 10 Jan 2000 07:36:53 EST I'm looking for a recipe for Sally Lunn for the bread machine. Can anyone help? Carol --------------- MESSAGE bread-bakers.v100.n004.16 --------------- From: nbaker@BMHVT.ORG Subject: bread pail Date: Sun, 9 Jan 2000 17:04:04 -0500 Years ago I owned a homebakery and baked 100 loaves/day using a bread pail. I haven't any pails now and would love another. Closer to handmade than machines, especially 100% whole grains. Good exercise. --------------- MESSAGE bread-bakers.v100.n004.17 --------------- From: "Ron Dacken" Subject: Bagels Date: Sun, 9 Jan 2000 16:57:59 -0600 I have made bagels at home using the non-diastolic malt powder purchased from The Baker's Catalogue. The recipe comes on the package and they are wonderful! I have never bought a bagel to compare. --------------- MESSAGE bread-bakers.v100.n004.18 --------------- From: ptj Subject: Fwd: Recipes for the Team BreadMaker BBA 1 Date: Sun, 9 Jan 2000 19:44:57 -0800 (PST) http://www.teamuki.com/bbarec.htm Someone sent me the above URL which appears to be a slew of British AMB recipes. I figure there have to be a bunch of people on this list who would appreciate it.... gypsy ===== Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html "For dust thou art, and unto dust thou shalt return"--betwixt and between, a drink comes in handy. (Yiddish proverb) __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com --------------- MESSAGE bread-bakers.v100.n004.19 --------------- From: "Al theBiker" Subject: Sam's Yeast Date: Sun, 09 Jan 2000 19:41:00 GMT Regarding the question by Dara, "I was just in Sam's and noticed they had bulk yeast--can this be used in a breadmaker?" The answer Dara is "Yes". I've been using that yeast both the conventional way and the bread machine method too. Dara asked: "What would be the amount to use compared to the rapid rise?" I use 1 1/4 teaspoons per loaf...but have used as much as 2 1/4 tsp...but my loaf was...shall we say...raising the roof on the bread machine using 2 1/4 teaspoons. Dara: "Also, how would you store the unused portion and how long would it last?" Dara, I store mine in a zip lock type bag in the freezer and what I have left is over a year old...and still kicking. ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n004.20 --------------- From: Yvonne58@aol.com Subject: Jay & Stephanie, English muffin recipes Date: Sun, 9 Jan 2000 15:38:16 EST Hello all. In response to the request for english muffin recipes, are you familiar with Elizabeth David's book, English Bread & Yeast Cookery (new American ed., Biscuit Books, Newton, MA, ISBN 09-643600-0-4)? She has an english muffin recipe on p. 354 that I've been interested in trying, but I haven't gotten the rings yet. I'd be interested in knowing if anyone has tried this recipe. Jay/Stephanie, for general information, what were the sources of your failed recipes? I've had good luck with Ms. David's basic bread recipe, though it seems best for toasting rather than sandwiches. I've made lots of experiments with it, too, and it's very forgiving. The book itself is an interesting read. I'd be interested to know, if you try the recipe, what kind of success you have. Good luck! Yvonne --------------- MESSAGE bread-bakers.v100.n004.21 --------------- From: RCox45@aol.com Subject: English Muffins Date: Mon, 10 Jan 2000 06:12:37 EST Jay and Stephanie asked for an English Muffin recipe. This is for English Muffin "Bread". It's in loaf form, but the texture/ taste is there. I see no reason why you couldn't grease and "corn meal" your rings and put the batter in those. In case you're game to try, let me know ... I may need to buy rings! English Muffin Bread (makes 2 loaves) 2 pkgs. yeast 5 cups flour 1/4 tsp baking soda 1 Tbsp sugar 2 tsp salt 2 cups milk 1/2 cup water Grease 2 loaf pans and coat with yellow cornmeal. Combine three (3) cups flour, yeast, sugar, salt, and soda in a mixing bowl. Heat milk and water together until hot. Add to dry ingredients and beat well. Stir in the rest of the four for a stiff batter. Spoon into the 2 prepared loaf pans. Cover and let raise 45 minutes in a warm place. Bake at 400F for 25 minutes. Cool and slice. Cheryl Cox --------------- MESSAGE bread-bakers.v100.n004.22 --------------- From: Peter Eisenreich Subject: yeast Date: Sun, 9 Jan 2000 17:19:02 -0500 >I was just in Sam's and noticed they had bulk yeast I use Fleishman's instant active from Sam's regularly. Instant active is very similar to rapid-rise. Fleishman's is careful to point out that 'rapid-rise' is a trademark of a competitor. use 1/2 tsp per cup of flour in your recipe. store tightly sealed if fridge for 6 mo or freeze for a year+. You want to keep any moisture out. i keep mine in a jar in the freezer. It lasts for YEARS. my only complaint is that Fleishman's doesn't seem to work well on sweet doughs esp. made w/ honey. I keep some RedStar dry yeast on hand for that (several years old and still working). Pete ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n004.23 --------------- From: "Eldon and Shanda Solomon" Subject: My Two Cents Date: Mon, 10 Jan 2000 11:00:39 -0500 I'm new to this list, and have enjoyed it tremendously. I do quite a bit of baking, having a hungry husband and four boys keeps my kitchen humming. I bake bread and cookies that my boys sell to their teachers at school for their allowance. It works for all of us, I spend a morning in the kitchen, the boys earn their spending money, and the teachers go home once a week with some neat goodies. I buy flour in 50 lb sacks, and everything else in bulk too. I figured I spend about 25 cents on a regular loaf of bread. And I use bulk yeast, like the kind you get at Sam's club. I put it in pint size mason jars, tighten the lids and put it in the freezer. I've never had a problem. One problem I've had. . .sometimes my loaves come out of the oven sort of exploded on one side. There is a big seam or stretched place one side. The bread tastes fine, no one complains, but I'd love to know how to get my loaves to come out prettier. Thanks! Shanda elby1@globalsite.net --------------- MESSAGE bread-bakers.v100.n004.24 --------------- From: Frances Feeter Subject: For Linea Benson Date: Sun, 09 Jan 2000 14:01:47 -1000 Linea - here are two I like: Sunflower Cheese Crisps 1 C all-purpose flour 1/4 tsp salt 1/4 C butter or margarine 1 C small curd cottage cheese 1/4 C shelled sunflower seeds Stir flour and salt together. Cut in butter or margarine with pastry blender or fork till resembles fine crumbs. Beat in cottage cheese with electric mixer till smooth. Stir in sunflower seeds. Divide dough in half. Roll out on lightly floured surface to 16 x 12" rectangle. Cut in 2" squares. Prick several times with fork. Place on ungreased baking sheet. (I find it easier to transfer whole rectangle to baking sheet, prick, then cut and spread apart slightly.) Bake in 325F oven for 15 - 20 minutes or till lightly browned. Makes 8 doz. You could make any variation: omit seeds, add other seeds on top, add garlic to batter, etc. This recipe from Better Homes and Gardens magazine. Frannie's Fatfree Flatbread Soften 1 pkg. yeast in 1 C warm water. Add to mixture of: 1 C all-purpose flour 1 tsp salt 1/3 C dried minced onion, reconstituted and drained 2 C whole wheat flour 2 C cooked multi-grain mix (see below) Beat to mix well, then knead till smooth and elastic. Dough should be soft and sticky, but add more flour if needed. Spray bowl with baking spray, put dough in bowl and spray top of dough. Cover with plastic and let rise till nearly double. (about 45 min.) Punch down and knead bubbles out. Cut into 16 pieces; roll each piece out very thin. Place on sprayed cookie sheet (you can cut into squares or leave in one piece). Spray with baking spray (I use Olive Oil flavored), then sprinkle with choice of seasonings: salt, seasoned salt, seeds, etc. Bake at 345F for 18-20 minutes, till light brown. Multigrain Mix 1 1/2 C oat groats 1 1/2 C long grain brown rice 1 C whole grain rye 1 1/2 C whole grain triticale 1 C whole grain buckwheat 1 C millet 1 C pearl barley 1 C sesame seed (optional) 1 C mix = 3 C cooked. I make a whole batch of the mixed grain and cook it and freeze in 1 cup portions. I add one or two cups to my whole wheat bread dough. (I live on Molokai, Hawaii, and can't get triticale, so my mix doesn't include that) These are both good, the main problem is that it takes much longer to make them than to eat them up! --------------- MESSAGE bread-bakers.v100.n004.25 --------------- From: John Levin Subject: Re:Why isn't my sourdough bread "sour"? Date: Sun, 09 Jan 2000 16:59:48 -0500 At 12:35 PM 01/08/2000 -0800, Erin Nesmith wrote in v100.n002.6: >I have just made a sourdough starter using the method outlined in "More >Bread Machine Magic." It included yogurt, nonfat milk, and bread >flour. I've used the starter in two bread machine recipes so far, and >while the texture and appearance have been fine, there just hasn't been >much sour taste. They both tasted like white bread. Do starters get >more tangy as they age? Or should I just use some of the sourdough >bread enhancers I've seen listed in the King Arthur catalog? Or do I >need to use a recipe with a sponge? I can make it in the bread machine >or by hand, but I don't want a recipe that begins with: "Day One..." > >My ideal sourdough loaf does not taste like white bread at all, rather >it is tangy, chewy, and full of little holes. The crust does not have >to be brittle. I am on a quest to make this bread myself, and any There are two reasons your bread isn't "sour". Your starter isn't a sourdough starter, and your technique is the same as a regular yeast white bread technique. There is a newsgroup on USENET entitled rec.food.sourdough. The numerous and helpful newsgroup FAQs can be found at : www.nyx.net/~dgreenw/sourdoughfaqs.html There's a good sourdough primer at: www.pipeline.com/~rosskat/wizzi.html A quick summary of what's wrong; Sourdough starter is a mixture of wild yeasts and bacteria (of which there are many, many) that specialize in living on the starch and gluten in wheat flours. Getting a starter is a matter of hit or miss (it takes several weeks to get a starter working from absolute scrtach), and that's why good ones are treasured and passed around. King Arthur sells (and in fact gives away in its seminars) a decent starter in its mail order catalog. I have read the most awful recipes for sourdough starter/bread in cookbooks. It appears that many cookbook authors have no idea what sourdough is and simply crib what they've read from other (equally uninformed) cookbook authors. Get or make a good starter. Second, sourdough is exactly as you state: tangy, chewy and full of holes (not "sour"). It gets that way from a lonnnng slow rise in a cool environment after the first short rise. The tangy, chewy flavor can only come about from the right technique. See the FAQs. A good sourdough is a 2 day process. That's why cooks were thrilled when commercial yeast became available in the 19th century: they could start a loaf in the afternoon and serve it that evening, practically instant bread! So the common knowledge about cooking with sourdough starter disappeared, except among a few commercial bakers and cooks. Thanks to the internet, the knowledge is coming back. Now you can have it too. (Real sourdough bread IS worth the trouble). Geez. Now I'm hungry. --------------- MESSAGE bread-bakers.v100.n004.26 --------------- From: Elsie Baugh Subject: Looking for German Bauernbrot Recipe Date: Thu, 13 Jan 2000 15:33:43 -0800 Does anyone have a recipe for Bauernbrot? I've tried several rye bread recipes but nothing came close. Thanks in advance, Elsie --------------- MESSAGE bread-bakers.v100.n004.27 --------------- From: Dan Aldrich Subject: Pizza dough recipe Date: Fri, 14 Jan 2000 11:16:53 -0700 I've been experimenting with overnight sponges trying to find a good pizza dough recipe; one that's quite chewy, like Pepe's in New Haven CT. I really miss Pepe's. :) Does anyone have a favorite they could post? Thanks, -d --------------- MESSAGE bread-bakers.v100.n004.28 --------------- From: maureen@tiac.net Subject: English Muffins Date: Wed, 12 Jan 2000 03:09:46 +0000 About 1 year ago I began the quest for a good English muffin recipe, and after MANY disasters, I have been delighted with King Arthur Flour Co's Sourdough English Muffins (recipe is on their web site.) I find that I don't like to let the sponge go more than 6 hours and they have to be cooked at just the right temperature on the griddle (just cooler than pancakes.) As far as fancy rings and cutter, I have disregarded them all in favor of a Rubbermaid container to cut the rolled out dough. Good luck! --------------- MESSAGE bread-bakers.v100.n004.29 --------------- From: "Joe & Cheryl DeShon" Subject: English Muffin Bread Date: Mon, 10 Jan 2000 11:24:09 -0600 Hello, everyone! I'm looking for a bread machine recipe for English Muffin Bread, similar to that available at the Amana Colonies in Iowa. I've tried a couple of boxed mixes, but the bread came out way too heavy (maybe old ingredients?). Anyway, any suggestions will be appreciated, and I'll try 'em all! To whoever had asked about the horizontal bread machines, I love mine! I have a Zojirushi V20 that I got from King Arthur Flour about a year ago. It makes consistently wonderful bread, and also does a great job of getting the dough ready through the first rising. Hope this helps you out! Mixie in Missouri --------------- END bread-bakers.v100.n004 --------------- -------------- BEGIN bread-bakers.v100.n005 -------------- 001 - TPCSSC@aol.com - Looking for flatbread cracker recipe 002 - "Alan Jackson" Subject: Re: my sourdough isn't sour Date: Wed, 12 Jan 2000 21:04:12 -0600 On Sun, 02 Jan 2000 15:59:52 -0600 Erin Nesmith wrote: > I am new to the list, so if this is an old topic, please send me to the > appropriate digest. > > I have just made a sourdough starter using the method outlined in "More > Bread Machine Magic." It included yogurt, nonfat milk, and bread Look for the Sourdough FAQ on the web. About 5 years ago I began a starter. On a nice clear, windy Spring day I mixed 2 cups of flour and 2 cups of water, put them into a bowl and set it outside all day. That evening I picked out the leaves 8-) and then let it sit for about a week. Then I began a weekly habit of using one cup for pancakes, and feeding it one cup water and one cup flour. After about 4 months it settled down into a usable starter for bread. I've never added yogurt or yeast or anything to it. Just flour & water. -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | ajackson@icct.net | And a Heaven in a Wild Flower, | | www.ajackson.org | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n005.3 --------------- From: MASTG@worldnet.att.net Subject: Patent Flour; Bugs & Stuff; Hand vs. Machine Date: Tue, 12 Jan 2094 23:41:38 -0500 PATENT FLOUR.... A couple of years ago I saw this ingredient on one of my grandfather's cookie recipes (he was a professional baker for over 30 years) and called King Arthur to see if it was available. They told me it was made from the 'tip of the wheat' (if I'm remembering correctly), they didn't sell it under a different label anymore, and to use their all-purpose. It has been working fine for me since then. I'm curious to learn of other experiences people have had comparing patent to all-purpose. BUGS.... I've also heard about using bay leaves, and place a couple on every pantry shelf and near my flour (finally a use for the bulk package from Sam's Club...). When the weather warms up, if an ant sneaks in, I wipe down the counter tops, floor and door areas with white vinegar--I haven't had any ant problems in 2 summers. Hand Kneading.... I've been enjoying these emails for a while & would like to input my experience.....Bread making with my KitchenAid always seemed more work than it was worth, so I got a Welbilt ABM6000. The texture of the bread it made was never right, the blade almost always got stuck, and I resolved to just make dough in it until the whole bread pan fell apart one day. So I gave up bread making until I went to a recent King Arthur class. The instructor was so nonchalant about measuring flour, testing water temperature on his wrist and the method of kneading, that I went home, tried it with my SAF yeast sample--and I have been hand making at least two loaves a week since then. With so much recent success, I can't figure out what caused those previous bread disasters (it was NOT my desire to make endless variations of bread pudding). To sum it all up, I would strongly recommend SAF yeast, King Arthur all-purpose, and having fun with your dough. -Tammy --------------- MESSAGE bread-bakers.v100.n005.4 --------------- From: Blanche007@aol.com Subject: Re: Digest bread-bakers.v100.n002 Date: Fri, 14 Jan 2000 12:45:20 EST > From: "Jay and Stephanie Prosser" > Subject: English Muffins > Date: Sun, 2 Jan 2000 18:23:41 -0500 > > I am looking for a recipe for English Muffins. I have tried three different > ones and still haven't been able to duplicate the taste and texture. I have > English Muffin rings but have not found a recipe that would use them. My > recipes call for rolling out the dough and using something to cut the > rounds. One of the ones I have tried was Bernard Clayton's. That recipe > turned out the worst. I would appreciate any help or advise. Thanks. "Beard on Bread" by James Beard (Random House, I think) has a terrific recipe that is actually 'baked' in the microwave, then toasted in the oven. It sounds weird but really works. Lora Brody > From: Linea Benson > Subject: Looking for flatbread cracker recipe > Date: Wed, 05 Jan 2000 12:37:59 -0500 > > My mom has been searching for a recipe for flatbread crackers, but has been > having no luck. What she described is a flat hard cracker (sometimes sold > commercially in roughly 6" x 2" long strips) with sesame or poppy seeds, > garlic or onion and other spices on top. > > Any info would be appreciated! > Sourdough Rye Flatbread 3 tablespoons Lora Brody's Sour Dough Bread Enhancer (email me at blanche007@aol.com for a free sample) 3 tablespoons unsweetened cocoa powder 2 cups all purpose unbleached white flour 1 cup medium rye flour 2 1/2 teaspoons salt 1 cup warm water or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading 1/3 cup vegetable or garlic oil 2 tablespoons black strap molasses 1 egg white mixed with 2 tablespoons water 4-5 tablespoons mixed seeds coarse salt Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. Knead until a smooth ball has formed. Preheat the oven to 450F with the rack in the center position. Line 4 large baking sheets with parchment. Either by hand or using a pasta machine roll the dough into long strips 1/8" thick. Place the strips on the baking sheets, brush with egg with and sprinkle with seeds and salt. Press lightly with your fingers to push the seeds into the dough. Working with one baking sheet at a time, for 5-6 minutes, then loosen the strips and place them right on oven rack to bake for another 3-4 minutes until crisp and brown, but not burned. These will not cook evenly. Cool on racks before storing at room temperature. Lora Brody > > From: Erin Nesmith > Subject: my sourdough isn't sour > Date: Sun, 02 Jan 2000 15:59:52 -0600 > > I have just made a sourdough starter using the method outlined in "More > Bread Machine Magic." It included yogurt, nonfat milk, and bread > flour. I've used the starter in two bread machine recipes so far, and > while the texture and appearance have been fine, there just hasn't been > much sour taste. They both tasted like white bread. Do starters get > more tangy as they age? Or should I just use some of the sourdough > bread enhancers I've seen listed in the King Arthur catalog? Or do I > need to use a recipe with a sponge? I can make it in the bread machine > or by hand, but I don't want a recipe that begins with: "Day One..." > We'll be happy to send you a free sample of Lora Brody's Sourdough Bread Enhancer which can be used on its own to turn any dough into sour dough, or in conjunction with a starter to intensify the flavor. Email us at blanche007@aol.com Lora Brody > > From: DarraghV@aol.com > Subject: Yeast Question > Date: Mon, 3 Jan 2000 15:15:27 EST > > Hi all-- > I was just in Sam's and noticed they had bulk yeast--can this be used in a > breadmaker? I have been using the rapid rise yeast that comes in a small > jar and it is expensive. What would be the amount to use compared to the > rapid rise? Also, how would you store the unused portion and how long would > it last? Thanks for the help. > Dara > Yes, you can use the bulk yeast from Sam's in a bread machine. I think rapid rise yeast turns out an inferior loaf- any time you hasten the process you rob the finished loaf of flavor and texture. It's the amount of time that the yeast gets to work on the ingredients that contributes enormously to the quality of the finished product. Don't rush it - it doesn't taste nearly as good. Lora Brody --------------- END bread-bakers.v100.n005 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved