Date: Sat, 4 Mar 2000 12:21:40 -0800 (PST) -------------- BEGIN bread-bakers.v100.n021 -------------- 001 - jillmyers1@juno.com - breads from Saco Foods / Red Star Yeast Comp 002 - Lobo From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearty Multi-Grain Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 1 Preparation Time :0:00 Categories : Beans/Peas/Grains/Legumes Bread-Bakers Mailing List Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 1 C Water -- Plus 1 Tbsp Water -- (80F) 3 Tbsp Oil 3 Tbsp Buttermilk -- Saco 3 Tbsp Brown Sugar 1 1/2 Tsp Salt 1 C Mueslix Cereal 3 C Bread Flour 1 Tbsp Active Dry Yeast -- Red Star Brand 1 lb loaf: 3/4 C water, 80F 2 Tbsp oil 2 Tbsp buttermilk, Saco Bleand: 2 Tbsp brown sugar 1 tsp salt 3/4 C Mueslix cereal 2 C bread flour 2 1/4 tsp Active Dry Yeast, Red Star Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New York Rye Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 1 Preparation Time :0:00 Categories : Beans/Peas/Grains/Legumes Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 1 C Water -- (80F) 3 Tbsp Oil 3 Tbsp Molasses 1/2 Tsp Fennel Seed 1 1/2 Tsp Caraway Seed 1 Tbsp Baking Cocoa -- Plus 1 1/2 Tsp Baking Cocoa -- Saco Premium 1 1/2 Tsp Instant Coffee Granules 1 1/2 Tsp Salt 2 C Bread Flour 1 C Rye Flour 1 Tbsp Active Dry Yeast -- Red Star Brand 1 lb loaf: 3/4 C water, 80F 2 Tbsp oil 2 Tbsp molasses 1/4 tsp fennel seed 1 tsp carraway seed 1 Tbsp Baking Cocoa, Saco Premium 1 tsp instant coffee granules 1 tsp salt 1/2 C rye flour 1 1/2 C bread flour 2 1/4 tsp Active Dry Yeast, Red Star Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n021.2 --------------- From: Lobo Subject: cinnamon rolls & raisins Date: Sat, 26 Feb 2000 09:17:08 -0700 For a little extra flavor in your cinnamon rolls, use raisins that have been soaked in your favorite liquor. I like Gallo's Livingston Cream Sherry. My sister uses rum or whiskey. --------------- MESSAGE bread-bakers.v100.n021.3 --------------- From: Lynn E Cragholm Subject: Vanilla Date: Sat, 26 Feb 2000 02:02:18 -0900 In response to comments I read about vanillas, I make mine. Here's how. Buy vanilla beans and split them lengthwise without cutting them in half. Place the cut beans in a jar filled with white liquor (e.g., Vodka). Let the vanilla age for several weeks before you begin to use it. Thereafter, as the vanilla is used, replace it by adding more white liquor to the jar (there is no need to age it again). Homemade pure vanilla makes wonderful gifts packaged in jars of various shapes. Lynn Cragholm ________________________________________________________________ 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.n021.4 --------------- From: Haacknjack@aol.com Subject: My Father's Potato Sour Dough Bread repost Date: Sat, 26 Feb 2000 09:27:54 EST Frank's Amazing Sourdough Posted to Bread-Bakers mail list on 7/9/99 Says Frank: I am making this bread in the old fashion way for years. My father was a master baker in Hungary. He give me his secret, how to make this potato, sour, crusty bread, that stays fresh for many days! My family and friends just loves it. It was a little hard to find the right flour. Now it is available. Says Carolyn: I have translated into US measurements from metric, and added some clarity where I found the original instructions a little sparse. It's grand bread, makes a ton, have extra pans handy! NB: the yeast and salt measurements are NOT typos! Frank wisely suggests that you check how many pans will fit into your oven BEFORE you start the recipe. My Father's Potato Sour Dough Bread Prepare sourdough: 8 cups all purpose white bread flour 5 Tblsp dry yeast 1 tsp brown sugar 4 cups warm water Mix flour with warm water in a LARGE (note ingredient quantities will at least double) bowl. Dissolve yeast and sugar in 3 Tbsp additional warm water in a small warm bowl for 10 minutes; combine and work with the sponge in the large bowl until it becomes very smooth and soft-textured. (This is much akin to the traditional 120 strokes; if beating it with a wooden spoon is too much, use wet hands to lift and stretch the sour in the bowl to develop the gluten). Cover the bowl with heavy cloth (or plastic wrap!) and place in a warm place for 8-10 hours (overnight is fine). It will smell sour and should have dropped - the sponge will rise first to its fullest, and fall back. Don't let a dry crust form on top. If a hard crust forms, soak it with a little warm milk and scrap it from the sides of the bowl. Make dough 20 cups white bread flour 5 Tblsp active dry yeast 1 tsp. Brown sugar 1/3 cup milk, warm 1/2 cup salt 1-1/2 cups mashed potatoes, room temperature 2 cups warm water (saved from boiling the mashed potatoes if possible) 1 tsp. Garlic powder (or 2 tsp. crushed fresh garlic) 1/2 cup starter from last time, if available 1 egg white for glaze Again, dissolve yeast and sugar in three Tbsp of warm water in small warm bowl for 10 minutes. Mix the mashed potatoes with the starter from last time (Frank recommends drying the starter and this will reconstitute; I confess I keep mine wet in the refrigerator.) Add milk and combine will in a mid-sized bowl. Add to first sponge in the large bowl until it is soft and smooth and has a consistency similar to the first sponge. Add all flour and garlic (or sub 1 tsp. powdered caraway seeds) to the dough. Dissolve the salt into the warm water and mix it with the rest of the ingredients in the large bowl. Work it over really well, till dough is firm and free from dry flour patches. Add more warm water if it's needed for mixing, but dough should not be wet-looking. (It is, however, quite slack!) Sprinkle flour on the dough and cover bowl with damp cloth and place it back to a warm place to rise, about 1 hour. Uncover the bowl and punch dough down. Work dough over with a wet hand for a few minutes, then sprinkle it with flour again. Cover bowl and place it back in a warm place for 1 hour longer to rise again. Portion & knead Take the dough from the large bowl, place it on the counter-top sprinkled lightly with flour. Save 1/2 cup and store in a small bowl (I use a tightly-covered container, refrigerated) for the next batch; divide remaining into six portions. (Now Frank sez this makes 6 18x10x7 cm pans; I translate that to our standard 6x3x2" and it's at least 12 loaves of that size in my experience. Remember how much flour you put into this already!!) Knead each piece and then roll it out with the rolling pin to about 1/2 inch thick. Roll up dough, press ends & bottom seam to seal. (Keep the dough as slack as you can and still handle it; the wonderful texture comes from a pretty "wet" dough.) Place dough in greased pan; repeat until all dough is kneaded and shaped. Cover pans with damp cloth and let rise. (This is lovely as rolls or in baguette shapes as well, and no doubt would bake up nicely in a free-form loaf if you like that approach.) Bake Preheat oven to 375*. Beat egg white with 4 Tbsp water in a small bowl. Slash tops of loaves about 1/2" deep, or poke holes with a skewer or ice pick all the way to the bottom lengthwise down the center. Brush thinly with the egg white mixture and place into preheated oven. Place on the bottom of the oven a pie pan filled with 1 cup boiling water (or drop a dozen ice cubes into a hot pan previously placed on the oven floor - be careful of steam either way.) Bake 35 minutes; brush with egg white and remove steam source. Reduce heat to 325*; bake for 45-50minutes longer, until light brown in color. Test for doneness by rapping bottom of loaves; if not yet done, re-place in oven upside down in the pan to assist bottom in baking. (Sometimes this bread takes much longer to bake fully ... the slacker the dough to begin with, the longer to bake and brown. The egg white helps the browning and produces a beautiful glaze, but you can leave it out and still get fine bread.) Remove from pans and place on a rack; brush again with egg white mixture while still very hot. Cool before slicing. Frank: "Now you can enjoy a real European bread." Carolyn: and enjoy and enjoy! Fabulous toasted and for sandwiches. Be careful, it's even better with butter. --------------- MESSAGE bread-bakers.v100.n021.5 --------------- From: "Dick Carlton" Subject: Ocean Spray Craisins Date: Sat, 26 Feb 2000 10:08:45 -0800 Lately I have added Craisins to many of my breads, rolls, and cookies in place of raisins. They are a tasty change and are especially appropriate around the Holiday season. Dick Carlton Brookings, OR --------------- MESSAGE bread-bakers.v100.n021.6 --------------- From: Reggie Dwork Subject: correction to author's name Date: Tue, 29 Feb 2000 21:15:05 -0800 In my post the author's name was misspelled ... it should be Beth Hensperger. This is for Old Fashioned Lemon Cream Scones and the Creme Fraiche Scones recipes. Thanks Carolyn for catching the typo. Reggie --------------- MESSAGE bread-bakers.v100.n021.7 --------------- From: "David King" Subject: bread flour in bread machines Date: Wed, 1 Mar 2000 17:28:17 -0000 It seems to me that bread flour works better in the bread machine than all purpose. Whenever I use all purpose in the machine my dough is always sticky and I end up using more flour than the recipe calls for. --------------- MESSAGE bread-bakers.v100.n021.8 --------------- From: Becky Subject: Spelt bread recipe Date: Tue, 29 Feb 2000 07:03:47 -0500 Does anyone have a spelt bread recipe (for a bread machine) that uses only spelt flour? I have several recipes that use spelt with a combination of flours but would like a recipe that uses only spelt. Thanks! Becky mteacher@mindspring.com --------------- MESSAGE bread-bakers.v100.n021.9 --------------- From: pumpkinpie475@juno.com Subject: Date: Sat, 26 Feb 2000 18:40:26 -0600 Robin, Thanks for the good pretzel recipe. We made them on Friday night, and every one loved them. Kathy in IN ________________________________________________________________ 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.n021.10 --------------- From: "Dick Carlton" Subject: Spices Date: Sat, 26 Feb 2000 10:04:55 -0800 Buying spices in those little jars at the market can lead one to the poor house in a hurry so I buy mine in larger quantities from various sources. One of my favorites is Penzeys Spices Catalog at 1-800-741-7787 or www.penzeys.com. They sell excellent caraway and charnushka seed for rye bread as well as many, many other spices in bulk. Their catalog gives quite an education on various spices. --------------- MESSAGE bread-bakers.v100.n021.11 --------------- From: pumpkinpie475@juno.com Subject: bread with Kalamata olives and feta cheese Date: Wed, 1 Mar 2000 16:42:09 -0600 I recently came across a recipe for bread containing the above items. I bought the necessary ingredients, now I can't find the recipe. Can anyone help me? Thanks, Kathy ________________________________________________________________ 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.n021.12 --------------- From: "Dick Carlton" Subject: Slipping around Date: Sat, 26 Feb 2000 09:56:37 -0800 Camping World (1-800-626-5944) solved my problem of appliances slipping around the counter. They sell a rubber matting called "Non-slip line it" that comes in a 12" X 12' roll and really holds things in place. We use pieces of it in our motorhome to keep things in place while traveling. Also use it under my flour mill, my Kitchen Aid, and under my large crock mixing bowl. Works really great, comes in many colors, and only costs $3.99 a roll. --------------- MESSAGE bread-bakers.v100.n021.13 --------------- From: "Ellen Sato" Subject: Sir Lancelot High-Gluten Flour Date: Sun, 27 Feb 2000 11:54:43 -0700 Does anyone have experience with the King Arthur Sir Lancelot High-Gluten flour for pizza dough? I currently use the Special for Machines bread flour. My local Wild Oats won't order the Sir Lancelot and I am a bit taken aback at paying over $11.00 for shipping 10 pounds of flour by mail order! __________________________________________ NetZero - Defenders of the Free World Get your FREE Internet Access and Email at http://www.netzero.net/download/index.html --------------- MESSAGE bread-bakers.v100.n021.14 --------------- From: "Dick Carlton" Subject: Convection ovens Date: Tue, 29 Feb 2000 13:12:53 -0800 I'm quite new to this group and I have yet to read about anyone baking in a convection oven. For the past five years I have been using a portable Farberware convection/broil oven to bake most of my bread, scones, biscuits, etc. with outstanding results.The main differences between this oven and a conventional one is that no pre-heat is required and the temperature setting used is 75F lower. Just thought I'd throw this information out to whoever might be interested. --------------- MESSAGE bread-bakers.v100.n021.15 --------------- From: pumpkinpie475@juno.com Subject: Date: Wed, 1 Mar 2000 16:45:15 -0600 To the Tarheels.... That web site you told us about for Amoroso rolls also sells those Philadelphia (Philly) pretzels I wrote in about (you know, the 'perfect' pretzel?). Interesting web site! I'd still like any pretzel recipes from any one who would like to share, as we will keep experimenting! Thanks! Kathy ________________________________________________________________ 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.n021.16 --------------- From: "Cindy" Subject: Cinnamon Coffee Bread Date: Sun, 27 Feb 2000 13:02:48 -0600 Here you go, Ruth, The recipe you're looking for is called "Cinnamon Coffee Bread" on p 78 of your "The Ultimate Bread Machine Cookbook" by Tom Lacalamita (since you mentioned you have 15 bread machine cookbooks!). Hope you have better luck w/ it than I've had w/ that recipe. Cindy > From: Ruth Warren > I remember that I made a > cinnamon mixture and froze it and then added it after the knead cycle. It > was not a dough one but baked in the machine. (the only way I do things) > I'd appreciate it if someone would either send or post it. > --------------- MESSAGE bread-bakers.v100.n021.17 --------------- From: Cindy Lewellen Subject: Oil mist sprayers Date: Sun, 27 Feb 2000 15:34:03 -0500 >The Quick Mist oil sprayers that I have purchased at Williams-Sonoma are >another valuable kitchen helper. How well do the metal oil sprayers work? I have bought a couple of the plastic ones, (One from Pampered Chef and one from a kitchen store), and they worked great at first, but after a year were spitting instead of spraying. One stopped working completely. The directions don't give any special directions about cleaning and my tendency is to just keep it full of olive oil, so maybe it's my fault. I'd be willing to spend the extra money ($20 for metal sprayers as opposed to $5 at Walmart) if I thought it would last as long as 4 plastic sprayers. Cindy --------------- MESSAGE bread-bakers.v100.n021.18 --------------- From: Andie Paysinger Subject: Tahitian vanilla Date: Sat, 26 Feb 2000 09:58:04 -0800 Jillsy, I buy many of my spices and extracts from this source. They do cost more, no doubt about it, but the quality is absolutely supurb. I also prefer their cinnamons especially the China Tung Hing cassia and the Ceylon. I also use a lot of cardomom and buy from them both the green and white whole pods and grind them myself or make a syrup to use as flavoring. http://www.thespicehouse.com/tahitianvanillaextract.htm -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v100.n021.19 --------------- From: patrice Subject: Zojirushi BM Source Date: Sat, 26 Feb 2000 14:20:19 -0800 Hi Carol, I have no idea why King Arthur doesn't offer Zojirushi bread machines anymore. I am a positively evangelical Zoji owner and have three equally satisfied friends. I've noticed that Costco carries the Zo model BBCC-V20 priced $70. less than I paid for mine (purchased from KA 4 years ago)! Over the years, I've found that the KA catalogue has a great selection but their markup tends to be much higher than other sources. Costco Online's web address is: http://www.costco.com Go to Home Essentials, Kitchen Electrics and find Zojirushi 2 pound Bread Machine, Item #239128, for $129.99. They will ship anywhere in the U.S. P.S. To avoid any paddle sticking problems, I am in the habit of adding oil first when loading ingredients and applying it directly to the shafts and paddles. Good baking! Patrice --------------- MESSAGE bread-bakers.v100.n021.20 --------------- From: Valerie Mates Subject: Jogga bread? Date: Sat, 26 Feb 2000 15:27:08 -0500 Hi list! I'm on a quest for a recipe for "Jogga Bread". It may be Swedish. My friend says its the best bread he has ever had. He is not sure of the spelling -- "Jogga" could be way off. He used to buy it in Texas at a Randall's supermarket. He says it is "a complex bread". I'd love to try to make it myself, but even a web search turned up no recipes. If anybody out there has a recipe for this, I'd love to know about it. If you're shy about posting to the list, you can reach me directly at popcorn@tir.com. Thanks in advance for any clues. -Valerie Mates ------------------------------------------------------------------- Valerie Mates * Web Developer * http://www.valeriemates.com valerie@cyberspace.org * (734) 995-6716 ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n021.21 --------------- From: "Fredericka S Cohen" Subject: Fw: stuff for list Date: Sat, 26 Feb 2000 22:07:42 -0500 A contributor mentioned adding barley malt syrup for flavor to whole wheat bread but did not give quantities. If he will give quantities, I will tell him he will have no problem emptying his measuring instrument if he "Pams" it first! Dick Carlton referred to a great bread recipe in The Village Baker but never said which one! I know Amazon.com carries it because that is where my gift book came from! Also he....and others...mentioned proofing boxes. Forget those pricey acrylic things and check some plastic storage boxes from the discount store. Right there at the store, take 2 or 3 bread pans and find the appropriate size box. Find your corner at home to put your pans of dough, cover with the box, and set the kitchen timer. If you want to be fancy, throw a bath towel over it. If you want to hurry it, lay a heating pad on top. Catalogues also list measured rising buckets at ridiculous prices. Get a paint bucket at the hardware store and top with plastic wrap. Thanks for all the great info I have gotten from the list. --------------- MESSAGE bread-bakers.v100.n021.22 --------------- From: "Judy Mayberry" Subject: Quick Mist Sprayers and Tahitian Vanilla at Williams-Sonoma Date: Sat, 26 Feb 2000 23:16:58 -0800 I can pass on my own experience with the (San Diego) Williams-Sonoma Quick Mist sprayers. I bought a stainless steel one for olive oil and loved the fact that for the 20 up-and-down pumps required, the spray lasted a good long while. I went back to get one for canola oil. Now they had them in translucent plastic as well as the steel for the same price and the mechanism appeared identical, so I got the plastic one to tell them apart. The spray from the plastic one was very short-lived, quickly petering out into a stream of oil. I figured it was defective and went back to exchange it for another one, and the very same thing happened again! Next I exchanged it for a stainless steel one, and I am again completely satisfied. There is a difference between the two! (They have packs of printed stick-on ingredient labels that go with the sprayers, but they are under the counter and you have to ask for them.) Just last week I found Neilsen-Massey Tahitiian Vanilla Extract at the same store, but be warned it is $24 for an 8-ounce bottle. --------------- MESSAGE bread-bakers.v100.n021.23 --------------- From: SloSherri@aol.com Subject: preference of machines Date: Sat, 26 Feb 2000 12:59:57 EST In a message dated 02/26/2000 1:32:31 AM Pacific Standard Time, bread-bakers-errors@lists.best.com writes: >Hope my long ramblings have been helpful. Sometime I will write and tell my >reasons for preferring the Cuisinart to a Kitchen Aid for bread making. I >do use my Kitchen Aid, just not for bread making, and perhaps give a recipe >or so. Gloria, What a great, informative post! I really enjoyed your comments. I by no means have your experience, but have also used weight as the most reliable (and fast) way of measuring baking ingredients. Last month's issue of Cook's Illustrated rated different electronic scales. I use one purchased from King Arthur, and while it didn't get especially high ratings from CI, it still does a fine job. It has a tare function that permits me to zero out the scale between additions, and it also can measure by grams, which I find handy when weighing my parrot, LOL. I also gave up using my Kitchen Aid mixer in bread recipes, although I like it fine for other projects. I still have not tried assembling baked goods using a Cuisinart. Would you be willing to post something along those lines? Thanks again for your post. I enjoyed it greatly. Sherri --------------- MESSAGE bread-bakers.v100.n021.24 --------------- From: Valerie Mates Subject: Re: My search for Tahitian Vanilla Date: Sat, 26 Feb 2000 15:48:35 -0500 jillmyers1@juno.com wrote: >In my reading I've discovered that the Pure Tahitian vanilla extract in >King Arthur Catalogue is a BLEND so it will taste like cookies and not >DANISH PASTRY. Buyer beware! Unless you like that cookie flavor I don't >recommend buying it. > >I've written my former supplier of the real thing- nothing blended to find >out if they can acquire the truly pure Tahitian vanilla. the blend they >are selling now is $2.99 for 4 oz. bottle. The real thing made cinnamon >rolls heavenly and I sure miss that! > >I'll keep you posted >; D >Jillsy > One place to start looking for Tahitian vanilla would be Penzey's spices (www.penzeys.com). If anybody can find it, I'd think they could. I searched their on-line catalog and didn't find Tahitian vanilla listed -- they have Madagascar vanilla listed, but not Tahitian -- but you can reach them at 800-741-7787 and they seem to thrive on this type of question. I hope this helps! -Valerie (who has no connection with Penzeys other than that she loves reading their wonderful catalog) ------------------------------------------------------------------- Valerie Mates * Web Developer * http://www.valeriemates.com valerie@cyberspace.org * (734) 995-6716 ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n021.25 --------------- From: Reggie Dwork Subject: very interesting article Date: Thu, 02 Mar 2000 00:53:44 -0800 This URL is for the San Francisco Chronicle's article titled "A Passion for Artisan Breads". http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2000/03/01/FD 26043.DTL&type=printable If you can't click on it and have it come up then copy it and paste it into the window of your browser. Since they didn't give me permission to put the article into the digest you will have to go to it. If you are ever in the Freestone, CA area this would be an interesting place to visit. Hopefully Jeff and I can get there sometime soon and report back about it. If you can't get to the article while it is still available on the newspaper's web site here is a short excerpt from the article..... >Once the bakery opened, Wallach, a single parent of four, wasn't sure if >it would be able to sustain itself. But he quickly made a name for himself >by packing his bread with enough seasonal, "wild" ingredients to make one >slice a complete meal. Recently, he combined Montasio cheese, baked >potatoes, onion and sage to create a version of fougasse, a long, >ladder-shaped bread. The crust is hard and crisp, and it's meant to >counteract the chewy, intense flavors inside. > >"We've had something short of a miracle, "Wallach says of the store's >success. Customers now come in as soon as the store opens each week and >ask, "What are you cooking today, Jed?" > >He refers the questions back to his daughter, Mia, whose most recent >experiments include Ruby Bread with cranberry, almonds and nutmeg; >Egyptian with pear, fig and candied ginger; and Squash Loaf with butternut >squash, curry and orange. Reggie --------------- MESSAGE bread-bakers.v100.n021.26 --------------- From: Dotti004@aol.com Subject: Colonial Bread Date: Sat, 26 Feb 2000 23:58:03 EST * Exported from MasterCook * Colonial Bread Recipe By :The Fannie Farmer Cookbook - Marion Cunningham Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 cup milk 1/4 cup honey 2 teaspoons salt 1 package dry yeast 1/2 cup warm water 4 cups white flour 2 cups whole-wheat flour -- approximately 1/2 cup finely chopped candied orange peel 1 cup pecans -- in coarse pieces Bring 1/2 cup water to a boil; mix it with the milk, honey, and salt in a large bowl and let cool to lukewarm. In a separate container, stir the yeast into 1/2 cup warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and 3 cups of the white flour to the first mixture and beat vigorously. Add the remaining cup of white flour and 1 cup of the whole-wheat flour and mix well. Turn it out onto a lightly floured board; knead for a minute or two, and let rest for 10 minutes. Using the remaining flour only if the dough is too sticky to handle, resume kneading until smooth and elastic. Place the dough in a greased bowl; cover, and let rise in a warm place until double in bulk. Punch down and knead in the candied orange peel and the pecans. Shape into 2 loaves; place in greased loaf pans; cover and let rise until almost double in bulk. Preheat oven to 375F. Bake bread for 45 - 55 minutes. Remove from pans and cool on racks. mc-formatted and posted by: Dotti004@aol.com Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v100.n021 --------------- -------------- BEGIN bread-bakers.v100.n022 -------------- 001 - Dotti004@aol.com - Applesauce Biscuits 002 - Dotti004@aol.com - Honey-Grain Bread 003 - Kathleen Subject: Handmade Bread Bowl Date: Fri, 03 Mar 2000 07:33:21 -0600 I generously borrowed from several recipes in the archives to make these bread bowls last week. Many or most, can't remember which, of those recipes were for bread machines, so those of you who chose to not use them will appreciate these directions. The hardest part was finding the custard cups--I had to go to three different stores and didn't want a substitute. Kathleen * Exported from MasterCook * Handmade Bread Bowls Recipe By : adapted from various recipes in the Breadbakers Archives Serving Size : 6 Preparation Time :0:00 Categories : Breads Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup very warm water -- (120 to 130 degrees) 1 cup whole wheat flour 1 3/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons Fleischmann's RapidRise Yeast 1 egg yolk 1 tablespoon water Mix together whole wheat flour, 1/2 cup bread flour, sugar, salt and yeast in a large mixing bowl. Gradually add very warm water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 to 7 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes. Grease outsides of six 10 ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7" circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 - 20 minutes or until slightly puffy. Heat oven to 375F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 - 22 mininutes or until golden brown. Carefully lift bread bowls from custard cups - bread and cups will be hot. Cool bread upright on wine rack. Success Tip: When placing the dough circle over the cup, don't let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove. If some of the dough should bake onto the edge, use the point of a paring knife to carefully separate it from the cup. Try This: These bread bowls are not only fun to use but are also great to eat. Fill the bowl with a crisp green salad and serve as a side dish. Or fill it with a thick, chunky stew or your favorite main-dish salad. 1 Bread Bowl : Cal 233, Total Fat 2g, Carb 46g, Fib 3g, Pro 8g, Chol 39mg, Sod 360mg. 4 WW Points - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 5472 0 0 0 0 2019 0 0 --------------- MESSAGE bread-bakers.v100.n022.4 --------------- From: "Chris Dalrymple" Subject: Eastern Mediterranean Bread Date: Thu, 2 Mar 2000 16:20:13 -0600 I have a few questions about the following recipe: it says to "stir in one direction only"...what is the purpose of that? It also says to stir "for a minute, about 100 strokes"...is there a way to translate that for use in a mixer? I really liked the bread, but the mixing and kneading by hand is rough on my poor joints. Was curious as to the authenticity of this recipe, so gave some to a few folks I know from that part of the world. They were thrilled to taste them...it made them all homesick....one man from Egypt started crying at the memory of eating these breads by the Nile. Ka'kat From "Baking With Julia" Contributing Bakers: Jeffrey Alford and Naomi Duguid MY NOTES: Very good! Very crisp crust when warm from the oven. Found 2 kinds of mahleb (mahlab) at the Mediterranean Grocery....a tan seed and something that looked like coarse, black coffee grounds. The store owner said to use the black stuff. Ground it in coffee grinder. Cooled breads on a rack. Were hard and rubbery the next day and could not taste or smell the mahlab. Makes 32 bread rings 2 T sugar 2 tsp active dry yeast 2 c warm water 4-5 c bread flour or unbleached all-purpose flour 1 1/2 tsp salt 1/4 tsp ground mahleb (optional) 1 lg egg beaten with 1 T cold water, for egg wash 3-4 T sesame seeds Whisk the sugar, yeast, and water together in a medium bowl. Stirring in one direction with a wooden spoon, add 2-3 cups of flour, a cup at a time, mixing until incorporated. Stir for a minute, about 100 strokes. Let this sponge rest, covered, for 10 minutes. Stir the salt and mahleb into the sponge. Continuing to stir with the wooden spoon, and still stirring in one direction, gradually add as much additional flour as the dough can incorporate. Then turn it onto a lightly floured work surface and knead it for 8-10 minutes, adding more flour only if necessary. The dough should be smooth and elastic. Transfer the dough to an oiled bowl, turn to coat the dough with oil, cover with plastic wrap, and allow to rise at room temp until doubled in volume, 1 1/2 to 2 hours. Lightly oil two baking sheets and keep them close to your work space. Punch the dough down, turn it out onto a work surface, and cut it into 32 pieces. Lightly flour the work surface, then use your palms to roll each piece of dough into a rope 6-7 inches long. Pinch the ends of each one together to form a circle and place the circles on the oiled baking sheets, leaving at least ½ inch between them. Cover and allow to rise for 30 minutes. Set the oven racks in the upper part of the oven and preheat the oven to 400F. Brush the ka'kat with the egg wash and sprinkle with sesame seeds. Bake until nicely browned, about 20 minutes. To ensure the breads bake evenly, rotate the baking sheets top to bottom and front to back halfway through the baking time. Transfer the baked breads to racks and cool for about 5 minutes before wrapping in a cloth to keep warm. These are best served warm. These can be kept in a plastic bag at room temp for a day or two or wrapped airtight and frozen for a month. Thaw, still wrapped, at room temp and crisp in a hot oven before serving. --------------- MESSAGE bread-bakers.v100.n022.5 --------------- From: Dotti004@aol.com Subject: Bagels (Includes 5 Variations) Date: Sun, 27 Feb 2000 12:30:18 EST * Exported from MasterCook * Bagels Recipe By :Better Homes and Gardens(c) Complete Book of Baking Serving Size : 0 Preparation Time :0:00 Categories : Bagels Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 to 4 1/2 cups all-purpose flour 1 package active dry yeast 1 1/2 cups warm water (120 - 130F) 2 tablespoons granulated sugar 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1 egg -- beaten 1. In a large mixing bowl, combine 2 cups of the flour and the yeast. Add the warm water, the 2 tablespoons sugar, and salt. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. 2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Cover; let rest 10 minutes. Grease 2 baking sheets; set aside. 3. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Cover; let rest 5 minutes. With a floured finger, punch a 2-inch hole in center of each, keeping a uniform shape. Place bagels 2 inches apart on prepared baking sheets. Reshape so holes are 2 inches in diameter. Cover; let rise 20 minutes (start timing after first bagel is shaped). 4. Broil raised bagels 5 inches from heat 3 to 4 minutes or until bagels look set, turning once (tops should not brown). Meanwhile, in a 12-inch skillet or 4 1/2-quart Dutch oven, bring 6 cups of water and the 1 tablespoon sugar to boiling. Reduce heat; simmer bagels, 4 or 5 at a time, 7 minutes, turning once. Drain on paper towels. Let stand on towels only a few seconds. (If left too long, they will stick.) 5. Place drained bagels 2 inches apart on prepared baking sheets. Brush bagels with beaten egg. Bake in a 375F oven 20 to 25 minutes or until tops are golden. Remove from baking sheets; cool on wire racks. Place in an airtight container and store at room temperature for up to 2 days. EGG BAGELS: Prepare Bagels as directed, except reduce warm water to 1 1/4 cups. Add 2 egg yolks to the flour mixture along with the warm water. ONION BAGELS: Prepare Bagels as directed, except omit brushing with egg. Cook 1/2 cup finely chopped onion in 3 tablespoons butter or margarine until tender but not brown. Brush bagels with onion mixture after the first 15 minutes of baking. POPPY SEED OR SESAME BAGELS: Prepare Bagels as directed, except before baking, sprinkle with 2 teaspoons poppy seed or toasted sesame seed. LIGHT RYE BAGELS: Prepare Bagels as directed, except substitute 1 1/4 cups rye flour for 1 1/4 cups of the stirred-in all-purpose flour. Stir in 1 teaspoon caraway seed with the rye flour. WHOLE WHEAT BAGELS: Prepare Bagels as directed, except substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the stirred-in all-purpose flour. * TO MAKE AHEAD: Prepare Bagels as directed; cool completely. Place bagels in a freezer container or bag and freeze up to 3 months. Before serving, thaw bagels at room temperature for several hours. mc-formatted and posted by: Dotti004@aol.com Yield: "12 Bagels" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n022.6 --------------- From: "Dick Carlton" Subject: Caraway Rye Bread Date: Sat, 26 Feb 2000 14:19:54 -0800 Since I have had numerous requests for this bread I will enter the recipe here. This is a slight modification of a Gold Metal Flour recipe from the 1940s and, more recently, from the cookbook "The Village Baker" by Joe Ortiz. CARAWAY RYE BREAD THE MILK SOUR 1 1/2 C goats milk or high fat buttermilk. I use raw goats milk because I leave the rye sour out on the counter overnight to develop a slight sour taste. Pasteurized milk will spoil but not truly sour as raw will do. If you want a very sour taste then leave the rye sour out on the counter for a couple of days. 1 C rye flour THE RYE SPONGE 2 1/2 t active dry yeast 1 1/3 warm spring water (110-115 F) All of the milk sour 2 C unbleached bread flour - not all purpose flour THE DOUGH All the rye sponge 1 T salt 2 t molasses or honey 3/4 C warm spring water 6 T caraway seeds ( 2T ground & 4T whole) balance unbleached bread flour THE GLAZE 1 egg whisked with 2T milk To make the rye sour combine the milk with the rye flour and mix very well. Cover and leave out on the counter as long as you desire. See explanation above. I have skipped a waiting period here and combined the milk sour with the rye sponge ingredients at the same time with satisfactory results. To make the rye sponge proof the yeast in the warm water. When it is thoroughly dissolved pour it and the milk sour into a large bowl. Mix in the flour and stir well. Let the sponge sit, covered with a damp cloth, at room temp. for 3 1/2 to 4 hours- until it has risen well and dropped. To make the dough- dissolve the molasses or honey in the warm water in a separate container. Stir down the rye sponge and sprinkle the salt over it. Add the sweetener and caraway and mix until well combined. Now start adding the flour until the dough cleans the sides of the bowl and is no longer sticky. Transfer the dough to the work table and knead for about ten minutes, adding flour as needed to keep the dough from sticking to the work surface. Cover the dough with a damp cloth to prevent drying and let it rise for 50-60 minutes. Punch the dough down and divide into two loaves or, if you want a very large loaf, leave it in one piece. Let dough sit on the worktable, covered, for ten minutes. This step will relax the dough and make it more pliable for forming. To form the loaves flatten the dough with a rolling pin then fold it over itself away from you. Square the edges by pushing the ends an inch or so toward the middle. Then roll into a tight log, sealing at each turn with the heel of your hand. Square the ends off and place each loaf, seam side down, on rimless baking sheet which has been lightly oiled and sprinkled with polenta (coarse cornmeal). Pre-heat oven to 415F. Let loaves proof for 30-40 minutes. When the dough fails to spring back quickly when touched lightly with the fingertip it is ready. To attain a nice oven spring it is better to bake it a few minutes early than late. When loaves are ready brush the glaze on the tops and sides of each loaf and then slash 6-7 times across with a razor blade, starting from half way up one side and ending half way down the other. Sprinkle the top lightly with polenta. Prior to placing the loaves in the oven spray water into the oven with a spray bottle, avoiding the oven light which may shatter. Bake the loaves for about 35 minutes, spraying the oven again after the first 5 minutes and again after ten minutes. This will give the loaves a crisp crust. Unless your oven has evenly distributed heat you may want to turn the baking sheet around half way through the baking to assure even browning. The loaves are done when they sound hollow when thumped on the bottom or when they have an internal temperature of 190F or above. --------------- MESSAGE bread-bakers.v100.n022.7 --------------- From: Reggie Dwork Subject: still talking scones part 2 Date: Fri, 03 Mar 2000 22:08:25 -0800 Savory Red Pepper-Cornmeal Scones Starbucks' Date Scones Triple-Fruit Scones * Exported from MasterCook * Savory Red Pepper-Cornmeal Scones Recipe By : Cooking Light (Nov/Dec 1997) Serving Size : 4 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup all-purpose flour 1/2 Cup cornmeal 1 Tablespoon sugar 1/2 Teaspoon ground cumin 1/2 Teaspoon baking powder 1/4 Teaspoon baking soda 1/8 Teaspoon salt 2 Tablespoons Butter -- cut in small pieces 1/3 Cup red bell pepper -- diced 1/3 Cup buttermilk Pre-heat oven to 400F. Combine flour, cornmeal, sugar, cumin, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add bell pepper and buttermilk; stir just until moist. Pat dough into a 6-inch circle on a baking sheet coated with cooking spray, and cut into 4 wedges. Bake at 400F for 20 minutes or until golden. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Starbucks' Date Scones Recipe By : Paula Storm via EAT-L listserv Serving Size : 12 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups all-purpose flour 1/2 Cup whole-wheat flour 1/4 Cup bran 2 Teaspoons baking powder 1/2 Teaspoon baking soda 1 Teaspoon salt 2 Teaspoons cinnamon 1/4 Cup brown sugar 1/2 Cup Unsalted Butter -- chilled 1 egg 2/3 Cup 1% buttermilk 2/3 Cup dates Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. Add the egg, buttermilk and dates; do not over mix. (If the dough seems too sticky to work with, add a couple more Tbs flour.) Shape the dough into a rectangle about 2 inch think on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes. Cool on a rack. - - - - - - - - - - - - - - - - - - NOTES : Paula Storm received this recipe from ranger@halcyon.com (sharon gorman) and posted it to EAT-L on 7/12/99. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 25045 0 * Exported from MasterCook * Triple-Fruit Scones Recipe By : Cooking Light (March 1998) Serving Size : 16 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups all-purpose flour 1/3 Cup sugar 1 Tablespoon baking powder 1/2 Teaspoon baking soda 1/4 Teaspoon salt 6 Tablespoons butter 1/3 Cup dried apricots -- chopped 1/3 Cup dried cranberries 3/4 Cup buttermilk 2 Teaspoons orange rind -- grated 1 Large egg 1 Large egg white 1 Tablespoon sugar Preheat oven to 400F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots and cranberries. Combine buttermilk, orange rind, egg and egg white; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12x6-inch rectangle. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray. Sprinkle with 1 tablespoon sugar; bake at 400F for 12 minutes or until golden. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 2928 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n022.8 --------------- From: Reggie Dwork Subject: still talking scones part 1 Date: Fri, 03 Mar 2000 22:04:19 -0800 Crunchy Scones Maple Pecan Scones Maple Walnut and Brown Sugar Scones * Exported from MasterCook * Crunchy Scones Recipe By : Adapted from Irish Oatmeal Cookbook - Ruth Isabel Ross Serving Size : 8 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups oat flakes 2 1/2 Cups all-purpose flour 1/2 Teaspoon salt 1 Teaspoon baking soda 1/2 Teaspoon cream of tartar 2 Tablespoons butter -- melted 1 Tablespoon pure maple syrup 1 1/4 Cups 1% buttermilk Mix all the dry ingredients. Add the melted butter, maple syrup and buttermilk to make a soft dough. knead very lightly. Roll out the dough to 2-inches thick. Either cut into farls (quarterd rounds) or take a cutter and cut rounds. Place on a floured baking sheet. Bake in a 450F oven for 7 to 10 minutes. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 866 25045 * Exported from MasterCook * Maple Pecan Scones Recipe By : Paula Storm via EAT-L listserv Serving Size : 12 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups all-purpose flour 1 Cup pecans -- chopped 1 1/2 Tablespoons baking powder 3/4 Teaspoon salt 3/4 Cup Unsalted Butter -- cold 2/3 Cup Maple syrup --- plus a little extra for brushing 1/3 Cup Heavy cream Heat oven to 350F. Grease and flour a 9-x-13 baking sheet. In a large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly flouted surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned. Transfer to a rack and cool. - - - - - - - - - - - - - - - - - - NOTES : http://soar.berkeley.edu/recipes/baked-goods/scones/maple-pecan1.htm * Exported from MasterCook * Maple Walnut And Brown Sugar Scones Recipe By : Paula Storm via EAT-L listserv Serving Size : 12 Preparation Time :0:00 Categories : Scones Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups all-purpose flour 4 Teaspoons baking powder 3/4 Teaspoon salt 1/4 Teaspoon cinnamon 3/4 Cup unsalted butter 1/3 Cup Packed Brown Sugar 1/2 Cup Walnuts (Preferably Lightly Toasted) 1/2 Cup oatmeal 1/3 Cup pure maple syrup 1 Teaspoon pure vanilla 2/3 Cup Milk -- Or Light Cream 3 Tablespoons Unsalted Butter -- Melted 1/4 Cup pure maple syrup 1/4 Cup Packed Brown Sugar Preheat oven to 425 F. Line a double-up baking sheet (two sheets stacked together) with parchment paper. In a food processor, place the flour, baking powder, salt and cinnamon. Pulse to combine. Add butter and pulse to cut or break butter into flour mixture. Pulse to make a sandy mixture. Place mixture in a large bowl. Add walnuts and oatmeal. Make a well in the center, add maple syrup, vanilla and most of milk. Stir with a fork to make a soft dough. Turn out onto a lightly floured board and knead briefly to make a cohesive mass, adding a bit more milk if required if dough seems too dry. Shape into two rounds about 3/4 inch thick. Cut into five wedges each. Place on baking sheet. Brush each with melted butter, then drizzle with some maple syrup and brown sugar. Bake until browned - 15-18 minutes. - - - - - - - - - - - - - - - - - - NOTES : Pure maple syrup, a smack of brown sugar, butter, vanilla and the heady aroma of toasted walnuts make these scones very satisfying. Pecans can replace walnuts. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 866 5401 0 0 0 866 0 --------------- END bread-bakers.v100.n022 --------------- -------------- BEGIN bread-bakers.v100.n023 -------------- 001 - Bill Proctor Subject: Sourdough Date: Sat, 26 Feb 2000 14:38:01 -0800 Hello Readers; I've had a couple of requests for my sourdough pancake and waffle recipe and a request in this weeks B.B. list for information on the care and feeding of sourdough. I'll r4espond to the latter request first. Bear in mind, my method of taking care of sourdough comes from 30 or so years experience and not from a technical standpoint. I ruined my long standing culture a few years ago and bought a Yukon culture from "Sourdoughs International". I've been very happy with the culture. However, neither the information that comes with the culture or Ed Wood's book gives any information on how to take care of it. Here are my recommendations; 1) Store the culture in a glass, ceramic or pottery container (make sure the pottery container has no lead in it) 2) The culture should be stored in a refrigerator with a slightly loose top to allow the fermentation process to continue as it will slowly, even in a refrigerator 3) Never allow metal spoons or containers to come in contact with the starter. It may take on a distinctive metallic taste. 4) Every 2-3 weeks (of non-usage), take the starter out of the refrigerator. Stir it well to allow the brown liquid on the surface to be mixed in well. Allow it to come to room temperature, throw out half of it and add flour and water at a ratio of 1cup water to 1 ½ cups of flour. Don't try to stir out any lumps as they will be dissolved as the starter works. Allow the mixture to sit for a day or so until it is good and bubbly. If the container is too full, throw out some again. Add about half of the flour and water that you did at first and stir it in good. Return to the refrigerator for another storage period. 5) Never add any other ingredients to the starter. They only serve to contaminate it and may ruin the native starter. 6) When you want to use the starter, take it out of the refrigerator and allow it to come to room temperature. Stir it well and add some flour and water in the ratio I explained above. Be sure it comes to a nice bubbly texture before you remove some to start your project. 7) Before returning to the refrigerator, add flour and water as I explained before to give it some food during the next stay in the refrigerator. Sourdough starter is living organism and needs food periodically. As it works, the are a lot of dead cells and throwing out half the starter and adding new flour gets the organisms going again. As I mentioned last week, if your starter has been idle for several weeks, it may take several feedings to really rejuvenate it. Here is my recipe for sourdough pancakes and waffles. I've developed the recipe over 30 years or so. You certainly can modify things to suit your own tastes. For example, the sugar I use is intended primarily to give the pancakes and nice brown color as they cook. The sugar caramelizes on the surface. You can omit the sugar, if you wish. The eggs are another example. You can use just the egg whites and throw the yolks away. The egg whites make the pancakes and waffles a little more fluffy. I usually start making the batter 2 days before I plan on using it. Any left overs can be put in the refrigerator for another day. Merely add more soda the second time to give the batter a chance to rise in the bowl, thereby making lighter and fluffier pancakes or waffles. Here is my recipe. RECIPE FOR SOURDOUGH PANCAKES AND WAFFLES Bill Proctor SOURDOUGH STARTER 2 - cups warm water 3 - cups of flour PANCAKE/WAFFLE 4 - Cups Starter 1/4 - cup powered milk (optional) 2 - tablespoons oil 2 - eggs or egg whites (optional) 2 - tsp salt 2 - tablespoons sugar 1 - tsp baking soda SOURDOUGH STARTER - Empty the starter into a large bowl and add the warm water. Stir to thoroughly mix. Add the flour. Stir to combine but it is not necessary to remove the lumps. Cover the bowl lightly and place in a warm place for 12-36 hours (depending on hour sour you want the pancakes to be). Within a few hours, the mixture should have a surface of bubbles and a pungent, sour odor. I leave the mixture on the kitchen counter overnight since my starter works fine in a cooler environment. When you are ready to make the pancakes, remove 4 cups of the starter mixture and place in a mixing bowl. Add about 3/4 of a cup of flour (not included in the above recipe) to the remaining starter and 1/2 cup of water. Mix well but ignore any lumps. Return this mixture to the starter storage container. Allow to sit on counter for 1 hour before returning to refrigerator. PANCAKE/WAFFLE - To the 4 cups of starter, add the oil, eggs (you may use only the egg whites if you wish to reduce the cholesterol or omit them altogether. They add to the richness), salt and sugar (you may reduce the sugar, however, it does help in browning the pancakes or waffles as some of the sugar caramelizes during cooking) . At this point, it may be necessary to adjust the mixture thickness. This may be done by adding flour or milk. Powdered milk or powdered buttermilk may be added as well to make a slightly richer pancake. Use 1/4 cup. Dissolve the soda in a couple of tablespoons of water and when the griddle is hot, fold the dissolved soda into the pancake mixture. This will cause a leavening action and the mixture will double in volume. This will make the pancakes much lighter and fluffier. The amount of soda may be cut in half, if you wish a more sour tasting pancake. Bake the pancakes on a hot (400F) griddle turning them once. Sourdough pancakes require a higher cooking temperature than typical for pancakes. The same mix may be used to make waffles without any necessary adjustments to the recipe. However, for an even fluffier, lighter texture, you can fold in the whites from the eggs used in the recipe. They should be beaten until they are stiff and folded into the mixture before baking. To reduce the amount of effort at the time you wish to make the pancakes or waffles, I often allow the original starter and the added flour and water to "work" for about 12 hours and the proceed to take 4 cups of the working starter, mix the rest of the ingredients in it and let the mixture continue to "work" another 24 hours or so until I'm ready to make the final pancakes or waffles. The addition of soda as a leavening agent will reduce the sourness of the batter somewhat. If the batter has doubled in size from the original mixture, you can use it this way instead of adding the soda and water. If you do, be sure not to stir it down as the added air inside the mixture will make the pancakes more fluffy. Good luck and enjoy. Bill --------------- END bread-bakers.v100.n023 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved