Date: Sat, 6 May 2000 01:01:58 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n040 -------------- 001 - "L. Hyson" Subject: Kitchen Aid mixer Date: Sun, 30 Apr 2000 21:20:03 -0400 In my haste to send in my message about my 1974 mixer, I left out "not a tilt back machine" for the K5A - sorry for that. --------------- MESSAGE bread-bakers.v100.n040.2 --------------- From: "Jenny Hensley" Subject: Chat: Peter Reinhart Date: Sun, 30 Apr 2000 07:54:17 -0400 I live on the other side of the country from Texas, but I'm encouraging anyone who can get to Sur La Table to see him should do IT. I love his book "Crust and Crumb" and his comments are wonderful in this book. ENJOY. Jenny --------------- MESSAGE bread-bakers.v100.n040.3 --------------- From: Paul and Ruth Provance Subject: Hobart or Whirlpool? Date: Sun, 30 Apr 2000 14:04:59 -0400 Dear Bruce and the rest of the list: My KitchenAid mixer, model K45SS, 250 watts, says, on the side of the mixer, to the left of the on/off/speed control: KITCHENAID DIV. HOBART CORPORATION TROY, OHIO This includes the Hobart Logo. If yours says something else, my guess is that it is made by Whirlpool. Hope this helps. Ruth --------------- MESSAGE bread-bakers.v100.n040.4 --------------- From: Paul and Ruth Provance Subject: More on the difference in Kitchen Aids Date: Sun, 30 Apr 2000 22:24:47 -0400 I asked a friend of mine, whom I met through this list, to check to see what his recently purchased mixer said on the side where mine had the Hobart logo. His response: <> I bet that one was made by Whirlpool, as mine clearly says "HOBART" on it. Keep baking bread by whatever method gives you good results. Ruth --------------- MESSAGE bread-bakers.v100.n040.5 --------------- From: Haacknjack@aol.com Subject: Rye Bread Cornstarch Topping Date: Sun, 30 Apr 2000 15:38:29 EDT For: "Margaret Cope" Subject: Rye Bread Cornstarch Topping Margaret, here's the cornstarch glaze from Secrets of a Jewish Baker: While bringing 1 cup water to a boil, dissolve 2 Tbsp cornstarch in 1/4 cup cold water; whisk into boiling water until mixture thickens. Brush on loaf before slashing & placing in the oven, and again as soon as you take the bread out of the oven. This glaze makes a wonderful crackling sound as the bread cools, a fine reason to sit down and enjoy your blessings after a hard day at the breadboard! --------------- MESSAGE bread-bakers.v100.n040.6 --------------- From: "Chris Dalrymple" Subject: First Clear Flour Date: Sun, 30 Apr 2000 19:12:42 -0500 Yes, please post it! Does the first clear flour make that big of a difference in your rye bread? I can't find any locally and haven't been able to make myself order it from KA and pay more for shipping than the product itself. > > From: "Margaret Cope" > Subject: Rye Bread > Date: Thu, 27 Apr 2000 07:43:39 -0400 > I have adapted a Cook's Illustrated caraway rye bread recipe substituting > KA clear flour for some of the bread flour and also baking it in loaf pans. > It is superb...even if I do say so. If anyone is interested I will post it. --------------- MESSAGE bread-bakers.v100.n040.7 --------------- From: Robin91783@aol.com Subject: Flaxseed Date: Sun, 30 Apr 2000 22:53:33 EDT In a message dated 4/30/00 3:02:29 AM Eastern Daylight Time, bread-bakers-errors@lists.best.com writes: > However, I found that after a few weeks of eating this bread regularly I > was getting some stomach cramping, and I do not have a sensitive stomach. > I cut back to only 1/4 cup of flax seeds per loaf and the problem went > away. > > One difference that might be important: Kathleen grinds the flaxseeds, > whereas I like the looks of the little brown seeds throughout the bread. > This might explain my reaction, but I have also read of flaxseed > causing cramps. If people make this bread often, they > might want to be on guard. flaxseed is used as a "natural laxative" so that's probably what caused the problem - the increased fiber in the gut with cause intestinal cramping... Robin --------------- MESSAGE bread-bakers.v100.n040.8 --------------- From: James M Riggan Subject: Re: sourdough starter failures Date: Mon, 01 May 2000 14:55:30 -0500 Good information on sourdough starters and their maintenance can be obtained at http//.www.nyx.net/~dgreenw/sourdoughfaqs.html It contains links to other sites as well. Jim --------------- MESSAGE bread-bakers.v100.n040.9 --------------- From: Bettyho65@aol.com Subject: Breadman machines Date: Fri, 5 May 2000 07:32:49 EDT Larry Klevans wrote that he had a new Breadman Ultimate ABM. It mixes well hesaid. I am interested in the Breadman and would like to know the price he paid and if he bought it on the internet or through a store or catalog. I am looking at a Breadman that costs $l00.00. I have tried several machines and I do not like the way they bake. I hate to pay a lot for a machine just to mix it to the dough cycle and have to bake it in my oven. betty hodge bettyho65@aol.com --------------- MESSAGE bread-bakers.v100.n040.10 --------------- From: "Jack Hill" Subject: Black Forest Bread Mix Date: Wed, 3 May 2000 13:31:44 -0500 I have a challenge/request for all the "pros" I've been reading on this list. I've been buying a bread mix at a bulk food store (everything sold out of large bins)for over a year. This store is a 3-hour drive from me, so you know it is a good bread. I finally found out the ingredients and was wondering if someone could tell me in what proportions to use them to make my own bread mix. I would like to make a 2-lb. loaf with my bread machine. This is a very dense bread. The ingredients in order given are: rye flour, wheat flour, crushed rye, crushed wheat, rye sour, salt, and malt. To this mix, I am supposed to add the yeast and water. I have taken it upon myself to add vital wheat gluten to help ease the slicing. You can answer to the list or e-mail me directly at: starb@earthlink.net Thank you for your help. Star in Indiana --------------- MESSAGE bread-bakers.v100.n040.11 --------------- From: John and Saundra Murren Subject: No Knead Ciabatta Date: Sun, 30 Apr 2000 05:12:39 -0700 Greetings From Oregon, I've been noticing a few posts regarding the book, "No Need To Knead", and thought I'd share a recent accidental experience. I do a lot of pizza type crusts, and have never found a recipe that didn't require kneading, which I think sometimes I overdo with my KA. Recently I decided late in the day to start a pizza, and rushed it to the point that I didn't do one bit of kneading! I made a very wet/soft simple dough, and gave it a quick rise of an hour. I noticed that the dough had a wonderful soft and pliant character, which I assume was due to a lack of gluten development. It baked up very consistently, w/o the bulges I often get in the hot pizza oven tiles. The end result was a nice chewy crust, a light airy interior, and crisp on the bottom. I loved the resulting bread, especially in light of the savings in effort and agrivation, and have used it most successfully in making various types of ciabatta, but always with a dough so wet that it can only be worked on a heavily floured board. Have others had similar experience? I wonder why I've not seen more recipes suggesting that kneading is not always necessary? jm ==================================== "Self-respect: the secure feeling that no one, as yet, is suspicious." H.L. Menken =========# --------------- MESSAGE bread-bakers.v100.n040.12 --------------- From: Robin91783@aol.com Subject: Kitchen Aid Opinion Date: Sun, 30 Apr 2000 22:53:34 EDT In a message dated 4/30/00 3:02:29 AM Eastern Daylight Time, bread-bakers-errors@lists.best.com writes: > I got my K5-A (no SS) mixer in March 1974 and have used > it well ever since, for breads of all kinds, cakes, cookies, etc. This unit > is the 5 quart size with tilt back head. My children are long out of the > house but it still gets more than a once-weekly workout and has never had to > be repaired. I got mine about 8 years ago, I believe it was made by Hobart at that time & I use it at least twice a week, if not more, for cakes, mashed potatos, pizza dough (yes, I do have a ZO, too) & except when I'm making about 3 batches of 12 cup bread dough (a double recipe) back to back, I never have any problem with it - and even with that workout, the most that happens is that it gets hot to the touch.....I let it cool down for a half an hour or so & it's fine.... _but_ mine's an older one & not made by the same manufacturer... If I were to advise somebody about getting a mixer, I would tell them to look at what they will be using it for & figure accordingly - most folks I know could probably get by with a hand mixer, but for most folks on this group, using it for bread dough, I'd say get the most power/wattage that you can afford - it's not economy if you burn out your "cheap" stand mixer every 6 months or so & got to replace it )that's how I ended up with a KitchenAid, cos I did that several times til my hubby said "look, get a KitchenAid - you'll use it")... just my humble opinion... Robin --------------- MESSAGE bread-bakers.v100.n040.13 --------------- From: "Paige Everhart" Subject: Mixer resources Date: Tue, 2 May 2000 13:16:50 -0400 Here are a couple URLs for more discussions about mixers and related topics. http://countrylife.net/bread/ Click on Bread Community Forum. Lots of discussion on mixers. (Also bread, grain mills, bread machines, etc., etc. - very informative.) You'll see some familiar names, too; some of BB's members also post here. http://www.onelist.com/group/Mixer-Owners A new list, just started in March, with several hundred messages already. The list description reads (misspellings and all), "This list was created for Magic Mill DLX and other heavy-duty mixer owner's and it's the place to come to exchange recipes, share your knowledge of your particular machine or ask for help. In general; getting to know our mixer's well enough to be able to use them to their fullest potential! If you are new to mixer's like I am or your a seasoned-pro please feel free to join." (You must join the list to read the archives, but it's free.) Paige Everhart Rochester, NY --------------- MESSAGE bread-bakers.v100.n040.14 --------------- From: "Scullery Maid" Subject: Kitchen wares at Amazon.com Date: Wed, 03 May 2000 12:47:38 CDT I heard that Amazon.com began selling kitchen supplies on its site this week, and I had to check it out. Sure enough, they have LOTS of good stuff for cooks and bakers. I can't say the prices are discounted very much, though. La Cloche goes for $50, which is about the going price. They have everything from krumkake irons to food processors to Peugeot peppermills. I personally fell in love with a gorgeous Pedrini ergonomic stainless-steel potato peeler that makes Oxo looks frumpy! There are cooking primers (how to bone a bird), magazine articles on how to buy various appliances, lists of kitchen essentials ("Tips for the New Dorm Gourmet," "Must Haves for a Country Kitchen"), and the like. It just goes on and on. If you're like me and you think the question "Can you have too many kitchen gadgets?" is ridiculous, then you'll like this site. Mary B. ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n040.15 --------------- From: Lynn E Cragholm Subject: Vinegar in sourdough bread and scalding milk Date: Tue, 2 May 2000 23:43:51 -0800 I recall reading in the BB Newsletter that adding a little rice wine vinegar to the dough (not the starter) would create a more sour sourdough bread. Yesterday, when reading Secrets of a Jewish Baker by George Greenstein, 4th printing in 1998 by The Crossing Press, Freedom, CA, I read the following on page 13: "Sourdough breads are made from a sour, or starter, which is a batter of flour and water allowed to ferment under controlled conditions and used as a base for making the breads. I am appalled by recipes that call for vinegar to be incorporated into the dough to create sourdough bread or rolls. Sourdough breads and rolls made from a proper sour, or starter, have no vinegary flavor. The sourdough process adds a prefermented base to the bread dough, which results in aging the dough and developing a crumb with more moisture. It creates better texture and produces superior flavor." Also on page 13, Mr. Greenstein said this about scalding milk: "I am often surprised to see a modern recipe that calls for scalding whole milk in a yeast dough. When a formula specifies skim milk powder, it is used as a dry ingredient and the dough is made in the normal manner. The reason for this is very simple. There is an enzyme present in whole milk that is able to destroy the yeast cells, causing the dough to rise poorly or preventing it from rising at all. Bakers very quickly learned that by scalding the milk, the enzyme was destroyed. Thinking this through, it should become apparent that the powdered milk has been manufactured with a heat process that destroys the enzyme. All processed whole milk is pasteurized. Most whipping cream now available is ultrapasteurized, meaning sterilized. Pasteurization and sterilization are heat processes, and the enzymes in question are no longer present in our milk, so there is no reason to scald it. Unless raw whole milk is being used, you may safely ignore a requirement for scalding milk in any bread recipe you may be using." On the back cover of the book appears a note that Mr. Greenstein "owned and ran a Jewish bakery on Long Island. Since retirement, he has set down . . . all his knowledge about bread making. He presently lives in New Jersey." Those bakers who prefer to mix and then knead by hand, or mix and knead with a food processor or a dough-mixing machine (the author uses a Kitchen Aid, Model K5SS, with a 5-quart capacity bowl) will find the book to be invaluable. I agree with reviewer Florence Fabricant of the New York Times who stated that although the author "happens to be Jewish, he has written a fairly comprehensive general bread baking book." It is chock full of information! 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. --------------- END bread-bakers.v100.n040 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved