Date: Sat, 24 Jun 2000 02:02:34 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n048 -------------- 001 - "David King" Subject: Shaping Loaves Date: Mon, 19 Jun 2000 17:53:23 -0000 Can anyone give me any tips for shaping loaves? I try to roll mine up "cinnamon roll" style but they always come apart when I slice them. Any help would be appreciated. David King. --------------- MESSAGE bread-bakers.v100.n048.2 --------------- From: Bettyho65@aol.com Subject: Re: v100.n047.8 FMTZZ- Crust Date: Sat, 17 Jun 2000 22:06:39 EDT >Recently, I have been baking sourdough rye (tastes like NY deli rye or >'Jewish Rye'.) It tastes delicious and cuts well and even stays moist and >fresh for quite a while. > >FrankM Your NY Deli Jewish Rye bread recipe sounds good how about sharing it with us. betty hodge bettyho65@aol.com --------------- MESSAGE bread-bakers.v100.n048.3 --------------- From: "Margaret Cope" Subject: Russian Raisin Pumpernickle Date: Sat, 17 Jun 2000 18:02:03 -0400 We used to get a wonderful huge Russian Raisin Pumpernickle in Worcester MA. Anyone have any thoughts on a good recipe for such a loaf? It is still made but in a normal loaf and we live three and a half hours north of the bakery. I would love to make it. Just name the source...or if it is yours I would appreciate the recipe. Thank you. --------------- MESSAGE bread-bakers.v100.n048.4 --------------- From: One4Crafting@aol.com Subject: Adapting Oven Baked Bread Recipes To Machine Recipes Date: Mon, 19 Jun 2000 18:52:49 EDT I just recently subscribed to your site and am enjoying all the helpful info and recipes. I just recently purchased a bread book that has many wonderful recipes in it, however it is for oven bread. Is there a formula for adapting "oven bread recipes" into "breadmachine recipes"?? I have never been much of an oven cook and enjoy my breadmaker and its convenience, and would like to be able to convert my bread recipes to use in my breadmaker. Any help would be greatly appreciated. Sincerely, D. Currie --------------- MESSAGE bread-bakers.v100.n048.5 --------------- From: Corinaesq@aol.com Subject: Elephant Ears Date: Tue, 20 Jun 2000 15:30:47 EDT In response to Dan's query regarding Elephant Ears or his grandma's cinnamon-pecan crispies, it's not a batter or yeast pastry at all. It's actually made from puff pastry, which is why they are so delightfully crispy (and messy!). There is such a thing as yeast puff pastry, but that's the type of dough one might use to make croissants. Anyway, Dan, puff pastry is available in frozen sheets at your supermarket. If you want to make your own, I'm sure there are many books and websites with recipes and directions. Just remember -- keeping the butter and dough cold is essential, and therefore you should only make it during cold weather. Enjoy! Corina --------------- MESSAGE bread-bakers.v100.n048.6 --------------- From: "Chris Dalrymple" Subject: Freezing bread Date: Sat, 17 Jun 2000 10:56:30 -0500 I freeze my bread in two freezer bags. Since I bake with little or no fat, I cut the loaves in 1/2 first. After a month in the freezer I find that the crust starts to get a wee bit tough, but with no discernable loss of taste. Defrost the loaf in the sealed bag to retain moisture. >From: C&D >Subject: Freezing bread >Hi everyone. I made an extra loaf this weekend to freeze, but don't >know what the best way to do this is. I wrapped it in plastic wrap, >then a plastic grocery bag, but is there a better way to do this? >Also, what suggestions do you have for defrosting a loaf and how long >can I keep the bread frozen before it loses its texture or flavour? --------------- MESSAGE bread-bakers.v100.n048.7 --------------- From: Dimity@aol.com Subject: Cold Rise and Thank-you Date: Mon, 19 Jun 2000 11:13:49 EDT I just wanted to say how impressed I am with this bread list. I've been on it for a couple of years and continually learn new information. The latest was the discovery of the No Need to Knead book and cold refrigerator rising for bread. This is wonderful. The cold rise makes the bread tastes fabulous and is reminiscent of my Italian grandmother's meals. Nobody wrote down or remembered how she made much of anything - sad to say. I'm slowly working my way through each recipe in the book and thoroughly enjoying the experience. And I never would have learned about it, if it hadn't been talked about here on the bread bakers list. Thank-you one and all for the great discussions, sharing of recipes and info on books. Diane Dimity@aol.com --------------- MESSAGE bread-bakers.v100.n048.8 --------------- From: Cindy Lewellen Subject: Sourdough and outdoor ovens Date: Mon, 19 Jun 2000 08:11:35 -0700 (PDT) Hi, This is in response to Madeleine's question about outdoor ovens. I don't have one, but as it gets hotter, it is looking more tempting. There is a very interesting book called The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing and Alan Scott. It has lots of information about bread and building ovens. Alan Scott is a baker and an oven builder from California. There is an brick oven e-mail list you can sign up for at www.onelist.com and the website is http://avalonrecords.com/brickoven/ I also made a sourdough using Nancy Silverton's directions. My family thought I was crazy when I did it, but I have been making sourdough bread from it for 3 or 4 years and everyone loves it. The crusts are hard. I got a bread knife that is like a little bow saw when I was in Seattle. It works very well. If you are interested, I could look for the name of the company. It's beautiful as well as functional. Happy baking, Cindy L. __________________________________________________ Do You Yahoo!? Send instant messages with Yahoo! Messenger. http://im.yahoo.com/ --------------- MESSAGE bread-bakers.v100.n048.9 --------------- From: "Michael Cendo" Subject: Freezing bread Date: Mon, 19 Jun 2000 22:43:14 -0400 > From: C&D > Subject: Freezing bread > Hi everyone. I made an extra loaf this weekend to freeze, but don't > know what the best way to do this is. I wrapped it in plastic wrap, > then a plastic grocery bag, but is there a better way to do this? > Also, what suggestions do you have for defrosting a loaf and how long > can I keep the bread frozen before it loses its texture or flavour? > Many thanks, > Catherine Catherine, I freeze my bread all the time. After it bakes, I let it cool, then slice it. I place the sliced loaf into a Ziploc type plastic bag, seal it, and place directly into freezer. You can defrost it several ways... I generally place a slice in the microwave and gently defrost for 20 to 30 seconds. You can instead let it come to room temperature. Or, if you have more than several slices and want to defrost quickly, you can place in an oven at 350 degrees covered loosely with foil. I like to lightly toast a slice after defrosting...it tastes as good as freshly baked. I can keep a loaf stored in the freezer for a week or two without any loss of texture or flavor. Marie --------------- MESSAGE bread-bakers.v100.n048.10 --------------- From: "Michael C. Zusman" Subject: Summer Loaf Amateur Baking Contest Date: Fri, 23 Jun 2000 00:18:11 -0700 [Note: there is a reference to an entry form below. This form is not yet available. It will be posted as soon as it is available.] Bob's Red Mill Presents the Amateur Bread Baking Contest Pre-registration is required. For further information, please call 503-241-0032. Amateur Bread-Baking Contest Rules and Eligibility: The competition will be held on Saturday, August 5, 2000. All breads must be delivered to the Bob's Red Mill Baking Contest at the Summer Loaf site located on SW Park at SW Montgomery at the Portland State University Park Blocks. Loaves must be dropped off from 7:00 am - 8:00 am the morning of the contest. Rules: 1. Eligibility - The contest is open to amateur bakers 13 years or older who are residents of Oregon, Washington, Idaho, or California. "Amateur baker" is defined as a person who has never been a professional baker or chef. Contest judges, employees of the Portland Farmers Market, members of the Portland Farmers Market board of directors and members of the Summer Loaf steering committee are not eligible to compete. Portland Farmers Market reserves the right to disqualify any contestant who is deemed ineligible to participate. 2. Entries - The competition will be divided into four categories. A baker may enter more than one category but may enter only one loaf per category. Breads must be made from scratch (no packages or store bought mixes). Each entrant must use one Bob's Red Mill product; proof of purchase must be attached to entry. 3. Recipe - Each entry should be accompanied by the recipe on one or more 3"x5" cards. Recipes adapted from cookbooks or other sources are acceptable. Contestants must provide the source of the recipe if not original. 4. Display - Bread must be brought on or in a disposable plate, tray, or container. No containers or breads can be returned. 5. Judging - Entries will be judged by a team of professional Portland bakers and food experts. Judging will be based on overall appearance and quality, taste, and texture. 6. Categories: a. Bread Leavened with Traditional Bakers' Yeast (any type of bread which includes the addition of commercial bakers' yeast) b. Bread Leavened with Wild Yeast (sourdough, levain, or other starter) c. Ethnic Bread (with or without leavening) d. Quick Bread (non-yeasted breads) 7. Registration - Entry fee of $5.00 (per contestant, not per category entered) must be included with all registration forms. If an entry has not been pre-registered, it cannot be accepted. Just fill out the attached entry form and mail it with the $5 fee to Summer Loaf Amateur Baking Contest, P.O. Box 215, Portland, Oregon 97207. All entries must be postmarked no later than Monday, July 31. 8. Drop-off - Bring your pre-registered loaf to the Bob's Red Mill Baking Contest at the PSU Park Blocks between 7:00am and 8:00am on Saturday, August 5. You will be assigned a number, which will be attached to your entry. The judges will not know the identity of any baker until after judging. 9. Prizes - Winners will be announced at the Festival Oven 1:30pm the day of the festival. All winners (or a representative) must be present at the festival to pick up prizes. Prizes will include a wide assortment of baking utensils and supplies. First prize winners will also receive a "behind the scenes" tour of a Portland bakery. Some prize-winning recipes may be printed on the back of Bob's Red Mill product packages with the baker's permission. Portland Farmers Market reserves the right to substitute prizes if necessary and is not obligated to award a prize in every category. --------------- MESSAGE bread-bakers.v100.n048.11 --------------- From: Haacknjack@aol.com Subject: freezing talking rye elephants Date: Sat, 17 Jun 2000 17:54:42 EDT For Catherine, on freezing loaves: the key is airtightness. Regular plastic wrap and grocery bags are (believe it or not!) pretty porous. You'll do better with foil (though it punctures easily) or old-fashioned freezer wrap (paper on the outside and plastic on the inside). Use a large enough piece to fold over the lengthwise seam several times, leave enough on the ends for a generous flap, and TAPE EVERYTHING with freezer tape. The easiest way is to spring for freezer-weight zipper bags (the 2-gallon Jumbo hold 2-3 loaves nicely). The bread doesn't get dehydrated (freezer burn) and you're happy 'cuz you can see what's in the bag. As for defrosting, I leave the loaf uncovered on a wire cooling rack or, if the stove isn't busy, on one of my gas burners (unlit, of course). You can thaw overnight in the 'frig, but it's a kindness to wrap the loaf in a paper towel to absorb any excess moisture (the "frost" that may have formed inside the bag when becoming frozen). Breads frozen fresh will certainly keep 90 days, and I have occasionally found one in the bottom of the freezer of uncertain heritage -- it's at least edible much longer than that; usable in croutons, strata, etc. just about forever. For Frank M on crispy rye crust: Certainly wash your loaves with egg white beaten with a little water, that will help the "crisp" part. Brush the top of your loaf before putting it in the oven, half-to-three-quarters of the way through the baking, and about 10 minutes before it should be coming out. You can put a final coat on immediately after transferring the loaf to the cooling rack (this is the coat that crackles as the bread cools, so it "speaks" to you!) Egg white browns very nicely. If it isn't yet brown enough, you could experiment with a light touch of coffee powder or Kitchen Bouquet -- we're cheating, but neither should add noticeable taste and might help the aesthetics. For Dan: Elephant Ears are really just great puff pastry in disguise. Here's from the Joy Of Cooking (the older version). This goes on for a while, have patience. Puff Paste or Pate Feuilletee It is best to use flour that has a high gluten content... To be "puffy" the paste must be chilled, well-kneaded, and handled in such a way as to trap air and, finally, baked in a high, thoroughly preheated oven. then the air inside the dough expands with almost explosive effect. The surface on which you work -- preferably marble -- the tools, the ingredients and your fingers should be chilled throughout the operation, as it is necessary to hold the fat, which is in very high proportion to the flour, in constant suspension. The paste must not absorb undue moisture, but it must never dry out. It must entirely envelop the butter. try not to let any cracks or tears develop, as they release the air which is your only riser. If they do appear, mend them at once to keep the butter encased. With these ideas firmly in mind, try making this small quantity first. As you become experienced, double or triple the recipe. KNEAD: 1/4# sweet butter in ice water or under very cold running water. The butter should become soft through kneading, but in no sense soft through melting. Quite on the contrary--it must stay soft and chilled at the same time throughout the operation. The final kneading of the butter is best done on a marble slab; or the butter may be patted briskly in the hands until no water flies. Shape it into an oblong, about 4x6x3/4". Wrap in foil and chill for about 15 minutes. MIX: 1/4# all purpose flour (must be weighed, NOT measured!) Make a ring on a chilled smooth surface with the flour, allowing about a 6" hollow center. Pour into the ring gradually -- meanwhile forming the flour into a ball with it -- a mixture of 2 to 2 1/2 oz. ice water 1 tsp. lemon juice 1/4 tsp. salt Knead the dough lightly until smooth. The whole process should not take more than about 2 minutes (C: this is pretty much like making fresh pasta). Cover the dough carefully and refrigerate it for 15 minutes or so. When you remove the butter and dough from the refrigerator, they should be of about the same consistency -- chilled but not hard. Roll the dough into a very neat oblong measuring about 6 x 16" and less than 1/3" thick. At this point, the dough is somewhat elastic and may have to be cajoled into the rectangle. Make the edges as even and thickness as constant as possible. Quickly place the chilled butter pad about 1" from a short end and the sides of the dough. Fold the rest of the dough over the butter to make a pouch with one side folded and the three others sealed. Seal the two layers firmly on all three sides, pressing with the fingers or the sides of your hands. With the narrow side toward you, roll the dough out evenly, being careful not to break the layers nor force the roller in such a way that the edges of the dough envelope become cracked. Should any opening develop, be sure to patch it at once with a small piece of dough taken from the long sides. Keep the pastry 6" in width while rolling and extend it to about 16" in length. Now fold the pastry as if a business letter, into three equal parts overlapped. Make sure that the corners match neatly. Compress it slightly with the rolling pin. At this point, the dough should have a transparent quality. The yellow of the butter should show through, but not break through anywhere. Wrap the dough, now approximately 4x6x1", in foil and chill for 30 minutes. You have now made your first "turn" and, if you need a reminder, you can professionally make one shallow finger tip imprint in one corner before refrigerating. You can keep track of your turns by increasing the finger prints after each rolling. After the dough has chilled, remove it from the refrigerator and repeat the rolling. Always roll with the narrow dimension of the dough toward you as you work. Roll as before until the dough again measures about 6x16". Fold once more in three equal parts. Make two finger tip impressions before refrigerating, covered, for 30 minutes. Repeat the turns until you have six prints in the dough. You may store the dough for 24 hours before baking; wrap it first in foil and then in a dry towel. Refrigerate it. If baking the same day, rest the dough (refrigerated) after the 6th turn for 30-90 minutes. For Palm Leaves (Elephant Ears): roll out to 6x18" and cut a very thin strip off of each edge to leave the layers free. Cover the center half liberally with sugar (and spices if you like ... cinnamon, allspice, a little cloves, coriander?? Also, finely ground nuts are a fine addition.) ... coarse sugar is best. Fold the two ends into the middle; cover the center half liberally with the sugar (and spice(s) and/or nuts) again, and again fold the ends into the middle. You now have a fat, squat package. Sometime earlier, you've prepared pans by sprinkling lightly with cold water, and you have PREHEATED THE OVEN thoroughly to 500F for at least 20 minutes. Using a VERY SHARP, SERRATED bread knife (wave-like or pointy serrations, not a ham-slicer style knife), or a pizza cutter if yours is large enough to cut the height, cut 1/2" slices from the folded edge to the open (two-folded-edges) side. Place cut-side-down on the prepared pans, now you can see the double-spiral pattern. Bake 25-30 minutes, until it feels very light when lifted. Cool on wire rack. Makes about 20. This is Carolyn: the instructions sound totally overwhelming; however, if you read them through a couple of times, you'll find it's not as horrifying as it seems. And the pleasure of nibbling genuine puff pastry, very fresh, is WELL worth the effort! --------------- MESSAGE bread-bakers.v100.n048.12 --------------- From: "Michael C. Zusman" Subject: Summer Loaf Events and Classes Date: Fri, 23 Jun 2000 00:18:11 -0700 SUMMER LOAF 2OOO A Celebration of Bread presented by Fisher Mills Saturday, August 5, from 8 am to 2 pm at the Portland Farmers Market Portland State University SW Broadway at Montgomery Convenient Parking Sponsors: Fisher Mills; Bob's Red Mill; Woodward Canyon Winery; Paramount Hotel For more information call: (503) 241-0032 (Farmers Market info at www.portlandfarmersmarket.org, 503-241-0032) Need a place to stay when you come to Portland for Summer Loaf 2000? The Paramount Hotel is right in the heart of downtown Portland (808 SW Taylor). Call 1-800-663-1144 and ask for the special "Summer Loaf rate" - $109 per night. Make your reservations early; the offer is only good through July 4, after which it is subject to availability. EVENTS: FROM HARVEST TO HEARTH Come taste the great breads of the Pacific Northwest at the 4th Annual Summer Loaf, America's only festival of artisan bread. Alongside Portland Farmers Market on the shady Portland State University campus, Summer Loaf is a bread-lover's dream. * Experience artisan breads from the Northwest's best bakeries - visit, sample, and buy bread to take home * Participate in bread baking classes and get to know your dough from flour to loaf * See, smell, and taste bread from our new wood-fired brick oven built by local bakers * Attend our on-going "Hearthside Chats" and demonstrations at the festival oven: with wheat farmers, millers, cereal chemists, local bakers and authors Carol Field (The Italian Baker), Peter Reinhart (Bread upon the Waters), Maggie Glezer (Artisan Breads across America: the Breads, the Bakers, the Best Recipes), and Alan Scott (The Bread Builders). * Sign your kids up for the children's bread classes, "Rolling in Dough" * Show off your bread-baking skills by entering the Bob's Red Mill Amateur Bread Baking Contest * Shop for the summer's freshest produce at Portland Farmers Market * Purchase baking cookbooks from the Tigard Borders Books and Music booth and have them autographed by our guest authors Carol, Peter, and Alan. HAND-CRAFTED WOOD-FIRED BRICK BREAD OVEN - an Alan Scott design built under the direction of Mark Doxtader Our permanent Summer Loaf bread oven, transportable by trailer, will be center stage for a forum of demonstrations and talks by the people involved in bringing bread to your table: * Hear from wheat growers; grain milling experts; cereal chemists; local and nationally recognized bakers * Watch and taste bread baked in the Summer Loaf brick oven * Learn about natural leavening and how to do it at home * Find out how wheat becomes flour and why not all flours are created equal * Talk to people who grow the wheat * Listen to hearth-side chats with Carol Field, Peter Reinhart, Maggie Glezer, Alan Scott, Greg Mistell CLASSES: As part of Summer Loaf, we are offering classes by nationally known master teachers for children 7 to 11, for the home baker, and one class for bakers who have professional experience. Classes fill quickly, register soon. * Rolling in Dough: Bread Baking for Kids with David Deutsch Saturday, August 5 (during Summer Loaf) Ages 7 through 11 only; $20 per child; maximum 25 participants in each class Both these classes will be a hands-on activity, so come to class with clean hands!!! Beginning Level: 9:00 to 10:15 am Baker and 3rd grade teacher, David Deutsch of Prescott, Arizona is back again to lead kids through a bread-making session that begins with the wheat itself and ends with a loaf to bake at home. Students will work in small groups making and kneading their own dough. David has taught kids to bake bread for more than 20 years. Level Two: 11:00 am to 12:15 pm If you took the children's class last year or you have some bread baking experience, this is the class for you. This class will expand on the principles and skills taught in level one, including how to shape and braid dough. David is well prepared to teach his subject to children. He wrote his master's thesis using bread-baking as a teaching tool to better understand the environment. It was developed into a program used in the Ann Arbor, Michigan public schools in the 1970's. * Focaccia al Gorgonzola; Ciabatta; Pane all' Uva: Tantalizing, Rustic Country Breads of Italy Instructor: Carol Field Saturday, August 5, 2:00 to 4:30 pm at Western Culinary Institute, Portland $50 per person Carol Field, one of America's most admired and successful food writers, is author of "The Italian Baker", "Celebrating Italy", "Italy in Small Bites", "Focaccia", and "In Nonna's Kitchen". She spends many months each year basking in the warmth of sunny Italy, coming home to devote her literary and culinary talents to promoting and preserving the great breads and memorable dishes created in the kitchens and hearths of Italy. In this class Carol will demonstrate how to make three of the breads of Italy while sharing her knowledge of "wet doughs" and "bigas". * Bread Baking for Beginners 101 Instructor: Maggie Glezer Saturday, August 5, 11:00 am to 12:30 pm place: (to be announced) $30 per person Maggie Glezer will take the home baker step-by-step through the basics of bread baking. In this hands-on class, learn about the different kinds of yeast and flour and how to use them, kneading, shaping, proofing, and baking. Then take your dough home to bake off. Maggie is the author of "Artisan Baking across America: the Breads, the Bakers, the Best Recipes", a coffee table book to be published in the Fall of 2000. She is a certified baker, specializing in artisan bread baking and its chemistry, teaches classes and writes technical articles for artisan bread and food publications. She lives in Atlanta, Georgia with her husband and two children * World Class Bread at Home: The Advanced Art and Science of Traditional Baking Methods Instructors: Peter Reinhart and Maggie Glezer Sunday, August 6, 10:00 am to 12:30 pm at Western Culinary Institute, Portland $50 per person In this demonstration class, Peter Reinhart and Maggie Glezer will teach you how to know your dough from flour to loaf. They will share some of the less-well-known artisan tricks - how to correct different dough problems, all about autolysing, preferments, turning the dough, shaping tricks, and how to tell when a bread is proofed. Maggie and Peter have teamed up before to teach bread classes across the country, and we are happy to welcome Peter back for a second time to Summer Loaf. Peter is now a full-time faculty member in the International Baking and Pastry Program at Johnson and Wales University in Providence, Rhode Island. He is author of "Crust and Crumb: Master Formulas for Serious Bread Bakers" and "Bread Upon the Waters: A Pilgrimage Toward Self-Discovery and Spiritual Truth". Maggie's coffee table book, "Artisan Baking across America: the Breads, the Bakers, the Best Recipes," will be published in Fall 2000. * Inside Fermentation: An Examination of the Science of Dough Fermentation Instructor: Didier Rosada with the assistance of Dominique Homo Sunday, August 6, 2 to 4:30 pm at Western Culinary Institute Requirement: Must have worked or be working professionally as a baker $50 per person For the professional baker only. You will learn about and examine the key scientific principles involved in bread dough fermentation and how they apply in a production environment. A high degree of scientific and technical information will be presented. Didier Rosada began his apprenticeship very young in France, receiving his technical training at a French professional school, his hands-on experience from a local baker, and his Masters in Baking degree, a Brevet de Matrise from the prestigious Institut National de Boulangerie-Patisserie in Rouen. He is currently the primary instructor at the National Baking Center in Minneapolis which focuses on traditional, hand-crafted methods rooted in European technique. -------------------------------------------------------------------------------CLASS REGISTRATION FORM Rolling in Dough: Bread Baking for Kids: Beginning Level Instructor: David Deutsch, Saturday, August 5, 9:00 - 10:15 am (Cost: $20) Rolling in Dough: Bread Baking for Kids: Level Two Instructor: David Deutsch, Saturday, August 5, 11:00 am - 12:15 pm (Cost: $20) Focaccia al Gorgonzola; Ciabatta; Pane all' Uva: Tantalizing, Rustic Country Breads of Italy Instructor: Carol Field, Saturday, August 5, 2:00 - 4:30 pm (Cost: $50) Bread Baking for Beginners 101 Instructor: Maggie Glezer, Saturday, August 5, 11:00 am - 12:30 pm (Cost: $30) World Class Bread at Home: The Advanced Art and Science of Traditional Baking Methods Instructors: Peter Reinhart and Maggie Glezer, Sunday, August 6, 10:00 am - 12:30 pm (Cost: $50) Inside Fermentation: An Examination of the Science of Dough Fermentation Instructors: Didier Rosada and Dominique Homo, Sunday, August 6, 2:00 - 4:30 pm (Cost: $50) name ________________________________age (for children's class) ______ name ________________________________age (for children's class) ______ mailing address __________________________________________________________ city, state, zip ____________________________________________________________ telephone number (required) _______________________________________________ Enrollment in all classes is limited; payment must accompany registration. You will receive a confirmation with class location and all other relevant information. Make checks payable to Portland Farmers Market and mail to Summer Loaf Classes, Portland Farmers Market, P.O. Box 215, Portland, OR 97207. Refunds will be offered only until August 1. After that date, class fees are not refundable under any circumstances. ------------------------------------------------------------------------------- --------------- END bread-bakers.v100.n048 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved