Date: Fri, 11 Aug 2000 13:41:07 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n056 -------------- 001 - TheGuamTarheels@webtv.net - Question... 002 - TheGuamTarheels@webtv.net - Russian Black Bread 003 - Jessica Weissman Subject: Finnish Breads Date: Sun, 6 Aug 2000 11:13:29 -0400 (EDT) Beatrice Ojakangas has a Finnish baking book, in English, and her other bread books include plenty of Finnish recipes. They're pretty available, some still in print and others fairly common used. I think she even has a website. Ojakangas should be a pretty easy search term, as long as you limit it to English language sites. [Editor's Note: Beatrice Ojakangas is on list with all of us here on bread-bakers-digest!! Reggie] - Jessica Weissman, NOT Finnish and thus unqualified to judge Finnish bread for authenticity --------------- MESSAGE bread-bakers.v100.n056.4 --------------- From: TheGuamTarheels@webtv.net Subject: La Cloche... Date: Sun, 6 Aug 2000 14:28:09 -0400 (EDT) Not too long ago, I asked my fellow bakers for advice on purchasing La Cloche. No, I haven't taken the plunge yet, but after reading the following, I had an idea... "While we're on consumer notes, if you break the base of your La Cloche, the manufacturer (Sassafras Enterprises) will sell you just the base at a reasonable price, with shipping included." Now then, if Sassafras will sell just the base, do you think they would sell just the top? Would the top, combined with a baking stone, give good results? What sayest thou, bread bakers of the world? Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n056.5 --------------- From: alexandra mahoney Subject: value of King Arthur Baking Sheet offer Date: Sat, 5 Aug 2000 10:27:06 -0400 (EDT) To Robin91783@aol.com who wanted to know if she should spent $100 at King Arthur in order to get the baking sheet offer. I have not received the Baking Sheet, so I cannot answer your question exactly. However, I wanted to share that I just had the opportunity to stop by the lovely King Arthur store in Norwich, Vermont and glazedly wandered the floor by myself observing all the objects that I glazedly stare at in the catalog. No, nothing was a bit cheaper. I saved some money to spend on this little trip; of course, I had no problem finding items to buy. However, I did limit myself to items I've only seen in their catalog; anything that could be purchased elsewhere was stricken from the list. They are sooo expensive! I got things like the odd-sized measuring cups and plastic bags for packaging baking goods and some baking ingredients. Many of the supplies, as in pots and pans and utensils, are much cheaper in something like the Sweet Celebrations catalog, which is the name of the former Maid of Scandinavia. This catalog has excellent baking chocolate, a bazillion cookie cutters, cake decorating paraphernalia, and all kinds of equipment. So my advice, if you are the frugal sort, is don't buy something you'll wander past in a store and see for half the price of what you paid at King Arthur's! AMahoney --------------- MESSAGE bread-bakers.v100.n056.6 --------------- From: Andie Paysinger Subject: citrus zest the easy way Date: Sat, 05 Aug 2000 10:10:43 -0700 I was making lemon poppyseed bread yesterday afternoon while my neighbor was visiting and she remarked on my method for zesting (these were lemons but it works with all citrus) Years ago I had my fill of grated knuckles and brushing and picking the zest out of a grater. The newer gadgets are o.k. but I use a lot of zest and it can take forever and I don't have the time. My method: I use a very sharp vegetable peeler and peel away just the colored part of the skin. I cut these into manageable pieces and put them in my (cleaned with baking soda) spice grinder and whizz them about, shaking the grinder up and down while it is running, for a few seconds. for 1/4 cup of zest I usually do 2 or 3 batches, then brush the bit that sticks out with a soft brush ( I found some round ones that are excellent for this at Starbucks) I also make zest syrup for drizzling over sweet breads, cakes, ice cream, whatever, and for this I start with a cup of zest in 3 cups of simple syrup, simmer over low heat for about an hour and then pour into sterilized jar. Since I keep this in the fridge I do not process it, but one can if doing it for gifts. I make orange and lemon zest, occasionally grapefruit zest but not lime. lime tends to turn gray and not appetizing. -- 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.n056.7 --------------- From: Haacknjack@aol.com Subject: The Baking Sheet offer Date: Sat, 5 Aug 2000 14:54:19 EDT For: Robin91783@aol.com Re: The Baking Sheet I've subscribed to The Baking Sheet for years and it has been a real pleasure. I was amused to read you post, because I just called KA this morning and ordered an extra item to get the free extension of my subscription. The newsletter is (naturally) filled with seasonal recipes, has had some great bread-science columns, encourages requests and personal-best recipes. I almost always make something (or MANY somethings!) from each issue. What to buy from KA? There are SCADS of fun seasoning items, from vegetable powders for pastas & breads to sweeter flavorings for breakfast baking. These are usually not too heavy (a drawback in ordering flour directly from them). They have a good assortment of heavyweight pans of various sizes. Also, there are Really Useful Gadgets (for instance, a large aluminum spatula about the size of a regular piece of paper -- perfect for moving numbers of cookies at a time). They also offer many specialty flours, which since I usually can't get anywhere else seem worth the cost to ship. If you like rye bread, First Clear Flour makes a big difference in getting the taste you probably want. They have flours made according to various European models, to get that real Continental taste & texture you might be seeking. Or, if you're just looking to experiment, they have flavoring mixes you add to a recipe of bread or breadsticks -- elegant flavors and no extra effort. The phone reps are well-educated and helpful. If you're at all inclined, give it a try! --------------- MESSAGE bread-bakers.v100.n056.8 --------------- From: Elisabeth Keene Subject: Seasoning terracotta Date: Thu, 10 Aug 2000 08:22:12 -0700 (PDT) Here in Tokyo I can't find any suitable oven tiles to bake my bread on, so I have bought a huge unglazed terracotta platter, actually designed for putting under an enormous flower pot. It seems just the job, but I am wondering if I have to do something to it first. I have visited several websites about terracotta, but although they talk about seasoning it, they don't tell you how. Does anyone have any tips or cautions? Thanks in advance, Elisabeth Keene __________________________________________________ Do You Yahoo!? Kick off your party with Yahoo! Invites. http://invites.yahoo.com/ --------------- MESSAGE bread-bakers.v100.n056.9 --------------- From: Robin91783@aol.com Subject: Re: measuring Date: Sun, 6 Aug 2000 22:48:38 EDT In a message dated 7/29/00 6:09:15 AM Eastern Daylight Time, bread-bakers-errors@lists.best.com writes: > Can anyone explain why whenever I follow a bread recipe some how the dough > always becomes slack and I have to add more flour than the recipe calls > for. I know that Florida is very humid but I cant believe that is the > cause? I can't say anything about the recipe because I've never tried it - I'll presume you're measuring accurately, but I do know that in MD where it's pretty damn humid I use more flour generally than the recipe cals for - and this summer, where it has rained almost everyday, I have used more than usual - don't know if that helps or not, don't know if Florida is more humid than Maryland (don't see how it could be - here's it's like walking around with a hot wet blanket over your body)... Robin --------------- MESSAGE bread-bakers.v100.n056.10 --------------- From: "Joni Repasch" Subject: Re: Request for Irish Brown Bread Recipes Date: Tue, 8 Aug 2000 13:04:38 -0700 Richard Walker asked about recipes for Irish Brown Bread in BB 100-053.6. Here is a wonderful web site for finding all kinds of things: goggle.com/ When you get to this site just type in "Irish Brown Bread" in the search menu. I found numerous recipes, but only one that included yeast. This recipe, by the way, uses a bread machine. It was submitted by our own Reggie Dwork in 1996. Perhaps Reggie can let us know what she thought of this particular recipe and how it can be made using the manual method. Because I've had a request from a friend who raved about some wonderful Irish brown bread she ate while in Ireland, I've downloaded a number of the recipes found on this web site and will try a few. Should anyone like copies of these recipes, please e-mail me. Richard, hope this helps, joni --------------- MESSAGE bread-bakers.v100.n056.11 --------------- From: "Chris Dalrymple" Subject: Re: orders from King Arthur Date: Wed, 9 Aug 2000 22:14:14 -0500 Oh, I just love all kinds of things from King Arthur (no, I don't get a kickback, either). I adore their Harvest Grains...use it in my whole wheat bread and makes a beautiful topping for bagels. I much prefer their lame to a knife or razor blade. Since discovering their citrus oils, I'll never grate another lemon. The dough rising bucket is GREAT....I could never figure out if the dough had doubled when I used bowls. The Polder probe thermometer lets me know exactly when my loaves are done. Have all their sugars and jimmies for cookies...love to use the coarse plain sugar on double pie crusts for a pretty touch. The Wonder Cup is another nifty item that gets frequent use. I also use their flours, but buy those in my local grocery store. In summary, I've ordered all sorts of things from them and have never been disappointed in the goods or the service. > > From: Robin91783@aol.com > Subject: baking list question > Date: Tue, 1 Aug 2000 22:31:03 EDT > It's August & the month that King Arthur* gives a freebie baking subscription > if you order 100 bucks worth of stuff....has anybody ever subscribed to it? > if so, would you recommend it? and what stuff would it be worth buying at > King Arthurs, in _your_ opinion? --------------- MESSAGE bread-bakers.v100.n056.12 --------------- From: "Chris Dalrymple" Subject: Re: thermometer vs eyeballing Date: Wed, 9 Aug 2000 22:25:40 -0500 Ed, I enjoyed reading your thoughts on the subject of thermometers, but must politely disagree with you. My bread did not become consistently great until I bought a thermometer. For a home baker, eyeballing the bread is a good technique only if you don't vary your ingredients very much from loaf to loaf. Flours, sweeteners and washes will all affect the browning of the loaf. My sister makes the most incredible white bread I've ever eaten. She doesn't use a thermometer as she knows the exact color it should be. But this is the ONLY bread she bakes; she knows the look and feel of this bread so well that she doesn't even measure the ingredients! I'm the opposite sort of bread baker. I love to play around with all kinds of ingredients and techniques. I HAVE to have a thermometer because my bread is never the same from week to week. The sesame-onion braid will never be the same shade of brown as my multi-grain loaf. But they both turn out great thanks to my handy little thermometer. > From: Ed Okie > Subject: bread temperature, another perspective > Date: Wed, 26 Jul 2000 08:43:29 -0400 > > The best idea, use Jeff's KISS formula: Keep It Simple, Stupid. > Use your eyes. Bake by the color. --------------- MESSAGE bread-bakers.v100.n056.13 --------------- From: Bob dempsey Subject: Time for a new mixer Date: Wed, 9 Aug 2000 18:43:24 -0500 I have had a Kitchen Aid mixer for about 7 years. In the last several years it has become a problem having only 2 speeds - fast and supersonic. I am nervous about buying a new KA since my KA hand mixer also quickly (but after warranty expired) lost the slow speeds. I did also read back though the archives here. Anyway, after searching the web for alternatives it does seem that KA has more options that are affordable. Since I have also begun doubling recipes I have been eyeing the 525W 5 QT model. But I have a question - how does it work for small recipes? If I do a small recipe will the paddle and hook beat the air to death and scare the flour at the bottom of the large bowl or is the shape such that it works for all recipes? Any feedback appreciated. Thanks. ------------------------------------------------------------------------ ----------------------------------------------------- Robert Dempsey Home: RDEMPSEY@DIALACCESS.COM Work: ROBERT.C.DEMPSEY1@JSC.NASA.GOV The pure and simple truth is rarely pure and never simple. - Oscar Wilde Check me out on: http://www.dialaccess.com/rdempsey/bob_main.html and at: http://quest.nasa.gov/space (Space Team Online) ------------------------------------------------------------------------ ----------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n056.14 --------------- From: "Doris Bruntel" Subject: Iris Date: Wed, 9 Aug 2000 23:07:33 -0400 A very good friend of mine has been telling me about a bread or cake that he calls "Iris" which he had when visiting in Palermo, but has not been able to find since then. He said he had it in he train station in Palermo and people he's spoken to seem to know of this but don't have a recipe. According to Bill, "Iris" is pronounced "Air-iss" and it is some kind of a dough ball filled with a creamy or cheese filling. I'd really like to make this for him, since he has been a wonderful and supportive friend, and generously helpful to me during a recent illness I had. Can anyone out there help me? Thanks. Doris --------------- MESSAGE bread-bakers.v100.n056.15 --------------- From: SloSherri@aol.com Subject: New oven selection Date: Sun, 6 Aug 2000 10:23:34 EDT <> Dear Paul, I just bought a Viking gas range about four months ago, and am very, very happy with it. It is the "small" model, only 30", so it fits into a standard opening in a kitchen (i.e., it's not one of the monsters you see on TV or in restaurants). One of the reasons I got it was because it does NOT have a lot of electronic doo-dads. I didn't want something that would fail, and all of the electronic extras (timers, clocks, menus, etc.) just looked like they would break to me. The Daycor and Kitchen Aid models both had lots of those kinds of extras. The Viking is just an incredibly stout range. There is no platic or teflon on it anywhere (important if you have birds). There are brass fittings below the range top. The knobs are large and well-made. There is a stainless steel drawer that slides out from underneat the range top for easy cleaning when things drop through. The oven has three racks, and the one gadget it does have, God bless it, is a convection option. They ARE pricey, though. I got mine on sale for about $2300, and I haven't regretted it. I figure if I ever sell this house, I'm taking it with me! Please keep us posted on your decision; I think it would be interesting for everyone to know how your research turns out... Sherri --------------- MESSAGE bread-bakers.v100.n056.16 --------------- From: SloSherri@aol.com Subject: King Arthur's subscription Date: Sun, 6 Aug 2000 10:28:03 EDT <> Robin, I've subscribed to the baking sheet for about 8 years, and I still really enjoy it. There's no advertising, and I particularly enjoy the science that they will sometimes cover (i.e., why a certain recipe would fail, or what needs to happen chemically in baking, etc.). I've gotten many, many wonderful recipes over the years from it, and can recommend the baking sheet wholeheartedly. As far as getting it "free," in exchange for $100 worth of stuff, if you need the stuff, then do it that way (it would amount to a 20% discount, in essence). If you don't just send away for one free issue; I believe KA still will send you one to try out. Sherri --------------- MESSAGE bread-bakers.v100.n056.17 --------------- From: "Doris Bruntel" Subject: Iris Date: Wed, 9 Aug 2000 23:07:33 -0400 A very good friend of mine has been telling me about a bread or cake that he calls "Iris" which he had when visiting in Palermo, but has not been able to find since then. He said he had it in he train station in Palermo and people he's spoken to seem to know of this but don't have a recipe. According to Bill, "Iris" is pronounced "Air-iss" and it is some kind of a dough ball filled with a creamy or cheese filling. I'd really like to make this for him, since he has been a wonderful and supportive friend, and generously helpful to me during a recent illness I had. Can anyone out there help me? Thanks. Doris --------------- END bread-bakers.v100.n056 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved