Date: Fri, 1 Feb 2002 23:40:57 -0700 (MST) -------------- BEGIN bread-bakers.v102.n005 -------------- 001 - "Mike Avery" - KA Mixers 008 - "Sheila Lanthier" - Proofing box 013 - "Joan Mathew" Subject: KA Mixers Date: Fri, 25 Jan 2002 22:32:51 -0700 On 25 Jan 2002 at 20:58, bread-bakers- sender@lists.bread-bakers.co wrote: > I have been following the posts on the KA mixers and wondered if > anyone else has had a similar problem. I got my KA almost 13 years ago > when I got married and now the coating on the mixing paddle is coming > off. My mixing paddle and dough hook are both coated in white paint or > some other coating to match the mixer color (I guess). Has anyone else > had this happen? Is it time to find a new mixer? Should I contact KA > about the problem? Any suggestions appreciated. The dough hook and paddle are enameled. And the purpose of the enamel is to reduce the surface irregularities in the implements to make cleaning easier. If the beater is smoother, less will stick to it. Since the beater and dough hook are interchangeable, I am quite sure that you can buy replacements. Either at your local KitchenAid dealer, or at websites. Do a search for "kitchenaid k45 replacement beater" at bizrate or storerunner, I suspect you'll find a lot of 'em. In any case, I don't think this is a reason to replace the mixer, unless you are unhappy with the mixer for other reasons. Personally, my beater and dough hook look new, despite being older than yours, and despite heavy use. Mike --------------- MESSAGE bread-bakers.v102.n005.2 --------------- From: "Mike Avery" Subject: Re: regarding bannetons- Date: Fri, 25 Jan 2002 22:41:05 -0700 On 22 Jan 2002, Thomas Brown wrote: > Regarding bannetons - I am a little puzzled - having never used one. > I get the impression from the posts that they do not go in the oven; > the bread is only 'proofed' for its' final rising, and removed -placed > on a baking sheet(?) for the 'heat treatment'.. I am confident that > if I tried to removed a proofed/risen loaf from a basket, it would be > quite flat/un-risen by the time I got it to the oven. My levitation > skills are not what they need to be to accomplish this! Can someone > that knows about using these baskets enlighten me how not to turn > every loaf into pizza? It's scary the first few times you do it, but it is very rare that the bread will deflate. If it does, it was overproofed. The procedure is to hold the banneton or brotform close to your baker's peel (which has been dusted with corn meal or flour... or covered with a sheet of baker's parchment) and then turn the form over, close to the peel, gently dropping the bread onto the peel. Once the loaf is right side up, slash it if needed, and then slide it into the oven to be baked. A quick jerk slides the loaf off the peel and onto your pizza stone or quarry tiles. Enjoy! Mike --------------- MESSAGE bread-bakers.v102.n005.3 --------------- From: Harry Glass Subject: quantity of yeast Date: Sat, 26 Jan 2002 05:27:30 -0800 (PST) Joy, I haven't seen the book to which you refer, but I have been baking a wonderful loaf of bread nearly every week for years, using a tsp of yeast. I am happy to minimize the yeast in my recipes in order to reduce the influence of the yeast flavor in the overall end product. The trick to doing it is using good flour, yeast intended for bread baking, assuring that there is a slightly acidic environment in which the yeast can do its thing, and having other dough conditioning ingredients that enhance texture, moisture retention, and shelf life. I use only whole grain flour, and my favorite recipe includes wheat germ, flaxmeal, and other ingredients that do not contribute to bread lightness, yet the bread comes out high and light. In fact, it comes out amazingly high and light. I will admit that I fiddled with my recipe for months before I decided that it was "perfect," but none of the early breads came out dense, or appeared to need more yeast. My experimenting was aimed at flavor, moisture retention, and shelf life. Ingredients that I include are 3 1/4 c. King Arthur Traditional Whole Wheat Flour, 1 1/3 c water, 1/2 tsp salt (or more to taste), 3 tbs honey, 3 tbs wheat germ, 2 tbs flaxseed meal, 3 tbs potato flour, 1 tbs buttermilk powder or acidic whey, 2 tbs lecithin granules, 1 tbs of vital wheat gluten and approximately 1 tsp (slightly rounded) SAF instant yeast. A 1 lb pkg of yeast lasts me about two years in the refrigerator and costs $5. In fact, I've never had to throw away yeast. It always works right up to the last drop. I developed the recipe by combining the recommendations of several books I got from the library, with a basic whole wheat bread recipe on the package of King Arthur flour. I have used Regal, Oster and Breadman bread machines over the years, and they all produced high and light bread. Good luck. Harry > ---- MESSAGE bread-bakers.v102.n004.10 ----- >From: Alexgejp@aol.com >Subject: Yeast question >Date: Sun, 20 Jan 2002 19:16:45 EST >I received a Better Homes and Gardens Best Bread Machine Recipes cookbook >for Christmas. With only a couple of exceptions, all the recipes for 1 1/2 >lb. loaves call for only 1 teaspoon of yeast. This seems such a small >amount of yeast since all the recipes that I usually cook call for 2 to 2 >1/2 teaspoons of yeast. I would appreciate anyone who has cooked recipes >(even one) from this book writing to let me know their results. >TIA. >Joy Alexander --------------- MESSAGE bread-bakers.v102.n005.4 --------------- From: DRogers248@aol.com Subject: Re: Looking for a proofing box Date: Sat, 26 Jan 2002 09:21:19 EST Renee, I use a cheap styrofoam ice chest with a very small light bulb in the MIDDLE of the lid. If you put it anywhere else it will melt the styrofoam. I got this idea months ago from this list. Sorry I don't remember who suggested it. It's also great for letting your sourdough starter proof and first risings. Good luck! Debbie Rogers --------------- MESSAGE bread-bakers.v102.n005.5 --------------- From: "PJ Fogler" Subject: Re: Breadman replacement parts Date: Sat, 26 Jan 2002 09:25:49 -0600 Kate, Try the following link -- but do a keyword search on Breadman, don't use their drop down screen. For some reason even though it's listed as an option it doesn't come up that way. When I did a search using the box on the top right of the screen I came up with a number of hits including pans, paddles, etc. www.culinaryparts.com Culinary Parts Unlimited 800 543-7549 Also -- Salton, the manufacturer of Breadman has their own web site & does have a link for replacement parts. I'm pretty sure that's where I got my pan. It's been a good while since I did, so I don't really remember. http://www.salton-maxim.com/salton/breadman/breadman.asp I'm going to copy this to the archives -- I seem to get a question re. this about once every other month. Hopefully this will help anyone else looking for parts. Patty ----- Original Message ----- From: Kate Holden To: jpfog@knology.net Sent: Friday, January 25, 2002 10:12 AM Subject: Breadman I found your e-mail address on the internet when I was searching for 'Breadman Parts'. I was wondering whether you had a response to your question re. spare parts for a Breadman machine as I part of mine has broken......... Thank you! Kate Holden --------------- MESSAGE bread-bakers.v102.n005.6 --------------- From: "Vikki Haffenden" Subject: Why does my tin's non-stick lining deteriorate fast? Date: Sat, 26 Jan 2002 15:32:51 -0000 Does any one have any suggestions about the way the non-stick lining keeps wearing off the inside of my machine's baking tin? This is the second tin I have had, luckily they sell replacements, but it makes it expensive as they only last 6-9 months. I use the machine once a day at least and bake as well as just mix dough in it, it is the mixing that wears it off the little pretruberances at the side, the non-stick has come off in identical places at each side and around the paddle on each tin. Anything like greasing wears off in the mixing stage it needs to be a permanent product of some sort. There used to be a spray on Teflon product avaiable but I have not seen it for years, has anyone else? I make mostly wholemeal bread and I think the coarser grain also speeds up the degradation of the lining, I also use nuts and seeds a lot. Do the Panasonic and other expensive machines suffer in this way? Is it because mine was a cheap machine and the tin is where the cheapness shows? Any comments welcomed. Has anyone got a Breville with a fan assisted cooking method? If so do they like it, I might consider replacing mine if this continues to be problem and want some recommendations of one available in the UK. Happy Baking Vikki --------------- MESSAGE bread-bakers.v102.n005.7 --------------- From: Lisa Subject: KA Mixers Date: Sat, 26 Jan 2002 07:58:11 -0800 (PST) My paddle is burnished, not white - but I know that you can go to the KitchenAide site and purchase replacement parts... Lisa in CA --------------- MESSAGE bread-bakers.v102.n005.8 --------------- From: "Sheila Lanthier" Subject: Dutch Crunch Topping Date: Sat, 26 Jan 2002 11:38:48 -0500 Hi, this is a recipe from Bread by Beth Hensperger. I've yet to make it, so I'd be interested in knowing if it's any good. 2 tbsp active dry yeast 1 cup warm water 2 tbsp sugar 2 tbsp vegetable oil 1/2 tsp salt 1 1/2 cups rice flour (not sweet rice flour) Combine all ingredients with a whisk and beat hard to combine. Let stand 15 minutes before coating top surface of loaves. Let stand, uncovered, 20 minutes, until dough is level with tops of pans. Question: By "sweet" rice flour, does she mean the rice flour used commonly in shortbread? This is the only thing that's stopped me from making Dutch Crunch Bread. --------------- MESSAGE bread-bakers.v102.n005.9 --------------- From: "Holly M. Coolidge" Subject: re: KA Mixer problem Date: Sat, 26 Jan 2002 11:38:50 -0500 Melissa wrote: "I have been following the posts on the KA mixers and wondered if anyone else has had a similar problem. I got my KA almost 13 years ago when I got married and now the coating on the mixing paddle is coming off. My mixing paddle and dough hook are both coated in white paint or some other coating to match the mixer color (I guess). Has anyone else had this happen? Is it time to find a new mixer? Should I contact KA about the problem? Any suggestions appreciated." Hi, Melissa.... I'm Holly. I'm a student at the Cooking and Hospitality Institute of Chicago, where we have lots of KA mixers, paddles, dough hooks, and whisks that get used constantly. The coating on 90% of them is chipped, half missing, or completely removed, due to the usage and washing they get. Since your's are 13 years old, I'd say they're at a comparable wear point to ours. :-> When I use them in lab, I look for one that is either 95% intact, or one that has the coating completely stripped. That way, I'll be less likely to find any little "surprises" in my final product. The underlying metal appears to be aluminum, so if you're working with anything acidic, it could discolor the product. I would do two things: send an email off to KA letting them know about the problem (I'm sure they have a file full of letters about the problem), and I would buy a set of new attachments. --------------- MESSAGE bread-bakers.v102.n005.10 --------------- From: "Holly M. Coolidge" Subject: re: Proof box Date: Sat, 26 Jan 2002 11:48:54 -0500 Renee wrote: "I am looking for a small (not a cabinet) proofing box to use for one or two loaves to use at home. Any suggestions where I might purhase one?" Hi, Renee... I don't know if you've thought of this or not, but there are a few alternatives to buying a proofbox. One is to simply use your oven. If it's a gas oven, the pilot light would keep it at about the right temp or you could up it alittle by putting a small votive candle on the floor. Mist the inside of the oven with water, put the candle on the floor, put the dough container on the rack and shut the door. Instant proofbox. Also, I've heard that folks with dishwashers simply have to run it past the rinse cyle, and then put the dough container inside and shut the door (don't turn the dishwasher back on!) Personally, I'd let some of the steam and heat escape first, but I imagine it works like a charm. Also, some folks use their microwave oven in a similar fashion... heat some water in there first, then replace the water container with the dough container and shut the door. Or maybe you're ready for a proofbox... Holly --------------- MESSAGE bread-bakers.v102.n005.11 --------------- From: "Louise Hyson" Subject: Re: Digest bread-bakers.v102.n004 Date: Sat, 26 Jan 2002 12:59:43 -0500 Melissa, I have my KA since 1974 and have replaced the paddle once because the coating came off. That was about two-three years ago. Check appliance repair stores that service KA and see if they have it - I live in Raleigh, NC and the shop had to order it from KA for me. And my mixer does yoeman duty at all times. Louise --------------- MESSAGE bread-bakers.v102.n005.12 --------------- From: Ellen Lee Subject: Proofing box Date: Sun, 27 Jan 2002 01:44:39 -0500 I don't recall where I saw it, but within the past couple of days I read directions for making a simple, inexpensive proofing box from a cooler. The top of the cooler is discarded and the open end of the box goes down over the loaves to be proofed. Somehow, a porcelain light fixture is affixed through a hole cut in the center of the box base (now the top of the proofing box), and a 15 watt bulb is used to provide the right amount of heat. Personally, I use my oven as my proofing box by putting a pan of very hot water on the shelf under the rising dough and closing the door. An alternative method is heating the oven to about 125 degrees a half hour before you put in the dough to rise and turn off the oven as soon as the set temperature is reached. My oven beeps at that point, so it's easy for me. The oven stays just warm enough through two risings. Ellen --------------- MESSAGE bread-bakers.v102.n005.13 --------------- From: "Joan Mathew" Subject: RE: regarding bannetons Date: Sun, 27 Jan 2002 06:23:44 -0600 I have devised a method that usually works well for this type of operation. While rising, your banneton or basket would be upright, with the dough resting in it. Leave it that way when it's ready, then place the baking sheet *on top*. Hold the baking sheet in that position as you gently upturn both elements as though they were one. Now the banneton/basket is on top, upside-down, and when you lift it the dough will already be located properly on the baking sheet. Voila....ready for oven! Hope this helps, Joan -- joanm@bigfoot.com --------------- MESSAGE bread-bakers.v102.n005.14 --------------- From: "Ben Mcgehee" Subject: Re: Less Yeast than Normal Date: Sat, 26 Jan 2002 16:15:01 -0500 > I received a Better Homes and Gardens Best Bread Machine Recipes > cookbook for Christmas. With only a couple of exceptions, all the > recipes for 1 1/2 lb. loaves call for only 1 teaspoon of yeast. > This seems such a small amount of yeast since all the recipes that > I usually cook call for 2 to 2 1/2 teaspoons of yeast. I have this book as well. I have baked many of the recipes from it, and most of them have turned out as they should. I would usually compromise and put a little extra yeast in them (rounded teaspoons instead of level). Since then I have read Peter Reinhart's Crust and Crumb, and have been using even less yeast, although I no longer use my bread maker. The reason recipes call for 2 to 2 1/2 is that is how much yeast comes in one packet. If you look at old recipes, you will see that usually they use a packet for two loaves, not one. My advice: Try it with the lower yeast amounts. If you don't like it, raise it up a little. It's a lot easier for me to measure once for 1 teaspoon than more times for any other amount. Ben McGehee --------------- MESSAGE bread-bakers.v102.n005.15 --------------- From: Linnellga@aol.com Subject: Yeast question Date: Sun, 27 Jan 2002 09:42:43 EST Joy Alexander asked about the seemingly small yeast requirement in the recipes from her new Better Homes and Gardens Best Bread Machine Recipes book. I also felt that 1 teaspoon of yeast for a 1 1/2-pound loaf seemed small when I first acquired this book. However, I have tried many of the recipes exactly as written, and they have all turned out very well--so well, in fact, that I bought another copy of the book and gifted it to the friend who convinced me to purchase a bread machine. Perhaps I should mention that the yeast I use is simply bulk yeast from my food co-op. Gloria --------------- MESSAGE bread-bakers.v102.n005.16 --------------- From: "betty hodge" Subject: peanut butter bread Date: Sun, 27 Jan 2002 10:50:42 -0600 I used a recipe from Better Homes and Gardens and came up with this very good tasting bread. 3/4 cup water 1/2 cup milk 1 tsp egg replacement (equiv. to 1 egg) 1/2 cup creamy peanut butter 3 Tbsp honey or 1 1/2 Tbsp honey and 1 1/2 Tbsp splenda 1 Tbsp butter 2 cups whole wheat flour 1 cup bread flour 2 Tbsp dough enhancer 1 Tbsp gluten flour 1 1/2 tsp salt 2 1/4 tsp bread machine yeast or Active dry 1 cup raisins 1 cup chopped english walnuts Fill bread machine container as per machine directions and bake in the machine on light crust for 1 1/2 lb. loaf. Best the second day after being cooled and wrapped. Has a delicious flavor. --------------- MESSAGE bread-bakers.v102.n005.17 --------------- From: Maryanne Reagan Subject: Help with Recipe? Date: Mon, 28 Jan 2002 10:08:21 -0500 I have been making the Dennis' Blarney Stone Recipe (ABM) for a couple of years now with GREAT success. For some reason, this winter I have had it flop every time that I have made it. Has anyone made this recipe and had good luck with it? I think that I have always heated the milk before adding, but am wondering if that is what is wrong? The recipe seems to never get into a ball consistency, even though I have watched and added flour to it. And it does not raise to the height that it used to, becomes flat during baking. Thanks in advance to anyone that can help me have success with this recipe again, my family and friends love it and it is very HEALTHY! Maryanne Maryanne Reagan Administrative Assistant, Benefit Services Cornell University 130 Day Hall Ithaca, NY 14853-2801 Phone:607/255-7508 Fax:607/255-6873 e-Mail: MLR4@CORNELL.EDU --------------- MESSAGE bread-bakers.v102.n005.18 --------------- From: Michael.May@bmo.com Subject: Cake or jam in ABM? Date: Mon, 28 Jan 2002 10:42:20 -0500 Has anyone tried to bake cake or make jam in a bread machine that does *not* have a cake/jam setting? Recipes, tips, links would be appreciated. Michael --------------- MESSAGE bread-bakers.v102.n005.19 --------------- From: "Greg Carpenter" Subject: Proofing Box Date: Mon, 28 Jan 2002 12:46:50 -0500 I've used a large picnic cooler as a proofing cabinet with excellent results. Place a small container of boiling water in the cooler and close the top. Be sure the container is far enough from the bread or the bread will get too hot. Low tech and effective. Greg in Petoskey --------------- MESSAGE bread-bakers.v102.n005.20 --------------- From: Peach_Rx Subject: Questions Date: Mon, 28 Jan 2002 11:14:51 -0800 Hi All: I have been a major fan / lurker for years, and I have received so much good information from the digests, and I really appreciate it and all the work you all do. So many yummy recipes, and so little time! My queries are as follows: 1. When General Mills first came out with their "unbleached flour" (yes, I'm that old!) they had a recipe on the back of the 5# bag for just a plain batter bread. I kept it for years, and it was excellent, especially for grilled cheese sandwiches when it melted into all the nooks and crannies. When moving, I lost the recipe, and I have even called GM, and they can't help me. I have done a search of the archives, and can't seem to find it. If anyone has it, I would really appreciate a copy. 2. When using bannetons, I find it very difficult to tip the dough out onto a peel without deflating it. Anyone have any tips on doing this? I know that the more "slack" dough is preferable, but I just can't seem to get the hang of doing it right. 3. I would like to find out the best way to "par bake" breads. I can only bake on the weekends, and I usually make multiple loaves. I have tried freezing the dough before the first rise, partially baking, and then freezing. I'd like to know what you find most successful. TIA CJC --------------- MESSAGE bread-bakers.v102.n005.21 --------------- From: "Amy A. Smereck" Subject: KA Mixers Date: Mon, 28 Jan 2002 21:38:26 -0500 Dear Melissa, I noticed that the white coating was wearing off my paddle too. My mixer is two years old (and out of warranty). When I called the 800 number on my booklet, the rep referred me to my manual which showed a paddle height adjustment screw which could be turned to raise the paddle up and thus keep it from rubbing against the bowl and wearing off the enamel. How annoyed I was that I could not lay into someone about this but should have paid more attention to the manual from the beginning. I raised my mixer head up quite a bit (probably more than necessary) and have peace of mind now that my family is not ingesting enamel fragments. The rep said I could order a new paddle for $14.95 (plus shipping, I imagine). Sometime I have to call them about the squeak it makes at med-high speed. Was it caused by the added friction on the paddle? Does it just need some oil? Amy Smereck --------------- MESSAGE bread-bakers.v102.n005.22 --------------- From: Frank.Yuhasz@pentairpump.com Subject: worn coating on Kitchen Aid beater Date: Thu, 31 Jan 2002 19:54:49 -0500 This is in response to Melissa, who inquired about the white coating wearing off on her beater for her Kitchen Aid mixer. It is NOT time for a new mixer....merely some new beaters. The coating of my two beaters of my KA mixer (circa 1988) wore through to the base metal several years ago as well, and I replaced them. (Other than that, I have had no complaints whatsoever about this 5-quart mixer.) Over time, the abrasion of ingredients (particularly sugar) will wear the shine off the coating, and eventually wear off the coating on the base of the beater. Mine wore off very smoothly, with no chipping, much as if it had been sanded off. I spent twently minutes on hold in the queue to speak to a Kitchen Aid representative earlier this week. The white coating is made of nylon, and the beater (and dough hook) is dipped into it. The base metal of both the coated and non-coated beaters (and dough hook) is aluminum. So, depending on what you use your KA for, you may wish to replace the worn beater with another coated one if you mix acidic ingredients. (Aluminum will react to acidic ingredients.) I also inquired when the ownership changed from Hobart, and it was 1986. I would also recommend that if you only have one, to get a second bowl. They are infinitely useful when beating egg whites to add to waffles, or making multiple recipes. The plastic covers (described erroneously as non-sealing, although they do seal quite tightly) are very useful for covering the bowl when proofing bread dough or chilling cookie dough. Happy baking, Carolyn --------------- MESSAGE bread-bakers.v102.n005.23 --------------- From: "Laura Shahrdar" Subject: Manual for BakersChoice Plus Date: Sun, 27 Jan 2002 19:03:32 -0600 Dear All: Can you tell me how to obtain a manual for a BakerChoice Plus Model#:41090 Sincerely, Laura --------------- END bread-bakers.v102.n005 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved