Date: Sun, 10 Mar 2002 01:13:56 -0700 (MST) -------------- BEGIN bread-bakers.v102.n010 -------------- 001 - Gene Haldas - Pizza Hut 010 - ehgf@mindspring.com - Re: Errors in Jewish Style Breads and Remenicing 011 - "Ed Dalton" Subject: Starter question Date: Sat, 09 Mar 2002 21:44:06 -0500 A bakery in my neighborhood makes excellent sourdough bread. I tried getting some starter from them but they told me they get their ready made dough in bulk. I wonder if I got a few ounces of this dough could I use it to make a starter? ~~~ /(. .)\ (*) /~ / \_____ | | Gene | / |--| | (_)(_) (_) --------------- MESSAGE bread-bakers.v102.n010.2 --------------- From: "Jeanette or Norbert Jacobs" Subject: Pizza toppings Date: Sat, 9 Mar 2002 22:47:12 -0600 The responses to Sam's questions about Pizza Dough recipes were great, and now I'm anxious to experiment with a couple of them. But would those of you who gave your dough recipes please pass on some of your favorite toppings for the pizzas, too? I think I can handle the "jar of spaghetti sauce and pepperoni slices", but some tasty new combinations would be wonderful to try! Thanks, Jeanette from South Texas --------------- MESSAGE bread-bakers.v102.n010.3 --------------- From: "Brad Burkhart" Subject: instruction manual Date: Sun, 3 Mar 2002 05:09:24 -0600 Hello, My mother-in-law was given a Welbuilt bread machine - model # ABM-100-4 - however, it does not have an instruction manual. Do you know how I could get one or simply get directions on how to use this machine? thanks, MBB --------------- MESSAGE bread-bakers.v102.n010.4 --------------- From: Jessica Weissman Subject: Rye with Milk Sour and Gold Medal Rye Dictionary Date: Sat, 2 Mar 2002 05:34:31 -0500 (EST) I happen to have a copy of the Gold Medal Rye Dictionary, and it is fascinating. Combination of promotional material on Gold Medal's various rye flours (as of 1948) and bakery-quantity recipes for a variety of ryes along with some general rye advice. Their "Jewish sour" includes milk, although their "Jewish white rye" recipe allows either water or milk sours. Coincidentally, I'm trying the Ortiz recipe right now. I've made the one in Secrets of a Jewish Baker a few times (with good results but it takes a longer time than I often have available), and the one that was published in Cook's Illustrated a while back (excellent sandwich bread, not quite the rye of my New York memories but still good). I'll report back for anyone interested. After this, I'll try the one in Baking with Julia, as soon as I can get two really clean kitchen towels to make proofing slings for the rye. Jessica Weissman Takoma Park, MD --------------- MESSAGE bread-bakers.v102.n010.5 --------------- From: "joel Goodman" Subject: Friendship Bread Date: Sat, 2 Mar 2002 11:07:17 -0500 Hello All, I have been requested to find a particular friendship bread recipe that has instant pudding as one of it's ingredients. Has anyone heard of such a thing? Ps So great to read everyones emails, I am learning so much about this Magic! Thanks! Joel --------------- MESSAGE bread-bakers.v102.n010.6 --------------- From: "Jerry Ulett" Subject: English Muffins Date: Sat, 02 Mar 2002 10:50:47 -0800 I am looking forward to trying the recipe posted by Frederick J. Krall, but I am also interested in appraisals of the English muffin recipe from the Reinhart Book 'The Bread Baker's Apprentice.' Do any of you have any feedback? I would like to hear from you. Jerry Ulett _________________________________________________________________ Chat with friends online, try MSN Messenger: http://messenger.msn.com --------------- MESSAGE bread-bakers.v102.n010.7 --------------- From: "Jerry Ulett" Subject: Cracked Rye Date: Sat, 02 Mar 2002 11:34:06 -0800 My grocery store (here in the Seattle, WA area) carries flours etc. from Bobs Red Mill. If you will look at www.bobsredmill.net/ you will find that you can order as little as 28 ounces. Don't know what the shipping costs would be. Bobs is in Oregon. Jerry Ulett _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp. --------------- MESSAGE bread-bakers.v102.n010.8 --------------- From: "Boronkay, Cathi" Subject: whole grain bread Date: Sat, 2 Mar 2002 14:49:06 -0800 About a month ago someone posted their whole grain bread recipe. they said they had made it once a week for years and it had lots of things in it including lecithin and I think extra gluten; said it had a good long shelf life. Unfortunately I can't find this digest anymore; can someone forward it to me? thanks! Cathi --------------- MESSAGE bread-bakers.v102.n010.9 --------------- From: Lobo Subject: Pizza Hut Date: Sat, 02 Mar 2002 17:09:00 -0800 Dulcey led us to a Pizza Hut crust recipe ... does anyone have a recipe that duplicates their sauce? --------------- MESSAGE bread-bakers.v102.n010.10 --------------- From: ehgf@mindspring.com Subject: Re: Errors in Jewish Style Breads and Remenicing Date: Sun, 03 Mar 2002 08:13:07 +0800 Hi All, Mark' s post regarding the faux pas in including milk products in a Jewish style bread has prompted me to write. Jewish baking (and cooking) provides special circumstances including not mixing dairy with meat (in any form). Matzoh, the Jewish unleaven bread, must be completed within 18 minutes to be acceptable for Passover use. These are a few mandates of Jewish dietary law. Not all Jews are "kosher" or observant of these religious rules, but to those who are, the addition of dairy to a baked good may pose a problem. Many Jewish style cakes and cookies call for vegetable oil as an ingredient for this reason. * Cookies made with oil will be flatter (and I think crisper). Unlike butter and margarine, oil has no water to steam and cause puffing. Solid fats also have an ability to hold onto air bubbles and oil does not. Jewish style coffee cakes are incredibly tender and moist (yum) as oil quickly coats the flour proteins interfering with the absorption of moisture and the formation of toughening gluten strands. You do sacrifice the buttery flavor, however, when using oil.. In 1997, I attended SFBI's "Advanced Artisan Baking" class, an intensive 40 hour course. Our instructor was French and was a well respected and accomplished baker in his own right. We made challah one day. As I recall, our teacher pronounced that challah was merely "Jewish brioche", and that when he had baked in New York City, the "Head" Rabbi was a great fan of his challah and had declared it, "THE BEST!". You guessed it. The challah did contain butter, and as the only Jew, I knew it was a no-no. As the only woman and one of only two non-professional bakers in the class, I felt that opening my mouth would have been seen as confrontational. I kept mum, but I did say a silent prayer that the Rabbi's challah was either butterless or he was aware of the butter as to pair it with other foods appropriately. Ellen aka Gormay PS In "A Treasury of Jewish Holiday Baking", Marcy Goldman, in offering her recipe for "Buttery Egg Bread", says "Buttery challah seems almost to be a contradiction in terms- as challah is specifically a nondairy bread making it appropriate for serving with a meat based Sabbath meal". She suggests that this challah-like, Jewish-style brioche would be a good accompaniment to a meatless salad. *The information on the properties of oil in baking came from "CookWise" by Shirley O. Corriher --------------- MESSAGE bread-bakers.v102.n010.11 --------------- From: "Ed Dalton" Subject: Re: Digest bread-bakers.v102.n009 Date: Sun, 3 Mar 2002 14:05:17 -0500 >>Greg Carpenter wrote: "No matter what you begin with, your sourdough starter will eventually evolve based on what you feed it, not what you started with."<< This would make Ed Woods Sourdoughs all the same after awhile, so there can be no starter dating back more than what- a month, two months, a year? Carl Griffith's 1847 Oregon Trail Sourdough then would be what now? I think your theory is a tad off. BTW, I have a grape starter that I have maintained since before Bread's from the La Brea Bakery was published around 6 years ago but based on the procedure and it has retained is unique quailities. I also have Carl's which is unique to the grape starter. I will from time to time do starters from scratch and each is different from the grape and Carl's. You have overlooked the symbiotic relationship that develops between yeast and the bacteria, one complementing the other and excluding other flora that might try to invade the happy home. Ed --------------- MESSAGE bread-bakers.v102.n010.12 --------------- From: Dave & Catherine Subject: Oh no! Travelling Bread Maching Date: Wed, 06 Mar 2002 12:55:34 -0500 I got home today from my errands to find that my machine had walked off the counter sometime during its cycle. It suffered many bumps and bruises but I managed to get the bread back in and set it on bake. (I'm not yet sure if it will still make a loaf from start to finish). Anyway... Does anyone have any suggestions on how I can confine the machine to its corner? I'm afraid it's going to happen again and don't see the point of using it if I have to supervise it -- kinda defeats the purpose of a bread machine. I was thinking of maybe installing a hook or something into the wall and attaching the machine with some kind of tether. However, I really don't want to get into any construction projets or adding unsightly hardware into my cabinetry. What have you done to prevent this? Thanks in advance, Catherine --------------- MESSAGE bread-bakers.v102.n010.13 --------------- From: jkheb@attbi.com Subject: Maltcob flour source? Date: Wed, 06 Mar 2002 19:05:56 +0000 Hi all, I'm new to the list and very excited to have found you (and the recipe archives!!) I recently stayed at a wonderful B&B in England where the owner made bread made from maltcob flour in her bread machine. I think granary flour would be a good substitute, but I'm having no luck locating either type of flour. (I live in the Boston, MA area). I've been to every grocery store and specialty shop in the area. Would anyone have an idea where I could buy or mail order either maltcob or granary flour here in the States? Many thanks in advance, -Helen Helen E. Brown jkheb@attbi.com --------------- MESSAGE bread-bakers.v102.n010.14 --------------- From: "Larry Geller" Subject: Re: Cracked/Crushed Rye Date: Fri, 8 Mar 2002 14:19:19 -1000 I make acceptable (not great) cracked rye, oats or wheat by setting my Lee flour mill to the very coarsest setting. It would probably work on some other mills as well. But this is different from "steel-cut". The grain size is statistical, that is, there are large cracked grains but some part of it is as fine as flour. So I take the stuff from the grinder and put it through a sieve, keeping the flour that comes out the bottom for other uses. What's left in the sieve is pretty good cracked grain. Not perfect, because many grains are bruised. But better than ordering a 50-pound bag of anything. And it takes moments to make, from very cheap ingredients. -Larry Geller --------------- END bread-bakers.v102.n010 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved