Date: Sun, 7 Apr 2002 03:18:54 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n015 -------------- 001 - "Jenny Ball" - Starters for Bread 009 - Lobo - starter 010 - Brown_D@pcfnotes1.wustl.e - Re: Sourdough Starters 011 - Roselevyb@aol.com - Re: Hearthkit 012 - "Frederick J. Krall" Subject: hearthkit Date: Sat, 30 Mar 2002 07:05:13 -0500 Pat Robb asked for experiences with the Hearthkit, so here's mine! After Reggie's enthusiastic post, I looked at the website and showed it to my husband. I got one for Christmas. It is the most wonderful piece of equipment that I've gotten in a long time. The French bread I make using it is as close to perfect as I've ever come. My crusts are great. Pizza is wonderful, too. I've also used it to roast meats and vegetables, and they've turned out great, too. I did have one problem that almost made me send it back, though. The Hearthkit comes in three or so sizes, but the difference is all in the width, not the depth. I have an Amana oven with a convection feature that causes the oven to be shallower than normal. When I first put it together in the oven, I almost cried! The thermometer touched the door, and the door barely closed. They were extremely nice at Hearthkit when I called customer service (the day after Christmas, of course). They said that they were very careful in the design and knew of very few ovens that were too shallow for the hearthkit. They also took the model number of my stove and the measurements. After some consultation, they called me back and suggested that I take it to a stone cutter and have some of it cut off. That was an excellent idea and probably would have worked beautifully, but I was afraid that it would get broken and I'd be out my (OK, my husband's) $200. The end result was that we played with the way the thermometer is held in place and came up with about 1/16th of an inch that enabled the door to close completely on my oven. I'm now wishing that I had two ovens, though. I don't keep the hearthkit in the oven all the time as they suggest. It simply isn't convenient for me. With another oven, I could keep it in one all the time. So, I spend one whole day making quantities of bread to give to friends and neighbors. And that night we have pizza for supper. Jenny Ball --------------- MESSAGE bread-bakers.v102.n015.2 --------------- From: DRogers248@aol.com Subject: Re: Kathy's Dough Magic Date: Sat, 30 Mar 2002 08:50:54 EST Joni, You give a recipe for Granary Style Bread in which you use 2 T of Kathy's Dough Magic. Could you use this "dough magic" in any bread recipe and if so in the ratio of flour to dough magic? Thanks ;-) Deb --------------- MESSAGE bread-bakers.v102.n015.3 --------------- From: "Bev Carney" Subject: sweet whole wheat Date: Sat, 30 Mar 2002 08:44:24 -0600 Dawn was asking for recipes/info concerning wheat flour her family would eat. Dawn, you might want to try using white wheat - it's a whole wheat product but it doesn't have the strong taste of red whole wheat. It's available at King Arthur and many health food stores/coops. We like it but prefer the stronger flavor of red wheat. Bev C --------------- MESSAGE bread-bakers.v102.n015.4 --------------- From: "Bev Carney" Subject: Fw: lecithin Date: Sat, 30 Mar 2002 08:49:24 -0600 Judith asked about using lecithin in our breads. We mix it in with the dry ingredients - and we use the dry or granular lecithin. In last week's issue there was a recipe for Kathy G's dough magic and that is the recipe we use (slightly altered). In addition, we add 1 TB vital wheat gluten per cup of whole wheat flour. Bev C --------------- MESSAGE bread-bakers.v102.n015.5 --------------- From: Harry Glass Subject: lecithin Date: Sat, 30 Mar 2002 07:54:10 -0800 (PST) Reply to Judith Barnett's question about lecithin: Lecithin replaces all oil or other fat in my bread recipes. --------------- MESSAGE bread-bakers.v102.n015.6 --------------- From: "Mike Avery" Subject: Re: Sourdough starters Date: Sat, 30 Mar 2002 10:22:56 -0700 Richard L Walker wrote: > yeast is concerned, there is always the "strong" possibility of > infection, contamination or whatever you want to call it. When I made > wine, sanitation was easy (a few Camden tablets). When I made beer, > sanitation was tough (dilute Clorox solution and rinse for everything > it touched.) Not really. Beer and wine don't have any checks and balances built into the system. As the old saying goes, "God makes vinegar, the wine maker's job is to keep him from doing it." Sourdough is an entirely different critter. The sourdough starter is in a state of symbiosis with lactobacillus bacteria and yeast. The bacteria make anti-biotic compounds and make the starter more acidic, both of which protect the starter from invasion. Once the culture is established, it becomes quite stable. As mentioned, a german resarcher has had cultures that haven't changed in 50 years. Of course, if you introduce lacto bacillus into must or wort, you have a real problem. It happened to me once and despite efforts to get rid of it, the wine was undrinkable. Mike -- Mike Avery MAvery@mail.otherwhen.com ICQ: 16241692 AOL IM: MAvery81230 --------------- MESSAGE bread-bakers.v102.n015.7 --------------- From: ehgf@mindspring.com Subject: Passover:message of freedom and recipe Date: Sun, 31 Mar 2002 03:13:23 +0800 Hi All, It's Passover, a celebration of freedom, for those of the Jewish faith. Those of you who are still slaves to your sourdough starters can be free, too :-) I mean this in fun as I respect the devotion it takes to create and maintain starters. Been there and done that. Those who read my post, "Sourdough Saga and Salvation", know that I broke the bonds of slavery and got rid of every (there were many) nasty looking, starter filled jar taking up room in my fridge. I at that time suggested the use of the very pricey Lalvain du Jour from King Arthur. This powdered starter takes up no room and is always potent. It's loaves can take 2 to 3 days, start to finish, depending on your schedule or desire to retard the dough to its fullest. This is one way to have awesome sourdough without the maintenance requirements of the typical starter. One doesn't have to worry about not capturing the "right" wild yeast etc, since the desired culture is in the powder. There is another solution and ironically, I first read about it in "Breads From The La Brea Bakery. You see, I think making Nancy Silverton's starter was the beginning of the end. It was the best starter I have ever had and the breads produced with it were simply phenomenal. The 14 days it took to create, however, took it's toll. The shocked expressions on the faces of my family and coworkers as I schlepped this container of glop wherever I went so I could "feed" it according to schedule, was enough to realize that I had to take my life back. Nancy Silverton suggests that you preserve your starter by drying it yourself. She suggests that you pour a cup of starter or more in a thin layer on a parchment-lined baking sheet and allow it to dry at room temperature for about 3 days. Once dry, she says to peel it off the paper and store it in a tightly, closed plastic bag. To revive, dissolve the dried pieces in 78 degree water, stirring to soften, Proceed to feed with flour and water per the starter's schedule until it regains it's former strength. Since her starter requires so much starter to be discarded, I did try to dry some. My first attempt somehow went wrong as the drying starter began to smell badly. My second attempt was successful, but I have not tried to revive it as yet. Since the only bread I wish to eat at this time is unleavened bread, I would like to share a recipe for home made Matzo. I urge everyone to try this recipe since it is not difficult to make, will take 2 hours from start to finish and it is simply the most delicious cracker suitable for any occasion. Unfortunately, it is not kosher for Passover, so is not for those who are strictly observant of this holiday's customs. Don't be put off by all the details or notes that follow. They just help to make this recipe fool proof. MATZOS By Lauren Groveman from "Baking with Julia" 4 c unbleached all purpose flour 1/4 c sesame seeds (optional, but try not to leave out. I believe they are responsible for the delicious flavor) freshly ground pepper (optional, but again gives a good flavor boost) 2 t coarse salt, plus additional for the tops of matzos 1 1/2 c of warm (105 F to 115 F) water "Position a rack in the lower third of the oven, remove the other rack, and preheat the oven to the highest setting below broil, probably 550 F. Invert a large baking sheet (not a black one) *Note: I found that he high heat warped my sheet so use one that you don't mind turning ugly* onto the oven rack and preheat it with oven. Put the flour and the sesame seeds and pepper, if you're using them, *Note: I prefer to add the pepper to the top of the matzos so I can gauge how much I want on each*, into a large bowl; whisk just to combine the ingredients. Whisk the salt into the warm water, make a well into the center of the dry ingredients, and pour the water into the well. Using your hands, mix the wet and dry ingredients together until you get a dough that cleans the sides of the bowl. The dough may seem a little dry and shaggy, but some kneading will improve its look. Turn the dough out onto a lightly floured work surface and knead until smooth about 3 minutes. Divide the dough into 12 pieces and keep all but the piece you are working with covered. *Note: A 5 minute rest will make rolling easier, but is not always necessary* Roll the dough out on the floured surface until it is as thin as you can possibly roll it.You can aim for a rectangle that's about 8 inches by 12 inches, but you're likely to end up with an oval, a circle, or a trapezoid of some sort. The irregular shapes you create are part of the charm. What's most important is that you roll the dough to an even thinness. Use as much flour as you need to keep the dough moving and turn the dough over occasionally as you roll to help you get the thinnest, most even sheet. Prick the dough all over with a docker or the tines of a fork and sprinkle the top lightly with the coarse salt. Run your hands over the dough to help the salt stick to the surface, but don't press down. *Note: Read my alternative instructions on how to prepare the matzo as well as get it in the oven* Open the oven door, hold the sheet of dough by one end, and flip or fan it onto the hot baking sheet, as you would unfurl a beach towel, so that the portion of the dough that goes in first is near the back of oven. Try to do this as quickly as you can- you don't want to lose too much oven heat.(Don't worry about the salt that slides off the top). *Note: I have found this method very tricky to pull off. I've even burned myself trying it. Here is my modified method: After rolling dough out, I place it on a lightly floured peel. An inverted baking sheet could be used as well. I lightly spray the matzo with water prior to sprinkling with some salt and pepper as I believe this helps them stick better. After running my hand lightly over the spices, I prick the surface with a fork. I then with a quick pull back motion, deposit the matzo on the heated baking sheet* Close the oven door and set a timer for exactly 1 minute. At the end of 1 minute, turn the matzo over (fingers work best here, but be very careful - this is an extremely hot oven), and bake for another (precisely timed) minute. The matzo is done when it is golden, blistered, and crisp. If the matzo needs more time, continue to bake it, turning it often for 20 second intervals, until it is lightly golden and crisp. Keep your eye on it-....since each matzo needs close attention and not all the matzos will bake for the same amount of time. *Note: It is best to roll your dough out as close to the oven as possible. That way you can flip and remove matzos while preparing the next one to go* When baked, transfer the matzo to a cooling rack and continue with the rest of the batch. The matzos will keep for several days at room temperature. Cover them lightly with foil and if the weather's humid, heat them in a moderate oven for a minute or two before serving- their crisp will come back." These crackers are gorgeous in their rustic appearance and sublime with just butter or a wedge of cheese. Don't try subbing some whole wheat flour. I tried it once and the end result was not as good. Enjoy! Happy Easter and Happy Passover to you all! Ellen aka Gormay --------------- MESSAGE bread-bakers.v102.n015.8 --------------- From: Lobo Subject: Starters for Bread Date: Sat, 30 Mar 2002 21:47:53 -0800 >"S&R Ash" wrote: >Subject: Starters for Bread >(snip) Also we were military and how do you move starters from base to >base, and pillar to post. One day I completely lost it and threw it all out >(snip) Generally, in a cooler ... but to go overseas, I put it in a jar with Saran Wrap under the lid and inside 2 zip-lock freezer bags. And beside going to Korea, it was July! By the time we got there, the starter had grown and squooshed out from under the lid. The zip-lock bags kept it contained. We returned to the US also in July, by way of Hawaii. I kept rehearsing what I'd say if they searched our luggage ... "it's just flour and water, flour and water." But they didn't. NOW my husband's retired and I've learned about drying starter! That would've been much easier! :) >P.S. I will send a little story about my Grandma and her starter as a new >bride if its okay to share a story here that is true. Please! --------------- MESSAGE bread-bakers.v102.n015.9 --------------- From: Lobo Subject: starter Date: Sat, 30 Mar 2002 21:50:34 -0800 >From: "Richard L Walker" >I'm wondering if anyone has attempted to keep their sourdough culture in >liquid form as many home brewers do. The procedure is straightforward, but >(snip) isn't that what we're doing in the refrigerator? --------------- MESSAGE bread-bakers.v102.n015.10 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Re: Sourdough Starters Date: Sun, 31 Mar 2002 00:06:42 -0600 I'm new to this list and missed the start of this discussion, but can't resist a comment about starter cultures.....I've worked in quite a few labs where we worked with yeast and bacterial cultures, and we never had any trouble with contamination from the air. The flour, the water, and the utensils would have a lot more effect. If you want to rigorously maintain a sterile culture, you have to autoclave everything it touches or that touches it--in the lab, this means autoclaving the broth you grow the bugs in before you add the culture, which would do your flour in the starter no good at all! I don't think it could possibly be worth the hassle of sterilizing the equipment (and BTW, 20 minutes in a pressure cooker at 15 psi (1 atm) is a pretty close approximation of a typical lab glassware autoclave cycle) before adding the necessarily non-sterile flour, unless you were going to maintain a liquid culture--and maintaining a mixed (yeast and bacterial) culture would probably be a lot more difficult in straight liquid culture. Diane Brown brown_d@kids.wustl.edu --------------- MESSAGE bread-bakers.v102.n015.11 --------------- From: Roselevyb@aol.com Subject: Re: Hearthkit Date: Sun, 31 Mar 2002 21:44:03 EST The HearthKit is so wonderful I have offered to become their spokesperson! Perhaps the very best part is that when you open the oven to put in the bread the temperature always falls at least 25 degrees, but with the HK it doesn't drop at all! It makes all baking better from roast chicken to chiffon cake! Rose Levy Beranbaum --------------- MESSAGE bread-bakers.v102.n015.12 --------------- From: "Frederick J. Krall" Subject: English Muffin Starter Times Date: Mon, 01 Apr 2002 11:21:02 -0500 Margaret Pope was understandably confused between "4 hour" and "overnight" starter in the English Muffin recipe I posted recently. She's right, it is confusing, but it's not critical. I posted it as I received it originally from Alan Zelt, and I should have corrected it as I believe Bob the Tarheel Baker did, to read: "...4 hours or overnight." 4 hours is good, and that's what I did. I assume overnight, in the refrigerator, would develop even more flavor. Let it stand for 30 minutes or so after this retarding before continuing with the recipe, to take off the chill. The muffins are great either way! Rick Krall --------------- MESSAGE bread-bakers.v102.n015.13 --------------- From: "Elizabeth" Subject: bread machines or dough mixers Date: Mon, 1 Apr 2002 14:35:03 -0500 Hello, my name is Elizabeth, I'm from West Virginia and am a bread-baking enthusiast. I have a touch of carpal tunnel syndrome, though, and for this reason I find it easier to get a machine to knead my bread. I had a DAK which I didn't like for baking (spongy, soggy) but was OK for just mixing. It died after its warranty. My Breadman's paddle just sheared a hole in the bottom of the bread pan a few days ago. I've read all sorts of reviews of different bread machines and am still undecided. My question: should I get another bread machine, and if so, which one do you recommend just for mixing, or for handling heavy ww doughs? Would I be better off getting just a dough-mixing attachment for my faithful 15-year-old Cuisinart, or would this shorten its life with the extra stress? The other option is to get some sort of simple mixer without any baking feature, if it was cheaper than a bread machine by itself. Is there any such device that anyone would recommend? Also, I like to grind my own grain from scratch, and my Vita-Mix died and the replacement parts won't work properly on it. Any idea for good but inexpensive grain grinding solutions? Yours, Elizabeth --------------- MESSAGE bread-bakers.v102.n015.14 --------------- From: "Sheila Lanthier" Subject: barley flour Date: Tue, 2 Apr 2002 00:01:40 -0500 I can't find barley flour anywhere in Montreal, and was wondering if I could buy barley flakes and grind them in the food processor. I've done it with rolled oats for oat flour. Any advice? Paddy Lanthier. --------------- MESSAGE bread-bakers.v102.n015.15 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Rose Levy Beranbaum... Date: Tue, 2 Apr 2002 14:08:10 -0500 (EST) Now that I know Rose reads the Bread Bakers Digest, I must tell y'all this story. Rose's Jewish Rye Bread was the first bread I baked from Daniel Leader's book "Bread Alone." I made two boules. Some Jewish friends of ours invited my wife and I one evening for dessert, coffee, and a game so I brought one of the rye boules along. It had only been out of the oven for a couple of hours and the aroma was quite tantalizing. Our friends served a very nice coffee cake, but my friend Ben wanted to "just sample" the rye bread. His wife cut a piece for him and then had one for herself. They ate the whole loaf that evening and dubbed it "Bob's Not-Bad-For-A-Gentile Jewish Rye Bread." Thanks, Rose. I look forward to your new book. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n015.16 --------------- From: "S&R Ash" Subject: Grandma's first bread & a Sourdough Recipe Date: Wed, 3 Apr 2002 11:26:10 -0500 I was told I could share this story on the list: My Grandma Smith was a young bride at age 17, in late November 1904. They lived on our farm near Whitewater, Kansas, with Grandpa's old Quaker father. Ellen Pearl had never been taught much about cooking, as her mother had been too busy making a living for herself and family after being widowed and then abandoned by her second husband. The day came for baking bread and Ellen Pearl got a starter from her sister who lived a few miles from her. She mixed up the bread and thought "this is easy enough" and went on about her work as the bread was set to raise. After an hour she checked on it and it was as flat as it was when she sat it to raise. She waited another hour and still nothing!! She was so upset and didn't want anyone to see this failure. She got rid of the bread and thought she could make biscuits instead. The men came in for lunch and went back to work in the fields clearing brush. In the late afternoon the sunshine came through the clouds and the winters day brightened. She heard her young husband at the door. "KIDDO, come with me. I want to show you the BIGGEST toadstool I have EVER seen in My Lifetime!" She had been found out. He led her to the north woods. There in all its glory was the bread dough pushing its way up through the ground where she had buried it earlier in the day. That hot afternoon sun had warmed the dough and she learned an important lesson about baking bread! One must have a warm place for the bread to raise. Her father in law taught her to cook, and she became a very good cook and bread maker. I don't think Grandma ever used a starter much after the yeast cakes were sold in the local stores, she liked the ease of using them. She was my baking teacher. Here is the Sourdough Recipe from Betty Crocker 4 in 1 Cookbook Collection Betty Crocker's Cooking American Style Chapter Baking Day page 16-17 Copyright 1975 Sourdough Starter 1 teaspoon active dry yeast 1/4 cup warm water (105 to 115 F) 1/4 cup milk 1 cup all purpose flour Dissolve yeast in warm water in 3 quart GLASS bowl. Stir in milk. Stir in flour gradually, beat until smooth. Cover with towel or cheese cloth let stand in warm draft free place (80 to 85 degree) until starter begins to ferment, about 24 hours. (bubbles will appear on surface of starter. If no bubbles discard and begin again) Stir well, cover tightly with plastic wrap and return to warm place. Let stand until foamy, 2 to 3 days. When foamy, stir well, pour into a 1 quart mason jar with tight fitting lid. Store in refrigerator. It is ready to use when a clear liquid has risen to the top. Stir before using. Use one cup of the starter in this recipe, reserve remaining starter. {this is where I throw it out} If keeping the starter add 3/4 cup milk and 3/4 cup flour. Store covered at room temp until bubbles appear, about 12 hours, then store in refrigerator tightly covered. Use about once a week. If the volume of the bread you bake decreases dissolve 1 teaspoon active yeast in 1/4 cup warm water. Stir in 1/2 cup milk, 1/4 cup flour and the remaining starter after removing one cup for baking day. ........................................................................... Sourdough Bread 1 cup Sourdough starter 2 1/2 cups all purpose flour 2 cups warm water 3 3/4 to 4 1/4 cups all purpose flour 3 Tablespoon sugar 1 teaspoon salt 1/4 teaspoon baking soda 3 Tablespoon Vegetable oil Cold Water Method: Mix Sourdough starter, 2 1/2 cups flour and 2 cups warm water in a 3 quart GLASS bowl, with a wooden spoon, beat by hand until smooth. Cover and let rise in a warm draft free area for 8 hours. For a softer dough add 1 pkg yeast dissolved in 1/4 cup warm water at this point. Add 3 3/4 cups flour, sugar, salt, baking soda, and oil to mixture in the bowl. Stir with the wooden spoon until dough is smooth and flour is completely absorbed. It should be firm enough to form a ball. If not add just enough flour until it will form the ball. Turn out onto heavily floured surface, and knead until smooth and elastic about 10 minutes. Place in greased bowl, be sure greased on top. Cover, let rise in warm place until dough is double in size, about 1 1/2 hours Dough should be ready when an indentation remains when touched lightly. Punch down, divide in half. Shape each half into a round or shape loaf as desired. Do not tear dough. Place loaves on greased baking sheets. make three 1/4 inch slashes in each loaf. let rise until double in size about 45 minutes. {now I like to let rise first then slash with a very sharp knife. You should experiment on that issue} Heat oven to 375 F. Brush loaves with cold water. Place in middle of oven. Bake until a hollow sound is heard when tapped, about 50 minutes. brushing occasionally with the water. Remove from baking sheets and cool on wire racks. Makes 2 loaves. DO NOT USE self rising flours. ............................................................................... I hope you will like this bread. As I stated before I am not fond of a sour taste so I really liked this bread. As I typed this up it sounds like a lot of work, but really isn't that much; just need to follow through on all the directions. I have kept the starter if I am baking several times in a month. My husband will not eat homemade bread, so unless I have someone to help eat it I don't make it as often as I would like. Sue Ellen Ash --------------- MESSAGE bread-bakers.v102.n015.17 --------------- From: Chefsherry1@aol.com Subject: Re: liquid lecithin Date: Wed, 3 Apr 2002 11:32:33 EST Reply to Melissa Milos: I can't tell you how to add it to bread but if you mix 2/3 vegetable oil to 1/3 liquid lecithin & paint it on a clean grill there is no worry about delicate fish sticking to your grill. That stuff is liquid Teflon! Good luck! Sherry Carruthers > > "I purchased lecithin liquid because I saw it in a healthy bread cookbook, > and hoped it was like malt extact. It is not and tasted really gross. > > Help! Does any one know why or how to use it in bread, I probably should > have bought the cookbook and now I can't remember which book it was. --------------- MESSAGE bread-bakers.v102.n015.18 --------------- From: Reggie Dwork Subject: Bread Baking Workshop (Hands-on) Date: Fri, 05 Apr 2002 23:46:34 -0800 Ramekins 450 West Spain Street Sonoma, California 95476 Telephone: 707-933-0450 ext. 10 Fax: 707-933-0451 Bread Baking Workshop (Hands-on) with John Nemerovski Saturday, July 13th, 3:00 PM Class Code: 071302PM Status: Scheduled $85.00 Notes: Class hours: 3:00­8:00pm John Nemerovski teaches bread baking workshops in Tucson, Arizona, for the University of Arizona. John has been baking for pleasure and profit for over 30 years, has conducted dozens of bread classes over the years. He is also a member of the Bread Bakers Guild of America. Bread is little more than flour, yeast and water. It is technique, knowledge of a bread's "lifecycle" and a good sense of touch that make a great loaf of bread. In this beginner's bread-baking class, John will teach you everything you need to know to start baking great loaves in your own home. Students will enjoy samples of John's breads and leave with a batch ready to bake at home. Students traveling far may wish to bring a small ice chest. * Loaf-style Fast-Foolproof-Plain-Old-White-Bread ­ with "free form" stone-baked "Poor Man's Baguette" variation * Glazin' Raisin Bread ­ with "Monster Muffin" variation * Disappearing Oat Flakes Bread ­ with "Funky Flatbread" variation Jeff and I took John's class last year and it was extremely informative, fun, and we enjoyed incredible tasting breads!! Reggie --------------- MESSAGE bread-bakers.v102.n015.19 --------------- From: Reggie Dwork Subject: The Bread Bakers Apprentice - Class Date: Fri, 05 Apr 2002 23:47:21 -0800 Ramekins 450 West Spain Street Sonoma, California 95476 Telephone: 707-933-0450 ext. 10 Fax: 707-933-0451 The Bread Baker's Apprentice with Peter Reinhart from Johnson & Wales, Rhode Island Demonstration Class Tuesday, July 30th, 6:30 PM Class Code: 073002PM Status: Scheduled $45.00 Peter Reinhart is the founder of the award winning Brother Juniper's Bakery and is now on the Baking and Pastry faculty at Johnson and Wales University in Rhode Island. Peter is the author of four books including Crust and Crumb: Master Formulas for Serious Bread Bakers which was the recipient of the James Beard Foundation's "Best Baking and Dessert Book." In 1996, Peter won that same organization's National Bread Competition for his Wild Yeast Country Bread. Peter speaks extensively on the artisan bread renaissance and teaches both professional and serious home bakers new techniques for making world class breads. Peter is back at Ramekins! He will be demonstrating some incredible breads from his new book, The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread. In this unique class with the top bread-baking teacher in the country, Peter will teach you how to make expert loaves from a variety of dough types. Pane' Abruzzi - Italian country bread with dried fruit and nuts Pain a la Ancienne - with baguettes, focaccia, ciabatta, and pizza variations Sourdough Onion Rye Bread --------------- MESSAGE bread-bakers.v102.n015.20 --------------- From: "James Thompson" Subject: Looking for a recipe Date: Thu, 28 Mar 2002 09:05:16 -0500 Hi all you bread-bakers! My name is Laura. I have a pretty new bread machine, a Zojiroushi. I've had it about 6 months. I hope someone out there can help me. I'm looking for a wheat or sauerkraut rye bread recipe, that's light. I've tried several recipes but all come out heavy. Laura --------------- MESSAGE bread-bakers.v102.n015.21 --------------- From: mewstone@earthlink.net Subject: New Breadmaker Date: Wed, 27 Mar 2002 12:07:50 -0800 I have just purchased a breadman ultimate breadmaking machine and despite following the strict order of addition every loaf I make has flour on one corner which has remained unmixed. Can you give me any suggestions as how to avoid this? Thank you Wendy Penney --------------- END bread-bakers.v102.n015 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved