Date: Mon, 27 May 2002 00:06:11 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n022 -------------- 001 - "DPK" - Sourdough Whole Wheat Bread 007 - Lobo - Kitchen Aid mixers 008 - Howard Larson Subject: Fresh yeast... with grey green mold? Date: Mon, 20 May 2002 07:35:26 -0500 My Aunt purchased some fresh yeast, wanting to examine any difference in flavor, texture of resultant bread. She meant to use it promptly, but didn't get back to it for a few days. When she did, it had a grey green mold on the yeast. She scraped that off, and used the yeast anyway. The question is: would that grey green mold have done something bizarre to the bread had she left it on the fresh yeast, and just combined it all in? We're trying to figure out if we just threw away something valuable and unique... or conversely... if your fresh yeast gets this mold on it, should the yeast be discarded entirely? So far... no one is sick. ;) Thanks in advance, David --------------- MESSAGE bread-bakers.v102.n022.2 --------------- From: Bszim@aol.com Subject: The K.A. Date: Mon, 20 May 2002 09:48:33 EDT I've had my Kitchen Aid for 35 years--without the various new attachments. I think it's terrific. I'm tired of all the new "specialized" machines. It's part of our economy where more is better and obsolescence is built in. Great for big corporations, but not for us. --------------- MESSAGE bread-bakers.v102.n022.3 --------------- From: Alan Woods Subject: Re: Sourdough whole wheat bread Date: Mon, 20 May 2002 11:35:44 -0400 I've baked only sourdough for about 5 years now, and almost always whole grains -- usually entirely whole wheat (most often the King Arthur hard ww, occasionally their 'white' ww, sometimes other brands). I add a tablespoon of gluten per cup to help with the rising, but otherwise the porportions -- for me, it's roughly 3 cups of flour per loaf -- remaind the same. My sourdough starter is fed only with white (unbleached) flour -- it was originally the KA "New England," but since it's been in Ohio for six years, it's pretty much a midwestern starter now. As for nuts: I often toss in a handful of sunflower seeds, flax seeds, hempseeds, whatever is to hand. Perhaps a half cup or so of seeds/nuts per loaf. Other than adding the gluten, I don't worry about adjusting the recipe. The dough rises just fine, taking shorter or longer depending on weather and humidity. In the winter it'll take a couple of days for the various risings, in the summer, only a few hours. So: I'd suggest just experimenting, and seeing what works best for you, and for whoever joins you in eating the bread, and the degree to which you like solid or light loaves-- Alan Woods At 02:28 AM 5/20/02 -0600, you wrote: >--------------- MESSAGE bread-bakers.v102.n021.2 --------------- > >From: Carolyn >Subject: Sourdough whole wheat bread >Date: Sun, 12 May 2002 06:34:19 -0400 > > >How much whole wheat flour can be used in sourdough that requires 7 cups of >white flour for three loaves of bread?? > >Anyone have experience with whole grains &/or nuts in sourdough? > >Thanks >Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v102.n022.4 --------------- From: "Maija Dixon" Subject: Julie, RE: your Hitachi Breadmaker Date: Mon, 20 May 2002 13:05:18 -0400 I found the following on the Hitachi site. Hope it helps. ~Maija Breadmakers: You can purchase the owner's manual or cookbook for your model Breadmaker for $10.00 plus a shipping and handling fee through our Authorized Parts Distributor, Pacific Coast Parts. The phone number to order your manual is 800-338-6342 and press 1. To fax your order, please fax to 800-962-0602. To mail your order: Pacific Coast Parts Attn.: Hitachi Owners Manual 2114 SE 9th Avenue Portland, OR 97214 --------------- MESSAGE bread-bakers.v102.n022.5 --------------- From: ehgf@mindspring.com Subject: Re:Lalvain du Jour Stater Date: Tue, 21 May 2002 02:02:06 +0800 Hi All, I am responding to Helen's statement, "I had the same problem with the Gold Rush sourdough starter. Is it the Lalvain du Jour starter from KA that works well?". I have written to the list in the past about my fondness for this King Arthur product, Lalvain du Jour. I wanted to clarify that they (there are 2) are not like other starters I have across. The "du Jour" part may be the tip off as, I believe, it translates into "of the day". This is no starter that needs to be refreshed or needs to take up space in the fridge. It is like an "additive" that is ready when you are. KA says that it is "a dry mixture of specialized yeast, bacteria and lactose". You simply follow the recipes provided and in two or three days (sponge rises for 18 to 20 hours and dough can rise 2-3 hours or overnight for "big holes) from start to finish. It is not an instant process, but I find much to recommend it's use. I like to bake a variety of breads and do not bake sourdough bread on a regular basis. With lalvain, I don't have to monitor and feed a starter. I don't need to wonder about it's potency or have to feed it for several days to get it into an active state. These little packets take up no room in my freezer and their lightness makes them one of the few products that KA does not charge S&H on. The package tells you to use the product within 6 mos once opened, but I know I have used it after that date and the results were still good. I have one that I opened in '99 and I am going to use it soon just to see if it is still good. I will let you know. There is a down side to this product. It is pricey. Each packet is $6.95 and will make only 12 loaves for that price. I find it worth the money for the predictable results and the space and time saver. For someone who bakes more regularly and has a good strong starter, this may not be an appealing option. It matters not how we go about it as long as we end up with the best possible bread. IMHO, it's the one we made ourselves, with the ingredients of our own choosing and in the manner be it by hand or machine that feels right and fits into our own unique lifestyles. Amen ;-) The usual disclaimer of having no affiliation with KA applies to what I have written. Ellen aka Gormay --------------- MESSAGE bread-bakers.v102.n022.6 --------------- From: Lobo Subject: Sourdough Whole Wheat Bread Date: Mon, 20 May 2002 13:08:58 -0700 Carolyn asked: > How much whole wheat flour can be used in sourdough that > requires 7 cups of white flour for three loaves of bread?? > Anyone have experience with whole grains &/or nuts in sourdough? Just start substituting wheat for white ... try 1 or 2 cups of whole wheat the first time and increase or decrease until you find the optimum. This is my favorite bread recipe in the world. I use my coffee grinder to grind the whole grains. A couple times, it hasn't risen well, but it still tasted great. It's very heavy .... a friend to whom I gave a slice said, "That's like eating a whole meal!" FUENFKORNBROT Night before, mix together and let stand at room temp: 1 1/3 cup sour dough 2 c. whole rye, freshly ground 4 cups lukewarm water (or part beer) And soak 7 T. flaxseeds in water over night in the fridge. (Instead of the above sourdough mixture, you could start the same day and use 6 cups expanded sourdough starter and substitute 1 1/3 c. rye flour for 1 1/3 c. of the wheat flour. Pour boiling water over flax seed in this case and let it sit a while.) Next day, add: 2 c. water (or beer) 7 c. flour or freshly ground wheat 2 2/3 c. whole wheat flour 1 1/3 c. Seven-Grain cereal 1 c. whole barley, ground 2/3 c. oat bran 2 cup oatmeal, ground or whole 3/4 cup sunflower oil 2 T. salt I've also added: 2 T. sesame seeds 1/4 c. soy flour 1/4 c. wheat germ 1/4 c. sunflower seeds - put dough in a bowl for 2 - 3 hours til it is double. Cover it with a cloth. - knead again and form a loaf. Cover it with a bit of flour and cover it with a moist cloth and let it stand for 20 min. on a warm place. - place a bowl with boiling water on the oven ground. - bake at 350 40-50 min. --------------- MESSAGE bread-bakers.v102.n022.7 --------------- From: Lobo Subject: Kitchen Aid mixers Date: Mon, 20 May 2002 13:14:38 -0700 > "rachaellohr" wrote: > Lobo wrote: > > For 1 loaf of bread, it works just fine. More than that > > starts crawling up beater shaft. > but have a different experience from Lobo on the > "number of loaves" issue (maybe when you say the > "beater shaft" you're using the paddle - switch to > the dough hook to knead any bread). nope...it crawls up the dough hook ... but my recipe is for 4 loaves. I will try dividing that in just 2 portions and try your Pam hint. Thanks. --------------- MESSAGE bread-bakers.v102.n022.8 --------------- From: Howard Larson Subject: Re: Lighter Weight Whole Wheat Bread Date: Mon, 20 May 2002 16:56:29 -0500 On Mon, 20 May 2002 02:28:41 -0600 (MDT), you wrote: > From: cmw0829@cs.com > Subject: How to Make Lighter Weight Whole Wheat Bread? > Date: Fri, 17 May 2002 08:46:28 -0400 > > I am at last making wonderful whole wheat bread in my > Bosch Concept 7 (what a machine!) and the loaves are > absolutely beautiful and tasty. [snip] > > Is there anything I can do to make the bread fluffier and lighter? > I don't want to go back to store bought, but the homemade is double > the amount. You may need to reduce the proportion of whole wheat flour. It is thought the sharp edges of the bran particles cut the strands of gluten resulting in less volume of the loaf. -- hl --------------- MESSAGE bread-bakers.v102.n022.9 --------------- From: Lorna Friedlein Subject: Kitchen Aid Mixers Date: Mon, 20 May 2002 23:05:03 -0400 Just one more word on kitchen Aid mixers. I use mine (6 qt) on a weekly basis with no trouble and i wouldn't tradi it in for any other brand. I read that some of you are paying to have your mixers repaired. If they are under warranty Kitchen Aid will replace the mixer for you as I recently found out to my pleasure. Lorna Friedlein --------------- MESSAGE bread-bakers.v102.n022.10 --------------- From: "Mike Avery" Subject: Re: Sourdough whole wheat bread Date: Mon, 20 May 2002 21:06:15 -0600 On 12 May 2002, Carolyn sagely commented: > How much whole wheat flour can be used in sourdough that > requires 7 cups of white flour for three loaves of bread?? Well, in most mixed breads, you can go about 50/50 without having special problems. However, the idea that you need white flour or need to add gluten to get a light whole-wheat or a whole-wheat sourdough bread is a misnomer. I modified Laurel Robertson's "A loaf for learning" from her "Laurel's Kitchen Bread Book" to use Sourdough. If you haven't read the book, and you want to make whole grain breads, it's one of two books I recommend highly. The other one is Beatrice Ojakangas' "Great Whole Wheat Breads". If you want to see what I did on the sourdough version, look at http://www.sourdoughhome.com/100percentwholewheat.html and then at http://www.sourdoughhome.com/laurelsloaf.html Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v102.n022.11 --------------- From: "Givens, Debee" Subject: Kitchen Aid mixers for Bread making. Date: Tue, 21 May 2002 08:24:22 -0700 Vicki, I have used my Kitchen Aid mixer for making bread for years. (it is about to die) I love the quality of my bread. No hand kneading needed. I can make a 2 loaf recipe with no problem. Debee Givens --------------- MESSAGE bread-bakers.v102.n022.12 --------------- From: "Alan Jackson" Subject: Re: Sourdough whole wheat bread Date: Wed, 22 May 2002 22:12:14 -0500 On Sun, 12 May 2002 06:34:19 -0400 Carolyn wrote: > > How much whole wheat flour can be used in sourdough that requires > 7 cups of white flour for three loaves of bread?? I use 1 1/2 cups white bread flour plus 1 cup starter, 1 cup milk, 1 egg, and 1 1/2 cups whole wheat. So about half can be whole wheat quite easily. I also throw in about 1/4 cup sunflower seeds. Mmmmm..... -- Alan K. Jackson --------------- MESSAGE bread-bakers.v102.n022.13 --------------- From: "Helen & Peter Frati" Subject: Amaretto Roulade recipe mistake Date: Thu, 23 May 2002 08:43:28 -0400 I made a typing mistake in the Amaretto Roulade: In the ingredients list for the bread, there is only 1/4 cup of sugar, cross off the 1/2 cup of sugar. Sorry for the inconvenience. Helen [[ This will be corrected in the archives. Jeff]] --------------- MESSAGE bread-bakers.v102.n022.14 --------------- From: "Sheila Lanthier" Subject: reduced-bran whole wheat Date: Fri, 24 May 2002 09:41:50 -0400 Has anyone ever heard of reduced-bran whole wheat flour? I have Rose Levy Beranbaum's recipe for whole wheat croissants which, she says, she first had in Montreal, so I should be able to get the flour here. So far, no one I've asked has heard of it. Would it be the same if I just sifted some regular whole wheat flour? Thanks in advance. Paddy Lanthier. --------------- MESSAGE bread-bakers.v102.n022.15 --------------- From: NuttyBakerGirl Subject: Kitchen aid Date: Sat, 25 May 2002 22:26:58 -0600 "Buy a Kitchen Aid and your small appliance repair guy will love you." This depends on what kind of kitchen aid you buy. The small 4 1/2 qt mixers that sell for less than 200 hundred dollars are not good for making bread. They don't have the power to them. The Professional model, at 525 watts of power is a worthy model. The magic mill is something like 600 watts. There really isn't much difference in the power. In the end what really tears up a stand mixer is how you use it. There is no reason to crank the mixer up to full speed for anything that your mixing. Speed 2 on a Kitchen Aid is fine for bread kneading. I've never had any problem mixing any kind of bread in my machine. If you truly want something that can knead bread into oblivion, then buy a VitaMix. Those things are 2 horsepower (Think about it, a lawn mower is 4 horsepower). Roxanne -- --------------- MESSAGE bread-bakers.v102.n022.16 --------------- From: "David Hamwey" Subject: Wellbuilt Bread Machine - Instruction Manual Date: Mon, 6 May 2002 11:50:42 -0700 I have a Wellbuilt bread machine and have lost the instruction manual. All I need to know is how to set the time and program the start time. I cannot figure it out, and I remember the start time was rather strange. Can anyone help me? Thanks, dhamwey@yahoo.com --------------- MESSAGE bread-bakers.v102.n022.17 --------------- From: Gems04@aol.com Subject: What is malt? Date: Sat, 27 Apr 2002 15:58:16 EDT I enjoy baking and at present I am really trying to bake home made French and Italian bread and rolls. The recipe calls for "MALT" and I don't know what this is. And what the purpose is to use it. I would appreciate any info on what to get and the purpose for using malt. Thank you, Gene P. S, where can I purchase the malt that I need? --------------- MESSAGE bread-bakers.v102.n022.18 --------------- From: "hanan gitliz" Subject: novac bread oven Date: Sun, 12 May 2002 18:29:27 +0200 I was hoping someone will have the instructions for novac's bread oven. Or at least help me with my problem: the machine always has the light of the "check pan" on even when I know the pan is in the right place.what do I need to do to make it work?? gitliz@inter.net.il --------------- MESSAGE bread-bakers.v102.n022.19 --------------- From: phyllisandnick Subject: Crusty Bread with Large Random Holes in Crumb Date: Sat, 27 Apr 2002 12:56:19 -0700 (PDT) I am interested in learning how to make crusty bread with large random holes in the crumb like the Pain Piasaaon type country breads made by The Rock Hill Bakehouse in Gansevoort, NY [Michael London - owner] and by Bread Alone in/near Woodstock, NY [Daniel Leader - owner]. These are wonderful breads full of flavor and having an enchanting texture. They are the only bread to use for French onion soup as they do not become soggy. As for plain eating with cheese and wine - superb! I have tried the recipes in Leaders book "Bread Alone" but cannot get the huge holes. Other than that the crust and crumb are fine imitations of what these two bakeries produce. Looking forward to your reply. Regards- Nick Halbrook phyllisandnick@gsiwave.com --------------- MESSAGE bread-bakers.v102.n022.20 --------------- From: Shhodder@aol.com Subject: Sour dough bread Date: Sun, 28 Apr 2002 22:15:36 EDT HI I love to bake bread and I would love to be able to make sour dough bread like it just came out of the oven in San Francisco. Or, like the "Artisan Bread" that I buy here in Mpls. MN. Any tips ? Sue Hodder, Mpls. Minnesota --------------- MESSAGE bread-bakers.v102.n022.21 --------------- From: "singers" Subject: instruction manual Date: Thu, 2 May 2002 17:12:15 +1200 I'm trying to locate a copy of a sanyo sbm-201 breadmaker. Can you help or offer suggestions where i might find one? regards, Sue Singers --------------- MESSAGE bread-bakers.v102.n022.22 --------------- From: "martlew" Subject: Suitable breadmaker machine for restricted diet Date: Sun, 26 May 2002 16:24:14 +0100 I have recently been diagnosed as having major sensitivities to certain foods. Can you please recommend a suitable bread making machine to me? I am unable to eat wheat/oats or dairy products. Many thanks. Helen Martlew Woking, Surrey, GU22 9HT, UK --------------- END bread-bakers.v102.n022 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved