Date: Sat, 8 Jun 2002 18:57:59 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n024 -------------- 001 - "Richard L Walker" Subject: Malt added to recipes Date: Sun, 2 Jun 2002 11:50:40 -0500 You can also obtain malt extract and powdered malt (many varieties) at shops selling supplies for making home made beer and wine. "Richard L Walker" Pensacola, FL 32504-7726 USA --------------- MESSAGE bread-bakers.v102.n024.2 --------------- From: "Don Bischoff" Subject: Re: Potato Flakes for Flour? Date: Sun, 2 Jun 2002 19:18:47 -0500 Maija wrote: > I've read that using potato flour increases moisture and shelf > life in yeast breads. Is it possible to substitute mashed potato > flakes for the same purpose? Maija, Absolutely!! I do it all the time. Use about 1/2 cup of potato flakes per three cups of flour. You can also use leftover mashed potatoes 1/2 cup per three cups of flour. This will definitely add to the moisture and shelf life of bread. Potato flour, by the way, is nothing more than ground dehydrated potatoes. The only thing you have to beware of is that when making these additions you will have to adjust the total amount of liquid in the recipe. Since mashed potatoes already contain moisture you must reduce the liquid. Potato flakes absorb moisture and you will need to increase the liquid. Give it a try. Happy baking. Don B --------------- MESSAGE bread-bakers.v102.n024.3 --------------- From: ehgf@mindspring.com Subject: Not all malt is alike... Date: Mon, 03 Jun 2002 09:30:34 +0800 Hi All, I will put my 2 cents in the malt discussion by saying that not all malt is alike. The operative word is "diastatic". Malted barley flour or diastatic malt promotes enzymatic activity that contributes flavor and helps develop crust color. It may come in a powder or syrup. Most bread flour already has some malt added so read the ingredients on the label. Many of the (barley) malt syrups found in natural health food stores are "nondiastatic" as the heat used in processing cancels out the enzymes. It is used primarily for flavor. I sent away for the diastatic malt powder from KA when I couldn't find it locally and the labels on the natural food store syrups didn't tell me if they were diastatic or not. I forgot about the malt in the fridge until I had a problem developing crust color with a recipe. I added a small amount to the recipe the next time and I had a very active dough as a result. The color of the crust was much improved also. One caveat.....KA sells a large amount of the malt; I will probably never use it all in this lifetime ;-) Ellen aka Gormay --------------- MESSAGE bread-bakers.v102.n024.4 --------------- From: "Dulcey" Subject: schuttelbrot Date: Sun, 2 Jun 2002 22:58:47 -0500 Here's a link to a recipe for schuttelbrot; it's in German (it appears to be a border bread - the name is German), so you could run it through a translator such as www.t-mail.com or www.babelfish.altavista.com Here's the recipe: http://www.swr.de/kochkunst/rezepte/2002/02/06/index.html Translators are fun - this translates to "vibration bread," with not all the ingredients translating. Dulcey --------------- MESSAGE bread-bakers.v102.n024.5 --------------- From: Ben_McGehee@asburyseminary.edu (Ben McGehee) Subject: Re: mashed potato flakes Date: Mon, 3 Jun 2002 07:25:08 -0400 Maija wrote: > I've read that using potato flour increases moisture and shelf > life in yeast breads. Is it possible to substitute mashed potato > flakes for the same purpose? I have successfully used potato flakes in my bread. I usually put them into my mortar and crush them into a fine powder, so that it would measure the same as potato flour. When I read the ingredients on my potato flakes it had one major item: Potato, and a few chemicals for texture and storage. I'd imagine it's pretty similar to regular potato flour. When I make bread with it, the dough seems a little softer, probably because it can absorb more water, but it's not too sticky. It does seem to increase moisture in bread, but I can't vouch for the shelf life. My breads almost always grow mold before they get so stale that reheating or toasting won't fix it. Ben McGehee --------------- MESSAGE bread-bakers.v102.n024.6 --------------- From: "Frederick J. Krall" Subject: KA Mixers: New Vs. Old Date: Mon, 03 Jun 2002 07:56:40 -0400 We've had a K5A since 1975, when I gave it to my wife. I've been using it to bake bread regularly ever since. It's only required routine (preventive) maintenance, and it has never failed me. I've been confused by concerns about KAs breaking down, until I learned recently that Whirlpool bought the brand from Hobart in, I believe, 1986. My assumption is that Whirlpool's lessened the build quality that Hobart put into their essentially foodservice machines. That might explain any quality differences people are experiencing today. That being said, I do lust after a Magic Mill dlx, which I understand is better for yeast breads (larger capacity, more power) but not as good for other things. Expensive, but so was the K5A 27 years ago! Rick Krall --------------- MESSAGE bread-bakers.v102.n024.7 --------------- From: Nifcon@aol.com Subject: Superpeel Date: Mon, 3 Jun 2002 14:17:55 EDT Hi All If you have trouble, as I do, moving sloppy dough around and getting it into the oven or onto the bakestones have a look at this device. It's made baking the slack doughs I like to use a lot easier and the results are significantly better http://members.aol.com/_ht_a/gaspar107/myhomepage/ Usual disclaimer - I have not received any reward, monetary or otherwise from nor have I any commercial or advantageous interest in the manufacture and sale of the Superpeel. John Wright Yorkshire, England "That which does not kill us makes us stronger" --------------- MESSAGE bread-bakers.v102.n024.8 --------------- From: "Russell Fletcher" Subject: RE: Potato Flakes for Flour? Date: Mon, 3 Jun 2002 13:45:27 -0700 I have a bread recipe that uses potato flakes instead of potato flour. Here it is. Russ * Exported from MasterCook II * Potato Bread 2 lb. (Bread Machine) Recipe By : Oster Deluxe Bread and Dough Maker, p 20. (1997) Serving Size : 18 Preparation Time :0:00 Categories : Bread Machine 2 Lb. Size Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 Tablespoons margarine -- softened 4 cups flour, bread 1/2 cup mashed potato flakes -- dry 4 teaspoons sugar 2 teaspoons salt 1 3/4 teaspoons yeast -- (regular or bread) 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type: White, large loaf (Oster machine #2). 5) Press start. Bread will be done baking in the number of hours indicated. This is the all time favorite bread I have made for Bread Day (every Thursday) when I bring a loaf of bread for everyone at work to snack on. formatted by Russell Fletcher, gimplimp@effectnet.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v102.n024.9 --------------- From: "David A Barrett" Subject: Re: Malt Date: Tue, 4 Jun 2002 09:51:24 -0400 > Both are simple sugars which are derived from malting > (or sprouting) barley, and they not only contribute > sweetness--though much less than table sugar--but they > also promote enzyme activity and add to the leavening > effects of yeast. Actually, this isn't true. I can't speak to the syrup, but diastatic malt powder is NOT primarily a simple sugar. To make the powder, barley is placed in water until it just starts to sprout, it is then dried out to stop the growth and ground into a powder. If the timing is right, and the growth is stopped at the right time, the primary yield from the powder is enzymes not sugar. These enzymes allow the starches in the flour to be broken down into sugars by the yeast in the bread which enhances the raising power of the yeast. You have to be careful that you are getting "diastatic" malt powder, which shouldn't taste particularly sweet. Non-diastatic malt powder is made by allowing the barley to sprout longer, to the point where the enzymes have been used up by the grain and sugars have been produced. Non-diastatic malt powder has very little use in bread baking other than to impart a "malty" taste. thanx, dave. *8-o --------------- MESSAGE bread-bakers.v102.n024.10 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Gift Breads... Date: Wed, 5 Jun 2002 00:24:54 -0400 (EDT) Meryl wrote: Does anyone have a fool-proof recipe that would enable me to make a bunch of breads at a time? I have to make about 20 gift breads, and don't have time to make them one at a time in my ABM. I would very much appreciate fool-proof recipes that would enable me to bake a bunch of breads at a time? They don't have to be big loaves and don't even have to be breads in a strict sense, but they should be a little "gifty". Here's my suggestion, Meryl. Make a double recipe of Monti's Roman Bread (it's in the archives, but if you can't find it, write to me and I'll send it to you). Then divide the prepared dough into ten equal pieces. Form them into boules and tie them up (just like a package) with soaked natural raffia. Tie them loosely to allow for the rise. Don't forget the bow on the top. Then bake them. You'll have 10 very attractive small boules nicely packaged. The raffia will indent slightly into the bread. Wrap them in clear cellophane or the like and Voila! Do it again for ten more loaves. This bread freezes well so you can keep them until it is time for presentation. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n024.11 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Potato Flakes... Date: Wed, 5 Jun 2002 00:32:32 -0400 (EDT) Maija wrote: I've read that using potato flour increases moisture and shelf life in yeast breads. Is it possible to substitute mashed potato flakes for the same purpose? Maija, I use potato flakes all the time. I use it as is or ground finer, depending upon the bread. I also make garlic mashed potatoes from flakes for a knock-your-socks-off adaptation of Peter Reinhart's Potato Rosemary Bread. There are a variety of flavored potato flakes on the market now, so experiment and develop your own "new and improved" taste sensations! Good luck. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n024.12 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: The long and interesting quest for the perfect loaf... Date: Wed, 5 Jun 2002 00:53:28 -0400 (EDT) Sue Hodder, Mpls. Minnesota wrote: "Hi, I love to bake bread and I would love to be able to make sourdough 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 ?" When I first read this I thought, "Holy Mackerel! This lady wants "tips" on how to make San Francisco sourdough. Tips? It takes more than tips, my dear, to get that special tang. Bakers have tried and argued and talked about the San Francisco sourdough for years and now she wants tips." But then I realized that Sue is reaching out for help just as I did when I started and as I still do because I am always learning something in this frustrating, mysterious, and oh-so-satisfying business of baking bread. So, Sue (so Sue? ;-)))), here are my tips. Start reading books written by good bakers (write to me for a suggested list). Write to and ask questions of people on this wonderful list. Realize that you may not ever create a loaf of San Francisco sourdough bread up there in Gopherland, but you will probably create something better called "Sue's Super Sourdough." Go to www.google.com and type in the words "sourdough bread" or "artisan bread." You will be delighted at the wealth of information available to you. Then start baking. Experiment a bit with the ingredients. If your oven has a window in the door, turn on the light so you can peek at the magic every now and then as the bread, your bread, bakes. You have taken simple ingredients and turned them into a work of art that tastes good. It really doesn't get any better than that. Want more help? Go to the King Arthur Flour site and look around. Write to me. I love to help other bakers. So many have helped me, and now, it is my turn to repay their kindnesses. I began learning how to bake bread when I retired twelve years ago. It is one of the most satisfying things I have ever done, and I'm still learning. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n024.13 --------------- From: Rose@thecakebible.com Subject: Re: Reduced bran flour Date: Sun, 2 Jun 2002 08:43:35 EDT I was really disappointed when the reduced bran flour was no longer available because it made the best croissants I've ever tasted and wanted to try breads using it. Here's what I worked out after calling the flour mill that had produced it: Use 93% unbleached all purpose flour plus 5% germ (which adds sweetness) and 2% bran. For the croissants, I originally used 91 grams of Green Mt. Gold (1/2 cup) and 200 grams of King Arthur all purpose. Replace this with 285 grams of King Arthur all purpose, 4 grams of germ, and 2 grams of bran. Another thought about making your own reduced bran: sifting out some of the bran is also a viable solution though less precise, but my fear is you may lose some germ that way and the germ contributes flavor and sweetness. Rose --------------- MESSAGE bread-bakers.v102.n024.14 --------------- From: "Elaine Reynard" Subject: Welbilt instructions? Date: Thu, 6 Jun 2002 22:49:24 -0400 I need instructions for a welbilt abm4000. can anyone help me please? Thanks Elaine Reynard --------------- END bread-bakers.v102.n024 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved