Date: Sat, 24 Aug 2002 00:02:26 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n036 -------------- 001 - "Schmitt, Barbara E." Subject: yeast questions Date: Mon, 19 Aug 2002 08:30:08 -0400 You have both asked for some basic information on yeast, so let me see if I can help. Active dry yeast is the yeast that comes in the little envelopes in the supermarket. It works fine, but if you bake a lot of bread, it gets expensive. Instant yeast is usually bought in larger quantities, and often comes in a vacuum-sealed "brick" or in a jar (sometimes labeled bread machine yeast). They measure virtually the same, teaspoon for teaspoon -- my experience is that the difference is so small, it is not worth trying to make any adjustments. One packet of active dry yeast equals about 2 1/4 to 2 1/2 teaspoons of instant yeast. They can be used interchangeably in recipes, with the following change: Active dry yeast must be rehydrated in water before you use it (also called proofing). The process is simple -- you mix the yeast with about 1/4 cup of the liquid from your recipe, warm to the touch but not hot. Let it sit for about 5 minutes (if you are concerned that your yeast is no longer good, add a pinch of sugar; if the mixture bubbles after about 5 minutes, the yeast is good). Then mix the yeast mixture in with the rest of the liquid in the recipe (be careful that the other liquid, if it has been heated, is allowed to cool to "warm but not hot" or you risk killing the yeast). Instant yeast does not require rehydration, so you can just mix it in with your dry ingredients and proceed as usual. Because it does not require mixing with water first, instant yeast works better in a bread machine, especially if there is a delay between when you add all the ingredients and when the machine starts. As for storing instant yeast, I keep my unopened packages in the pantry; once open, I put them in a zipper bag in the refrigerator. Some people put it in the freezer, but I have not had good luck with that. I find it keeps fine in the fridge for at least 6 - 12 months. Instant yeast can be purchased at some supermarkets (the bottles of "bread machine yeast"), in catalogs and specialty stores (the good old King Arthur catalog comes to mind) and, I have heard, occasionally from bakeries. Do not confuse instant yeast with "Rapid Rise Yeast," which also comes in envelopes in the grocery store; this is a yeast that is formulated for making bread very quickly. Some people like it, but my view is that bread made this quickly is not very good. Hope this helps. Keep on baking! Barbara --------------- MESSAGE bread-bakers.v102.n036.2 --------------- From: Howard Larson Subject: Re: Instant yeast Date: Mon, 19 Aug 2002 08:07:53 -0500 On Mon, 19 Aug 2002 04:19:14 -0600 (MDT), you wrote: > >From: "H. Bell" >Subject: Yeast instant and otherwise >Date: Mon, 12 Aug 2002 11:54:38 -0700 > >I want to be a home baker. I just bought the Bread Bakers Apprentice. >Frustrated from the get-go. > >Is there a difference between dry yeast and instant yeast.? None of the >yeast packages in the grocery store are labeled "instant" yeast. Where >do I buy it and what is a brand name? The book does not make a clear > distinction. > >Harold Bell >Lodi CA. Instant yeast is also known as "quick rise" yeast. Use it as you would the normal active dry yeast. It is more active so it may work better in rich doughs than the active dry type. It is ideal for cool rise dough. Howard Larson -- mailto:hblarson@core.com --------------- MESSAGE bread-bakers.v102.n036.3 --------------- From: "Leigh Davisson" Subject: RE: Instant Yeast Date: Mon, 19 Aug 2002 07:27:25 -0700 > I want to be a home baker. I just bought the Bread Bakers Apprentice. > Frustrated from the get-go. > Is there a difference between dry yeast and instant yeast.? None of the > yeast packages in the grocery store are labeled "instant" yeast. Where > do I buy it and what is a brand name? The book does not make a clear > distinction. > Harold Bell > Lodi CA Harold - I personally like Crust & Crumb (his book before BBA) better. It talks about yeast in some detail (and you can find it at a very good price at www.newbookscheap.com). I buy instant yeast in half kilo sized packages at a local warehouse type store called Cash & Carry, and you can also buy it online at the King Arthur Flour website or through their toll free number. The yeast keeps for a long time, and I store it in the freezer. Conversion; the ratio is 1.25 to 1. When a recipe calls for 2 1/2 teaspoons dry yeast, use 2 teaspoons instant. I like instant yeast because you can just dump it in with the other dry bread ingredients. With active dry yeast, you have to rehydrate it first. The grains are bigger and coarser than instant yeast so they may not hydrate or activate fully if you add them directly to the dough. Leigh --------------- MESSAGE bread-bakers.v102.n036.4 --------------- From: "Jonathan M. Gilligan" Subject: Yeast answers Date: Mon, 19 Aug 2002 10:10:41 -0500 Harold Bell asks about instant yeast vs. ordinary ("active dry") yeast, and "Sandy in Maryland" asks about storing and using big bricks of instant yeast. For Harold: Instant yeast is sold in most supermarkets in the same sort of three-pack envelopes that active dry yeast is sold in. Look for brand names, such as "Rapid Rise" or the indication that this yeast is specially formulated for bread machines. The difference between instant and active dry is that instant is dried more gently, so a larger percentage of its spores are viable. In addition, a little ascorbic acid is often added to the medium in which the yeast is embedded. Both of these factors make the yeast more active when it is rehydrated, so you use less of it than active dry. A second difference is that you can mix instant yeast with your dry ingredients and it will rehydrate nicely when you mix in the liquids. Active dry yeast must be dissolved in liquid before adding it to the dry ingredients. In other words (to answer Sandy's question), you don't need to "proof" instant yeast. For most recipes, you can substitute active dry yeast for instant, but you need to adjust the quantity. Generally, if a recipe calls for active dry yeast, you use only 3/4 that much instant (i.e., 25% less). If it calls for instant, then you use 1 1/3 times as much (i.e., 33% more) active dry. For Sandy: Use it just like regular instant yeast. It keeps for a very long time in the pantry so long as you don't open the vacuum package. Once I open it, I like to keep my bulk yeast in the freezer in an airtight Ball jar (use any canning jar or similar airtight container). The key things you want to do are to keep the yeast cold, dry, and away from any more oxygen than you can help. If you like to spend money, King Arthur's Baker's catalogue (http://www.kingarthurflour.com) sells a nice cannister for storing yeast, but there's no reason not to just use whatever quart-sized canning jar is handy. I typically keep yeast for a year in the freezer. As I recall, the Bread Baker's Apprentice has a very good discussion of different types of yeast, but I like the discussion in Maggie Glezer's "Artisan Baking Across America" better. MG provides a good table of substitutions between active dry, fresh, and instant. Jonathan Gilligan --------------- MESSAGE bread-bakers.v102.n036.5 --------------- From: "Richard L Walker" Subject: Bagels Date: Mon, 19 Aug 2002 12:27:34 -0500 I'm trying to learn how to make bagels -- either the broiling / boiling / baking variety or the boiling / baking variety. So far what I end up with is more like a tasty roll than a bagel. Perhaps a couple folks could share a recipe. I'm probably never going to end up with anything found in New York City, but something reasonably close would be nice. "Richard L Walker" Pensacola, FL 32504-7726 USA --------------- MESSAGE bread-bakers.v102.n036.6 --------------- From: Dave & Catherine Subject: baking in a clay pot Date: Mon, 19 Aug 2002 13:50:28 -0400 I thought Barbara's post was interesting because I tried to make batter bread using a clay pot, and while it rose nicely, the bread flattened out during baking and came out to dry and crumbly. I wasn't impressed but would like to give it another try. Any suggestions from the seasoned veterans out there? Thanks, Catherine in Ottawa > From: Barbara Ross > Subject: Baking in a clay pot/pan to create steam? > Date: Sun, 11 Aug 2002 14:56:44 -0400 > Has anyone tried baking bread in a clay pot? I got one and you have to > soak the potwater and lid in, put the bread in there cold, and put it in > the hot oven. It's supposed to create the steam. I haven't had any > fabulous results. Has anyone else tried it with good results? > Barbara Ross --------------- MESSAGE bread-bakers.v102.n036.7 --------------- From: "Ben McGehee" Subject: Re: Yeast Date: Mon, 19 Aug 2002 14:26:16 -0400 Harold Bell writes: > >Is there a difference between dry yeast and instant yeast.? None of the >yeast packages in the grocery store are labeled "instant" yeast. Technically, yes. Instant yeast is dried at a lower heat, so more of the yeast is alive. It also takes less volume to make the bread. In my experience, you can substitute. Anything marked "bread machine" would be fine as well. It's usually regular dry yeast with a different label. I read that you should increase the amount by 1/3 if going from instant to dry, but I usually don't bother with the calculations. My bread may take just a little bit longer to rise, but then that gives it extra flavor which is fine with me. His previous book, Crust and Crumb, details the differences in the yeast better (but Baker's Apprentice is better for introducing the baking method). Ben McGehee --------------- MESSAGE bread-bakers.v102.n036.8 --------------- From: "Ben McGehee" Subject: Help in creating a class Date: Mon, 19 Aug 2002 14:31:16 -0400 I have volunteered at my church to teach a Wednesday Night class on how to bake bread. I plan to introduce people to the baking process using a different recipe every week which highlights a different method or ingredients. I also plan to highlight biblical usage of bread. This may be slightly off-topic (if so, forgive me), but I was wondering if anyone had read any cookbooks (or regular books) which talked about bread in the Bible. I have read Biblical Garden Cooking (or something like that), but most of the rest of my ideas are just from my own study of the Bible. Anyone have suggestions? Or suggestions about anything else with the class? Thanks. Ben McGehee --------------- MESSAGE bread-bakers.v102.n036.9 --------------- From: "Ben McGehee" Subject: Re: overnight rise Date: Mon, 19 Aug 2002 14:35:59 -0400 Ilene writes: > >There's been several posts on overnight rises. Could someone help me out >on this? >I use a bread machine to do the two kneads, then finish by hand. What I would do would be to take the bread out of the machine, shape it, and put it right into the fridge. In the morning, take it out and let it come to room temperature (at least an hour) and then let it rise until ready to bake. You could also let it partially rise the night before and put it into the fridge before it is fully, then take it out about an hour before baking to finish rising. The first method will certainly keep it from over-rising, but the second would take less time in the morning. Try it out. As long as the bread doesn't fall in the fridge, you can stick it in the oven whenever you want after you take it out if it is over-proofed. I hope this helps. I do it with almost all of my bread so that I can time everything right. Ben McGehee --------------- MESSAGE bread-bakers.v102.n036.10 --------------- From: Nifcon@aol.com Subject: Instant yeast Date: Mon, 19 Aug 2002 15:00:55 EDT Instant yeast, dried active yeast, fresh yeast they all work the same once they get going ( I know that's not strictly true but if I see another post from a fanatic who is convinced that the reason for his failures is the yeast rather than his sloppy technique I'll stop breathing) but dried active and fresh need reviving before you use them whereas "instant" or "ready mix" or "quick mix" or "quick" yeast has sufficient live cells to revive if it's mixed with the flour and that's the key to finding out which type of yeast you've got. Look at the instructions on the packet - if it tells you to mix the yeast with the flour before adding liquid then you've got what Reinhart calls "instant" yeast. To complicate things further I've made several breads from BBA when I had no instant yeast - I just alter the steps of the recipe to allow the dried active (not instant) 10 minutes in all or part of the liquid in the formula. Don't worry too much about types of yeast - they all work fine and the differences in the finished product may be apparent to a professional baker but not me. John John Wright Yorkshire, England "That which does not kill us makes us stronger" --------------- MESSAGE bread-bakers.v102.n036.11 --------------- From: Nifcon@aol.com Subject: Re: Overnight rises Date: Mon, 19 Aug 2002 15:08:40 EDT In summer I use overnight rising all the time so I can bake before it gets too hot. I mix the dough and give it a short rise late at night and then gently deflate the dough and put it in the fridge. Next morning, I let the dough warm up, about 1 hour, then proceed with shaping, proofing and baking. Not only is this technique very convenient, the bread has better flavour and texture. Just about all breads can have a long, refrigerated fermentation inserted usually after the first rise. John --------------- MESSAGE bread-bakers.v102.n036.12 --------------- From: "kylewarendorf@myvzw.com" Subject: Yeast instant and otherwise Date: Mon, 19 Aug 2002 16:13:36 -0400 There are 3 basic types of yeast available; active dry, instant and fresh. Of the three Instant is the most potent. I use about 25% less instant yeast in recipes calling for active dry, or just dry, yeast. If the recipe calls for instant yeast and you have Active Dry yeast, try adding 25% less than what is called for. Fresh yeast is the hardest to come by and the "weakest" of the three. You will typically need twice the weight of fresh yeast to equal the leavening of a stated quantity of active dry yeast.Instant yeast generally does not need to be proofed and can be mixed with the other dry ingredients. I believe Fleischman's RapidRise is an insant yeast and is usually available in supermarkets. Hope this helps, KyleW --------------- MESSAGE bread-bakers.v102.n036.13 --------------- From: "kylewarendorf@myvzw.com" Subject: Overnight Rising Date: Mon, 19 Aug 2002 16:23:45 -0400 I have seen several posts about overnight rising. Here's my 2 cents. I am a big fan of retarding shaped loaves overnight in the fridge. I do this only with sourdough breads. The wild yeast seems to be much more in tune with the very long second rise than commercial yeast. I mix the dough and let it ferment for up to 4 hours at room temp. Then I shape the loaves, cover them with plastic and throw 'em into the fridge. You need to make sure that the loaves are completely enveloped in plastic. I use a layer of plastic wrap on top of the rising baske and then throw multiple loaves into a garbage bag. the next morning I take them out of the fridge and out of the garbage bags. They need to come to room tem and finish proofing. This can take any where from 1-4 hours. Then they go into the oven. I find the increased flavor to be well worth the extra time. KyleW --------------- MESSAGE bread-bakers.v102.n036.14 --------------- From: Nifcon@aol.com Subject: Victor - tiles Date: Mon, 19 Aug 2002 16:56:56 EDT Tiles are good IF they are at least 5 mm thick, unglazed and will withstand the severe thermal cycling inherent in a simulated hearth oven. If you use Google groups search to find postings on hearth ovens, baking stones, quarry tiles and similar terms in the newsgroup alt.bread.recipes you will find more information than you want or need as well as some bitter arguments and gross paranoia about lead in ceramics. I bought my 2 pizza stones because they were on special offer - if I were starting anew I'd go the tile route. John p.s. Yorkshire is the best part of England to live in - and I wasn't even born there. --------------- MESSAGE bread-bakers.v102.n036.15 --------------- From: Nifcon@aol.com Subject: Re: spritzing Date: Mon, 19 Aug 2002 17:03:52 EDT Dave wrote: > > I stopped mucking around with the spray bottle, though. One thing I > noticed was that no matter what I did, once the water was in the bottom I > couldn't get the oven to go over 450 F. The reason, I believe, is that the > constant influx of new steam at 212 F was forcing the hotter air and steam > out the top of the oven and at about 450 F the rate at which new steam was > being produced was about equal to the maximum output of the elements in the > oven. > > Now, to my mind, this is enough steam and I would wager that more steam is > lost opening the oven door than will be generated by the subsequent > spraying. Dave, I was already coming to the same conclusion - I've baked several batches recently without spritzing and damned if I can tell the difference. John --------------- MESSAGE bread-bakers.v102.n036.16 --------------- From: Cathi Boronkay Subject: Hydration questions Date: Mon, 19 Aug 2002 16:23:06 -0700 When one speaks of dough having a higher hydration, and it is put in terms of a percentage (68-70% hydration), exactly what does that mean? And when a dough is said to be slacker than normal, what does that mean, wetter? Thanks so much! cathi --------------- MESSAGE bread-bakers.v102.n036.17 --------------- From: Krtbag@aol.com Subject: Mugnaini ovens Date: Mon, 19 Aug 2002 19:33:09 EDT Hello all you bread lovers, My name is Kurtis Baguley and would love to say a few words about Mugnaini ovens and bread. I recently taught a weekend of bread baking in the culinary kitchen at Mugnaini Imports, LLC. The first classes I've taught with the bread coming out of woodburning ovens, what an awesome baking experience. I simply can't say enough on how perfect bread bakes in these ovens, talk about heat retention. The oven-spring you get in the loaves is impressive and outstanding. Since I have never baked in a woodfired oven I was relying quite a bit on Andrea Mugnaini and her staff whom are extremely helpful and knowledgeable. I have become a woodfired oven fan. Bread baking is a total blast and I want more. If you are seeking the bread baking experience of a life time...you know...need I say more, Happy baking everyone, Bye fornow --------------- MESSAGE bread-bakers.v102.n036.18 --------------- From: "Frederick J. Krall" Subject: Re: Frustrated Date: Tue, 20 Aug 2002 08:25:42 -0400 Harold, If you're a beginning baker, I believe The BBA is a bit advanced for you. I might suggest a more basic book. I learned from Beard On Bread, which has straightforward recipes. The first one, in particular, takes you through a basic white bread step-by-step, including damage control. Bernard Clayton's Complete Book of Breads is another one. I'm sure there are many. As for instant yeast, it's usually used by commercial bakers and is not available at retail, as far as I know. I purchase mine (I prefer SAF Instant) from The King Arthur Catalog, which we receive monthly by mail (or online at kingarthur.com). Store it in the freezer in an airtight jar, and it'll last at least a year. But to learn, and confirm you want to keep learning, I'd buy supermarket-style dry yeast and give it a go! My philosophy is KISS (Keep It Simple Stupid), especially when learning new things! Have fun! Rick Krall > I want to be a home baker. I just bought the Bread Bakers Apprentice. > Frustrated from the get-go. > > Is there a difference between dry yeast and instant yeast.? None of the > yeast packages in the grocery store are labeled "instant" yeast. Where do > I buy it and what is a brand name? The book does not make a clear distinction. > > Harold Bell > Lodi CA. --------------- MESSAGE bread-bakers.v102.n036.19 --------------- From: "Don Bischoff" Subject: Baking in a clay pot Date: Tue, 20 Aug 2002 10:09:34 -0500 Hi Barbara, Yes, I've baked bread in a clay pot and have been very happy with the crisp crust produced. I have four clay bakers and use them frequently. I've found that the recipe provided by Rommertopf gave results that were much superior, therefore I'm enclosing it here. * Exported from MasterCook II * Romertopf Bread Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- 110 degrees F 1 package yeast 1 teaspoon sugar 3/4 tablespoon salt 1 tablespoon veg oil 3 cups all-purpose flour Condensed Baking instructions: Soak top and bottom of clay baker about 15 minutes. I use an hour. Mix and knead dough. Put in bowl and ferment until double. Punch down and form into loaf. Put in generously greased clay baker bottom and allow to rise about 30 - 40 minutes. Slash top of loaf, put top on clay baker and place in a cold oven. Turn on oven and set to 475 F. Allow to bake with top on for 45 minutes. Remove cover and if necessary continue baking with top off until loaf is properly browned. Remove from baker and cool on wire rack. - - - - - - - - - - - - - - - - - - I hope this works for you, Barbara. If you've got any questions please drop me an e-mail. Don B --------------- MESSAGE bread-bakers.v102.n036.20 --------------- From: "Susie Dymoke" Subject: Pizza Dough Recipe Date: Tue, 20 Aug 2002 13:43:37 -0700 Thank you to Reggie for visiting, and for spreading the word! We welcome visitors. Our Pizza Dough recipe is as follows: 4 cups Flour (We use unbleached all-purpose) 1 teaspoon salt 1 1/2 cups warm water 2 teaspoons Active Dry yeast, rehydrated in 1/4 cup warm water Knead all ingredients together until smooth - about 7 or 8 minutes. Place into a large, lightly oiled container, covered with plastic wrap and leave in a warm location to double in size. Turn the dough out onto a floured surface, divide into 5-6 oz portions for individual pizzas and roll gently into balls. Place the balls onto an oiled tray, spray lightly with Pam, cover with plastic wrap to avoid drying out, and leave to rest for about 30 minutes. The yield is about 7 individual 8 -10" pizzas. We hand stretch the dough onto a wooden peel, cover with the pizza toppings, then cook directly on the floor of the oven (between 650 and 750 degrees F). Susie Dymoke Manager, La Cucina Mugnaini --------------- MESSAGE bread-bakers.v102.n036.21 --------------- From: "Don Bischoff" Subject: Re: Yeast Date: Wed, 21 Aug 2002 13:03:57 -0500 Hi Sandy, I also buy the one pound yeast bricks. Get 'em at Sam's club. Two for three dollars plus change. Such a deal. When I get them home they go right in the freezer. After opening the first one I put it in a glass jar with a tight fitting lid and back in the freezer it goes. I've had it last over a year that way and it's still just like it was on day one, and that's just the first brick. The second pound will also last over a year after it's open. I always proof my yeast before using just to be sure. Old habits are hard to break. Hope this helps. Don --------------- MESSAGE bread-bakers.v102.n036.22 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Simple Kneads... Date: Wed, 21 Aug 2002 19:59:17 -0400 (EDT) During a recent visit to Greensboro, North Carolina, some bread baking friends and I visited the Simple Kneads Bakery at 227-B South Elm Street. Bill Snider and Ann Matthews graciously presented us with several samples of their delicious breads as well as a tour of their bakery. If you live in or near Greensboro, or happen to visit that city, I urge you to stop at Simple Kneads. They will soon be moving to larger quarters, but it will be just down the street so they will be easy to find. Bill told us that he reads both the Daily Bread and Bread Bakers digests. I love to visit bakeries such as Simple Kneads and I travel quite a bit so, if you read these words and own a bakery, please contact me. Thanks. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n036.23 --------------- From: "Marilee Evans" Subject: Fleischmann's Date: Mon, 19 Aug 2002 12:04:08 -0700 Sandy says "bought some yeast that I would like some tips using. I have always used the yeast that is in the little envelopes. This is Fleischmann's Instant Yeast and it is in a vacuum sealed, 16 oz. brick package" I've been buying that yeast for 5 or 6 years now, and have done "all of the above" as in on the shelf, in the freezer, etc. It all worked for me. Biggest breakthrough I made was to decant enough to fill a small jam jar and store the rest of the bag in the freezer while keeping the jam jar in the fridge. It's a lot harder to spill my jar than it was to spill from the opened bag. I was told from the start that 1 tablespoon full equaled 1 envelope of yeast. Over the years I have come to use less and less. Right now I use 1 teaspoon to 7 cups of flour. Who knows what tomorrow will bring. But I guarantee that my next batch of baguettes is going to start baking in a cold and wet oven. What an iconoclastic idea! No wonder I read my bread-baker messages first. Marilee --------------- MESSAGE bread-bakers.v102.n036.24 --------------- From: "H. Bell" Subject: I found the instant yeast Date: Tue, 20 Aug 2002 21:20:03 -0700 Thanks to Aaron, Bob the tarheel baker, Keith, Paddy & Sheila, Jessica, and Barbara. I was really pleasantly surprised to see all the responces to my query about instant yeast. I got the answer from the publisher of the book "The Bread Bakers apprentice" - Fleishman's Rapid Rise Bread machine yeast. My first formula from the book was the Poolish Baguettes. A success and I passed some of them to my neighbors. My next bread will be the Portguese Sweet bread. Now I am trying to figure out how to send this thank you note to each and everyone who responded. I think this bread baking thing is going to be fun and friendly. Harold Bell --------------- MESSAGE bread-bakers.v102.n036.25 --------------- From: Martin Fritze Subject: Bread with open Structure Date: Wed, 21 Aug 2002 15:01:09 -0700 For some time I have had a problem making bread with an open structure like in Italian bread. I have not been able to get nice big holes. I have followed all the instructions in The Bread Bakers Assistant and other baking books. What am I doing wrong? Any advice or info? Martin --------------- MESSAGE bread-bakers.v102.n036.26 --------------- From: Reggie Dwork Subject: Kurtis Baguley classes in northern California Date: Thu, 22 Aug 2002 20:58:04 PDT Kurtis Baguley will be teaching some classes in northern California in the coming months. Kurtis is a wonderful teacher - don't miss these! Reggie Rustic Breads Sat Sept 7, 2002 Sur La Table San Francisco http://www.surlatable.com/ Regional Italian Breads Sat Oct 19, 2002 Mugnaini Watsonville http://www.mugnaini.com/ Basic Breads (small breads, rolls and buns) Mon Nov 11, 2002 Draeger's Menlo Park http://www.draegers.com/ Master Breads Class Tues Nov 26, 2002 Draeger's San Mateo http://www.draegers.com/ --------------- MESSAGE bread-bakers.v102.n036.27 --------------- From: Reggie Dwork Subject: King Arthur Flour's Demo Classes Date: Fri, 23 Aug 2002 22:50:10 PDT Here are the upcoming demonstration classes around the USA given by King Arthur Flour. They are finally coming to our neighborhood in November - we'll give you all a report. Reggie & Jeff http://ww2.kingarthurflour.com/cgibin/htmlos/1232.11.1916521140167237518 King Arthur Flour's Sweet Dough Class Artisan Bread Class 10/07/2002 Louisville - Kentucky 40213 10/08/2002 Indianapolis - Indiana 46203 10/09/2002 Cincinnati - Ohio 45245 10/10/2002 Columbus - Ohio 43229 10/14/2002 Akron - Ohio 44333 10/15/2002 Boardman - Ohio 44512 10/16/2002 Wexford - Pennsylvania 15090 10/17/2002 Monroeville - Pennsylvania 15146 10/28/2002 Princeton - New Jersey 08540 10/29/2002 Cherry Hill - New Jersey 08002 10/30/2002 Claymont - Delaware 19703 10/31/2002 King of Prussia - Pennsylvania 19406 11/04/2002 San Antonio - Texas 78216 11/05/2002 New Braunfels - Texas 78130 11/06/2002 Austin - Texas 78719 11/07/2002 Round Rock - Texas 78681 11/18/2002 Pleasanton - California 94588 11/19/2002 Santa Rosa - California 95403 11/20/2002 Sacramento - California 95815 11/21/2002 Milpitas - California 95035 12/02/2002 Atlanta - Georgia 30349 12/03/2002 Marietta - Georgia 30067 12/05/2002 Orange Park - Florida 32065 12/06/2002 St. Augustine - Florida 32092 12/09/2002 Concord - New Hampshire 03301 12/10/2002 Nashua - New Hampshire 03060 12/12/2002 Norwalk - Connecticut 06851 --------------- END bread-bakers.v102.n036 --------------- -------------- BEGIN bread-bakers.v102.n037 -------------- 001 - Reggie Dwork Subject: Bread classes at Ramekins Date: Fri, 23 Aug 2002 22:55:32 PDT Here are three outstanding bread classes coming up at Ramekins in Sonoma, California. Reggie http://www.ramekinsclasses.com/ Sonoma County Tour: Meet the Bread Bakers with Alan Scott from Ovencrafters, Petaluma Thursday, October 10th, 7:00 AM $95.00 Time: 7:00am-2:00pm; Limited to 12 persons. Alan Scott is considered the -guru- of wood-fired ovens and has designed and built many ovens for bakeries and restaurants around the country. Originally from Australia, Alan lectures and leads workshops throughout the U.S. and abroad under the aegis of his oven building and consultation firm, Ovencrafters, based in Petaluma. He co-authored the book, The Bread Builders: Hearth Loaves and Masonry Ovens. Join us in this rare opportunity, guided by Alan Scott, to explore the local renaissance of artisan breads created in the best wood-fired ovens in our region. Get close to the fire as we visit several passionate artisan bakers at their ovens, creating extraordinary breads and pizzas. We'll learn from oven-master Alan Scott why these rustic ovens in combination with talented bakers create such amazing breads! We'll taste many breads along the way and have a casual lunch, accompanied by brew and wine at one of the locations. In addition, participants will take home samples of the breads from each location we visit. * Fee includes transportation via van from Ramekins, picnic lunch, printed hand-outs, tasting and site fees. ************ Intermediate Bread Baking Clinic (Hands-on) with Craig Ponsford from Artisan Bakers, Sonoma Friday, October 11th, 9:00 AM $95.00 Limited to 16 students. Sonoma-based Artisan Bakers produces some of the Bay Area's most popular breads. An international award-winning baker and head of the U.S. Olympic Bread Baking Team, Craig's approach to bread making is simple: each loaf of bread is unique and special. His classes will help you make better bread at home, but more importantly, he will teach you why it's better. Every class Craig has taught at Ramekins has sold out, so we suggest you register very early! Intermediate level class. Join Sonoma's award-winning master bread baker for this unique opportunity to -take the next step- with your home bread baking. Whether you have taken a beginning bread class, are self-taught or bake bread professionally, you will benefit from Craig's baking and teaching experience by learning more advanced dough formulas, mixing and kneading techniques, plus bakery-style shapes and ingredient combinations. The first half of this class is lecture and question and answer format. The second half is hands-on with lots of focus on the chemistry and physics of bread-baking. Bring your own home-baked loaf for Craig to critique, plus your favorite (or most challenging) recipes to discuss. * Prior bread-baking education and hands-on experience is required for enrollment. ************** Specialty Holiday Breads & Pastry (Hands-on) with Craig Ponsford from Artisan Bakers, Sonoma Friday, December 6th, 9:00 AM $85.00 Limited to 16 students. Hours:9:00am-2:00pm Sonoma-based Artisan Bakers produces some of the Bay Area's most popular breads. An international award-winning baker and head of the U.S. Olympic Bread Baking Team, Craig's approach to bread making is simple: each loaf of bread is unique and special. His classes will help you make better bread at home, but more importantly, he will teach you why it's better. Every class Craig has taught at Ramekins has sold out, so we suggest you register very early! In this exciting baking class, Craig will teach students to make an assortment of attractive and delicious holiday breads. He will demonstrate time-tested European techniques for the craft of "Viennoiserie" that will include both yeast risen and laminated doughs, resulting in incredible breads with holiday flare. If time allows, Craig will also show off some of the specialty items he is working on for Artisan Baker's Holiday assortment. Bakers of all levels are welcome. Panettone Stollen Kugelhupf Orange Brioche ***************** --------------- END bread-bakers.v102.n037 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved