Date: Sat, 10 Jan 2004 00:22:23 -0700 (MST) -------------- BEGIN bread-bakers.v104.n003 -------------- 001 - removed by editor 002 - AAClark@aol.com - Re: Waffles 003 - "David A Barrett" - Stuffed Bread 014 - - Waffle recipe found 015 - "Kenneth McMurtrey" Subject: Butter Bells Date: Fri, 9 Jan 2004 12:01:25 -0500 Joan, Butter bells are great! For those who don't know what were talking about, these are a french contraption that allows you to keep butter at room temperature for extended periods of time without having it go rancid. Basically they are a crockery pot with a lid that has what looks like a large egg cup attached to the bottom. You put some water in the pot, butter in the "egg cup" and put the lid on the pot, "egg cup" pointed down. The water fills the space around the "egg cup" creating an hermetic seal. The butter doesn't get wet because there is usually a little air pocket trapped near the rim of the "egg cup". The result is butter which is soft, yet stays fresh! Of course, up here in the Great White North we let the house get quite cold during the day when we're out at work in the winter, so it's actually not that soft this time of year :) Also we have A/C in the summer, so the inside of the house isn't every up around 80 degrees in the summer either. My experience has been that only once in the past two years have I ever noticed butter going off, and I think it was in there a loonnngg time. There's just two of us, the butter bell holds about 1/3 lb of butter, and we don't change the water every day or anything silly like that. I'd say the bell gets emptied every 1 1/2 weeks, and in that kind of time period we've never even had a hint of rancidness to any butter. As I noted in an earlier post, we used margarine for years because we were fed up with ripping bread apart trying to spread rock hard butter. Once we found the butter bell (we saw them in France, bought one when we came back home), we've never bought margarine since. They are starting to pop up in kitchen shops more frequently now, Fox Run makes a couple of models. Dave Barrett --------------- MESSAGE bread-bakers.v104.n003.4 --------------- From: "s.reinhart" Subject: Travel dates Date: Thu, 8 Jan 2004 18:16:44 -0500 Hi Folks, I finally got confirmation on all of these so I hope at least one is near to you. I look forward to meeting you and also to seeing old friends. Most of these classes are from the new pizza book but some will be bread classes. Check with the local venue to be sure, and for price and other details. Thank you for your amazing support! Peter [Editor's note: several corrections 31 Jan 04 for the archive] Feb. 8: The Smithsonian Institute Bread Conference. ("The Staff of Life gets Better", with Rose Levy Beranbaum abd mark Furstenburg) (202) 786-3030 Feb. 13: Charlotte, NC, Johnson & Wales (J&W) Chefs Choice series (980) 598-1005 Feb. 24: Sur la Table (SLT), River Oaks, Houston, TX Feb. 25: SLT Dallas, TX Feb. 26: SLT Los Gatos, CA Feb. 27: SLT Berkeley, CA Feb. 28: Ramekins, Sonoma, CA Mar. 1: SLT, Scottsdale, AZ Mar. 3: SLT, Santa Monica, CA Mar. 4: SLT, Newport Beach, CA Mar. 6: SLT, LA (Farmers Market), CA Mar.12: Charlotte, NC J&W Chefs Choice series Mar 21: The Book and the Cook, Phila, PA, Lacroix at the Rittenhouse Hotel Mar 22: SLT, Marlton, NJ Mar. 25: Viking Culinary Center, Bryn Mawr, PA Mar. 27: Viking, Cleveland, OH April 16: Charlotte, NC, J&W Chefs Choice series April 28: SLT, Arlington, VA April 29: SLT, Richmond, VA May 3: Viking, Franklin (Nashville), TN May 8: Viking, Memphis, TN May 10: Viking, St. Louis, MO May 12: Viking, Atlanta, GA May 14: Charlotte, NC, J&W Chef's Choice May 17: Viking, Cleveland, OH May 18: Paganini Cooking School, Cleveland, OH May 19: SLT, Columbus, OH May 24: SLT, Chicago, IL May 25: SLT, Naperville, IL June 1: Central Market, Austin, TX June 2: Central Market, San Antonio, TX June 3: Central Market, Houston, TX June 4: Central market, Dallas, TX June 5: Central Market, Fort Worth, TX June 9: SLT, Portland, OR June 10: SLT, Kirkland, WA June 12: COPIA, Napa, CA June 14: SLT, Santa Rosa, CA June 15: Draegers, San Mateo, CA June 16: SLT, Salt Lake City June 18-19: King Arthur Flour Baking Center, Norwich, VT --------------- MESSAGE bread-bakers.v104.n003.5 --------------- From: Sue Aiono Subject: Fry bread recipe needed Date: Mon, 05 Jan 2004 03:14:44 -0800 I need a recipe for fry bread if anyone could share please? thanks. --------------- MESSAGE bread-bakers.v104.n003.6 --------------- From: Bev Subject: Waffles for the BIL Date: Mon, 05 Jan 2004 06:47:44 -0600 With great respect for all bone-idle-lazy methods of getting work done, here are 2 waffle recipes that require no beaten egg whites. Personally I have never eaten a waffle (am I deprived?), but you can be the judge of the recipes. From following your postings for several years, Jazzbell, I'm confident you can evaluate a recipe just by looking at it. Bev C Recipe for the famous waffles served every day at The Norwegian Church: Ingredients: 3 eggs 3 tbs sugar 250 ml whipping cream 500 ml milk 1/2 tsp cardamom 1 tsp baking powder 400 g plain flour Method: Beat the eggs and sugar together. Mix all the dry ingredients. Add the flour mixture and milk/cream to the egg alternately to make a thick batter. Cook in a waffle iron. Serve fresh with creme fraiche or clotted cream and/or jam of your choice, or just plain if you count calories! ################################### Old Fashioned Waffle Recipe one pint of flour one pint buttermilk one teaspoon salt one tablespoon melted lard Mix ingredients and beat till perfectly smooth-beat hard and long, for success will depend on it. Just before you put in the irons add one level teaspoon of soda dissolved in a teaspoon of hot water. Heat the waffle iron, turn and heat on the other side, then oil thoroughly. Put a tablespoon of batter in each compartment; then cover and it will soon fill the iron. Turn at once. With a new iron, oil carefully or waffles will stick. Posted by existentialmoo on October 03, 2003 11:44 AM in Breakfast_Dishes --------------- MESSAGE bread-bakers.v104.n003.7 --------------- From: "Jim Neuman" Subject: Condensation problems Date: Mon, 5 Jan 2004 08:12:02 -0500 I like to sprinkle some salt on the top of my rye breads before baking. Even after cooling several hours I get condensation inside the bag when storing. I thought paper bag storage would be the solution, but I find only coated paper bags available (and seldom even those). Suggestions please. That leads to the question of paper bags for bread. Any thoughts about using them? If that is a good idea, where do I find them? Jim Neuman --------------- MESSAGE bread-bakers.v104.n003.8 --------------- From: ATroi37324@aol.com Subject: Recipe: Stollen Date: Mon, 5 Jan 2004 13:00:10 EST I watched Betsy Oppenneer make the following Stollen recipe on foodtv during the holidays and decided to give it a try in my bread machine. The recipe came out delicious. It is not a bread machine recipe but I did use the Dough cycle of my Breadman to make this. I have included the directions that came with the recipe below the breadmachine instructions. The stollen comes out a little dense but I would assume that is how these type breads come out and very tasty. Definitely a keeper recipe. My changes or remarks are in parenthesis. Stollen Recipe courtesy Betsy Oppenneer - Show: Sara's Secrets For the Fruit: 1 cup mixed candied fruit 1 cup raisins 3 tablespoons dark rum or orange juice (I used orange juice) For the Sponge: 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast 1/4 cup warm water (about 110 F) 2/3 cup milk 1 teaspoon honey 1 cup unbleached all-purpose flour (I used bread flour) For the Dough: 1/3 cup honey 1 large egg, beaten 1/2 cup (1 stick) unsalted butter, softened 1 tablespoon finely grated lemon zest (I used lemon and orange zest) 1 teaspoon salt 1/2 teaspoon ground mace (I used ground cardamom) 1/2 cup chopped almonds, toasted 3 to 4 cups unbleached all-purpose flour (I used bread flour) For the Filling: 2 tablespoons unsalted butter, melted 2 teaspoons ground cinnamon 3 tablespoons granulated sugar For the Topping: 1/2 cup confectioners' sugar Prepare Fruit: Combine the mixed fruit, raisins, and rum or orange juice. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum. Prepare Sponge: Add all the sponge ingredients to the bread pan of your bread machine and process on Dough cycle for about 10 minutes or about 5 minutes after it actually starts kneading. (My bread machines start with a slow mixing for about 5 minutes and then the actual kneading.) Shut the machine off and let rise until light and full of bubbles, about 30 minutes. Breadmachine: Add the fruit mixture, honey, egg, butter, zest, salt, mace (or cardamom), almonds, and 3 cups of the flour to the sponge in the bread pan. Process on the Dough cycle. After about 10 minutes open the lid and check the dough consistency. Add the remaining cup of flour a little at a time, if your dough is too wet and is not forming a smooth ball. (I was a little concerned because I thought I should have added the fruit mixture at the beep but it worked just fine adding it at the beginning -- did not get all chopped up fine). Process until the cycle is complete. (If I recall correctly, I think I let this rise even longer than when the cycle was complete. I left it in the bread pan until it had risen almost to the top of the lid After the cycle is complete, pull out the dough onto a buttered board and form into a ball and cover and let rest for about 10 minutes. Shape and Fill: Turn the dough out onto a lightly buttered or oiled board or work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. (This makes a huge loaf so it is better to form into 2 loaves.) Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well- greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking. Second rise: Cover with a tightly woven towel and let rise for 45 minutes. (I don't recall exactly because I had so much going at the time I was making this, but I think I had to let it rise about 1 1/2 hours). Preheat oven: About 10 minutes before baking, preheat oven to 375 F. Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 F. Immediately remove from the baking sheet and place on a rack to cool. (I think I had to let it bake an extra 10 to 15 minutes longer, but always use a thermo-meter to make sure you get the 190 degree internal temperature. I also recall I had to cover the top of the bread with foil because it was getting too brown and the internal temperature had not yet reached 190 F). To serve: Sprinkle heavily with confectioners' sugar just before serving. (I made an icing out of 1 cup confectioners sugar and 2 Tbsp of sour cream with 1/4 tsp almond extract and drizzled all over the stollen). HANDMADE INSTRUCTIONS: Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum. Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes. By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic. By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s).Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking. Second rise: Cover with a tightly woven towel and let rise for 45 minutes. Preheat oven: About 10 minutes before baking, preheat oven to 375 F. Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 F. Immediately remove from the baking sheet and place on a rack to cool. To serve: Sprinkle heavily with confectioners' sugar just before serving. Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed. Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar. Rosemary --------------- MESSAGE bread-bakers.v104.n003.9 --------------- From: ATroi37324@aol.com Subject: Recipe: Kringle Date: Mon, 5 Jan 2004 13:05:55 EST I also watched Mrs. Oppenneer make made the following recipe for Kringle so I also made this recipe using the Dough cycle of my breadmachine. It was delicious. This is suppose to be a flaky dough which you put together and mix just until your butter is in small chunks and then you let rise overnight. I didn't read over the recipe before I started making it. I let the machine knead it too long before I realized I wasn't going to let it rise in the machine, so it worked the dough longer than it should have and wasn't quite as flaky but was delicious anyways. I will be trying to make it again this week and will let the machine only knead until the butter is in small chunks and then will let it rise overnight. Again, this is not a bread machine recipe but I used the Dough cycle of my Breadman to make this. Kringle Recipe courtesy Betsy Oppenneer - Show: Sara's Secrets For the Dough: 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast 1/4 cup warm water (about 110 F) 3/4 cup heavy cream 3 large egg yolks 1 large egg white 3 tablespoons granulated sugar 1 teaspoon salt 1 teaspoon ground cardamom 3 1/2 cups unbleached all-purpose flour (I used bread flour) 1 cup (2 sticks) unsalted butter, very cold Apple Pecan Filling 1 cup light brown sugar, packed 2 cups finely chopped, peeled and cored Granny Smith apples (I'm partial to Granny Smith apples because I like their tart flavor and they keep their shape during baking) 1 cup finely chopped pecans 4 tablespoons unsalted butter, melted 2 teaspoons ground cinnamon For the Topping: 1 large egg white Sliced almonds 2 tablespoons granulated sugar Bread machine: Add all of the dough ingredients to your bread machine. Process on Dough cycle just long enough the your butter is in small chunks. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough. Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight. Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes. Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle. Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake. Second Rise: Cover the with a tightly woven towel and let rise for 1 hour or until doubled in bulk. (I had to let mine rise about 1 1/2 hours). Preheat Oven: About 10 minutes before baking, preheat the oven to 375 F. Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar. Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 F. Immediately remove the bread from the baking sheet and place on a rack to cool. Apple Pecan Filling: In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves. HANDMADE INSTRUCTIONS: For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 F and add it to the yeast along with the egg yolks and egg white. Whisk to combine. In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour- coated pieces of butter throughout the dough. Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight. Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes. Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle. Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake. Second Rise: Cover the with a tightly woven towel and let rise for 1 hour. Preheat Oven: About 10 minutes before baking, preheat the oven to 375 F. Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar. Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 F. Immediately remove the bread from the baking sheet and place on a rack to cool. Apple Pecan Filling: In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves. Rosemary --------------- MESSAGE bread-bakers.v104.n003.10 --------------- From: agunnett@att.net Subject: Re: butter bells and dishes Date: Mon, 05 Jan 2004 22:31:16 +0000 as a longtime lurker... I can comment on the butter bell-- I have one.. and it does work (I agree) BUT the dish is better! It keeps the butter fresher, in my opinion. And, is much less messy. I got my dish from QVC at QVC.com-- the item number is K74491 and sells for almost $20 plus another almost 5 for shipping and handling. I love mine and have used it for over a year. It's wonderful having butter fresh at room temperature. enjoy Ann --------------- MESSAGE bread-bakers.v104.n003.11 --------------- From: Piper965@aol.com Subject: Salt Rising Bread recipe needed Date: Mon, 5 Jan 2004 17:58:08 EST Hi, Anyone have a great recipe for Salt Rising bread? Thanks, Jim Winston piper965@aol.com --------------- MESSAGE bread-bakers.v104.n003.12 --------------- From: "Regina Rectanus" Subject: Waffle Recipe sans egg whites Date: Mon, 5 Jan 2004 20:18:11 -0600 I've used this recipe for years and it makes light waffles without beating whites and is great for pancakes too: Ben's Pancakes or Waffles 1 1/4 C. Flour 1 T. Baking Powder 1 T. Sugar 1/2 tsp. Salt 1 C. Milk 2 T. melted shortening or Crisco Oil 1 Egg Sift dry ingredients. Mix milk, egg and shortening in bowl and stir into dry ingredients until just blended. Bake on a hot griddle (I find an electric griddle has a better controlled temperature) and turns out 7 wonderful pancakes, more than enough for two or just enough for three persons. To make Waffles: Increase the amount of milk by a small amount of milk - maybe two or three tablespoons and blend thoroughly. Makes 3 or 4 waffles, depending on the size of your waffle maker. Received this recipe from a friend who was a doctor and an excellent cook. This was his breakfast specialty when we came to visit. --------------- MESSAGE bread-bakers.v104.n003.13 --------------- From: Subject: Stuffed Bread Date: Mon, 5 Jan 2004 20:38:12 -0600 Hi Guys, I hosted an office party here in our home right before Christmas. One of my coworkers brought bread...his wife's "specialty"....of which she "WON'T share the recipe", naturally....... The bread consisted of two absolutely gorgeous loaves of braided, white bread. It could have been purchased, frozen bread dough; I'm not sure. But inside them, each loaf was stuffed with a generous mixture of cooked sausage (ground, pan sausage, a.k.a. Jimmy Dean's, etc.), spinach, chopped carrots, and white cheese (Swiss or Monterrey Jack?) Could have had some Mushroom Soup, too; I'm not sure, but the filling was thick in consistency, not runny. Needless to say...it was wonderful! Could have been a meal in itself! Since she won't share the recipe, I've been looking on the Internet for "stuffed bread"...with little results. Do any of you guys have a similar recipe? If you'll share it, "I'll be your best friend!" Thanks, Jeanette in South Texas --------------- MESSAGE bread-bakers.v104.n003.14 --------------- From: Subject: Waffle recipe found Date: Mon, 5 Jan 2004 21:07:23 -0600 Jazzbel wrote: "Please, is there a waffle recipe which does not require whipping the egg whites?" Girl, if you use this quickie, you will never use the "old recipe" again! I think I obtained it years ago from the "Hints from Heloise" newspaper column: Whip together with a whisk: 1/3 to 1/2 cup cooking oil (I use canola) and one whole egg. Stir in 2 cups of biscuit mix such as Bisquik (living here in South Texas, I use our San Antonio-based "Pioneer Biscuit Mix" brand). Add one small bottle of Club Soda (I use a 10 oz. bottle of the Canada Dry brand that you can buy in a "six pack."). It will be just the right thickness you need....and will be bubbly; smells heavenly. Ladle the appropriate amount of batter onto the hot waffle iron (my round, electric waffle iron uses about 1/2 cup) and cook to your favorite shade of brown. When done to your liking....here's the trick.....remove the waffle to a cooling rack, just like you would a cake. Let it expel some of the steam for 1/2 min. or so, then transfer it to your plate. The waffle will be wonderfully crispy on the outside, but still "airy", moist, and tasty on the inside! We don't even use extra butter on ours! This recipe does not keep well (unless you want to add some cornmeal to the batter and make cornmeal cakes....). I usually just make up all the batter into waffles and then freeze the extra ones to use in the toaster for when we're in a real hurry. By the way....I looked around a long time before finally purchasing one of those "Chef's Choice 90 Second Waffle Irons." I think I purchased it from Chef's Catalog. And it truly DOES make waffles every 90 seconds....almost faster than you can eat them! Mine is the "Belgian Waffle" grid; it works like a charm...they never even stick.....definitely worth every penny. Good Luck! Jeanette in South Texas --------------- MESSAGE bread-bakers.v104.n003.15 --------------- From: "Kenneth McMurtrey" Subject: Sourdough Starter Anxiety Date: Tue, 6 Jan 2004 04:32:44 -0600 I suffered from sourdough starter anxiety. Late at night I would lay awake, tossing and turning worrying about the state of my starter which was sleeping in the fridge or bubbling on the counter. Could I reconstitute my starter if a natural calamity befell it? A scientific experiment seemed in order. Many sourdough starter recipes may be found on the web. Some use grapes, some yogurt, and some potatoes. Cumin is a constituent of some starters. Some recipes recommend grinding organic grain on basalt stones all the while singing incantations to Ceres or other gods of the hearth and using spring waters collected from the Himalayas and transported via camel caravan across the silk road. I selected six flours from my pantry and used bottled water from a mid-Mississippi aquifer. I mixed 30 grams of flour with 30 grams of water and allowed the mixture to sit at room temperature (a cool room temperature ranging from about 65 to 70 F). The flours used were (1) Gold Medal Organic All Purpose flour, (2) Gold Medal Bread flour, and (3) Gold Medal Bleached All Purpose flour, (4) Hodgson Mill Rye flour, (5) Pillsbury rye flour, and (6) a whole-wheat flour I had purchased at a water mill in Champions, Nebraska. I fed each of the nascent starters each day for the first week and then began to get a bit erratic. I generally doubled the amount of starter at each feeding, starting to dispose of about half after the third day. There was activity (bubbles) on second day in some of the mixtures. One of them, the Champion's Mill flour developed a mould and was dumped. It showed activity and the mould may have been a result of inattention on my part. At the end of two weeks time all surviving mixtures were doubling their volume within an 8-hour period, which was my definition of a completely active starter. I have used each of them as leavening agent in loaves of bread. They all worked well and gave acceptable results. There were differences in the different loaves, but then each loaf of "sourdough" I make seems different. My old standby, Carl's Oregon Trail starter, is a bit more active than the experimental ones but the finished loaves were very much alike. Carl's starter has had more than a century and a half to practice raising bread so the difference in activity perhaps shouldn't be surprising. So I sleep peacefully now, knowing I can always make some more starter if it is needed. The satisfaction I got from my first loaf of bread from a starter I had made myself was akin in feeling to that of catching my first trout on a fly that I had tied myself. I released the rainbow back into the river but ate the bread. Prosperous and Happy New Year to all. Ken --------------- END bread-bakers.v104.n003 --------------- -------------- BEGIN bread-bakers.v104.n004 -------------- 001 - Maggie Glezer Subject: Yeasted Overnight Waffles (without whipped egg whites!) Date: Tue, 06 Jan 2004 10:46:38 -0500 Dear Jazzbell, I published the following recipe and notes some time back in the Atlanta Journal Constitution and it seems especially appropriate for this list. I love this recipe for its great flavor and because it is so ridiculously easy: You mix part of the batter in the evening, let it rise overnight, and finish it in the morning. The fermentation creates a rich, mellow flavor, while the soda ensures that the batter bakes up light, even without egg whites. Other yeasted waffle recipes I have seen make the mistake of using too much yeast. The small amount of yeast called creates is a very slow rising batter with wonderful flavor. If your kitchen is particularly cold or you are starting the mix late in the evening for an early breakfast, go ahead and double the yeast. Otherwise, in a warm kitchen, this is plenty of yeast for a 12-hour rise. This is not a batter that will keep, so use it all up or half the recipe for a smaller group. Overnight Yeasted Waffles or Pancakes Makes about 12 waffles or about 16 pancakes Preparation time: 5 minutes Fermentation time: 12 hours Cooking time: 2-5 minutes per batch 3 cups all-purpose flour (use White Lily "Plain Flour" for the lightest, tenderest cakes) 3 tablespoons sugar 1/4 teaspoon instant yeast (look for RapidRise, QuickRise, Perfect Rise or Bread Machine yeast) 1 cup plain nonfat yogurt, buttermilk, or any kind of milk 2 cups milk, any kind 3/4 teaspoon baking soda 2 teaspoons water 1 1/2 teaspoons salt 3 large eggs 1/4 cup melted unsalted butter or vegetable oil The night before (about 12 hours before breakfast), mix the flour, sugar, and yeast in a very large bowl (the batter will triple in volume as it rises overnight, so be sure your bowl is large enough). Stir in the yogurt, buttermilk and or the milk and whisk the batter together until it is almost lump free. Tightly seal it with plastic wrap and leave it on the counter to ferment. The next morning, heat a waffle iron, griddle or frying pan over medium-high heat. Preheat the oven to 250 F if you would like to keep the waffles warm to serve them all in one go. Dissolve the soda in the water and add it to the batter. Add the salt, eggs, and butter or oil and whisk the batter until it is very smooth. Make the waffles according to the manufacture's directions. If you like, you can first bake all the waffles, keeping finished waffles on a baking sheet in the oven while the rest bake, and serve them when all are ready. For pancakes, scantly butter or oil the griddle or pan, and spoon out about 1/4 cup batter per cake. Let the cakes brown well on one side and flip them. Let the other side brown, then serve them immediately with butter and good maple syrup. Maggie Glezer --------------- END bread-bakers.v104.n004 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved