Date: Sat, 22 May 2004 06:32:49 GMT -------------- BEGIN bread-bakers.v104.n024 -------------- 001 - Gonzo White Subject: tortillas Date: Sat, 15 May 2004 18:14:19 -0500 I am not sure what you are asking when you ask for a corn tortilla recipe that doesn't have wheat in it. Only flour tortillas have wheat in them, Corn tortillas do not. I live in Mexico and most of the tortillas here are made from a corn flour that comes in a bag. But I have seen them making them from Corn. They grind the corn (it's a special variety of corn, not the corn on the cob kind) add water and cook. So I did a search on Google and yes indeed there are only two ingredients in corn tortillas corn and water. http://www.texascooking.com/features/may98corntortillas.htm The ingredients for tortilla making are incredibly, and somewhat deceptively, simple. There are only two: corn flour and water. We could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no one would do that. And besides, there is a product made by The Quaker Oats Company called Masa Harina that makes an excellent corn tortilla. Masa Harina may be difficult to find in some, principally northern, areas of the U.S., and you may have to ask your grocer to order it for you. It can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 pounds, plus shipping), compared to what you pay for it in a local supermarket. --------------- MESSAGE bread-bakers.v104.n024.2 --------------- From: Judi9826@aol.com Subject: Re: pumpernickle flavoring? Date: Sat, 15 May 2004 20:32:29 EDT where do you get the pumpernickle flavoring? Judi --------------- MESSAGE bread-bakers.v104.n024.3 --------------- From: Pete Solis Subject: Re: tortillas Date: Sat, 15 May 2004 21:36:48 -0400 Corn Tortillas: Get some Masa Harina (this is fine cornemal treated with lime. You'll find it in a good supermarket, a whole-food-y type store or a mexican grocery). Mix up about two cups of masa and 1.25 cups of water. Divide the dough into 16 bits. Use a rolling pin or a tortilla press (easier and better) to flatten them out in between two sheet of plastic wrap. Cook them on a very hot (450 F) ungreased griddle for 20-30 seconds on a side. Yum. -Pete --------------- MESSAGE bread-bakers.v104.n024.4 --------------- From: aqn@panix.com Subject: Re: Slashing Bread Loaves Date: Sat, 15 May 2004 22:31:53 -0400 (EDT) > From: "Werner Gansz" > Subject: Slashing Bread Loaves > Date: Sat, 8 May 2004 10:43:18 -0400 > > Has anyone found a good slashing technique for wet dough? Yeah, this is one of my "last frontiers" as well. I have also tried water as lube, having gotten the idea from watching sushi chefs. They dip the tip of their knife in a bowl of water, stand the knice on its hilt end and tap the hilt lightly against the work surface to "draw" the bead of water down the blade, distributing a thin thread of water on the cutting edge. Unfortunately, water works well as a lube to slash dough only for about half a slash, and only if the blade is whistle-clean. Even if I painstakingly wipe the gunk off the blade after every slash, it's still pretty tough going. One thing that works somewhat better is to lightly dust the dough's surface with flour. The flour "flows" around the blade and works its way down into the cut, keeping things relatively stick-free for a good while, sometimes for the entire duration of the slash. It also helps to put no pressure on the knife. I just let the handle rest lightly on my open palm and "saw" back and forth gently, just letting the sawing motion and the weight of the blade do the slicing. (I use a Henckel 12" slicer.) Another thing that I used to do but don't like to so much anymore is to use scissors. The action of the blades cutting towards each other guarantees that the dough won't "escape", but the action also "pinches" the dough, causing a little sharp beak shaped cuts. -- Andy Nguyen --------------- MESSAGE bread-bakers.v104.n024.5 --------------- From: "Bonni Brown" Subject: Slashing wet dough Date: Sun, 16 May 2004 09:14:30 -0400 Werner Gansz asked " Has anyone found a good slashing technique for wet dough?" I have had sucess in situations like that using a pair of Joyce Chen kitchen scissors. Very sharp. Very pointy. Make quick snips. You can even spray the blades with non-stick spray first if you want. Bonni Lee Brown Bonni Bakes Edible Art --------------- MESSAGE bread-bakers.v104.n024.6 --------------- From: Roxanne Rieske Subject: wheat free corn tortillas Date: Sun, 16 May 2004 12:17:27 -0600 All corn tortillas are wheat free. Maybe you're thinking of flour tortillas? Your typical burrito tortilla? corn tortillas can be made easily from masa harina para tortillas, the specific ground corn for making tortillas. I'm partial to the stuff that Bob's Red Mill produces. Most sacks will contain a recipe for usage. Roxanne --------------- MESSAGE bread-bakers.v104.n024.7 --------------- From: "maxprola" Subject: Re: slashing wet dough Date: Sun, 16 May 2004 19:47:43 +0100 I have had the same problem and my solution has been to give up looking for a pronounced, firm slash that stands out. . Instead I now obtain (and like) slashes that are even with the crust's surface, but of a different color. I use a knife with a serrated edge. It still pulls a bit on the edges of the slash, but these disappear as the bread rises. Max Prola Cheshire, England. --------------- MESSAGE bread-bakers.v104.n024.8 --------------- From: Christopher Subject: 12 grain bread Date: Wed, 19 May 2004 13:43:37 -0500 I don't often by store baked bread, but I did by a loaf of Demster's 12 grain bread and thoroughly enjoyed it. I would like to be able to at least somewhat duplicate it. If anyone out there can help it would be appreciated. Thanks, Chris --------------- MESSAGE bread-bakers.v104.n024.9 --------------- From: "Allen Cohn" Subject: RE: Slashing Bread Loaves Date: Fri, 21 May 2004 09:21:20 -0700 I have had good luck with an electric knife! (It's also fabulous for slicing the bread after it's baked). Allen --------------- END bread-bakers.v104.n024 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved