Date: Sun, 27 Jun 2004 02:22:59 GMT -------------- BEGIN bread-bakers.v104.n029 -------------- 001 - "Barbara Ross" Subject: RE:LAME Date: Mon, 21 Jun 2004 07:49:30 -0400 I have a lame and find it no better than a sharp knife. Actually, I use an exacto blade and find that the best. All the lame is is a piece of sharp aluminum or something like that, no big deal. Barbara --------------- MESSAGE bread-bakers.v104.n029.2 --------------- From: "mike fuller" Subject: pita bread Date: Mon, 21 Jun 2004 07:04:02 -0400 does anyone have a good recipe for pita bread? thanks mike in havana --------------- MESSAGE bread-bakers.v104.n029.3 --------------- From: Haack Carolyn Subject: Curvy lame Date: Mon, 21 Jun 2004 17:24:22 -0700 (PDT) I do have the utensil, and yes the blade is curved and held that way by the handle. I have used single straight-razor blades over time too, the lame seems to do a nice job of cutting UNDER the top crust, which I have read is the key to a nice, wide spread (rather than cutting deep into the loaf). I sometimes could achieve the "under" cut with the razor blade, but between the curve and the handle on the lame, I have found it much more reliable. My own priorities are: keen sharpness (achievable with knife or thin blade), short length of sharp portion (to avoid slicing the pan, or ruining the blade and/or pan by doing so), and comparative rust-proof-ness (it seems that all the blades rust eventually, hence the refills -- unless you slice the pan regularly, I don't think bread dough would ever wear out either the lame or the razor blade!). The other thing that keeps me sane is ... looks aren't EVERYTHING unless you're commercial. If the bread's good, a little hanging poing won't last long anyway. Keep smiling! --------------- MESSAGE bread-bakers.v104.n029.4 --------------- From: Diane Brown Subject: Re: lame Date: Tue, 22 Jun 2004 18:05:54 -0500 I do have the refillable lame (after liking the non-refillable version and deciding to spring for this one). I am not sure whether the curve makes any difference; I think the sharp razor blade is defnitely important, and now that you bring it up, I'll compare it to a straight blade with my next batch. Diane Brown in St. Louis --------------- MESSAGE bread-bakers.v104.n029.5 --------------- From: "Lloyd Davis" Subject: Sour dough, preferment, whatever you call it Date: Wed, 23 Jun 2004 20:32:48 -0400 I don't post often, but had to add my agreement about using sour dough starter. I hardly ever bake a bread without it because breads made with my starter are always better tasting and smelling, and have a great crust and crumb. But because I work 10 or more hours a day, it is hard to find time to keep the starter going. Since I use my starter once to twice a week, it is not really sour. My routine is: 1. 6 pm, when I get home from work, take the cold starter out of the frig. 2. After dinner, refresh the starter. 3. 11 pm, before bed, make a preferment out of whole wheat and rye, cover and leave on the counter overnight. 4. 7 am, add the remaining ingredients and mix/kneed into a dough. I place the dough in an oiled plastic container, seal tightly, place in the frig and go to work. 5. 6 pm, get home, take the dough out (it has usually risen double) and let it warm up to about 65 degrees (takes about 3 hours) 6. 9 pm shape, proof 1 hr 7. 10 pm bake 8. 11 pm place on the rack to cool overnight. Start to finish 36 hours, but very little of my time, which I sandwich into free time during the work week. Lloyd in NJ --------------- MESSAGE bread-bakers.v104.n029.6 --------------- From: Reggie Dwork Subject: Summer Loaf is coming! Date: Sat, 26 Jun 2004 19:14:39 -0700 August 7 will mark the 8th year for Summer Loaf, the Portland Farmers Market artisan foods festival. Summer Loaf is 8:30 - 2:00 in the PSU Campus Park Blocks. The market will be abuzz with dozens of special vendors in addition to the regular market stands, including local bakeries, cheesemakers, chocolatiers, and wineries. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++ The center of the action will be the demo stage and wood-burning oven, where Guild members will be conducting baking demos and discussions, hosted by celebrated baker Abe Faber, Clear Flour Bread, Brookline, MA Brian Spangler, Olive Mountain Baking Co., Scholls, OR: pizza! learn tricks of the trade from one of the northwest's best pizzaiolos Tim Healea, Pearl Bakery, Portland, OR: 2002 BBGA Team USA silver medalist demonstrates breads from the Coupe du Monde de la Boulangerie Steve Sullivan, The Acme Bread Co., Berkeley, CA: legendary baker makes one of his favorites--pita bread Ben Davis, Grand Central Baking Co., Portland, OR: owner of the Northwest's original artisan bakery demonstrates a simple poolish dough and a variety of shaping techniques The Bread Bakers Guild of America will have its 'The Baker Is In' booth, staffed by Guild members. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++ MASTER CLASS with Craig Ponsford & Mike Moran at Western Culinary Institute Flour Testing In Your Bakery Or Home: Effective and Easy Evaluation Methods focusing on tolerance, extensibility, hydration, flavor, color, and overall performance; demonstrated with three wheat varieties by two top-notch bakers! Western Culinary Institute 921 SW Morrison Street 2:00 - 4:30 pm $30 Bread Bakers Guild of America members $30 WCI students $40 non-members $50 class-day registration registration deadline: july 30 please register with Gina: info@bbga.org ++++++++++++++++++++++++++++++++++++++++++++++++++++++++ GUILDHALL GATHERING Please come to the 7th annual Summer Loaf Guildhall Gathering at Pearl Bakery Wind down from the day's activities with other Guild Members and friends over appetizers, beer & wine (and non-alcoholic beverages, or course) courtesy of Kemper Bakery Systems, Provvista Specialty Foods, Bridgeport Brewery & Pearl Bakery. Pearl Bakery 102 NW 9th Avenue 5:00 - 7:00 pm no charge to Guild Members Guild donations gratefully accepted! RSVP to lee@pearlbakery.com ++++++++++++++++++++++++++++++++++++++++++++++++++++++++ For additional info go to www.portlandfarmersmarket.org --------------- END bread-bakers.v104.n029 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved