Date: Sat, 31 Jul 2004 19:00:37 GMT -------------- BEGIN bread-bakers.v104.n034 -------------- 001 - "mike fuller" Subject: looking for 12x14" cookie sheets Date: Sat, 24 Jul 2004 21:27:09 -0400 anybody know where i can find 12x14" cookie sheets? mike in havana (from new york) --------------- MESSAGE bread-bakers.v104.n034.2 --------------- From: "Pat Stewart" Subject: Low-Carb Bread Recipes Date: Sat, 24 Jul 2004 23:26:02 -0400 Does anyone have or know of any decent low carb bread recipes? We are losing weight but really miss our good homemade bread. Thanks. Pat Chattanooga, TN --------------- MESSAGE bread-bakers.v104.n034.3 --------------- From: ALAN WOODS Subject: "Playwrights' Bread" Date: Sun, 25 Jul 2004 00:53:50 -0400 We're currently hosting a writing retreat for playwrights, members of the International Centre for Women Playwrights, at Ohio State University. To welcome the writers, I came up with the following bread, drawing on a herbalist, with ingredients associated with writing and/or creativity. Used the King Arthur "New England" sourdough starter. Very positive response from the playwrights, so thought I'd share it-- Playwrights' Bread 3 c Whole wheat flour* 1/2 c barley flour* 1/2 c brown rice flour* 1 c white flour* 1 c cornmeal 1 T ground beech bark* 1 T ground oak bark* 3 ivy leaves, dried and ground* 3 laurel leaves, ground* 1 T basil* 2 jasmine flowers, dried and ground* 4 narcissus petals, dried and ground* 2 star anise, ground* 1/4 c chopped olives* 1 T St. John's wort* 2 tsp black strap molasses 1 T canola oil 1 tsp kosher salt sourdough starter *associated with writing and creativity in various mythologies Alan Woods --------------- MESSAGE bread-bakers.v104.n034.4 --------------- From: "maxprola" Subject: Re: mixer walking off the counter Date: Sun, 25 Jul 2004 10:49:16 +0100 You can very easily prevent it from happening again by tying a length of string to the mixer and looping the other end around something nearby. I attach mine to a cup hook on the bottom of a shelf. Happy baking Max Cheshire, England --------------- MESSAGE bread-bakers.v104.n034.5 --------------- From: The Lawrences Subject: Question re: 'Artisan Baking' Date: Sun, 25 Jul 2004 09:58:00 -0400 I was wondering if Maggie Glezer might be able to identify a loaf of bread from her 'Artisan Baking' book? On what would be page xi, opposite 'what is "artisan bread"', there is a lovely little loaf of white bread photographed on a stool. What is this loaf and is there a formula for it? I love the book, especially the photos. I find them inspirational, but aslo a helpful tool to ensure my bread is turning out correctly. A big thick coffee table book of breads would be something I'd like to see someone produce. Any takers? Thanks for your help. Douglas Lawrence Castleton, ON --------------- MESSAGE bread-bakers.v104.n034.6 --------------- From: Raj B Apte Subject: baking stone; high gluten flour; hand pulled noodles Date: Sun, 25 Jul 2004 08:43:14 -0700 (PDT) Hi All, Instead of 'baking stones' or quarry tiles I use kiln shelves purchased from a local ceramics supplier. These are much cheaper and stronger (and heavier). Mine are 2cm thick. Maybe too thick to bake a loaf, but I always bake 2-3 at a time. I paid us$20 each for half-sheet sized stones. Also, maybe this has already been discussed, but I'm curious about high gluten flour. My one complaint about Reinhart's Pizza book is that it doesn't give a recipe for making high gluten flour (hard to buy) from vital wheat gluten (easy to buy). From what I can tell, adding 4% vital wheat gluten (50% protein) to bread flour (12% protein) puts one in the ballpark of high gluten flour (14% protein). Has anyone else tried this? It has made my loaves taller and nicer, although the crumb is chewier and not crumbly (I also use wet doughs). Lastly, has anyone tried hand-pulled noodles? On the web there are various recipes that call for pastry flour through high-gluten flour. Thus far, pastry flour has done the best for me, but its still a mess. Its not baking, but it is part of the mystery of wheat (like pulled strudel dough). Also, flour or oil can be used to keep the noodles from sticking. I've tried oil, but I imagine that wheat or rice flour might also work. Anyone tried it? thanks, raj Lurker Lurks Less --------------- MESSAGE bread-bakers.v104.n034.7 --------------- From: "Steven Leof" Subject: Re: Baking stone (bread-bakers.v104.n032) Date: Mon, 26 Jul 2004 11:48:17 +0100 Contact Paul Merry of Panary who will have one made in the UK for you: - Phone: 017 6836 1102 Fax: 017 6836 2791 Email: info@panary.co.uk Web: www.panary.co.uk Steven Leof >From: Iris Goldman >Subject: baking equipment >Date: Fri, 11 Jun 2004 15:48:59 +0100 (BST) > >Can you please send me details (name and e-mail adress) about stores or >compenies in usa that sell a baking stone for bread and also can ship it >to england? --------------- MESSAGE bread-bakers.v104.n034.8 --------------- From: yguaba@yahoo.com.br Subject: Re: baking equipment Date: Mon, 26 Jul 2004 10:36:54 -0300 Hello Iris, I've only now read your message, so my reply may be too late, but in any event here it goes. Instead of buying a baking stone from an expensive gourmet goods store, I went to a stone vendor (i.e. one that sells custom-cut marble and granite for flooring, countertops etc) and had them cut a piece of the cheapest granite exactly the size of my oven. It works beautifully and was much cheaper than the "official" baking stone sold at the local gourmet goods store in a kit with a stupid little peel for a small fortune). Granted, I live in Brazil (where baking goods stores simply don't exist), but perhaps you could look into this alternative? Best wishes, Erik --------------- MESSAGE bread-bakers.v104.n034.9 --------------- From: yguaba@yahoo.com.br Subject: German bread formulas? Date: Mon, 26 Jul 2004 21:05:50 -0300 I'm just back from a trip to Germany, where I ate some fabulous bread. I now want to try and make some of those whole-grain wild- yeast breads, such as Roggen-Vollkornbrot. Can anyone recommend a good book on German breads, or at least containing a good number of German bread formulas, in English or French (I don't speak German)? --------------- END bread-bakers.v104.n034 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved