Date: Sun, 3 Oct 2004 04:48:32 GMT -------------- BEGIN bread-bakers.v104.n043 -------------- 001 - "max prola" Subject: Translation Date: Tue, 28 Sep 2004 15:10:09 +0100 A member of the list reminded me that making a photocopy of a portion of someone else's book and passing it on to another person, even if there is no financial transaction involved, is not correct. He obviously is quite right, and I shall send appropriate compensation to the publisher for forwarding to the copyright holder. My apologies. Max Prola Cheshire, England --------------- MESSAGE bread-bakers.v104.n043.2 --------------- From: Linda C Subject: sweet whey and flour amount Date: Tue, 28 Sep 2004 11:42:21 -0700 (PDT) Risa, I don't measure my flour. I find that the amount depends on moisture content and age of the flour. I grind my own flour and it is pretty moist when fresh. I would suppose that two loaves are somewhere around 4 to 5 cups, but it's been so long since I paid attention to that that I'm not sure. I don't know anything about acid whey. Never used it. But the sweet whey makes a huge difference in my bread. Linda --------------- MESSAGE bread-bakers.v104.n043.3 --------------- From: "Mary Flack" Subject: Broken baking stone Date: Tue, 28 Sep 2004 20:25:07 -0500 My baking stone broke uneven in to two pieces. Being thrifty I took the larger of the two pieces and drew on the long and two short sides a rectangle the size of my toaster oven, leaving the one good edge as my front edge. I then took it to Home Depot where they have a wet saw in the tile department and had the guy cut it on the three sides for free. I now have a stone for my toaster oven for free. I use it often and store it in the oven. If I do not need it I just take it out. I know PC makes one to fit but mine was free! --------------- MESSAGE bread-bakers.v104.n043.4 --------------- From: Cindy Chiu Subject: Zojirushi bread machine Date: Thu, 30 Sep 2004 09:15:15 +0800 (HKT) I am using a Zoji bread machine for more than 7 years and find it very helpful. I usually use it for kneading or making dough. Recently, the company has stopped selling bread machine in Hong Kong. They only sell water boiler and rice cooker. The voltage in HK is 220Volt. I wonder if the 110 Volt bread machine easily available in the states and Canada can be safely and successfully used here by using a transformer. Any advice from electric and bread baking experts? Are the 220 Volt Zoji bread maker available in UK or Australia where the voltage is 220V? I have search the Zojirushi web page. It seems that bread makers are predominatly for the North American market.Please kindly provide information. Thank you. Cindy HK --------------- MESSAGE bread-bakers.v104.n043.5 --------------- From: "Pedro" Subject: broken baking stone Date: Thu, 30 Sep 2004 21:21:56 -0500 If the stone is older than 3 years old and PC won't replace it, chuck it. Buy the real deal. Go to http://www.kingarthurflour.com/ and search for "baking stone". Their stone has a lifetime warranty against breakage. I love mine. Your Fellow Bread Baking Fiend, Pedro --------------- MESSAGE bread-bakers.v104.n043.6 --------------- From: "Shawn Karr" Subject: Breads Date: Tue, 28 Sep 2004 21:58:41 -0400 Hi All, I need your advice on making a delicioius and suitable bread for a submarine sandwhich. I've been given the task of making 300 submarine sandwiches for an upcoming function for a close friend of mine. I want these subs to be the best subs that they've ever had!. I know that a big factor in how good a sub sandwich will taste depends on the bread used. I am currently researching the different kinds of breads that are out there, which I can use for my submarine sandwiches. Since my expertise on breads is limited to the local grocery store, can you give me some much needed advice?. Do you have any recomendations on the type of bread that is best suited for this?. Even if you have a bread in mind that is not traditionally used for sandwiches but has a great texture and taste, I will geatly appreciate your info. Any help/direction will be greatly appreciated. Sincerely, Shawn Karr --------------- END bread-bakers.v104.n043 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved