Date: Sat, 9 Oct 2004 08:47:21 GMT -------------- BEGIN bread-bakers.v104.n044 -------------- 001 - Chefsherry1@aol.com - Re: King Arthur baking stone 002 - Joe Tilman wrote: >Go to http://www.kingarthurflour.com/ and search for "baking >stone". Their stone has a lifetime warranty against breakage. I love mine. Yes, Pedro, but the last time I checked with them it was recommended that the stone be used with low fat items only (read yeast breads, pizza crusts, etc, no cookies, croissants, crescents, etc) I will readily admit that I have not checked with them in some years & I hope they have broadened their scope. Pampered Chef guarantees that you can do anything on their stone that fits properly & doesn't run off (but you can even do brownie batter into a dessert pizza on their flat stone with parchment underneath). I am delighted you are pleased with your stone but I guess I am just a Pampered Chef fan. Sherry --------------- MESSAGE bread-bakers.v104.n044.2 --------------- From: Joe Tilman Subject: Re: 120v Zo at 220? Date: Mon, 4 Oct 2004 18:24:59 -0700 (PDT) Cindy, Don't know much about 220V, but... You may want to look at rice-pounding machines, which may (or may not...) be more readily available in your neck of the woods. Most rice-pounding machines now have dough programs, too. I am fairly sure Zojirushi makes at least one model rice pounder. Good luck! Joe --------------- MESSAGE bread-bakers.v104.n044.3 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: Photocopy compensation Date: Sun, 3 Oct 2004 08:34:42 -0400 You're an honest man, Max Prola. My compliments. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n044.4 --------------- From: "Anita" Subject: We have hit the news! Date: Sun, 3 Oct 2004 08:45:14 -0700 This week's time magazine has a two page article on the current popularity of artisan Bread Baking for the home baker. Rose and Maggie were quoted. Thought you would all like to know that we are "in Vogue". Anita Flanigan --------------- MESSAGE bread-bakers.v104.n044.5 --------------- From: "Peter & Helen Frati" Subject: 'light whole wheat bread' Date: Tue, 5 Oct 2004 11:40:37 -0400 I had some bread at a restaurant in Skowhegan, Maine, that was delicious, it was light like Belgium waffles versus plain waffles, like angel food cake versus pound cake. I called and talked to the baker, but he was not giving out any information AT ALL. It was whole wheat, sliced very thick, about an inch. What could make that airy, light texture? Thank you all for you help....Helen --------------- MESSAGE bread-bakers.v104.n044.6 --------------- From: "Lloyd Davis" Subject: re: bread for subs Date: Tue, 5 Oct 2004 20:08:34 -0400 Shawn: No matter what dough used, ripening the dough in the refrigerator overnight before the first rise makes a big difference in the flavor. My only problem has been in not waiting long enough after taking the dough out of the refrig to let it warm up. It is probably wise to try to make the bread well in advance to get the technique down. Lloyd --------------- MESSAGE bread-bakers.v104.n044.7 --------------- From: Larry T Subject: bread on the stove Date: Fri, 08 Oct 2004 10:13:08 -0700 Here's my dilemma. Where I'm living right now, I can't use the oven (don't ask). I had been enjoying great home-made pizza using Peter Reinhart's dough recipe and his no-cook sauce. I ->love<- being able to put exactly what I like on a pizza. And making it exactly the way I want. Here's my idea. I think, though I could be wrong, that great pizza could be made on the stove. In a heavy, perhaps cast iron pan, on a burner. The pan would need to be covered, in order to cook the top, but it couldn't be completely covered or the pizza would turn out soggy. The heat could not be too high, because the bottom of the pan gets really hot. Anybody tried it? Have any great ideas? Thanks. Larry T --------------- MESSAGE bread-bakers.v104.n044.8 --------------- From: "linda grande" Subject: Multi-grain breads Date: Thu, 07 Oct 2004 15:51:12 +0000 I am searching for a recipe for a multi-grain bread that is similar to the Milton's Multi-Grain Bread sold at Costco. Anyone familiar with this bread? It is hearty, a bit sweet and nutty, yet it is not dense or heavy. I'd greatly appreciate anyone's help with this. Lindag --------------- END bread-bakers.v104.n044 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved