Date: Mon, 9 May 2005 07:35:42 GMT -------------- BEGIN bread-bakers.v105.n020 -------------- 001 - Bev Subject: brown and serve rolls Date: Mon, 02 May 2005 06:55:53 -0500 In response to Judy K's question about taking dinner rolls to her mom's home, why not make the rolls "brown and serve". Make the rolls as usual, then bake them only partially. Once cool, you can freeze them, then let them thaw on the way to moms. I'm no expert on this but I think you bake them until they are just on the cusp of starting to color. If memory serves, there are several folks on this list with more experience making brown and serve rolls and they will probably chip in here. Bev C --------------- MESSAGE bread-bakers.v105.n020.2 --------------- From: "William Potere" Subject: German flour mill Date: Mon, 2 May 2005 10:24:52 -0400 Perhaps the German grain mill about which J. Sawyer inquired is the one I located in Munich in 2001. It is however, electric. I am still using it and find it a wonderful accompaniment to great bread baking. It works with two grinding stones and allows you to have any grind you wish with any grain. I keep a good supply of grains in the freezer, remove them several hours before grinding and voila, wonderful whole grain flour. Although I got mine directly from Wolfgang Mock in Germany, I believe there is a company in California importing the "Fidibus" at this time. Contact Tribest Corp. at 888-618-2078 in Downey, Ca. They just refer to it as Wolfgang Fresh Flour Mill. Bill Potere Bpotere45@ameritech.net --------------- MESSAGE bread-bakers.v105.n020.3 --------------- From: Raj B Apte Subject: Hand Mills Date: Mon, 2 May 2005 08:21:11 -0700 (PDT) Joanne Sawyer asked about german and other hand mills. I use the country living grain mill ($300-400, I think) and am very happy with it. Although it's a bit of a misnomer because I mill my daily coffee in it as well. The only thing it's not great for is nut butter--it does the job but is not easy to clean. The Zassenhaus grain mill, formerly made in Germany, is no longer being manufactured. For nut-butters, the corona or victoria mill (should be $40 or so) works very well. I use a #40 screen to sift my flour, get about 85% extraction, and good loaf volume with my starter. raj --------------- MESSAGE bread-bakers.v105.n020.4 --------------- From: "Audrey and Bill" Subject: French bread Date: Mon, 2 May 2005 16:34:37 -0600 A friend of mine that was born and raised in France told me why we cannot get French Bread that tastes as it does in France - they use a different flour that is not available in this country. When we were in Tahiti we were so surprised by the much more excellent taste and quality of their bread and, again, they said it was because the flour was imported from France. A little aside - As we have newspaper and mail boxes out in front of our homes in this country, on Tahiti and the other French Polynesian Islands, they have very long boxes for their daily bread deliveries. Audrey Konie --------------- END bread-bakers.v105.n020 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved