Date: Sat, 30 Jul 2005 08:55:28 GMT -------------- BEGIN bread-bakers.v105.n032 -------------- 001 - FREDERICKA COHEN Subject: "flowerpot" vs cloche Date: Sun, 24 Jul 2005 05:10:01 -0700 (PDT) I am delighted to find someone else who realizes that there are less expensive alternatives!. I use a big plastic sweater storage box for a proofing box. I have a large Romertopf oval roaster. Could I use that instead of the pot/cloche? Does the clay have to be soaked first? Thanks again, Fredericka --------------- MESSAGE bread-bakers.v105.n032.2 --------------- From: LAllin@aol.com Subject: Re: Breadman Ultimate pan Date: Sun, 24 Jul 2005 08:14:37 EDT >The bread pan for my Breadman Ultimate TR2200 is leaking >heavily. Does anyone know where I can find a replacement pan? >Roz You can check with Salton/Breadman customer service to see if it is still available. (800) 233-9054 consumer_relations@toastmaster.com --------------- MESSAGE bread-bakers.v105.n032.3 --------------- From: RisaG Subject: RE: grinding wheat Date: Sun, 24 Jul 2005 05:16:56 -0700 (PDT) I used to use Prairie Gold too but Wegman's had a machine that ground it for you. They sold 3 kinds of berries - one for bread flour, Prairie Gold and one called Bronze Chief. They were all from Montana Gold. Now I can only buy their bread flour at Wegman's but it is already ground. They sell the bags of the berries but no way of grinding it. So, I buy the King Arthur flour. It seems to go quickly at the supermarket so I know that it is fresher than the commercial brands. It isn't the freshest, like my Prairie Gold when I ground it myself! I do not have a grinder, and probably never will. As it is my husband thinks I'm nuts that I won't let him buy a loaf of bread (except for Jewish Rye which I still can't get right). He does say that most of my loaves are much better than the stores but he would love it if I would actually buy a loaf here-and-there. No way. Never. I will not compromise. Sorry. Anyway, I bow to those who grind their own wheat. It tastes so much better and the nutrition is better when you do. I hope one day that Wegman's goes back to letting you grind your own Prairie Gold or Bronze Chief as it tastes so much better when you do. Also you know that it is healthier. Until then, King Arthur will have to do. RisaG --------------- MESSAGE bread-bakers.v105.n032.4 --------------- From: Linda C Subject: Which grain mill is the best? Date: Sun, 24 Jul 2005 06:52:54 -0700 (PDT) Which grain mill is the best? The answer really depends on your individual needs... If you don't need a non electric grain mill, then an impact type mill is ideal. They're very fast and they grind all of the dry grains, most beans, and some non-oily seeds, into very fine flour. If they require any adjustment, it takes literally a second or two to do. The original impact grain mills of 15-20 years ago had a high-pitched (ear splitting!) shriek, but the new impact mills have a nice, civilized sound level. The best way to describe it is to say that they sound like vacuum cleaners. If your electric vacuum doesn't offend your ears, then you'll get along wonderfully with a modern impact mill. Impact mills never glaze over like stone burr mills can, and unlike stones, the milling heads of the impact mills we carry won't break and virtually don't wear at all -- if you could ever possibly wear a set out, they'd be replaced free of charge by the manufacturer. So then... which impact grain mill? Here are some thoughts that may help you choose the grain mill that's right for you: The Ultramill is the least expensive of the modern impact grain mills. It has a 20 cup flour capacity and features a pre-cracking chamber that lets you add grain before starting the mill, without plugging. The fineness of grind is excellent for most breads, but the Ultramill's fineness is not adjustable. Removing its flour bin requires some finger strength and dexterity -- it's no problem at all for most people, but we do not recommend it for those with arthritis. The Ultramill is louder than our other models, but it does not have the high sound pitch of the old, original impact mills (like the old Magic Mills.) It also requires a bit more cleanup, though still not much. The Ultramill is a good and serviceable grain mill for its price. (I do take it to the garage with cotton in my ears... but part of the garage thing is because of my elderly mother. It cleans easily, but we have a compressor in the garage so I'm a little OCD and blow it out when I use it. It doesn't require it, though. ~ Linda) The Whisper Mill (We no longer offer the Whisper Mill; it was an excellent mill for many years but the company had a change of management and the service that we and our customers have received since that time has left us no choice but to drop it. Service has declined to the point where it's grossly inadequate, their treatment of customers has been rude, and we've had to return too many mills for defects after checking them upon arrival here. The Nutrimill -- from a different and very reputable manufacturer -- offers everything the Whisper Mill did, and more.) The Nutrimill is the first really new impact grain mill design in fifteen years. The Nutrimill combines the most popular features of earlier designs, and adds some great new features that will make your baking easier and more fun. The Nutrimill's 20+ cup flour capacity is 2/3 greater than that of the Whisper Mill. It has a pre-cracking chamber, so you can add grain before turning the mill on if you wish (doing so would plug the Whisper Mill.) The Nutrimill is the first impact grain mill ever made that will produce either a coarse ('meal coarse") or fine grind, and its finest setting produces finer flour than any other impact mill. Its 400% range of adjustability not only makes Nutrimill ideally suited for every kind of wheat bread, but also for perfectly textured cornbreads and the lightest whole grain pastries. "Everything you'd want in the perfect grain mill" is an apt description of the Nutrimill, and coming from a maker with many years of experience in grain milling, you can expect a lifetime of excellent service from the Nutrimill grain mill. The Family Grain Mill offers the choice of hand or electric operation. With the Family Grain Mill you can buy the hand base alone, or the electric base, or both. Despite its modest price, the Family Grain Mill is a high quality tool (unlike most hand grain mills on the market), and it's very versatile, offering the ability to grind flour, crack grain for cereals or to add some nice chewy grains to your bread, grind meat, stuff sausages, even process vegetables. With the popular flaker mill attachment, the Family Grain Mill will also flake oat groats for fresh oatmeal -- and most people, when they've had fresh oatmeal, don't want to go back! The Country Living Grain Mill (see the Country Living Grain Mill) is a very heavy duty, hand operated, steel burr mill that's really built for the long haul. It produces very fine flour as well as adjusting to coarse settings for cracked grain. It features exceptionally large, high carbon steel burrs and it turns easier than most hand grain mills, particularly with the available "power bar" option. A motor drive option also is available for the Country Living Grain Mill. All of these grain mills are quality machines that will provide years of enjoyable service, time savings, and healthful nutrition. If you have questions about grain mills that we haven't addressed, we'll be happy to try to help further; our toll-free phone number is just below. Thank you very much for shopping with us! --------------- MESSAGE bread-bakers.v105.n032.5 --------------- From: Sue Hermosillo Subject: vegan substitute for whey powder? Date: Sun, 24 Jul 2005 08:36:00 -0700 (PDT) Linda, this looks like a great recipe and I'd like to try it but I need to find a way to make it vegan. The agave is great, and the buttermilk and butter have easy substitutions. Can you (or anyone) think of a substitution for the sweet whey powder. I don't even know what chemical or flavor properties it brings, and without knowing that I can't even begin to think of a non-animal substitution. By way of reference, here's Linda's recipe: 2 T quick yeast 1 1/2 cups flour 2 T honey or agave 1 to 1 1/2 cups warm water 2 cups buttermilk 2 T butter 1/4 cup vital wheat gluten 1/4 cup sweet whey powder whole wheat flour as needed Mix the yeast into the flour, then add the honey and water. Mix well and let it sit until you see the yeast activate (bubble). In the meantime I put the buttermilk and butter in microwave for 3 minutes. It separates and looks funny. No problem. After yeast is activated and buttermilk is just warm, add buttermilk/butter to yeast mixture and blend. Add gluten and whey powder and begin adding whole wheat flour 1/2 cup at a time until it is slightly sticky. Knead until you can stretch a pinch of dough a little without a break (that window test). Don't add flour until it's dry, but a nice playdough consistency. Put in a large bowl to rise double. Put your hands around edge of dough and gently deflate, stretching dough under itself and rounding into a flattened ball. Leave in bowl to rise again. Deflate again and divide in two loaves formed and place in greased pans. Rise until a couple of inches above pan and place in hot oven (350 F). Bake 40 minutes or until golden on bottom of loaf. *** The amount of flour it takes depends on moisture content, humidity, etc. So just practice until you're satisfied. My last two batches have been so perfect I can't keep it around. Good Luck! Namasté Sue --------------- MESSAGE bread-bakers.v105.n032.6 --------------- From: Harry Glass Subject: Re: leaky breadman pan Date: Sun, 24 Jul 2005 08:52:32 -0700 (PDT) Roz, I also had a leaky Breadman TR2200C pan. Instead of replacing it, I decided to buy a new TR2200C. After receiving my new machine from Amazon.com (on sale for $65 w/free shipping), I noticed that the pan is not the same shape as the leaky one in my 3-4 year old TR2200C. This changed the TR2200C, a wonderful machine in most other respects, into a model I no longer wanted to use. I called Breadman's customer service number, and they confirmed that a there are two different pans for the older versus the newer TR2200C. They can be differentiated by the number of rivets in the bottom of the pan. The older 2200C has four rivets. The new shorter, wider pan has three rivets. Both are available from them for $35 including shipping. I returned the new TR2200C, but rather than buy a replacement pan for my old machine (which probably is close to the end of its useful life, I decided to order an overpriced Zojirushi BBCC-X20 instead. So far, the Zojirushi's two advantages over the TR2200C are that its loaves have a more traditional shape, and the uneveness/lopsidedness of the top of the 100% whole wheat bread that I bake is minor compared to my TR2200C. I suspect that the frequently lopsided tops of the loaves of the first model TR2200C is the reason the bread pan was redesigned to make it less rectangular. In the past, when a manufacturer changed the design of a product, the model number changed in some way. This apparently is no longer something we can count on. I can't imagine that a change from TR2200C to TR2200C-1 or TR2200D what would have been so harmful to the sales of the Breadman Ultimate that they felt it necessary to retain the old model number, and thereby mislead the consumer. Hope this helps. Harry --------------- MESSAGE bread-bakers.v105.n032.7 --------------- From: "B AND E CHMIEL" Subject: whole wheat flour Date: Sun, 24 Jul 2005 18:38:49 -0400 I'd been using King Author's light whole wheat, made from a different grain. They've discontinued it in my area but will stock it if If I can get others to sign up. In the meantime, I've used their regular whole wheat and either they are mixing it w/ the light whole wheat--or we got used to the taste. But it suspect they knew their product was good and so changed the proportions. We had never liked whole wheat before now. Ellen K. --------------- MESSAGE bread-bakers.v105.n032.8 --------------- From: Steve Cabito Subject: RE: Grinding wheat Date: Sun, 24 Jul 2005 22:09:21 -0700 If anyone has a Champion juicer, there's a grain mill attachment that works for me. If I recall, it cost $45-55 and is pretty quiet. It's made in Lodi, CA. -Steve --------------- MESSAGE bread-bakers.v105.n032.9 --------------- From: "L Worthington" Subject: Thank you Date: Mon, 25 Jul 2005 08:48:45 -0500 Everyone, Thank you so much for your help. I will look into the different wheat. I talked with my health food store nearby and they do not grind wheat or sell it whole. I will keep looking there. My children are allergic to corn, dairy, and mold. Can you grind rice and such in all these grinders? I read that using a variety of flours is good so that you do not become allergic to more. I am looking forward to finding a grinder. At present I make a wheat bread by hand and the kids love it! My little one loves for me to put in some ground flax or flax seed. She really loves that in the whole wheat muffins recipe I got (it had called for wheat bran and I was out so we just substituted). My children prefer the whole wheat flavor and I just want all the nutrients in the bread I can since one is not a big eater (not picky, just small appetite). Thank you again for all your help! I really enjoy the e-mail I receive will the tips so often! Lisa --------------- END bread-bakers.v105.n032 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved