Date: Sun, 14 Aug 2005 08:09:36 GMT -------------- BEGIN bread-bakers.v105.n034 -------------- 001 - Popthebaker@aol.com - Bātard vs. Baguette 002 - AJ Lysonski Subject: Cuisinart Convection Bread Machine Date: Sun, 7 Aug 2005 20:49:47 -0700 (PDT) Is there someone who owns and uses a Cuisinart Convection Bread Machine and is highly satisfied with it (or not)? Finds it user-friendly in all respects? I recently purchased (after much thought and looking in to) a Zojirushi bread machine. After using it twice, I sent it back. It must have been a lemon. The top of the loaves were barely brown although the sides and bottom were very nicely browned and the loaf was easily released from the bread pan. I was told I could try this and that to overcome the problem but my feeling was if I had to tweak it to accomplish what I expected should not be a problem in the first place, it was hardly worth keeping and certainly not at the $200 price tag. I'm willing to try my luck with the Cuisinart Convection ($100) but would like to hear from users first if possible (or about any other highly recommended brands). Thanks anybody. Ann --------------- MESSAGE bread-bakers.v105.n034.3 --------------- From: mmhoey Subject: KitchenAid Attachments & Accessories Date: Mon, 08 Aug 2005 09:42:44 -0500 Hi all you cookies, I have a new KitchenAid stand mixer I just love and use regularly. When I'm back in the states, I'm thinking about ordering some attachments and accessories for it. I am wondering if anyone has any experience with the various options. The company offers a grain mill for $149.00 which if it works, might be nice to have. They also offer a food grinder, sausage stuffer kit, pasta maker and plates and a pasta roller set. Does any one have any of these and are you satisfied with their use, cost, etc.?? I hate to buy any of these things if they don't work well. Thanks Mike Cuernavaca, Mexico --------------- MESSAGE bread-bakers.v105.n034.4 --------------- From: Linda C Subject: Grinding soybeans? and flax seed Date: Mon, 8 Aug 2005 18:57:40 -0700 (PDT) Diane, you wrote: > I have successfully ground: ... soybeans ... I have a bag of soybeans that I want to use, but read that it is bitter flour unless you cook them in water before grinding (sounds messy-) or grind it and then toast it in the oven. Can you tell me what you've done with it? It sounds like a lot more work than wheatberries. Linda BTW... don't put flax seed in your grinder. It's oily, but I've used it in the food processor and then put it in my bread, too, and it's reportedly very good for your health. --------------- MESSAGE bread-bakers.v105.n034.5 --------------- From: FREDERICKA COHEN Subject: diastatic malt powder Date: Tue, 9 Aug 2005 07:00:32 -0700 (PDT) For the past several months I have had measurable success using diastatic malt powder in a variety of bread recipes. Some have been with bread flour, some all-purpose flour, and some with a portion of whole wheat. There have been retarded doughs and "into-the oven- when-risen doughs." Now I have read that it "takes eight hours for diastatic malt powder to fully develop". I also drew the inference that the amount of powder was determined by the retardation time. In other words, the longer the retardation, the lesser amount of malt powder. Anyone have any information and/or experience with this? Many thanks, Fredericka --------------- MESSAGE bread-bakers.v105.n034.6 --------------- From: Diane and John Uecker Subject: baking in small convention oven Date: Thu, 11 Aug 2005 00:23:46 -0700 I have a Delonghi convention oven. I have tried to make small loaves of bread in it but they turn out like rectangle hockey pucks. Does anyone have any experience in baking in a small convention oven, either with or without the fan on. Thanks. Diane --------------- END bread-bakers.v105.n034 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved