Date: Sun, 5 Mar 2006 11:16:41 GMT -------------- BEGIN bread-bakers.v106.n009 -------------- 001 - "Diane Purkiss" - Digital Scales 009 - "Pedro S. Arellano III" < - Re: Yeast 010 - francinemorin@netscape.ne - Re: Rosette 011 - LAllin@aol.com - Re: Digital Scales 012 - Popthebaker@aol.com - Yeast 013 - David A Barrett Subject: San Francisco sourdough recommendations Date: Mon, 27 Feb 2006 10:51:18 -0000 I will be in San Francisco from 22nd March for a week, and I would be most grateful for any advice on where I might go to sample the city's very finest sourdough. I would appreciate a personal reply as this may be boring for others. In replying bear in mind that I will not have a car, so may find it difficult to get to Sausalito etc. Many thanks in advance, Diane Purkiss [[ Editor's note: please do reply directly to Diane so she gets answers quickly, but send a copy to the list. We'll put a summary in the digest. ]] --------------- MESSAGE bread-bakers.v106.n009.2 --------------- From: "Steven Leof" Subject: Balance scales Date: Mon, 27 Feb 2006 12:12:00 -0000 I use a Weylux which is old-fashioned English balance scale, cast iron with removable brass pans. I have two sets of weights ranging from 1/4 oz to 2 lbs and 5 grams to 1 kilo. The scale is reliable, shouldn't wear out and should be available at most good kitchen shops. In London it can be found at David Mellor and Divertimenti. Steven Leof --------------- MESSAGE bread-bakers.v106.n009.3 --------------- From: FREDERICKA COHEN Subject: attaching the ends Date: Mon, 27 Feb 2006 04:14:02 -0800 (PST) The "Ganz Extension" (extra length at each end) is a great idea for connecting strands of dough when braiding. The "pinch together" seldom holds during the rise. I use the extra bit of dough. Then, after I pinch, I flip an inch or so under the bread. Gives a closed, rounded end. Sort of like tucking in the extra length of shoelaces! Fredericka --------------- MESSAGE bread-bakers.v106.n009.4 --------------- From: Bev Subject: 1 gram increments in food scale Date: Mon, 27 Feb 2006 06:18:07 -0600 We have owned two Soehnle scales ­ one small one with a 5 lb capacity and now a "hippo" with an 11-lb capacity. Both have worked just great ­ we upgraded because I like to switch back and forth between grams and ounces at the flip of a switch and the Hippo style has a dial right on the top of the scale making that very easy. The first small scale I got died after a year or so and the company sent a replacement pronto. Lovely people to work with. Anyway, both of these scales measure in 1 gram increments (and I agree, I want one gram delineations!), as well as ounces. I seem to remember that a lot of digital scales measure in 1/4 ounce increments but the Soehnle scales use 1/10 ounce, which I find preferable. Happy Baking Bev C --------------- MESSAGE bread-bakers.v106.n009.5 --------------- From: dmrogers218@comcast.net Subject: Re: Roman Rosette Rolls Date: Mon, 27 Feb 2006 12:58:51 +0000 Larry D. wrote: >A very popular breakfast roll in Rome, Italy is called a "rosette". >It is almost spherical, about the size of a fist, with a rosette >pattern; i.e. five sections with a circle on top. It is hollow >inside, almost entirely without crumb. The crust is soft, but quite chewy. Larry, That sounds like a kaiser roll. * Exported from MasterCook * Kaiser Rolls Recipe By : From Ethnic Breads Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons yeast -- bread machine 2 cups bread flour 2 tablespoons powdered milk 1 teaspoon sugar 1 teaspoon salt 2 teaspoons barley malt syrup -- in health food store 3/4 cup plus 2 Tablespoons water poppy seeds -- optional Add all according to bread machine manual, except for poppy seed. When dough cycle ends, remove dough and divide into 8 pieces. Roll each into a ball and press each ball into poppy seed. Place seed side up on a baking sheet. With a sharp knofe or bakers lame score 3 semicircles from center. Let rise 30 minutes or till doubled and place in preheated 450F oven. Immediately upon placing in oven, lower temperature to 375F. Bake 15 minutes or till done. --------------- MESSAGE bread-bakers.v106.n009.6 --------------- From: Popthebaker@aol.com Subject: Scale Increments Date: Mon, 27 Feb 2006 08:40:39 EST The Salter 2001 measures in 1 gram increments up to 1000 g and then it goes to 2 gram increments. The Salter 2002, and perhaps other models, uses 2 gram increments for up to 2000 g and then it goes to 5 gram increments. Unless you are making very small batches of bread that call for less than a gram of a particular ingredient 1 gram increments are adequate. If you regularly work in recipes/formulas that call for ingredients that are less than 1 gram I would suggest using a powder and bullet scale. These are usually balance scales used in reloading firearms ammunition and weigh in grains, the old apothecary system. One gram = 15.43 grains. I have done this a few times, more out of curiosity than necessity. I do have a couple of formulas that require very small amounts of yeast and have used the scale for those. The editor's note is correct. 1 gram is a small increment in most recipes/formulas. In practical terms if you need less than one gram just weigh it out then divide it by eye to approximate a half or quarter of a gram. I do have a set of "pinch-dash" measuring spoons that I have calibrated for measuring small amounts of yeast. Pop --------------- MESSAGE bread-bakers.v106.n009.7 --------------- From: "Kenneth R.Buser" Subject: Digital Scale Date: Mon, 27 Feb 2006 08:45:05 -0500 Hi all, I purchased a digital scale on the Web (eBay). It is an Excali and does measure down to 1 gram. Also pounds, ounces, etc. It has tare provision too. This lets one measure the contents of the bowl, and not include the bowl. In addition it has a delay feature, so you may take off the bowl if it is large, and you can see the acural weight. I think it was about $30.00 Hope this helps. Ken Buser --------------- MESSAGE bread-bakers.v106.n009.8 --------------- From: Tony Ernst Subject: Digital Scales Date: Mon, 27 Feb 2006 08:33:17 -0600 Yes, there are scales that can measure in 1 gram increments. My scale is an Escali Primo. It has a capacity of 11 pounds, and a resolution of 1 gram or 0.05 ounces. Besides that, it's very compact and easy to store. It costs around $25-30. I bought mine at a homebrew supply store. (Making bread and making beer have more in common than you would think! As far as I'm concerned, a digital scale is a necessity. It makes baking so much easier. I put the mixing bowl on the scale, zero the scale, add the first ingredient, zero it again, add the next ingredient, zero it ... It's one of my favorite tools. I don't know how I baked all those years without it. Tony --------------- MESSAGE bread-bakers.v106.n009.9 --------------- From: "Pedro S. Arellano III" Subject: Re: Yeast Date: Mon, 27 Feb 2006 10:31:43 -0600 Bettyho33@aol.com wrote: >Every time I make bread that uses regular dried yeast and it says to >add to warm water, my bread does not rise well or it rises too fast >and collapses just as I am ready to bake it. I know my water is not >too hot and the yeast is a relatively new=20 package. What would >cause this do you suppose? Just go out and buy an instant read thermometer and make sure the water is 110 F degrees. That is if you want a loaf ready for the oven in 15 seconds (slight hyperbole) or whatever. 115 (or is it 117? whatever, close enough for jazz) really is the max or you start killing the yeast. 110F may be to high for you. Maybe you'll like the slower rise. Start getting the water below 70 and you'll be waiting quite a bit longer below 50 and you'll be waiting even longer. below 40 and you'll be baking in between shaves. So you see cold water will make the rise take longer and hot water will result in the bread not rising too well c.f. death by overheating. It really doesn't have to be that complicated or scary though. Just go out and get the thermometer. Alright, alright sheesh! If you absolutely think that getting a thermometer is too a... retentive or painful than just make sure the water is tepid. It should feel about the same temp as your skin. Judas H., that is kind of complicated too hah? That's it I quit. Nice knowin ya'll. Ok, maybe not. Hope you chose to keep baking. I will, cause dangit I'm addicted :- Your Fellow Bread Baking Fiend, Pedro --------------- MESSAGE bread-bakers.v106.n009.10 --------------- From: francinemorin@netscape.net Subject: Re: Rosette Date: Mon, 27 Feb 2006 10:16:55 -0500 I always interested by sweet and breakfast bread so I did a search about the rosette roll and found first this info at this web address: http://home.earthlink.net/~ggda/rosette.htm < Subject: Re: Digital Scales - Metric Accuracy Date: Mon, 27 Feb 2006 14:13:44 -0500 One gram is, in fact, a very tiny amount and I suspect that it would be of no consequence when measuring the volumes of water and flour that typically go into a bread recipe. For salt and yeast, however, the 2 gram increments may introduce significant errors in measurement. My suggestion would be to use volume measurements for these ingredients, since these ingredients probably vary less based on random factors than do flour measurements. Obviously you would need to compensate if you are using kosher salt and the recipe calls for regular granulated salt. One other thing, a gram is very hard thing to visualize. How much is a gram? A teaspon or a tablespoon, on the other hand, is something for which we all have a working knowlege. This familiarity makes it easier to perform the double-check for reasonableness that I'm sure most of us do as we're adding ingredients. "5 tablespoons of salt? Are you sure?" It's much harder to do with tiny numbers of grams of ingredients. Dave Barrett --------------- MESSAGE bread-bakers.v106.n009.14 --------------- From: richard Subject: Bread machine pans Date: Mon, 27 Feb 2006 14:35:07 -0500 anyone know of a bread machine without a non-stick pan? I like the convenience of a bread machine for mixing and kneading but hate to be eating the non-stick coating which is in the bread. My experience with Breadman, Oster and Zojirushi pans is the coating abrades on all, but at different rates depending on the brand. The coating is likely a carcinogen. Richard --------------- MESSAGE bread-bakers.v106.n009.15 --------------- From: Judith Mayberry Subject: Digital Scales Date: Mon, 27 Feb 2006 13:37:04 -0800 Thanks to all those who responded to my search for scales that show 1-gram increments. Many commented that it is an insignificant amount and not very usable in baking. Well, it is when measuring the amount of coffee when you are scientifically trying to arrive at "the perfect cup." Which was the case here. I'm tracking down all the recommended models that you wonderful contributors provided for me. Many, many thanks to all. Judy --------------- MESSAGE bread-bakers.v106.n009.16 --------------- From: Dave Glaze Subject: Re: digital scales Date: Tue, 28 Feb 2006 15:54:39 -0800 Judy, Here is a site you can go to for scales. I have only explored the site at Digital Scales Canada. They have a great selection of scales for all needs. You can get scales that measure to 1 gram, tenths of a gram and hundredths of a gram. I own a set of triple beam balance scales which measure in tenths of a gram and I use it to weigh small items like salt and yeast. It weighs up to 2610 grams. If I have to weigh tiny amounts of yeast for a preferment, I mix the yeast with 90 grams of water and weigh out a portion of that mix. Unfortunately, all these scales cost more than $30. Contrary to the editor's comment, I like to measure as accurately as possible, but not to 100ths of a gram (But I was tempted by some of the pocket scales.). http://www.digitalscale.com/ Cheers Dave --------------- MESSAGE bread-bakers.v106.n009.17 --------------- From: Roel Wyman Subject: Domestic oven with steam? Date: Wed, 01 Mar 2006 12:29:35 -0500 I am hoping to redo my kitchen this year, and will replace my old and cranky electric wall oven with a new one. Does anyone know of a domestic oven, either separate or integrated with range top, that has steam function built in to it? Roel -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.1.375 / Virus Database: 268.1.1/271 - Release Date: 2/28/2006 --------------- MESSAGE bread-bakers.v106.n009.18 --------------- From: Mike Avery Subject: Digital Scales Date: Wed, 01 Mar 2006 19:35:44 -0700 Editor wrote: > [[ Editor's note: 1 gram is not very much. 1 tsp of water is 4.9 > gm. A scale that is precise enough to show 1 gm increments is > overkill for cooking. Our digital scale displays 5 gm or 1/4 oz > increments. 1/4 oz = 7 gm ]] > Not always. When I was running a commercial bakery, we made many breads with preferments such as poolish and biga. In a batch of poolish big enough for 20 loaves of bread, I'd use something like 2.5 grams of yeast. There is a certain amount of inaccuracy in digital scales. When a set of scales says "2 grams" it can be anywhere from 1.5 to 3.5 grams if the scales display by 2 gram increments. Clearly, this was not accurate enough for this purpose. I wound up using a set of My Weigh MX-100 scales that are accurate to 0.1 gram from 0 to 100 grams. I jokingly refer to them as my drug-dealing scales. I use them to weigh many minority ingredients, such as salt, spices, herbs and so on. Obviously, they are not for use in measuring water or flour. I have a second set of scales that I use for the larger ingredients, a set of My Weigh shipping scales that will weigh up to 50 lbs in grams, kilograms, ounces, or pounds. They are accurate to 1 gram up to 100 grams or so, 2 grams to 500 grams or so, and within 10 grams over the rest of the range. I've used "My Weigh" scales from vendors on eBay for a long time, and I've been happy with them. The price and the quality of the product are both excellent. I've tried "Digi Weigh" scales also and can not recommend them. Mike ...The irony is that Bill Gates claims to be making a stable operating system and Linus Torvalds claims to be trying to take over the world... Mike Avery mavery at mail dot otherwhen dot com part time baker ICQ 16241692 networking guru AIM mavery81230 wordsmith Yahoo mavery81230 --------------- MESSAGE bread-bakers.v106.n009.19 --------------- From: "mike fuller" Subject: Quick Coccodrillo Bread? Date: Sat, 4 Mar 2006 09:22:56 -0500 I remember about a year ago John out on a viable version of coccodillo bread that could be made in about three hours instead of 3 days, like the orthodox form. I lost the recipe. Does anyone have it? I love this bread. If anybody wants to get my newsletter send email to mikesbread@gmail.com Thanks, Mike in Havana [[ Quick answer: Carol Field's recipe is in number 1 John's comments are in number 13 but I can't find anything about reducing the time. ]] --------------- MESSAGE bread-bakers.v106.n009.20 --------------- From: "Baker & Begley" Subject: Veda Bread Date: Sat, 4 Mar 2006 11:01:09 -0400 Dear BB Digest, I am invited to a St. Patrick's Day pot-luck and would like to take an Irish bread for that event. However, I dislike soda breads but love yeast raised breads. I found a reference to a bread peculiar to Ireland called "Veda Bread". The recipe apparently was patented 100 years ago and I cannot find a recipe by searching the internet. I'm hoping an ingenious someone in BB Digest land will have a recipe for this bread to share. I have pasted below a description of the bread from the Wikipedia online encyclopedia. "[The Veda bread] recipe is such a closely guarded secret that it has a patent on it. It is still impossible to find a recipe for a Veda loaf, over a hundred years after it was invented. However, devotees have had good results by following the instructions for a malted fruit loaf but without the fruit or alcohol. Although a sweet bread, Veda is often eaten toasted with butter and cheese, although many prefer to add jam or marmalade." Thanks. Lorraine from PEI, Canada --------------- MESSAGE bread-bakers.v106.n009.21 --------------- From: "Baker & Begley" Subject: Warning: Black & Decker ABM Date: Sat, 4 Mar 2006 11:09:33 -0400 Dear BB Digest folk, I mostly lurk on the BB Digest but I find myself writing two messages this week. Thanks for being there Jeff and Reggie. Over the past number of years I have bought four or five Black and Decker ABMs because that is essentially the only model available locally when my machine goes belly up--usually in the summer time. I wish I knew of a better one to purchase. The problem with this machine--and I hope the manufacturer will listen to this public complaint--is that the seal on the bucket goes shortly after the warranty is up and makes black streaks through the dough, making it inedible of course. I have attemped to purchase from the manufacturer a replacement bucket but, in addition to the exorbitant replacement price, was told that my model was no longer manufactured and replacement parts were not available. However, two, maybe three years after making that call the model that remains for sale is the mate to mine. I had two never-out-of-the-box machines in my outbuilding that are useless to me or to anyone else without the bucket--I can't even give them away in good conscience. I would like to suggest to bread bakers that they are wise not to purchase a ABM from Black & Decker. There, that has relieved my frustration some. Lorraine in PEI, Canada --------------- MESSAGE bread-bakers.v106.n009.22 --------------- From: Jeff Dwork Subject: "list-only" email addresses Date: Sun, 05 Mar 2006 01:45:51 -0800 Some of our subscribers use a special-purpose address for all list-related email and ignore all email sent to that address except for bread-bakers. There's nothing wrong with that and it's a good way to avoid making a "real" email address public, since bread-bakers posts go into the archives on the internet. If you do ignore incoming mail, please don't put your email address at the bottom of your post (it's going to be at the top - the list software does that) and say something about it in your post, especially if you're asking a question. Something like "please reply to the list, not to my email address" would be fine. It can be distressing to send a reply to someone's question and get a "I don't read email sent to this address" response. Thanks for your consideration. Jeff & Reggie --------------- END bread-bakers.v106.n009 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved