Date: Mon, 29 May 2006 10:30:28 GMT -------------- BEGIN bread-bakers.v106.n021 -------------- 001 - Haack Carolyn Subject: bag reminder; whole grain quick breads Date: Sat, 13 May 2006 03:29:55 -0700 (PDT) Many posts this week on using large plastic bags to hold humidity in & keep rising dough moist. Please remember: food grade bags ONLY! If you're tempted to us a trash-can liner, look at its container. If it says "not recommended for food storage" or something similar, it is probably laced with INSECTICIDE. Ugh! On a happier note, Maze asks for experience with whole-grain quick breads. I routinely substitute half or a little more whole wheat flour for the all-purpose (cup for cup, sorry, haven't converted to weight yet). I'll use traditional whole wheat in darker breads such as pumpkin bread; the newer white-wheat whole wheat for lighter breads such as banana bread. Last night I made pumpkin bread using a large can of pumpkin, resulting in the need for 5 cups of flour ... 3 whole wheat, 2 all-purpose. My son is now nearly 17 and I have been feeding him and his friends these breads for almost all those years -- no complaints, I don't even think they realize. (I make holiday cutout sugar cookies with full white-whole-wheat flour and they taste divine!) --------------- MESSAGE bread-bakers.v106.n021.2 --------------- From: "Mary Fisher" Subject: thin crackers Date: Sat, 13 May 2006 16:19:41 +0100 Dave Glaze wrote: >... I found that rolling by hand was not successful for me as I >couldn't get consistent thickness throughout. I now use a pasta >maker and can get them paper thin. I roll them out then lay them on >a lightly greased half sheet pan. WHAT as good idea - to use the pasta maker! I'll do it next time, thanks :-) Mary --------------- MESSAGE bread-bakers.v106.n021.3 --------------- From: Roxanne Rieske Subject: Re: Whole grain quick breads Date: Sat, 13 May 2006 10:10:20 -0600 Hi Maze, I have a really wonderful recipe for a quick bread that uses Grapenuts cereal and whole wheat flour that my grandmother originally had back in the 1940s. Grapenuts was one of the first cereals to show up on grocery shelves in rural Wisconsin, and all the ladies in my grandmother's neighborhood would pass this recipe around. I love it for breakfast, toasted with butter or whipped cream cheese. Grapenuts Bread (makes 2 8x5 loaves) Preheat the oven to 350F; grease and flour two loaf pans 2 cups buttermilk 1 cup grapenuts cereal 2 cups sugar 2 eggs 1/4 tsp salt 2 cups whole wheat flour 2 cups All-purpose flour 1 tsp baking soda 2 tsp baking powder Soak the grapenuts cereal in the buttermilk for at least 1 hour, or overnight in the fridge Add the sugar, eggs, and salt to the buttermilk-cereal mix. Mix well until combined Whisk together the flours, baking soda, and baking powder. Pour the dry over the liquid ingredients, and fold until the batter just comes together but it's still lumpy with some streaks of flour (about 10 strokes) Divide into loaf pans and bake until a toothpick comes out dry, about 45-60 minutes. --------------- MESSAGE bread-bakers.v106.n021.4 --------------- From: "Annie" Subject: Re: Whole Grain Quick Breads Date: Sun, 14 May 2006 11:10:18 -0400 Maze: I bake a lot of quick breads/muffins and use all whole-wheat pastry flour in place of all-purpose with excellent results. I have made them with half whole-wheat, half all-purpose and all whole-wheat but like the results a lot better with whole-wheat pastry flour. Will add that when I use whole-wheat flour I find that I always have to add some all-purpose. I've also used part whole-wheat pastry flour in cookies too, like chocolate chip and oatmeal. Happy Baking, Annie --------------- MESSAGE bread-bakers.v106.n021.5 --------------- From: Bri Suwa Subject: seed culture vs. barm? Date: Mon, 15 May 2006 12:59:50 -0700 (PDT) Hi again, Thank you for all the replies regarding getting my sourdough crust moist. I've tried the bowl rinse and shake method for smaller dough, and the air filled plastic bag method and both worked. Thanks again. I have more question. What is the difference between the seed culture and the barm (as Peter Reinhart mentioned in his book "The Bread Baker's Apprentice". Should I keep and feed the seed culture and make barm when I want to make bread or should I discard the seed culture and just keep the barm. Or does it make sense to keep both? (I still maintained both at this point). Thank you, -Brigitta --------------- END bread-bakers.v106.n021 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved