Date: Mon, 3 Jul 2006 10:54:34 GMT -------------- BEGIN bread-bakers.v106.n026 -------------- 001 - RisaG Subject: Re: Bottled water Date: Sat, 24 Jun 2006 19:04:32 -0700 (PDT) I always bake with bottled water and never have any problems with taste or rising. Our water is very hard here in my part of NJ, I don't trust it. It tastes good but we live nearby to a water treatment plant and who knows what is really in it. It has quite an effect on our plumbing and laundry. It is horrid water. I trust the bottled water a lot more. I've read the labels and know where the water is bottled, what the water is and if you go to some of the water websites, they tell you the contents of the water. Just my 2 cents, RisaG --------------- MESSAGE bread-bakers.v106.n026.2 --------------- From: "Dick Carlton" Subject: Whole wheat raisin bread Date: Sat, 24 Jun 2006 20:57:23 -0700 My usual whole wheat bread consisting of 2/3 home ground white whole wheat flour and 1/3 King Arthur bread flour produces nice, light dough for buns or loaves. However, when I add some raisins to the dough I lose much of the usual rise. Can anyone shed some light on my problem? I'd be forever grateful. Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v106.n026.3 --------------- From: "Mary Fisher" Subject: Re: tap vs bottled water Date: Sun, 25 Jun 2006 17:46:43 +0100 Bryan ["bryan carmenati" ] knows that I disagree with him but he swears that he can taste the difference between bread made with tap water and that made with bottled water. I've wondered if that might be because his local tap water isn't as good as ours in UK. Mary --------------- MESSAGE bread-bakers.v106.n026.4 --------------- From: "Mary Fisher" Subject: Hurrah! Date: Sun, 25 Jun 2006 17:54:19 +0100 Last night we celebrated the first firing of our stone-built bread oven with a Build Your Own Pizza party. It was an ideal project for its first use, we couldn't light it until late afternoon because of when guests arrived so it wasn't hot enough for bread. Starting with the four year old we rolled dough I'd made the day before, assembled various ingredients from a table in the garden, loaded them in the hot, fiercely glowing cavity one by one so that we had two cooking at any one time and scoffed them immediately they were removed. They took only minutes and were perfect. Wonderful! The hens were under our feet all the time, pecking at crumbs. It rained but we had a canvas cover over us. The champagne corks were drilled this morning to fit over steel rods supporting the tomatoes. Oh bliss! Spouse never believed it would work although he put so much effort into building the oven (at my instigation), even he now agrees that it was well worth doing :- Mary --------------- MESSAGE bread-bakers.v106.n026.5 --------------- From: Marie Tehas Subject: question Date: Mon, 26 Jun 2006 15:40:08 -0500 I don't think I've posted to this list ever, although I've been a member for a long time and read it with interest when I have the time. I am an avid bread-baker, and fairly experienced, but I had something happen recently that I can't explain based on my knowledge. (This email constitutes my research into the subject.) 8^ I recently baked a recipe for french bread that I've used many times before. This time, when I baked it, the smell that emanated from my oven was not the wonderful, yeasty smell of baking bread, but instead, a pungent, vinegar-y odor. Not bad necessarily, but certainly not normal. It didn't appear to affect the taste of the finished bread, though. I noted it as an oddity, but then forgot about it, since the bread tasted as usual. This weekend, I made a wonderful multi-grain loaf from the pages of Cook's Illustrated, and again, the odor of vinegar. I wonder if one of you good folks might be able to explain why this might be happening? Much thanks, Marie Tehas --------------- MESSAGE bread-bakers.v106.n026.6 --------------- From: "STEPHEN BLUMM" Subject: Crusty French Bread/Chilling Date: Sun, 25 Jun 2006 01:16:24 -0400 In Peter Reinhardt's THE BREAD BAKER'S APPRENTICE there is a very interesting recipe from a French baker where you use ICE WATER and refrigerate the dough. The recipe tends to make a very crusty loaf. If I make dough and want to chill it, put it in a cooler, take it on a trip, and bake a few days later, am I better off letting the dough rise at home, shaping it, and then chilling it? Or should I chill it as soon as the dough is made, and let it rise the day I want to bake it? Thanks in advance for the help. --------------- MESSAGE bread-bakers.v106.n026.7 --------------- From: "Larry Allin" Subject: Re: KA mixers Date: Sat, 24 Jun 2006 07:32:27 -0500 I solved the problem of KA's decline by buying an older one on eBay. There are many KA's that were bought in the 60s & 70s, have seen light duty over the years and are in great shape. Even with high shipping because of the weight, I was able to get a sturdy KA for quite a bit less than new ones. They are often found at garage/yard/estate sales as well. If you have the luxury of time to look for a good one, used can be a great option. --------------- MESSAGE bread-bakers.v106.n026.8 --------------- From: THOS E SAWYER Subject: Robin Hood flour Date: Sat, 24 Jun 2006 07:37:24 -0700 (PDT) I saw Robin Hood flour just this past week at our small "Neighborhood Walmart", which basically carries limited choices in groceries and a few other basic supplies. This smaller Walmart is considerable less crowded than our regular big Walmarts so I haven't been to a larger one for sometime. The brands a store carries often depends on the brands available at their distribution center in that part of the country. Joanne --------------- MESSAGE bread-bakers.v106.n026.9 --------------- From: "Alexandra Spurgeon" Subject: Re: Robin Hood Flour Date: Sat, 24 Jun 2006 10:49:21 -0500 I have noticed in the last the couple of months or so that Walmart started carrying Robin Hood Flour. I live in Kansas and they carry it at every Walmart here in this area. You might want to check this out. Good luck --------------- MESSAGE bread-bakers.v106.n026.10 --------------- From: "Barrie J. Lax" Subject: French bread Date: Sat, 24 Jun 2006 16:32:15 -0400 I have an excellent recipe that requires a Zo to make, though I guess it could be made by hand or mixer. The dough is too wet to run properly in an ABM with only one blade. I have only made baguettes using this recipe .. but I suppose other shapes would turn out OK. Let me know if you still require by the time you read this. bar. --------------- END bread-bakers.v106.n026 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved