Date: Tue, 29 May 2007 06:07:55 GMT -------------- BEGIN bread-bakers.v107.n018 -------------- 001 - rvh@inteliport.com - Summerloaf Dates? 002 - debunix Subject: Re: special whisk Date: Sun, 20 May 2007 09:55:39 -0500 A friend showed me one of those--fabulously quick to whip a few servings' worth of cream at a time--and I liked it so much she brought me one back from Australia. I have never seen one for sale here quite like that, but I did find one I like better. It has the same design of the whisk spiraling around perpendicular to the rod of the whisk, but is stainless steel and has a ratcheting handle--you push the handle up & down, and the whisk whirls around. I got it at King Arthur Flour, but they no longer carry it. Google eventually came up with a few sources for the same whisk shape, but not the ratcheting handle too: http://www.chefsresource.com/rosle-spiral-whisk.html http://www.chefgadget.com/homeproduct.asp?prodsku=R21-30 http://www.amazon.com/Norpro-Krona-Coil-Whisk/dp/B0000VLXY6/ref=sr_1_27/103-9161400-4163806?ie=UTF8&s=kitchen&qid=1179672241&sr=1-27 or, for that long one: http://tinyurl.com/396nqp Hope that helps! --diane in st. louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v107.n018.3 --------------- From: "Ken Vaughan" Subject: Special Whisk Date: Sun, 20 May 2007 07:26:15 -0800 Bob - I am a turner and went to look at the things I could purchase to add handles to from the mail order catalogs. There are knives, bread saws, pizza cutters, basting tufts, pig tail flippers, etc, but no whisks that I could find. I have not seen that kind of whisk, but it looks like a smallish stainless steel spring could be shaped into a torus, and attached to a handle pretty easily. For a small handle, I would tend to turn either solid surfacing materials (corian) or a epoxy/resin stabilized material handle for easy cleaning. Those handles do not do well over the long haul in the dishwasher but hold up better than straight maple or beech. There is a small whisk in the drawer I use for similar purpose that I got from King Arthur. It has the circles but in a two dimensional whisk. Works well for preferments, bigas, and the like for me. By the way, as a long time Boy Scout Scoutmaster, I can assure you that fire by friction spinning a stick in the palms is a lot easier on TV or in the movies than it is in practice. In actuality, there are few who can do it that way and they have huge tolerance for the blisters raised on the palms. Even with a "bow" it takes the right kinds of wood and plenty of work. Flint and steel is much much easier. Ken in Juneau --------------- MESSAGE bread-bakers.v107.n018.4 --------------- From: "Donna Sexton" Subject: new to the list Date: Sun, 20 May 2007 11:55:46 -0700 Hi. I am new to the list and not as experienced as all of you guys. I am just starting to branch out from whole wheat bread and white bread. I tried to make a sour dough starter it was doing fine until the third day when it got fruit flies in it, yuck! I threw it away. What did I do wrong? And how do I avoid this from happening again? Donna --------------- MESSAGE bread-bakers.v107.n018.5 --------------- From: Dave Glaze Subject: Re: Ciabatta (Digest bread-bakers.v107.n017.8) Date: Sun, 20 May 2007 17:47:50 -0700 yguaba@yahoo.com.br wrote: >if you somehow managed to turn and fold the dough during bulk >fermentation without lots of flour on the counter and on the dough >itself, no problem. In fact, you should let us know how you did it! :- Erik I manage to stretch and fold wet dough without flour on an arborite counter. I wet my hands and wipe them over the counter a couple of times (no puddles though), then place the dough on the counter and stretch and fold it. I keep a scraper handy in case it sticks, but this seldom happens. Cheers Dave Glaze --------------- MESSAGE bread-bakers.v107.n018.6 --------------- From: "Allen Cohn" Subject: Re: Dan Lepard's Art of Handmade Bread Date: Sun, 20 May 2007 19:49:36 -0700 In San Francisco I can often find fresh yeast at the local health food store (Rainbow Grocery) or at Whole Paycheck...I mean Whole Foods. Not that I ever use the stuff. I use instant dry yeast. Here are some rules of thumb: * 1 oz. fresh yeast works like 0.4 oz instant yeast (some people say 0.33 oz....) * 1 oz. instant dry yeast fills 12.5 teaspoons With a little math that should be all you need to substitute one for the other. Soft wheat vs. hard wheat are general terms for different strains of wheat. But home bakers will be hard-pressed to find out the strain of wheat used for a particular brand of flour...although here are two exceptions: http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=132201&prrfnbr=176815 http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=132201&prrfnbr=176812 Soft wheats do tend to have less protein than hard wheat, so I might be tempted to ignore the author's advice and use AP or cake or a mixture of AP and cake flour. I've heard that some of the flour brands popular in the south (White Lily?) tend to be made of soft wheat 'cause those varieties grow better down there. Allen --------------- MESSAGE bread-bakers.v107.n018.7 --------------- From: "Margaret G. Cope" Subject: No Knead bowl Date: Mon, 21 May 2007 07:34:29 -0400 After reading the suggestions I have to tell you that I make the "no knead" bread successfully time after time in a 3 quart Anchor Hocking glass bowl with a Corning/Pyrex lid. The bowl cost me $2.00 at Ocean State Job Lots. Of course I bought a few and gave them as gifts with the recipe and kept two for myself. --------------- MESSAGE bread-bakers.v107.n018.8 --------------- From: FMTZ@aol.com Subject: No Knead Bread Pot Date: Mon, 21 May 2007 12:07:03 EDT Thanks to all of you who answered my 'plaintive' cry for help in finding a suitable pot for the NK bread. What I ended up doing was to use a casserole dish (Corningware - 4 qt.) I had with a lid with a plastic handle. I was able to unscrew the plastic handle and substituted a metal knob from the local hardware store. Works fine and the bread is really delicious. By the way, if you make this bread with a flour coating such as I prefer to do, you know that it tends to stick to the towel that was originally proposed. Instead, I use a square of Reynolds "no stick" aluminum foil, coated with a nice layer of flour, on which to let the bread rise. The risen bread never sticks and slides into the hot pot with the greatest of ease. Good baking to you all! Frank --------------- MESSAGE bread-bakers.v107.n018.9 --------------- From: yguaba@yahoo.com.br Subject: Re: Dan Lepard's Art of Handmade Bread Date: Mon, 21 May 2007 14:04:15 -0300 jweissmn@his.com wrote: >does anybody have any ideas about where to find fresh yeast for >sale? If not, is there a rule for substitutions? Fresh yeast is commonly available in supermarkets where I live, but personally I much prefer instant dry. It works at least as well as fresh and lasts much, much longer. The fungus is the same (Saccharomyces cerevisiae), so it really shouldn't make any difference. As for substitutions, replace the amount of fresh yeast with 1/3 of the amount for instant dry, or 2/5 for active dry. Erik --------------- MESSAGE bread-bakers.v107.n018.10 --------------- From: "mike fuller" Subject: reflection Date: Tue, 22 May 2007 08:43:25 -0400 "A bread machine is like a praying machine," he grunted, the words pushed out as the heavy ball of dough slammed into the marble table top. -- ANONYMOUS --------------- MESSAGE bread-bakers.v107.n018.11 --------------- From: "Mary Fisher" Subject: Re: several topics in bread-bakers.v107.n017 Date: Sun, 20 May 2007 09:44:35 +0100 Paul Johnson wrote: >"Have anyone of you found a satisfactory source for an oven-proof 4 >or5 qt. pot (preferably oval) that can be used to bake "no knead" bread?" Why do you want an oval pot? Not criticising, just wondering :-) "Keith Johnson" wrote: >For some reason, a local Pavilions market here in Los Angeles >recently stopped carrying Bread Flour. But they do stock Kind Arthur >white flour & continue to sell yeast. And readers are correct about >purchasing yeast at Smart & Final, much better pricing + it's so >convenient having a 1 pound package of it on hand. They even stock a >couple of different brands. Does seem to last forever when stored in >the 'fridge. I used to use fresh yeast but found that unless it was covered with cling film it went dry round the edges and wouldn't work. Cut into individual portions and wrapped it keeps a very long time in a freezer. "Bob & Nina Freeman" wrote: >Twenty years ago I bought a special kind of whisk in Innsbruck, >Austria. I was used mostly for proofing yeast in some water with sugar You don't need to whisk yeast to get it to froth, it will do it by itself, given time. Mary --------------- MESSAGE bread-bakers.v107.n018.12 --------------- From: rcox45@aol.com Subject: Re: broken stirrer Date: Sun, 20 May 2007 06:54:50 -0400 Bob Freeman asked about a replacement for his broken 'stirrer'. I don't know the size of what he has, but Pampered Chef has a great tool that looks like it. It's the 'mini-whipper'. I use mine for stirring may things, among which are my yeast, sugar, water mixtures. Here's the site. And... you can't beat the price! $3.00! http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=244&categoryCode=KW Cheryl --------------- MESSAGE bread-bakers.v107.n018.13 --------------- From: "Vickilynn H" Subject: Jessica and "Soft wheat" Date: Sun, 20 May 2007 08:59:10 -0400 Shalom Jessica, Soft what is actually ground from whole wheat pastry flour. It has a lower gluten content than hard wheat. So, yes, that would be lower protein flour. Whole wheat pastry flour is good for non-yeasted items such as pancakes, cakes, cookies, cupcakes, pastry etc. I don't usually have much success in using pastry flour in yeasted breads because of the lower gluten content, but with this new technique and formula you are reading about, pastry flour may be the flour of choice. You can usually find it wherever you find your hard white or red whole wheat flour for breads. ~~In Messiah, Vickilynn Micah 6:8 --------------- END bread-bakers.v107.n018 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved