Date: Sun, 1 Jul 2007 05:45:47 GMT

-------------- BEGIN bread-bakers.v107.n022 --------------

    001 - Andy Rembis <ching@optonl - Re: storing yeast
    002 - Linda C <chasebusiness@sb - Stones or tiles
    003 - dmrogers218@comcast.net   - Re: pizza stone
    004 - "Joe and Rena Quinton" <j - cleaning
    005 - "Dick Carlton" <carlton@w - Quantity of yeast in recipes
    006 - RisaG <radiorlg@yahoo.com - Placement of stone in oven
    007 - "Steve Gomes" <finnygomes - proofing
    008 - "Steve Gomes" <finnygomes - yeast
    009 - Reggie Dwork <reggie@regg - no digest last week

--------------- MESSAGE bread-bakers.v107.n022.1 ---------------

From: Andy Rembis <ching@optonline.net>
Subject: Re: storing yeast
Date: Sun, 17 Jun 2007 21:26:50 -0400


>Steve, I also keep my yeast in the freezer and have never had a

A year ago I bought a pound package of yeast and have been using it 
all year.  I keep it in the cupboard at room temp.

Also keep a small container in the camper year round.  Both make very 
good breads with a nice high rise.



--------------- MESSAGE bread-bakers.v107.n022.2 ---------------

From: Linda C <chasebusiness@sbcglobal.net>
Subject: Stones or tiles
Date: Sun, 17 Jun 2007 18:57:13 -0700 (PDT)


Gloria and all,

I hope I don't sound ditzy, but you said the tiles on the bottom rack 
and leaving them there for cookies and such.  Do you bake your 
cookies on the tiles, as well as bread?

I have a set of tiles that I got that fit on an aluminum sheet.  Alas 
I broke one tile and lost the aluminum sheet in the move, but hey, 
the rest still work, I imagine.  After I got a pizza stone I quit 
using them.  I'd like to return to them because the info with my 
PampChef stone said not to preheat the stone and I like the hot stone 
to put pizza and bread on and the tiles are always preheated first.

Also, do you cook bread straight on the stone or in a bread pan?  I 
use pans and the heat is not always even and so the tiles might help 
with that, I suppose?

Thanks for your input



--------------- MESSAGE bread-bakers.v107.n022.3 ---------------

From: dmrogers218@comcast.net
Subject: Re: pizza stone
Date: Mon, 18 Jun 2007 02:21:22 +0000



I have had a pizza stone in my oven for years and I never take it 
out.  I even have a small one for my toaster oven.

deb in Georgia



--------------- MESSAGE bread-bakers.v107.n022.4 ---------------

From: "Joe and Rena Quinton" <j_r_quinton@sbcglobal.net>
Subject: cleaning
Date: Sun, 17 Jun 2007 21:31:41 -0500


I am a catch-as catch-can sourdough baker.

I appreciate the multi-breads/techniques that I glean from reading the list.

I hate to go away from the sublime of baking but can anyone share 
some tips on cleaning up after the making/baking is done?

I will sometimes put off a needed bake session when I think of the 
difficulty of removing flour paste from all the utensils.  I need HELP!

Joe Q



--------------- MESSAGE bread-bakers.v107.n022.5 ---------------

From: "Dick Carlton" <carlton@wave.net>
Subject: Quantity of yeast in recipes
Date: Mon, 18 Jun 2007 06:56:55 -0700


I've been making bread for almost 20 years, mostly from a recipe for 
whole wheat and one for caraway rye. Both recipes produce loaves with 
a nice rise. However, occasionally I try a new recipe and find that 
the rise is not what I would liike. My first thought is that it must 
be the quantity of yeast called for but I have been reluctant to 
change that for fear of spoiling the whole batch.

Does anyone know of a ratio of yeast to flour that is most ideal? I 
would appreciate any advice extended.

Dick Carlton, Brookings, OR



--------------- MESSAGE bread-bakers.v107.n022.6 ---------------

From: RisaG <radiorlg@yahoo.com>
Subject: Placement of stone in oven
Date: Mon, 18 Jun 2007 19:03:59 -0700 (PDT)


I had always kept the stone on the first shelf in the oven but when I 
spoke to Mike Colameco on Food Talk (WOR-NY), he said to put it 
directly on the bottom of the oven, if you have a gas oven. He said 
that it is the best substitute for a real pizza oven and to put the 
oven up as high as you can.

I was having a lot of trouble with the dough as it was puffing up 
while it baked and I wanted it to come out as thin as possible (NY 
Style). He said that if the heat is on really high, you put the pizza 
stone on the very bottom and let it preheat for a long time (1/2 - 
3/4 hour), and put the dough directly on it, that it won't puff up as 
it will be in the oven a very short time and will get crisp on the 
bottom. I tried it and it worked quite well.

I find that if you pre-bake the crust, then put on the toppings and 
cheese, that the pizza comes out closer to NY style - thin and crisp 
and the cheese is totally bubbly!

I have made 3 pizzas since my talk with Mike and each one came out 
closer and closer to the real thing. I'd stick with putting it on the 
very bottom *unless you have an electric oven.

RisaG



--------------- MESSAGE bread-bakers.v107.n022.7 ---------------

From: "Steve Gomes" <finnygomes@msn.com>
Subject: proofing
Date: Thu, 21 Jun 2007 20:26:26 -0600


Okay, now tell me. After you shape the loaf and let it proof, is it ready to
bake when you push your finger down and it springs back or when your finger
makes a dent?

my web site
www.11954.com/gomes



--------------- MESSAGE bread-bakers.v107.n022.8 ---------------

From: "Steve Gomes" <finnygomes@msn.com>
Subject: yeast
Date: Fri, 22 Jun 2007 13:15:36 -0600


I have been going go through the archived messages on yeast. So we buy our
yeast in bulk and freeze it. How do we know when yeast goes bad?

my web site
www.11954.com/gomes
  



--------------- MESSAGE bread-bakers.v107.n022.9 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: no digest last week
Date: Sat, 30 Jun 2007 21:32:15 -0700


There was no bread-bakers digest last week.  Computer problems and 
other responsibilities got in the way.

Reggie & Jeff



--------------- END bread-bakers.v107.n022 ---------------



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