Date: Fri, 12 Oct 2007 09:20:59 GMT -------------- BEGIN bread-bakers.v107.n028 -------------- 001 - yguaba@yahoo.com.br - Electrolux Assistent (Magic Mill) 002 - debunix Subject: Re: Wholegrain breads and amylase etc Date: Tue, 18 Sep 2007 18:21:34 -0700 >I would now like to go to whole grain and/or organic flours, but >none of these have amylase added. How much diastatic malt (amylase) >do I need to add to a hard red winter wheat to make it a good bread >flour for long rises??? I have some Alberta Red Winter Wheat, and >Red Spring Wheat that I would like to try with adding malt to... >Does anybody know how much malt to add. Do I need to add gluten?? > >Is Bob's Red Mill a good source for active diastatic malted barely? >I have some of their malt, but am not sure if it has active amylase enzyme You have packed a lot of questions into one post. The easy one first: at bobsredmill.com, they say that "Barley flour, malted" is their enzymatically active version of diastatic malt; "barley malt extract" is the flavoring-only version. And there is no need to add dimalt to whole grain flours for long rises, although it can be done. Gluten flour is a matter of personal preference. I do not add it unless I am baking for someone picky (my mother complains when my always whole-wheat bread is as sturdy as I prefer it). If you're looking to move into whole grain breads, Peter Reinhart just published an excellent book, with a lot to say about the benefits of slow rises especially for whole wheat breads. Also I'd recommend the Laurel's Kitchen Bread Book, still an excellent resource. Another great resource is the wholegrain-baking group list: http://groups.yahoo.com/group/wholegrain-baking/ Most white flour recipes can be adapted to wholegrain use by increasing the hydration a few percent--whole wheat flours absorb more water than white flours--and making a 1:1 substitution for the white flour with whole wheat. --diane in los angeles http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v107.n028.3 --------------- From: Richard L Walker Subject: Rosemary no-knead bread Date: Tue, 18 Sep 2007 22:54:49 -0500 I have an insane amount of rosemary growing outside my front door and would LOVE to get a no-knead recipe for rosemary bread. I probably don't need any details; just the ingredients. I can almost taste it. --------------- MESSAGE bread-bakers.v107.n028.4 --------------- From: "Karen Ford" Subject: Re: Williams Sonoma Bread Machine Model 0598 Date: Wed, 19 Sep 2007 06:05:04 -0700 Hi Mo, If you have not found a manual yet, there is one listed on eBay under the heading:WILLIAMS-SONOMA MODEL 0598WSR 0598 WSR MANUAL & RECIPES by a seller named "breadmakerguru" for $19.95. Apparently you have the option to buy as a CD or a hardcopy. Hope this helps! Best regards, Karen --------------- MESSAGE bread-bakers.v107.n028.5 --------------- From: yguaba@yahoo.com.br Subject: Blender for the Assistent Date: Wed, 26 Sep 2007 17:14:29 -0700 Is the blender attachement for the Electrolux Assistent a good buy? Also, I've searched the web extensively but have yet to find anyone in Canada selling the blender attachment -- or anyone in the US willing to ship it to The Big Wild North. Any suggestions? --------------- MESSAGE bread-bakers.v107.n028.6 --------------- From: "Chris Nelder" Subject: Olive oil mister suggestions? Date: Tue, 9 Oct 2007 10:29:47 -0700 Hi, I'm brand-new to this list. I found it in the Bread Baker's Apprentice, and I'm looking for some advice on where to get a GOOD olive oil mister/sprayer. I don't want to buy aerosol cans of oil. I've been looking high and low for an olive oil mister that isn't a cheap piece of crap, and I haven't found one. The one that seems to get the best ratings online is the $16 unit from Misto, but all the reviewers note that you can only fill it with 1/3 cup of olive oil, that it tends to clog and must be depressurized and cleaned frequently...and even then, it will break after about 2-3 years of use, presumably because the pump parts are plastic. As part of my "no more cheap Chinese kitchen utensils" campaign, I want another alternative! Preferably, one that is all stainless steel and/or glass, that will last 10 years or more. On a tip I found on one Web site, I did track down a plant mister made of all stainless steel at Smith & Hawken, but it had a tag on the bottom saying "NOT FOR FOOD USE" which I assume is because the pieces were soldered together with regular lead solder. They had a copper one too, but the salesperson said that was a no-no for food. Now I think I must have to find an antique! Maybe an old perfume atomizer, with a glass vial and a metal pump? This is driving me nuts! Any and all suggestions are appreciated! Thanks! -- Chris --------------- MESSAGE bread-bakers.v107.n028.7 --------------- From: Jeff Dwork Subject: Thanks for the kind words Date: Fri, 12 Oct 2007 01:25:54 -0700 We really appreciate all the messages of support we've received. Thanks to you all. We hope to be able to get back to our regular once per week schedule for bread-bakers from here onward. Jeff & Reggie --------------- END bread-bakers.v107.n028 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved