Date: Mon, 31 Dec 2007 09:21:25 GMT -------------- BEGIN bread-bakers.v107.n038 -------------- 001 - "Kenneth McMurtrey" Subject: bannetons Date: Sun, 23 Dec 2007 19:11:12 -0600 San Francisco Baking Institute (http://www.sfbi.com/} has a variety of things for sale including cloth lined baskets, wicker bannetons, plastic bannetons, etc. Proceeds from at least some of these supplies go to their scholarship funds. I have two of the cloth lined baskets. They work very well to proof the dough. The Institute's web page and news letter which you can sign up for has baking tips, recipes, and other information. Perhaps I should add that I have no affiliation with the SFBI. Ken --------------- MESSAGE bread-bakers.v107.n038.2 --------------- From: "chet brewer" Subject: Re: Internal structure problems Date: Sat, 22 Dec 2007 12:16:39 -0500 Sounds like too much flour, not enough water, or you did not knead long enough for the gluten to properly form --------------- MESSAGE bread-bakers.v107.n038.3 --------------- From: "chet brewer" Subject: Wicker baskets vs Willow Banneton Date: Sat, 22 Dec 2007 12:20:27 -0500 I have found some good substitutes over the years at Pier One, the bannetons that I use for 5lb sourdough loves and large sourdough torpedo's (2 1/2 lb) came from there Chet Brewer chetbr@verizon.net --------------- MESSAGE bread-bakers.v107.n038.4 --------------- From: "Chris Nelder" Subject: re: Internal structure problems Date: Sat, 22 Dec 2007 09:19:22 -0800 If you dust your loaves with flour when you're forming them, the flour could be forming fault lines within the crumb, and the bread is breaking up along those faults. I think that a lack of structure in the crumb can also be due to too little protein in the flour (I like KA's unbleached bread flour, which is 13% protein) and/or not kneading it enough, to build the strong gluten. --Chris --------------- MESSAGE bread-bakers.v107.n038.5 --------------- From: debunix Subject: Re: substitute for soybeans Date: Sat, 22 Dec 2007 09:28:04 -0800 >Is it possible to substitute garbanzo beans or another kind of dried >bean for soybeans in bread? Yes. I've got at least one traditional recipe from greece that uses garbanzos as part of a sourdough starter, giving the final bread a moderate portion of the beans. I've had a lot of trouble with getting the starter right, but the flavor has been amazing and the texture, while a little heavy as a result of the starter issues, has been a very fine but uniform crumb. Garbanzos have less fat than soybeans, but otherwise should be a pretty straightforward substitution. I generally prefer to eat them with my bread, however, as hummus. --diane in los angeles http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v107.n038.6 --------------- From: "Jane Strmac" Subject: Rye Bread Help, Please... Date: Sat, 22 Dec 2007 13:37:17 -0600 I'm not much of a baker but my husband wants to start. He wants to make a rye bread. Can anyone give me a recipe, comparatively easy for him to begin with? Thank you, Jane --------------- MESSAGE bread-bakers.v107.n038.7 --------------- From: Reggie Dwork Subject: Happy New Year to All Date: Mon, 31 Dec 2007 00:33:14 -0800 Our best wishes to all for a happy 2008. Reggie & Jeff --------------- END bread-bakers.v107.n038 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved