Date: Sun, 10 May 2009 06:01:24 GMT -------------- BEGIN bread-bakers.v109.n018 -------------- 001 - "Mary Fisher" Subject: Re: Sourdough Binge Week Date: Tue, 5 May 2009 09:21:27 +0100 >From: "Werner Gansz" >Subject: Sourdough Binge Week >Date: Sun, 26 Apr 2009 18:03:14 -0400 This is a great post - except for one thing and that might be because I have a problem. I don't understand: "Day 1 Day 2 Day 3 & 4 Add reduce by 1/2, then Add ... " What does 'add reduce by 1/2' mean, please? Mary [[Editor's note: On days 3 & 4, remove 1/2 of the starter before adding the specified ingredients. Am I correct, Werner?]] --------------- MESSAGE bread-bakers.v109.n018.2 --------------- From: Kathleen Subject: Artisan Bread in 5 Minutes Date: Tue, 05 May 2009 06:19:45 -0400 Thanks Werner for all the good information about your Sourdough Week. I have to admit that since buying the _Artisan Bread in 5 Minutes_ book, I have not been using my sourdoughs, just feeding them periodically. I recently bought some of the King Arthur Flour bread toppings and have been putting them IN my bread, using the suggestions for raisins on page 184 of that book. If you don't have the book, I've been flattening out the dough to about a 1/2-inch thickness and then patting 2 tablespoons of seed mixture on a one-pound piece of dough. I roll the dough up, and then, with my hands make a long snake and then coil it up. The results are an attractive loaf of bread with the added flavor of the seeds. Seeds could be put on top too. I have not been slashing this loaf as the bread can expand and crack where it is coiled. Here is a link to the seeds I bought: http://www.kingarthurflour.com/shop/items/artisan-bread-topping-8-oz I also bought a package of their bagel topping, but I haven't used it yet. http://www.kingarthurflour.com/shop/items/everything-bread-and-bagel-topping-8-oz Another KAF product I like to use with bread, is their Harvest Grains Blend, but I have not tried it with the Artisan Bread in 5 Minute doughs. http://www.kingarthurflour.com/shop/items/harvest-grains-blend-2-lb kathleen --------------- MESSAGE bread-bakers.v109.n018.3 --------------- From: Guy Snape Subject: My new bread website Date: Tue, 05 May 2009 12:20:03 +0100 Dear fellow bakers, Please take a look at my new bread website for amateur bakers, www.breadsecrets.com - I have been working on the site in my spare time for about two years and I think it is just about finished. I have included recipes for pita bread, ciabatta, no-knead, sourdough, and pizza. I will add a recipe for bagels in the near future (my adapatation of Reinhart's method in TBBA). I will continue to add to the blog, and I hope other bakers will contribute to the forum pages. There are also links to a range of bread books on Amazon on the Further Reading page. I get a small commission from Amazon on any purchases made via these links, so I'd really appreciate it if other list members made use of them. I'd love to hear any comments you have, including anything you think I could improve on the site. Thanks for reading, and happy baking, - Guy --------------- MESSAGE bread-bakers.v109.n018.4 --------------- From: "Kenneth McMurtrey" Subject: sourdough pancakes Date: Wed, 6 May 2009 05:02:50 -0500 The Washington Post has an article about one family's tradition of = sourdough pancakes. It is at: --------------- MESSAGE bread-bakers.v109.n018.5 --------------- From: Reggie Dwork Subject: Portuguese Muffins Date: Sat, 09 May 2009 09:21:08 -0700 * Exported from MasterCook * Portuguese Muffins Recipe By :King Arthur Flour Co. Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- (8 oz) 1/4 cup unsalted butter -- (1/2 stick, 2 oz) 3 1/2 cups all-purpose flour -- unbleached, King Arthur flour, (14 7/8 oz) 1/4 cup potato flour -- (1 5/8 oz), optional cup soy flour -- (1 1/4 oz), optional 1/4 cup sugar -- (1 3/4 oz) 2 1/2 teaspoons instant yeast 1 1/2 teaspoons salt 2 large eggs 2 teaspoons vanilla extract choose one of the following: 1/8 teaspoon lemon juice -- or 1 tsp lemon zest -- or 1 tsp sweet dough flavor To make the dough: Scald the milk; add the butter, and set aside to cool. Whisk together the dry ingredients (this will keep the potato and soy flours from clumping). If using a mixer, place the cooled milk mixture in the bowl. Add the dry mixture, eggs, vanilla extract, and flavoring of your choice. Mix the dough until it comes together; it will be soft. Knead the dough until it smoothes out. Transfer the dough to a greased bowl, cover, and let rise for 90 min. If using a bread machine, put the milk mixture in to the pan of your machine set on the dough cycle. Add the remaining ingredients, hit the start, and let the machine finish its cycle. To shape the dough: Divide the dough into 10 equal pieces; they should weigh 3 1/4 oz each. Roll the dough into balls. Cover them with greased plastic wrap or an inverted large bowl, let rest for 30 min. After this rest, flatten each dough ball to a 4 - 5" diameter circle. Lightly grease 2 baking sheets, or line with parchment. Place the flattened dough on the baking sheets, leaving 1 1/2" between each muffin. Either grease the bottoms of two more baking sheets or place a layer of parchment paper on top of the muffins. Place the baking sheets on top of the muffins. This will ensure the dough stays flat and a little dense as it rises, which is how these muffins are supposed to be. Let the muffins rise with the baking sheets on top for 45 min, until they're 3/4" thick. Preheat the oven to 400F. Bake the muffins for 18 - 22 min, leaving the top baking sheet in place. Remove the top sheet to check for doneness; the muffins should be golden brown on the top and bottom, with paler sides. Remove from the oven and cool on racks. Yield: 10 muffins Source: "The Baking Sheet, Winter 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 7g Fat (23.3% calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 349mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : These muffins make great sandwiches, are perfect toasted and holding up an egg for breakfast, or perfectly yummy with a little schmear of jam or marmalade stated Patty F. NOTES : If you're not planning to use the optional potato and/or soy flours, decrease the amount of milk by 1 Tbsp. According to recipe: Cal 238, Fat 6g, Fiber 1g, Sat Fat 4g, Trans Fat 4g, Sod 374mg, Pro 7g, Sug 7g WW Points 5 --------------- END bread-bakers.v109.n018 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved