Date: Mon, 25 May 2009 05:58:34 GMT -------------- BEGIN bread-bakers.v109.n019 -------------- 001 - Reggie Dwork Subject: Teething Biscuits for Babies Date: Wed, 13 May 2009 15:29:44 -0700 * Exported from MasterCook * Teething Biscuits Recipe By :Brinna Sands Serving Size : 26 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup whole milk -- (4 oz) 1/4 cup vegetable oil -- (1 3/4 oz) 14 cups unsulfured molasses -- (3 oz) 1 1/2 cups all-purpose flour -- King Arthur Unbleached, (6 3/8 oz) 1 1/2 cups Whole wheat flour -- King Arthur Traditional,(6 oz) Mixing: Blend the liquid ingredients together as best you can. Stir in the flours, then turn out onto a floured surface and knead for 3 or 4 min until dough is well blended and smooth. Cover it and let it rest for at least 20 min. You may need to sprinkle the dough with a little water to finish bringing it together. Preheat your oven to 350F. Lightly grease a baking sheet, or line it with parchment. Shaping: Roll the dough out until it's about 1/4" thick. Cut into rectangular pieces about 1 x 2 1/2". Prick them with a fork several times for no other reason than to give you a gauge to check your baby's progress as he or she works down the biscuit. If you let the biscuits rest for 15 or 20 min before they go into the oven, the gluten will relax and they'll keep their shape. Baking: Bake for about 30 minutes until the biscuits are quite firm. If they seem to be browning too fast, top or bottom, turn the heat down to 325F for the last 10 min. Let them cool completely and harden before you wrap them. Yield: 16 biscuits WW Points: 2 Source: "The Baking Sheet, Spring 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 539 Calories; 3g Fat (4.1% calories from fat); 2g Protein; 132g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 8 Other Carbohydrates. NOTES : These teething biscuits might not taste good to you. There's no leavening in them so they'll be hard, but that's the point: those baby teeth coming in need something to work on. There's no salt in these cookies either. Babies haven't developed a taste for it. If you don't happen to have a baby at home at the moment these biscuits, along with the recipe, make a wonderful present for parents of a toddler. This will make 3 - 4 doz teething biscuits. If you don't want the flavor of these cookies to be too strong, you can substitute 2 Tbsp sugar for the molassses. DON'T substitute honey if your baby is less than a year old. Honey can contain dormant botulism spores which are a concern until babies are beyond that sensitive first year. --------------- MESSAGE bread-bakers.v109.n019.2 --------------- From: "Werner Gansz" Subject: RE: Sourdough Binge Week Date: Sun, 10 May 2009 08:44:37 -0400 >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? Yes, I realize that I got a bit cryptic in that table. After day 2 you have about 2 cups of starter so on days 3 and 4 you throw away 1/2 of the starter (keep 1 cup) and add the refreshment flour and water. Also, some readers contacted me that the tables were broken up in their emails. It was OK in my MS Outlook. If you want a MS Word file of the recipe/procedure, email me. --------------- MESSAGE bread-bakers.v109.n019.3 --------------- From: Mike Avery Subject: Patent flour? Date: Sun, 10 May 2009 08:59:16 -0500 I recently found a recipe from Dr. Frank Sugihara that is an authentic San Francisco Sourdough Bread. Dr. Sugihara was on the team which figured out how San Francisco sourdough works, and wrote down how the bakeries made the stuff. For the curious, go to your library and ask the librarian to find the April 1970 issue of "The Baker's Digest" and look at "Nature of the San Francisco Sourdough French Bread Process" parts I and II. Dr. Sugihara and his team were able to get the cooperation of a number of the bakeries in San Francisco. Samartha has the recipe on his web site at . Samartha did change the recipe a bit, in that the sponge is made with high gluten flour, but the bread is traditionally made with patent flour. The bread's recipe calls for patent flour. As with any unusual flour, the only patent flour I can find is by mail order.or from food service companies that don't talk to people who aren't in the food business. Does anyone know of less pricey sources? Or if there are any reasonable substitutions for patent flour? There are three interesting observations I made from the article. 1. The San Francisco bakeries do not generally add bakers yeast to San Francisco sourdough French bread, except during colder months, when a very small amount is added to insure a good rose. 2. No recipes I've seen on the Internet are anywhere close to right. 3. The article says, "The bread is made up simply with the fully developed starter sponge, flour, water and salt. None of the other usual ingredients of white pan bread, such as yeast, sugar, shortening and non-fat dry milk, monoglycerides, dough conditioners, oxidants, mold inhibitors, etc are needed or used." If you see a "San Francisco Sourdough French Bread" in the store and it has that junk in it, it isn't authentic. Best wishes, Mike --------------- MESSAGE bread-bakers.v109.n019.4 --------------- From: May F Rolle Subject: potato flour, potato starch Date: Sun, 10 May 2009 09:13:34 -0500 Thanks every one for all the great posts What is the difference between potato flour and potato starch? Can they be used interchangeably? Thanks May --------------- MESSAGE bread-bakers.v109.n019.5 --------------- From: Reggie Dwork Subject: Mother's Scones Date: Sun, 10 May 2009 13:39:12 -0700 * Exported from MasterCook * Mother's Scones Recipe By : relishmag.com Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 2 1/4 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 11 tablespoons unsalted butter -- cold, cut into small pieces, (1 stick + 3 Tbsp) 1 cup heavy cream -- cold Vanilla icing: 1 cup powdered sugar 1/4 teaspoon vanilla extract 1 1/2 tablespoons water Preheat oven to 375F. To prepare scones, whisk together flour granulated sugar and baking powder in a large bowl until well combined. Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal. Add cream; stir just until blended. Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1" thick. Cut dough into 16 triangles (cut into 4 squires first, then cut each square into fourths diagonally). Arrange 2" apart on s parchment-lined baking sheet. Bake until lightly browned, 25 - 30 min. Cool a few minutes before icing. To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency. Dip end of a whisk into icing then wave over warm scones. Makes 16 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 14g Fat (52.3% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 99mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : According to recipe: (with icing) Cal 220, Fat 13g, Pro 2g, Carbs 24g, Fiber 0g, Sod 110mg --------------- MESSAGE bread-bakers.v109.n019.6 --------------- From: thornzinger@comcast.net Subject: Allergies Date: Mon, 11 May 2009 01:36:32 +0000 (UTC) Hi there, I really enjoy this list. Here is a real tough question. My daughter is allergic to all grain, dairy, eggs, legumes and soy. She can eat potato flour, sorghum flour and tapioca but no corn. Is there a recipe that I could make something for her? thank you so much Karen --------------- END bread-bakers.v109.n019 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved