Date: Sun, 27 Mar 2011 23:23:58 GMT -------------- BEGIN bread-bakers.v111.n013 -------------- 001 - dmrogers218@comcast.net - Re: Digest bread-bakers.v111.n012 002 - Rose Beranbaum Many recipes discuss turning a loaf or pizza into something more >flavourful by putting it overnight in the refrigerator. And some >discuss a reduction in yeast to do that. How does one figure out how >much to reduce the yeast? What would happen if one left alone the >yeast measure, but refrigerated the dough overnight? Theresa, I am certainly not an expert but when I make rolls, I usually make them the day before, put in the pans, cover the plastic wrap and then foil and put in the fridge overnight. I do it more for convenience but it does make the yeast flavor stronger but not so much stronger that I would reduce the amount called for in my recipe. Just FYI. Deb in Georgia --------------- MESSAGE bread-bakers.v111.n013.2 --------------- From: Rose Beranbaum Subject: Re: Mike's bagels Date: Mon, 21 Mar 2011 20:42:07 -0400 i can't wait to try this to compare with the bagels in my "bread bible." But is the sourdough a liquid or a firm consistency? Would you make any changes for sea level? Rose --------------- MESSAGE bread-bakers.v111.n013.3 --------------- From: "Stephen Blumm" Subject: Bagels Date: Tue, 22 Mar 2011 02:17:43 -0400 Having grown up in the Bronx eating bagels when 'bagels were bagels' let me add my two cents to the discussion. I once spent about six months or so trying different bagel recipes and techniques. My suggestion is that boiling for ten seconds per side works fine. I found that boiling no more than two bagels at a time gave me more control than I would have had if I put four or so into the pot. I used a wide, shallow perforated scoop to remove the bagels and drain them a bit. My scoop is wider than the usual slotted spoon - it is an inexpensive metal thing bought in a Chinese grocery. My problem with the bagels I buy these days is that they are really rolls shaped like bagels - they have almost no 'chew,' which I grew up knowing was the soul of the bagel. When I visit New York I buy a few dozen bagels at a shop on 107th and Broadway, one of my favorite bagel shops in New York, but everyone has his or her favorite bagel place. Oh, we don't eat the 24 bagels in a few days - but slice them, freeze them, and toast them directly from the freezer. If you have good bagels the frozen version is superior to the ones you can buy where I live in eastern Pennsylvania. Back to the chemistry - if you use the malt do you need the baking soda or powder? I remember only using the malt which might have been a mistake on my part. Good baking! Stephen Blumm Valley Forge, PA --------------- MESSAGE bread-bakers.v111.n013.4 --------------- From: mkstmn@aol.com Subject: Yeast Date: Tue, 22 Mar 2011 02:49:03 -0400 (EDT) Theresa asked: "How does one figure out how much to reduce the yeast?" Shortly after I started baking bread, I found Elizabeth David's book on English Bread on a remainder table at Famous and Barr (no longer in existence). Using her basic bread recipe, I only put one-half tsp. of yeast in the dough and put it in a very cool room overnight. That loaf was the best tasting bread I had made at that point. I'm sure you'll get better answers from other list members more knowledgeable than I, but after that experience, I started using less yeast than called for and giving the dough 2, and sometimes 3 rising periods. My bread actually had flavor after that. Marsha in southern Illinois --------------- MESSAGE bread-bakers.v111.n013.5 --------------- From: Reggie Dwork Subject: recipe correction Date: Tue, 22 Mar 2011 16:06:20 -0700 [Original recipe has been corrected - see v111.n012.5] --------------- MESSAGE bread-bakers.v111.n013.6 --------------- From: "dalepadams@juno.com" Subject: sprouted grain bread Date: Wed, 23 Mar 2011 10:58:45 GMT The most detailed instructions that I have seen for sprouted grain bread are from the Boston Globe, March 4 2009 edition. The story is formatted for easy printing and I strongly recommend that you read it. It can be found at http://www.boston.com/lifestyle/food/articles/2009/03/04/sprouted_bread/?page=full [Note: you will have to register with the website(free) to see the entire recipe] I have not made the recipe, but I have taken the step of purchasing a couple of grains for sprouting. So, hopefully, this growing season I will make the bread. Whenever I do I will let you know how it goes. I figure that the greatest challenge will be to keep mold from growing in the jar while the grains are sprouting. Dale --------------- MESSAGE bread-bakers.v111.n013.7 --------------- From: Jim Shaw Subject: Sourdough starter problem Date: Thu, 24 Mar 2011 22:15:17 +1300 I made most of the bread we have eaten in my house over the last 8 years using a sourdough starter. At one point last year I forgot to keep some starter for my next batch - I used it all. Since then I have tried to get a new starter going. I have followed specific directions from several books as well as just following common sense and leaving flour and water to ferment - feed it etc. Each time I have ended up with a starter that bubbles along nicely but has a distinctly chemical - organic solvent sort of smell. Not the clean yeasty smell I had before. I have never had problems like this in the years I have been making bread. I have made ordinary yeast based loaves without any problems but really want to get back to my sourdough. The only thing I can think of is that we had a new kitchen put in 18 months ago and there may be gases being put out by the composite material in the cabinets that may be affecting it. Any other ideas? Thanks Jim --------------- END bread-bakers.v111.n013 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved