Date: Sun, 3 Apr 2011 07:17:46 GMT

-------------- BEGIN bread-bakers.v111.n014 --------------

    001 - Roel Wyman <roel.wyman@ut - Re: Sourdough starter problem
    002 - "Stephen Blumm" <sblumm@c - Elizabeth David
    003 - Michael Arnoldi <michaela - distinctly chemical - organic solvent sort of smell
    004 - "Joe and Rena Quinton" <q - for sprouting
    005 - Rose Beranbaum <rosescake - Re: Mike's bagels
    006 - Mike Avery <mavery@mail.o - Re: Mike's bagels

--------------- MESSAGE bread-bakers.v111.n014.1 ---------------

From: Roel Wyman <roel.wyman@utoronto.ca>
Subject: Re: Sourdough starter problem
Date: Sun, 27 Mar 2011 20:24:32 -0400


To Jim Shaw - If you can't beg, borrow or steal some sourdough near 
home, let me have your snail mail address and I will send you two 
varieties of dried sourdough yeast that you can use to start new 
cultures. Sourdough is reasonably tough - it isn't likely to have 
been killed by your out-gassing cabinets.

Roel



--------------- MESSAGE bread-bakers.v111.n014.2 ---------------

From: "Stephen Blumm" <sblumm@comcast.net>
Subject: Elizabeth David
Date: Sun, 27 Mar 2011 20:39:32 -0400


Elizabeth David was mentioned in the last 'list.' Has anyone ever 
tried her method - from her fine book on English breads - of leaving 
the dough to rise in water? It is a bit more complex than just 
putting the dough into water but I was wondering if people have used 
her method.

Stephen Blumm



--------------- MESSAGE bread-bakers.v111.n014.3 ---------------

From: Michael Arnoldi <michaelarnoldi@gmail.com>
Subject: distinctly chemical - organic solvent sort of smell
Date: Sun, 27 Mar 2011 21:22:06 -0400


Jim Shaw <jshaw@serion.co.nz> wrote:
>forgot to keep some starter for my next batch - I used it all. New 
>starter bubbles along nicely but has a distinctly chemical - organic 
>solvent sort of smell. Not the clean yeasty smell I had before. The 
>only thing I can think of is that we had a new kitchen put in

the new hoses probably are the culprits- I suggest starting a new 
batch withfiltered jug water and you'll have a good starter within 10 
days- good luck

Mike arnoldi



--------------- MESSAGE bread-bakers.v111.n014.4 ---------------

From: "Joe and Rena Quinton" <quintons@verizon.net>
Subject: for sprouting
Date: Sun, 27 Mar 2011 22:46:38 -0400


For Dale:
I can't be the only one responding to this but-----
you should have no problem with mold in the sprouting jar. we make 
them over and over in the same jar, give it a regular rinse and start 
over, no mold, ever

Joe Quinton
Malvern PA



--------------- MESSAGE bread-bakers.v111.n014.5 ---------------

From: Rose Beranbaum <rosescakebible@aol.com>
Subject: Re: Mike's bagels
Date: Sun, 27 Mar 2011 23:28:21 -0400


[Editor's note: Rose's response to Mike's message elsewhere in this digest]

thanks so much mike. that sounds like a commercial flour as i've 
never encountered it but probably a hi gluten flour such as king 
arthur would be similar. i'm dying to try this but in the midst of 
big renovation so will have to wait. i HAVE ordered the flour so it 
won't be too very long. probably the middle of summer when i feel 
most guilty turning the oven up high!!!!

best,
rose



--------------- MESSAGE bread-bakers.v111.n014.6 ---------------

From: Mike Avery <mavery@mail.otherwhen.com>
Subject: Re: Mike's bagels
Date: Sun, 27 Mar 2011 21:32:03 -0500


Rose Beranbaum <rosescakebible@aol.com> wrote:
>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?

Since I wrote the article for the web page, I've moved to the 
lowlands of the Dallas area.

You can use the recipe without change.

And all the starters I reference at Sourdoughhome.com are at 100% 
hydration for the convenience of beginners.  There are many reasons 
to use thicker or thinner starters, but I've found that confuses 
beginners.  So, all my starters in the web page are at 100% 
hydration. I'll move into using other hydration levels in the web 
page in the future... once I figure out how to do that without 
confusing beginners.

Also, using high protein flour is very important!  I used, and still 
use, GM's All-Trumps unbleached unbromated flour.  There are many 
variations on all-trumps.  Lower protein flours don't give the same 
level of chewiness.  Or, Harvest King won't really do it.

Best wishes,
Mike

*Bake With Mike <http://www.bakewithmike.com>*
Mike Avery

A Randomly Selected Bread Saying Of The Day:
Everyone is kneaded out of the same dough; but not baked in the same oven.
- Yiddish proverb



--------------- END bread-bakers.v111.n014 ---------------



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