Date: Sun, 19 Jun 2011 20:20:35 GMT -------------- BEGIN bread-bakers.v111.n025 -------------- 001 - Robert Grossman/Tari Cody - Best Bread for Tri-Tip Sandwiches 002 - "Susan ODell" Subject: Best Bread for Tri-Tip Sandwiches Date: Sat, 11 Jun 2011 11:32:47 -0700 (PDT) A friend wants me to come up with the best bread to use to make sandwiches for his tri-tip - with sauce. Can't be sour (although I'm thinking using wild and commercial yeast both might be best). Needs to be hearty enough to stand up to the meat, dense enough to hold the sauce, but not too hard to bite and chew. Any suggestions? --------------- MESSAGE bread-bakers.v111.n025.2 --------------- From: "Susan ODell" Subject: Bread for high blood sugar Date: Sun, 12 Jun 2011 11:49:10 -0400 For Michael Arnoldi looking for a sugar free bread recipe: I have read and heard that sourdough bread is much better for diabetics as the starter contains an acid which does not cause the blood sugar to spike as a yeasted bread does. I'm sure whole wheat, whole grain sourdough would be even better but try to make it sourdough of either type. Check out Mike Avery's site www.sourdoughhome.com or www.northwestsourdough.com for excellent help and recipes. Good luck, happy baking! Sue --------------- MESSAGE bread-bakers.v111.n025.3 --------------- From: "Brett_Baker" Subject: Oven advice requested Date: Thu, 16 Jun 2011 20:01:46 -0500 Greetings fellows bread bakers. We are in the process of updating our kitchen and one of the items will be a new electric oven. I have been baking bread in a conventional oven for over 25 years and am now in a quandary over whether to go with a conventional oven again or to upgrade to a convection oven. I welcome input from all who have had experience baking bread in a convection as well as a conventional oven. Please tell me what your experiences have been, which one you prefer and why you prefer it. Thank you very much. Brett --------------- MESSAGE bread-bakers.v111.n025.4 --------------- From: "Haldas" Subject: Using vital wheat gluten Date: Sat, 18 Jun 2011 16:31:22 -0400 I have had some problem with my no kneed bread not raising aftet adding rye flower. I was told to use vital gluten. Using 3 cups of all purpose flower and one cup of rye flower I added 2 TBSP of gluten and got some improvement but still not enough rise. Will adding more gluten help ? Is there a limit on how much I can add ? Gene --------------- END bread-bakers.v111.n025 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved