Date: Mon, 13 Feb 2012 00:12:20 GMT -------------- BEGIN bread-bakers.v112.n006 -------------- 001 - Richard Werst - recipe software, Accuchef 004 - Reggie Dwork Subject: Recipe Software Date: Sat, 04 Feb 2012 09:31:23 -0700 I haven't posted to the list very often (somewhat of a lurker I suppose), but I thoroughly enjoy reading the digest every week, and I find it very informative. In regards to the questions/posts about recipe software, as a person who uses Linux as my computer operating system (Ubuntu for the curious), I thought it would be good to mention the free & open source "Gourmet Recipe Manager: http://grecipe-manager.sourceforge.net From their download site: "Gourmet Recipe Manager is a recipe-organizer available for Linux and Windows that allows you to collect, search, organize, and browse your recipes. Gourmet can also generate shopping lists and calculate nutritional information. It imports Mealmaster, MasterCook and KRecipe files and exports PDFs, webpages and other formats. Gourmet is free software and uses Python, GTK+ and SQLAlchemy." I've never used "MasterCook," so I can't comment/compare the interface, but I'm very satisfied with the way the program works for me...and did I mention "FREE?" Back to lurking, and keeping warm here in Western Montana. Richard Werst --------------- MESSAGE bread-bakers.v112.n006.2 --------------- From: Mike Avery Subject: Re: micronizer Date: Sat, 04 Feb 2012 18:13:31 -0600 Judy L wrote: >I'm considering home milled flour. What's a micronizer? A friend >uses a Blentec and sells her breads at a farmer's market. Another >uses Wondermill. What mills use the methods you describe? A micronizer mill uses several discs which spin at very high speed, like 45,000 rpm and up, and which cause grain that hits it to explode into flour. When you turn them on, they sound like a jet engine revving up. Examples include the Wondermill, Whispermill, Blentec and Nutrimill. The alternative is a more classic mill that crushes grain between two stone or steel wheels. Examples include the KoMo, Country Living, Retsel, Tribest, older Magic Mills, Family Grain Mill, the KitchenAid grain mill attachment, and the Grain Maker mill. Any discussion of mills and milling technologies has the inherent danger of running into religious territory, that is, beliefs that some feel must not be questioned. There are tradeoffs between grain mills. The first is price. Micronizer mills are available for well under $300. A motorized wheel based mill will be much higher. The tradeoffs are also a question of convenience and health benefits. Buying flour at the grocery store is very easy. The down side is that all mills are, to various degrees, noisy and messy. Also, some question whether the health claims made for home grinding flour aren't overstated. The last tradeoff is baking quality. If your goal is to make a nice, well risen classic loaf it's easier with store bought flour. If you want to make a "healthy loaf", it may be easier with home ground flour, depending on your definition of "healthy". Baking tests suggest that you get the best results with home ground flour immediately after it is ground (within 24 hours), or by waiting several weeks. In between, the flour tends to make bucky, uncontrollably springy, dough. Bucky dough is dough that when you try to roll it out contracts immediately. Bucky dough is hard to handle and doesn't rise well. Micronizers have a limited adjustment range, making flours that range from fine to very fine. If you want to crack grains to make breads with cracked grain and "crunch" in them, a micronizer won't do that. Also, the micronizer heats the flour more than a well adjusted wheel mill. This is one reason many bakers feel micronized flours don't perform as well as milled flours. The flour does cool off quickly, so you won't see the difference with a thermometer stuck into the flour as it comes out of the mill. However, the micronized flour was very hot. If you want to sift your flour to make a whiter flour, you can't do it. The output of a micronizer is very homogenous. Mill ground flour is less homegenous, and can be sifted. It can be hard to make as fine a flour with a mill as with a micronizer - I run flour through my KitchenAid twice to get it where I want it, which is a real waste of time. Of course, when you grind your own flour, you are subject to the slings and arrows of outrageous fortune with regards to getting good grain to grind. Hope that helps, Mike *Bake With Mike * Mike Avery A Randomly Selected Bread Saying Of The Day: ?If thou tastest a crust of bread, thou tastest all the stars and all the heavens.? -Robert Browning --------------- MESSAGE bread-bakers.v112.n006.3 --------------- From: Judy L Subject: recipe software, Accuchef Date: Wed, 8 Feb 2012 05:54:18 -0800 (PST) Hi, has anyone used Accuchef? A friend and I sell at the farmer's market. This software program is supposed to figure out your cost of a recipe easily. Then, if the cost of an ingredient goes up, you input the new cost and it is supposed to update all your recipes. It's $20. My friend hasn't updated her cost sheets for a few years, and I'm finding that some of mine are old also. It's a pain to keep them up to date, with pricing rises so much on ingredients. If you have another software to recommend, please let me know. The accuchef website says that Mastercook doesn't have this feature, but does it? Judy [Editor's note: Mastercook can also do this. Along with nutritional information, each ingredient can be assigned a cost and store location. Adding a recipe to a shopping list will display the total cost of the recipe. You do have to keep the cost entries up to date by hand, as you describe for Accuchef. --Jeff] --------------- MESSAGE bread-bakers.v112.n006.4 --------------- From: Reggie Dwork Subject: Banana Wheat Bread Date: Wed, 08 Feb 2012 09:57:58 -0800 * Exported from MasterCook * Bread, Banana Wheat Recipe By :The Mormon Diet Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Active Dry Yeast -- (1 Packet) 1 3/4 C Bread Flour -- Or All Purpose Flour 1/4 C Gluten Flour, 100% -- (I Omitted) 1 1/2 C Whole-Wheat Flour 2 Med Bananas -- Ripe, Slice Into Pan 1/4 C Honey 1/4 C Warm Water -- (115-120F) 2 Tbsp Applesauce 2 Tbsp Corn Syrup 1/2 Tsp Vanilla 1/2 C Egg Beaters(r) 99% Egg Substitute -- Or Equiv To 2 Whites 3 Tbsp Water 1 Tsp Baking Soda 1/2 C Dried Cranberries -- (I Added) Place all ingredients in pan in the order listed. Select white bread and press "Start". Ad teh sound of the 'beep' in the second kneading, add 1/2 - 2/3 C raisins if desired. Prep Time: 20 min Serving: 1 lg loaf Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 1g Fat (4.7% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 99mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. NOTES : Cal 144.6 Fat 0.6g Carb 30.3g Fib 2.3g Pro 5.7g Sod 94mg CFF 3.6% --------------- MESSAGE bread-bakers.v112.n006.5 --------------- From: Reggie Dwork Subject: Banana Crunch Muffins Date: Sun, 12 Feb 2012 12:22:23 -0800 * Exported from MasterCook * (Bread), Banana Crunch Muffins Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Fatfree Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Whole-Wheat Flour 1/2 C White Flour 1/2 C Grape-Nuts(r) -- barley/wheat nuggets 1/2 C Sugar 1/2 Tsp Baking Soda 1/2 Tsp Baking Powder 1/4 Tsp Salt 1 Tsp Vanilla 1/4 C Egg Beaters(r) 99% Egg Substitute -- or equiv 2 bananas -- mashed I want to share a ff muffin recipe that was found in Good Houskeeping . They are easy to take with me in the morning for my breakfast. In a small bowl mix all dry ingrediants together. In a larger bowl mix all wet ingrediants together. Add dry ingrediants to wet ingrediants. Bake for 20-25 minutes (or until toothpick comes out clean) in a 350F oven. This recipe makes about 10 muffins. Source: "Good Housekeeping" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; trace Fat (2.4% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v112.n006 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved