Date: Sat, 25 Feb 2012 07:16:33 GMT -------------- BEGIN bread-bakers.v112.n008 -------------- 001 - Sue Subject: Re: Home milling of flour costs Date: Sun, 19 Feb 2012 13:12:02 -0500 (EST) If you buy wheat berries at a feed store, be sure they are fit for human consumption! They might be treated with preservatives or other chemical for livestock food. --------------- MESSAGE bread-bakers.v112.n008.2 --------------- From: Mick Virden Subject: Re: Home milling Date: Sun, 19 Feb 2012 09:53:35 -0800 (PST) Hi Mike, It is most definitely not a novelty. If you live in a state that grows wheat, (like Colorado), you can buy it in bulk directly from the grain elevators. I bought several hundred pounds of hard red winter wheat for something like 75 dollars. If you can't find a grain elevator nearby, contact a member of the Church of Jesus Christ of Latter Day Saints, (the Mormons). Latter Day Saints believe in being as self-sufficient as possible and often have access to sources for bulk items such as wheat. Here in Colorado, the church has a dry-pack cannery where you can buy bulk rice, beans, wheat and other commodities. Non-members are almost always welcome to participate. The cannery even has #10 cans, lids or mylar bags at a nominal cost or you can bring your own buckets, (I get mine from the bakery department of the supermarket for free). Wheat can be safely stored for years with no discernible loss of quality. Cheers, Mick --------------- MESSAGE bread-bakers.v112.n008.3 --------------- From: "Ilene Rachford" Subject: Re: Home milling of flour - costs Date: Sat, 18 Feb 2012 06:23:35 -0500 Yes, I know what you mean....there doesn't seem to be any significient savings in grinding your own flour. For me, though, I still prefer to do it. I prefer to buy organic flours, and a 5 lb. bag of organic whole wheat KA flour is about $6 at the mainstream grocery store....WHEN they have it with a reasonable use-by date. I also like to use other whole grains, like rye, barley, oat, millet and quinoa flours. Grinding my own gives me the small amounts I need now while the remainder stays fresher longer. The whole grains keep better over time than a bag of flour. I have found a health food store that sells whole grains in bulk. I can buy 1 pound of organic WW berries for $1.49, less a 10% senior discount. I can sometimes find a coupon for $5 off a $25 purchase, so I buy lots of bags, put them in glass containers and store in the fridge. I'd be interested in hearing other comments on this. Ilene --------------- MESSAGE bread-bakers.v112.n008.4 --------------- From: Mike Avery Subject: Re: Cost of wheat Date: Sat, 18 Feb 2012 08:05:01 -0600 I'd start by avoiding feed stores. The wheat there, while cheaper, tends to be intended for use as feed, not flour making. It tends to not be cleaned as well, to have impurities, and not a very good flavor (according to Laurel Robertson author of "Breads from Laurel's Kitchen"). So, what to do? Go to a health food store and ask to speak to whomever handles bulk orders. They are happy to order large quantities - it helps them meet their minimum orders from their suppliers. They usually discount the purchase and you don't pay shipping. Next, shop around online. Honeyville Grain ships any order for $4.49 anywhere in the USA. Sometimes their products are more expensive, but the savings on shipping can change the picture. Also, look around for food coops. They are usually very cost effective. -Mike --------------- MESSAGE bread-bakers.v112.n008.5 --------------- From: "Earl" Subject: Subject: Home milling of flour - costs Date: Sat, 18 Feb 2012 09:48:53 -0500 Mike, At some WalMart stores you can find 25 lb. Bags of Prairie Gold White and Red wheat berries for around $14 a bag. That what I buy and makes the best bread ever. Call your local stores to see if they stock. Earl --------------- MESSAGE bread-bakers.v112.n008.6 --------------- From: Corina Gaffney Subject: Mastercook Software Date: Sat, 18 Feb 2012 13:24:07 -0500 I have MasterCook version 9, which works just fine on my Windows 7 computer. Just wanted to let you know... Corina [Editor's note: That's nice to know. We could not print from MC9 on Windows Vista 64-bit, so we bought v11.] --------------- MESSAGE bread-bakers.v112.n008.7 --------------- From: Anita Flanigan Subject: Re: Home milling of flour - costs Date: Sat, 18 Feb 2012 11:19:15 -0800 (PST) Mike: Do you not have a natural food store (health food store, co-op) in your area or nearby? That is how I purchase my flour and whole grains. They usually have to pre-order your special items and that may take a week or so. A 50 lb sack of hard spring wheat was about $30.00 the last time I bought it. A good bakery might even share the info or order for you too.You have to store it in a cool place (under the house in buckets works) I too used the Kitchen Aid mill for years and have recently graduated to a larger stone mill for my Bosh and can make quite a few different grinds as well as flakes. It makes the bread interesting and healthy. Good luck in your search. Anita --------------- MESSAGE bread-bakers.v112.n008.8 --------------- From: "William R. Potere" Subject: Source for Wheat berries Date: Sat, 18 Feb 2012 17:51:32 -0500 Mike: I found that local artisan bakeries are often willing to sell flour and/or wheat berries. While you're at it, they may let you volunteer some time in their shop. You'll learn a great deal, make new friends and enjoy a good source of supply. Good luck Bill Potere --------------- MESSAGE bread-bakers.v112.n008.9 --------------- From: "dalepadams@juno.com" Subject: wheat berries Date: Sun, 19 Feb 2012 00:46:59 GMT Mike R. asked about wheat berries. I do not grind wheat that I can purchase inexpensively (I buy King Arthur when it is on sale or when a storeis going out of business), but I do grind legumes and other exotics instead of purchasing their flours which might not be fresh. You might trya vegetarian store or a health food store to find wheat berries. More upscale stores like Whole Foods might carry them and feel to ask them tomake a special purchase for you. If the store has a bulk food section with wheat berries in it, they stock the bins from 25-pound sacks. I see sacks of hard red wheat and soft white wheat in the Seventh Day Adventist (vegetarian) stores around here (Chattanooga Tenn.). --------------- MESSAGE bread-bakers.v112.n008.10 --------------- From: "dalepadams@juno.com" Subject: protein test for wheat Date: Sun, 19 Feb 2012 02:29:24 GMT John Hileman asked if there is a home test for protein in wheat. The short answer is no. There are several ways to analyze for protein (gliaden and glutenin, mainly) in wheat. Even the easiest one requires a graduated cylinder with lid, which not even I have in my home. Being an analytical chemist, I do have some lab glassware at home. The standard test procedure requires an instrument costing hundreds of thousands of dollars. The home test kits are for detecting small amounts of wheat in foods for people who have wheat allergies. You might try finding someone at the store or farm who is more knowledgeable about the product that they sell and ask them what types of wheat they grow. Hard wheat has higher protein than soft wheat. I think that your blended wheat is likely to be all purpose, that is, a 50/50 blend of hard and soft wheats. Don't quote me on this, but I think bread flour (hard wheat) is about 12% protein, soft (pastry) wheat is 8%, and vital wheat gluten is 16% protein. I don't have any idea what family wheat might be. --------------- MESSAGE bread-bakers.v112.n008.11 --------------- From: Dennis Foley Subject: Home milling of flour - costs Date: Sun, 19 Feb 2012 12:03:59 -0800 (PST) Most people seem to do it for the nutritional benefits perceived in whole wheat, and for fun and interest. I buy wheat and rye berries, organic grown, through a health food coop, where I can pick it up at the store so I don't have to pay shipping. I then store them in 5 gallon buckets with gamma lids. The last time I bought I put a small amount of dry ice (which isn't easy to get here in Boston) at the bottom of the buckets and let it sublimate (melt) to drive out the air before sealing the lids. I"m just finishing the wheat, which is probably almost 2 years old and it is fine. I'm not sure if the dry ice helped or not. Gamma lids are screw top lids that you can buy online for a 5 gallon bucket that are air tight. My basement is very wet, and the grains were fine. Dennis --------------- MESSAGE bread-bakers.v112.n008.12 --------------- From: Reggie Dwork Subject: Banana Bran Muffins Date: Wed, 22 Feb 2012 08:13:58 -0800 * Exported from MasterCook * (Bread), Banana Bran Muffins Recipe By :kloepel@muskwa.ucs.ualberta.ca (Loepelmann Karsten) Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Flour, Cake -- pastry flour 1/2 C Rolled Oats 1/2 C Bran -- natural 1/3 C Brown Sugar -- lightly packed 1 Tsp Baking Powder 1 Tsp Baking Soda 2 Egg Whites 1 C Mashed Bananas -- 2 lg bananas 1/2 C Skim Milk 1/3 C Corn Syrup 2 Tbsp Molasses 1 C Raisins Nonstick Cooking Spray In large bowl, combine first seven dry ingredients. In small bowl, beat remaining ingredients together thoroughly. Stir into flour mixture, mixing just until moistened. Spoon into muffin pan sprayed with cooking spray. Bake in preheated 375 degree F (190 degree C) oven for 20-25 minutes. Cool about three minutes; remove from pan. Makes 12 large muffins. Each muffin provides: 0.6 g total fat, 0 mg cholesterol, 181 calories, 3.5 g protein, 43 g carbohydrate, 244 mg sodium; 3.0% calories from fat. * Don't substitute all-purpose flour for cake and pastry flour, which is lower in gluten proteins and results in more tender baked goods. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 1g Fat (2.9% calories from fat); 3g Protein; 41g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 176mg Sodium. --------------- MESSAGE bread-bakers.v112.n008.13 --------------- From: Reggie Dwork Subject: Dutch Crunch Bread Date: Wed, 22 Feb 2012 08:26:09 -0800 * Exported from MasterCook * Bread, Dutch Crunch Recipe By :Sunset Magazine Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- warmed 1 teaspoon sugar 1 package active dry yeast 1/2 teaspoon salt 1 Tablespoon butter or margarine -- melted 2 1/2 cups all-purpose flour Dutch Crunch Topping: 2 teaspoons sugar 4 1/2 teaspoons active dry yeast 1/4 teaspoon salt 6 tablespoons white rice flour 1 teaspoon salad oil 1/3 cup warm water 1. Combine warm water and sugar in a bowl. Add yeast and stir briefly; let stand until bubbly ( About 10 minutes ). Add salt and butter. 2. Stir in 1 1/2 cups of the flour. To knead with a dough hook, add 1/2 cup more flour and beat on high speed until dough is springy and pulls away from sides of bowl about 8 minutes ), adding more flour, few tablespoons at a time, if dough is sticky. 3. Cover with plastic wrap and let rise in a warm place until doubled 45 to 60 minutes). Meanwhile, prepare Dutch Crunch Topping. 4. Punch dough down and knead briefly on a lightly floured board to release air. Shape into a loaf and place in a greased 4 x 8" loaf pan. Spread topping over dough. Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ). 5. Bake in a 375F oven until deep golden brown ( 50 to 60 minutes ). Turn loaf out onto a rack and let cool. Makes 1 loaf. Dutch Crunch Topping In a large bowl stir together all the ingredients and cover and let rise in a warm place until double (35 to 40 minutes ). Stir well. If made ahead, cover and let stand for up to 15 minutes; stir before using. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 3g Fat (11.8% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 218mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : It's a light-textured loaf with a crisp crust. Great for sandwiches. NOTES : This bread can be made without the Dutch Crunch Topping, and the bread will be very good by itself. It's a light-textured loaf with a crisp crust. --------------- MESSAGE bread-bakers.v112.n008.14 --------------- From: "Brett_Baker" Subject: Mastercook Software Date: Wed, 22 Feb 2012 13:13:57 -0600 In the digest, bread-bakers.v112.n007.3, the following statement appeared: >Editor's note: version 11 - which is the only one that works on >windows vista/7 I have two computers running Windows7 Professional and am running MasterCook 6 very successfully. Also, the computers are networked and both use the same database. MC6 in fact, runs better in Windows7 than it did in XP. [Editor's note: thanks for the correction.] --------------- MESSAGE bread-bakers.v112.n008.15 --------------- From: Jeff Dwork Subject: Source of wheat berries Date: Fri, 24 Feb 2012 23:01:16 -0800 Many years ago Reggie and I stopped at Wheat Montana in Three Forks, MT. Nice place to visit, bought a wonderful tasting loaf of bread. They sell online numerous varieties of wheat and other grains, both whole and ground, in 5, 25, and 50 lb units. Their products are also carried by some retailers scattered around the USA. Jeff --------------- MESSAGE bread-bakers.v112.n008.16 --------------- From: Marsha Kostman Subject: Question about bread machine dough cycle Date: Sat, 25 Feb 2012 02:05:32 -0500 (EST) Exactly what does a bread machine do during the dough cycle? Does it just mix the ingredients; does it knead the dough; does the dough raise during the cycle? I found a recipe for pizza dough that says to put the ingredients in the machine, and run it through the dough cycle. It then says to cut the dough in half, place in 2 covered oiled bowls and refrigerate for 18 hours. It occurred to me that I really needed to know exactly what happens during the dough cycle. I don't own and don't intend to get a bread machine. Even though I don't bake much any more, I still enjoy it once in a while, and I've decided to make my own pizza dough for a change. I know I could just use a straight-forward pizza dough recipe, but I still want to know what a dough machine does during the dough cycle. Marsha in southern Illinois --------------- END bread-bakers.v112.n008 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved