Date: Sun, 11 Mar 2012 10:05:17 GMT -------------- BEGIN bread-bakers.v112.n010 -------------- 001 - Jim Shaw - 4-H demonstration bread recipe 003 - Mike Patrick - re: Sourdough starter 008 - Reggie Dwork Subject: Re: Sourdough starter Date: Tue, 6 Mar 2012 14:38:20 +1300 >> I have a question about sourdough starter. ... If your start is active and makes good bread I wouldn't worry too much about whether or not it has foam on top. Mine doesn't have "foam" but the whole mass is alive and bubbling. I think that if you are leaving it two weeks between uses it is likely to need at least several feedings to get it really active again. I leave mine about 4 days or so and find that several feeds are needed, although I'm amazed at how much faster it revives if I use a little organic rye flour with my wholemeal. It's a real booster. Jim --------------- MESSAGE bread-bakers.v112.n010.2 --------------- From: Lobo Subject: 4-H demonstration bread recipe Date: Fri, 9 Mar 2012 11:27:25 -0700 Back in the 50s and 60s, I was in 4-H and every summer participated in a competitive bread baking demonstration. We would all gather at the school at the county seat and bake one loaf of bread in front of judges. I did not keep the recipe because I have since obtained better recipes. Current 4-H leaders where I lived then reported all the files were cleaned out before they came on the job and the recipe is not in their current files. Today I'm teaching a little girl to bake bread and I don't like the recipe I found which follows ... I found it on the internet. It tastes boring (but I usually make sourdough, so that may be why I find it bland). Also I cannot get more than 2.25 to 2.5 cups of flour into it, so it will be a smaller loaf than I want. If I put in all 4 it would be a brick, I'm sure! Does anyone have a really tasty one-loaf (1.5 lb preferred) recipe? If you would email it to me as well as to the list, I would greatly appreciate it. Thanks. Mrs. ---- Peterson wrote she obtained this recipe in 1922 at a 4-H meeting: 1 cup of water, lukewarm 1 tablespoon of sugar 1 tablespoon of shortening 1 teaspoon of salt 1 package of dry yeast 4 cups of sifted flour Put water, sugar, yeast, shortening and salt in a bowl to dissolve. Add 1/2 c flour. Allow to rest 15 minutes. Add additional flour or enough that the dough doesn't stick to the hands when kneaded. Let rise until double in bulk and grease top (Can punch down and let rise again.) Form into loaf and let rise until double in bulk. Bake in 350 degree oven for 40 to 50 minutes. Makes 1 loaf. Lois --------------- MESSAGE bread-bakers.v112.n010.3 --------------- From: Mike Patrick Subject: Foam on Sourdough Starter Date: Sat, 3 Mar 2012 10:26:58 -0700 Generally foam will only form on really wet starters. Others may have a bit of liquid form on top (hooch), but generally won't get any foam. Frankly, I wouldn't worry about it. If it's rising and your bread tastes good, that's what matters. --------------- MESSAGE bread-bakers.v112.n010.4 --------------- From: "Allen Cohn" Subject: RE: Dough cycle in Bread Machines Date: Sun, 4 Mar 2012 07:26:51 -0800 My bread machine uses a strange pattern of rests and pauses as it kneads and bulk ferments. I wish I knew a bread machine designer so I could ask/him her about the science behind the strange pattern. Allen SHB San Francisco --------------- MESSAGE bread-bakers.v112.n010.5 --------------- From: "Allen Cohn" Subject: RE: Protein Test for Wheat Flour.... Date: Sun, 4 Mar 2012 07:38:45 -0800 Very interesting post. This supports the idea that one cannot judge a flour by protein content alone. The four proteins may not be in the same ratio. For example, my understanding is that gliadins and glutenins tend to be more toward the center of the wheat kernel. Now keep in mind that whole wheat and high extraction flours tend to include more of the outer layers of the wheat. So a whole wheat flour may be listed as having a high protein percentage, but much of the increased protein level isn't the sort that is useful for bread structure. Onward: Are you sure that vital wheat gluten is 100% protein? For example, King Arthur's vital wheat gluten lists a "serving" as being 9 g, but having only 7 g of protein (and who knows how much of that is gluten?). http://www.kingarthurflour.com/shop-img/labels/1298302076941.pdf And I've see lower ratios on other brands. Allen SHB San Francisco --------------- MESSAGE bread-bakers.v112.n010.6 --------------- From: "Allen Cohn" Subject: RE: Sourdough starter Date: Sun, 4 Mar 2012 07:47:17 -0800 I think the temperature and feeding schedule are the culprits. If you're using equal weights of flour and water, then you're using what many people would call a "liquid" starter. (I use twice as much flour as water to produce a "firm" starter. Either is fine. I wouldn't say that liquid starters become "foamy," but they do develop visible surface bubbles at the end of their growth phase, i.e., just before feeding. However, your starter is not going to grow properly at refrigerator temperatures. The refrigerator is only for long-term storage. What I do is go through a few refresh (i.e., feed)-and-grow cycles at room temperature and then store it in the fridge for a few weeks. Then I take it out of the refrigerator and repeat. Finally, you're probably including way too much starter with each refreshment cycle. If you are doing two room temperature feedings a day (1 every 12 hours), then try using equal weights flour & water, and then 1/3 that weight of starter. Allen SHB San Francisco --------------- MESSAGE bread-bakers.v112.n010.7 --------------- From: Lobo Subject: re: Sourdough starter Date: Sat, 3 Mar 2012 10:53:24 -0700 If it gets bubbly and lively and your bread rises and tastes good, that's all that matters. Lobo --------------- MESSAGE bread-bakers.v112.n010.8 --------------- From: Reggie Dwork Subject: Re: Herbed Wheat And Rye Bread Date: Sun, 11 Mar 2012 01:53:42 -0800 Some kind folks have informed me that there aren't any directions in the Herbed Wheat and Rye Bread recipe I posted in last week's digest (v112.n009.6). I've looked everywhere and can't find where I got the recipe from. It should work in a bread machine - the proportions are similar to this bread machine recipe from King Arthur Flour: Or you could prepare it with a stand mixer or by hand, like any other multi-grain bread. Reggie --------------- MESSAGE bread-bakers.v112.n010.9 --------------- From: Jeff Dwork Subject: Re: gluten protein Date: Fri, 09 Mar 2012 23:27:06 -0800 According to the National Nutrient Database , 100 g of vital wheat gluten contains: 75.16 g protein 8.20 g water 1.85 g total lipid (fat) 1.00 g ash 13.79 g carbohydrate The carbohydrate content is determined "by difference" - whatever isn't protein, fat, water or ash is assumed to be carbohydrate. Jeff --------------- END bread-bakers.v112.n010 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved