> From: firstname.lastname@example.org
> Subject: Stuff in Whole Wheat Bread
> When you get whole wheat bread in the store, it's often filled
> with yummy, chunky "things" that let you know it's not just flour
> I'm looking for something to add texture to the bread as plain
King Arthur Flour (Mail order as The Bakers Catalog or something) sells
a 10-Grain Cerial that you add like cracked wheat (they send
instructions). They also sell cracked wheat, Rye berries, etc..
800/777-4434. They have a great (and informative catalog), but are
somewhat expensive. Have you tried sunflower seed? I get these in the
bulk-food section of the grocery quite cheap (raw, unsalted).
> From: email@example.com (Amy Kurtzman)
> Subject: Two new products for use in bread machine
> ... Williams-Sonoma catalog. This product is called "Lora Brody's Bread
> Machine Boost." It is not clear exactly what is in it -- on the
> front of the package it says "This all natural blend of bakers'
> ingredients will dramatically improve the rise, texture, crumb, crust...
King Arthur Flour also sells this. The catalog says it's a mixture of
Ascorbic Acid, Distatic Malt Powder and Vital Wheat Gluten. All
available separately for much less. Gluten is available in many grocery
stores and health food stores for ~$2.50/Lb. (Arrowhead Mills). Some
bread flours already contain Malt and Ascorbic Acid. Check the label
on Pillsbury or Gold Medal (don't remember which). K.A. sells both.
I bought a pound of Malt powder. This is about a 100 year supply (and
I don't notice any difference).
Ascorbic Acid is Vitamin C. You can also get it at winemaker's/Beermaker's
supply shops. It's also the major ingredient in "Fresh Fruit", that stuff
you add to fruit when canning/freezing to keep it from turning brown. I
haven't tried this since I don't recognize the other ingredients, but I'm
getting ready to try an experiment. Fleischman's yeast also lists
ascorbic acid as an ingredient. I've seen suggestions to add a squirt
of lemon juice, but don't know how close this is.
> In Sears (of all places) I saw Red Star Bread Machine Yeast. It was $7
> for a 7-ounce jar! Real sticker shock when I noticed the price since I
I see Fleischman's yeast is now labeled "Bread Machine Yeast". Its around
$5/4oz.. around here. The 2 Lb bag at the warehouse stores is a much
better deal, but they never have it in stock when I want it. King Arthur
(again) sells a variety of yeast, including "Instant Bread Machine Yeast"
it's about $5/Lb. It work asnd I use less than regular yeast, but its to
confusing for me to keep track of how much of which yeast, so I just use
regular. I am trying K.A. "Special Inst. Yeast" for sweet and acid breads.
No conclusions yet. They send a very informative sheet w/ the yeast
explaining various strains.
Disclaimer: I don't work for King Arthur or anything, but I think their
catalog is great. Also the customer severice is top notch. The prices
can be kinda high, but not as high as others (Williams-Sonoma).