Home Bread-Bakers v005.n040.4

Re: BREAD Digest V5 #39

toma@romulus.cray.com (Thomas Arneberg {x66642 CF/DEV})
Wed, 12 Oct 94 15:33:04 CDT
> Bread Digest                Tue, 11 Oct 1994     Volume 5 : Issue  39 
>     I looked into this a bit about a year ago and decided that the
> Zojirushi was the most programmable bread-maker, though it was still 
> stone-age in this respect.  So has anything better come out since then?  
> Is the Zoji worth the extra $ (~350 vs. ~150 for some)?  Is there a 
> FAQ where I can find this out without bothering all you nice people?  ;-)
> -------------------------------------------------------------------------
> Insert net.disclaimer here.  Joe Shapiro  joe@ConSolve.COM (617) 674-2199

I got the Zoji in Feb. 1993 for under $300; I'm sure it's gone down
since then.  One of the things that attracted me to it was its
programmability, but I'll have to admit that in my 335 loaves, I haven't
done anything other than the basic settings yet! (French bread, raisin
bread, regular, dough.)

> ------------------------------
> Date: Mon, 10 Oct 1994 18:27:23 -0500
> From: ellen@brakes.elekta.com (Ellen C.)
> Subject: soft pretzel question
> When making soft pretzels, should you let the dough rise once, twice, or
> not at all ?

I've made great pretzels from Donna German's breadbook.  The
instructions there are to take the dough out, form the pretzels, then
let them rise for an hour before dipping in the baking soda solution and
then baking them.

But I'm not sure what she considers "dough" -- is that right after
kneading, or after the first rise cycle?  I think I've done it both ways
with success, but I've always let them rise AFTER forming the shapes.

  - Tom A.
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