Cooking Recipes Forums - Bread Recipe Forum

Microwaves

Tim W — Thu, 19 Nov 2009 18:41:51 GMT

"Tim W" wrote

Thats a new one! It doesnt 'sound' like it would work, but then I've never
tried such. Me, I use a breadmaker machine. I load it in about 3-5 mins
(recipe dependant), push a few buttons and come back when it's done (grin).
Not very exotic, but works for me.

I think the hand made types are a bit better, but can't do them so this is
still better than store stuff.

OT - A Candle for Mo - OT

KingOfGlop — Tue, 17 Nov 2009 13:25:39 GMT

because gramby is currently not on line much i forwarded your original post,
she said she would light two for you, Lee

--
Have a wonderful day

"cshenk" wrote in message
news:4%FMm.17434$ET3.14708@newsfe17.iad...

Aluminum etc.

Lamont Cranston — Tue, 17 Nov 2009 02:57:51 GMT

it is my cleaner of choice, Lee

--
Have a wonderful day

"Lamont Cranston" wrote in message
news:PioMm.53137$PH1.46536@edtnps82...

Aluminium, dishwashers and oxidisation

Tim W — Sun, 15 Nov 2009 16:32:27 GMT

Boron Elgar wrote in
news:kiucg5hb4v25m00ncj4t61s97stbhm4the@4ax.com:

a
not
the
having

That had nothing to do with being green or kind or clean. It had
everything to do with being borderline criminal.

I have seen some studies that indicate that green investing seems to
lead to sub-optimal investment returns. Maybe it isn't the time for a
pure green portfolio, at least until the industry grows up. A portion
of a portfolio invested in green start-ups might be interesting, though.

A better solution might be to take an active interest in what your
company is doing and how it is operating and try to make it greener,
working a bit at a time. It can be done, especially with small or
medium sized companies. Look at what some of the large, active
investors are doing and follow their lead. Some of the large state
pension funds are working along these lines and their activities make
the papers from time to time.

Barry

Self raising vs AP

Superj — Sun, 15 Nov 2009 15:52:00 GMT

"Dave" wrote

Snicker!

Actually Bertie reminded me of something. Although he's not doing ABM
stuff, I do have a few that use SR flour and/or baking soda. I've been
meaning to try them.

The Guardian Guide to Baking

Tim W — Sun, 15 Nov 2009 12:31:25 GMT

On Nov 15, 12:31*pm, "Tim W"
wrote:

That is great news. My copy is *very* battered and covered with flour
and dough splashes. This is what got me into making bread "by hand"
rather than using a bread maker (though I do use a dough hook for
kneading).

/me prints off a couple of copies for laminating.

Crust - oven time and temp

Tim W — Fri, 13 Nov 2009 09:21:10 GMT

"Dick Margulis" wrote in message
news:ieednW-Fcssd2mDXnZ2dnUVZ_jydnZ2d@supernews.com...

I had a "senior moment" last month when I baked a lean dough loaf using the
NYT baking method (not the recipe). For some reason I set the oven at 400F
rather than 475F and wondered why it was taking so long to brown (nearly an
hour) after I'd taken off the casserole lid. The result was a very, very
thick crust with which my bread knife had trouble coping.
Graham

raw dough with an egg; danger?

Michael Horowitz — Wed, 11 Nov 2009 21:50:35 GMT

Michael Horowitz wrote in
news:08cmf55klloqmsag7pe634lim9tt24j4mu@4ax.com:

Several of my enriched bread recipes go over night and. I think, there is
one that goes into the second day. I'd be a little leery of anything the
third day and beyond, but someone else may know for sure.

I've used egg whites on the third day after separating them, so maybe it's
all right.

Barry

Questions about Artisan breads /:05/da

Michael Horowitz — Tue, 10 Nov 2009 22:20:19 GMT

Michael Horowitz wrote:

The color varies with the flour, and the color visible in photographs
varies with the lighting, the camera, any post processing, and your
monitor settings.

D.
--
Touch-twice life. Eat. Drink. Laugh.

http://derekl1963.livejournal.com/

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

Storing pizza dough.

ceed — Tue, 10 Nov 2009 18:36:34 GMT

It freezes perfectly well.

Trouble getting Carl to wake up, or at least his starter

Boron Elgar — Sun, 08 Nov 2009 18:21:40 GMT

Hi Janet.

The directions I used are here:

http://home.att.net/~carlsfriends/revive.txt

The ones in Carl's brochure are pretty old and I gather the people
ovrerseeing the site have come up with newer ones. I will measure the oven
now that I know how critical 80 degrees is. I know the oven temerature
correction factors but have never bothered to measure the cold oven with the
light on. Ah, the trials and tribulations of sourdough...

All the best,
Tim

"Janet Bostwick" wrote in message
news:s6ydnWRXBrcykmrXnZ2dnUVZ_uidnZ2d@supernews.co m...

Trouble getting Carl to wake up, or at least his starter

Tim Conde — Sun, 08 Nov 2009 17:35:02 GMT

Somewhere on teh intarwebs Janet Bostwick wrote:

Hi. I removed nospam@nospam.net from my list of blocked senders. It seems
that someone else I've met travelling usenet, someone whose posts I decided
I'd be better off not reading, was also using that as a return address. When
I came here it took me a while to work out why I wasn't seeing your posts,
only quotes of them. So I checked my blocked senders list and removed the
entry.

Nice to 'meet' you. :-)
--
Cheers,
Shaun.

"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.

Virginia's burning....

Bertie Doe — Sun, 08 Nov 2009 14:31:53 GMT

"Barry Harmon" wrote in
message
news:Xns9CC2943E3CE73johnfrumoptonlinenet@209.197. 15.254...

I'm not too worried about the browning, in fact it's
quite soft and makes for a pleasant change. I'll
experiment with a cooler, longer bake and try 4 oz of
white sugar. After a while I'll probably return to my
usual breakfast rolls, which have only 1.5 tsp of
sugar. These won't be so sweet, which means I can have
some rhubarb or strawb preserve thereon. :-)

..

Possibly OT

Boron Elgar — Sun, 08 Nov 2009 13:52:33 GMT

On Sun, 08 Nov 2009 13:25:21 GMT, John LaBella wrote:

If you want something that has as much simplicity in prep, the
"Artisan Bread in 5 Minutes a Day" method will fit the bill perfectly.

You will, however, have a crustier, deeper flavored loaf, and that may
not fit the bill as well.

Generally, breads as "soft" of crust and crumb as the Pillsbury
require fats and milk, and do not do as well stored in the fridge as
dough and used over several days to make loaves.

Boron

White Bread and Biscuits

cshenk — Sun, 08 Nov 2009 13:51:24 GMT

"Stormmee" wrote

Grin, very common! That or to just mix it in with the dry flour then add
the milk and fat and cut it all in until granular.

Good stuff!