[Sca-cooks] Re:bread, was steirbach holiday fair

[kerrimart at mindspring.com]

Me thinks that having a day-o-bread baking would be a really cool thing to do!
 Everyone bring your own ingedients and we all make bread!  Could talk about
different flours/ yeast/ etc while it is rising...

now we just need to commendeer some cafateria kitchen...

Vitha


On Tue, 26 Nov 2002 15:05:14 -0500 Kirsten Houseknecht
<kirsten at fabricdragon.com> wrote:

> tsk!
> Olwen.. next time ASK.. i would be delighted to
> have an opinion on any of
> the stuff i bake!  in fact, i would have sent
> you home with some!!!
>
> the multi grain was a whole wheat sourdough
> starter  (i dont let it "sour"
> much) with..
> Red wheat whole wheat, white wheat whole wheat,
> and   a dash of rye flour
> plus a scant two tablespoons of honey and
> between one and two tablespoons of
> Canola oil.  that made two loaves worth of
> dough.. one i left plain, and one
> got  boiled wheat berries, pearl barley, brown
> rice, sesame seeds and flax
> seeds added to it (that is the one that came
> with me)
>
> and for those who didnt know.. there are two
> basic kinds of "whole wheat"
> the typical is from Red wheat.. but there is
> also a White wheat.. and no, i
> dont mean "white flour" i mean white wheat..
> which can be milled into a
> "white whole wheat"...... which is a whole
> wheat flour, with all the bran
> and everything.. but is a bit lighter and
> sweeter in flavor.. a bit
> milder....i am using King Arthur brand for my
> whole wheat.. and Hodgeson
> Mills for my Rye.
>
> right now i am working on a Rye Sourdough...
> three cups rye, 3 1/2 cups
> whole wheat... tricky!   Rye doesnt have the
> same Gluten as whole wheat..
> and it must be worked a bit more carefully or
> you get doorstops.
> it does make a great sourdough starter.. but
> the yeast thinks it is YUMMY
> and will "boil over" if you dont watch it
> really carefully.
>
> as to your "lumps of stone" there are two
> things to check..
> 1. are you using a *fresh* and high Gluten
> flour?  all purpose flour doesnt
> cut it....
>
> 2. are you kneading it enough?  it takes for
> bloody ever.  and i knead it
> really *thouroughly* .  although i have yet to
> get the " stretchy sheet"
> that The Laurel Kitchen Bread book says is
> "done"
> Kirsten
> kirsten at fabricdragon.com
> http://www.fabricdragon.com
>
> "Did you vote?  No?   Then don't come whining
> to me...."
> ----- Original Message -----
> From: "Olwen the Odd"
> > Yup!  I was fortunate enough to meet Kirsten
> *and* try her delicious
> > multi-grain bread!  It was fun to hear her
> story about making it.  I kinda
> > wanted to try the whole wheat bread as well
> but did not want to seem
> greedy.
> >   Both the loaves looked very pretty and the
> texture was even.  Not like
> the
> > lumps of stone that I can turn out on a
> moments notice!
> > The honey folks are really nice.  They seem
> to expand every time I see
> them.
> >   I would have done some shopping there but
> that corner of the hall was
> > occupied by folks who sold incense and
> essential oils so my asthma said
> > nono.
> > Olwen
> >
> >
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