[Sca-cooks] oop bread makers
dragon at crimson-dragon.com
Mon Feb 11 09:45:55 PST 2008
Terry Decker wrote:
>I think your question may not have received an answer, because no one has an
>answer for you. As a baker, I can give you advice about baking and help you
>troubleshoot problems, but I can't give you any advice on bread machines. I
>think they produce an inferior product and don't use them. I use a
>KitchenAide with a dough hook and my oven instead and steer clear of bread
>machines. I would suggest checking Consumer Reports to see if they have any
>advice on bread machines.
> > Sorry that this isn't about period cooking, but I am in the market for a
> > bread machine. I was wondering which are good ones and ones to avoid. Any
> > help would be appreciated.
> > Thanks
> > Cecelie
---------------- End original message. ---------------------
Yup, I pretty much have to agree with Bear's assessment. When I bake
bread, it is baked on a stone in my oven, I use my Kitchenaid mixer
and do much of the kneading by hand to ensure I get the right texture
(it's also almost a sort of meditation to do so).
Another factor that steers me away from such a device is that my
breads almost always involve a starter or sponge that may be
fermenting for days prior to baking. This produces far more flavor
and a far better texture than anything you could possibly do in a
bread machine with quick rising yeasts. Which reminds me, I need to
get a thin starter going tomorrow for an Italian-style whole wheat
bread with walnuts and raisins I am going to bake next weekend.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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