[Sca-cooks] partly on-topic, partly off: bread

charding at nwlink.com charding at nwlink.com
Mon Jan 25 20:24:44 PST 2010

Electric bread was a great book.  The authors rented an old fast food
place in Anchorage and baked a lot of bread.  I was on the board of the
local soup kitchen then and they donated a lot of bread to us.

Maeva - now in An Tir with a great sourdough bread bakery with in walking
distance.  I don't bake bread anymore.

Some people with wheat problems seem to tolerate emmer.

> On Jan 25, 2010, at 10:46 AM, Ian Kusz wrote:
>> On the making of bread.  Someone's going to buy me a used bread
>> machine,
>> something called a "Welbilt."
>> First, my sister said that when she'd used a bread machine, the
>> outer inch
>> or inch and a half was unusable, as it was stale.
> Machines vary a great deal. I've not had that problem with my machine.
> I would suggest a trip to the library and check out a number of bread
> machine books.
> I really like Electric Bread still. Read the owner's manual. If it
> doesn't come with one,
> go searching for one. Some of the machines use a special cup for
> measuring.
> What you have to do is start out and just make bread and take notes s
> you go along.
> Some breads and recipes are better than others. Keep track of the ones
> you like or the
> ones that work really well.
>> I've heard (from you lot, I think) that some flours are not high
>> enough in
>> something (gluten?) to rise.
> Skip the all purpose flour. Buy and use the bread flours. Those can be
> mixed with
> whole wheat flour to make whole wheat loaves.
> There's also this book Rustic European Breads from Your Bread Machine
> which might provide
> you with more rustic breads.
> Johnnae
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