On 2020-04-23 6:20 p.m., Boron Elgar wrote:
> On Thu, 23 Apr 2020 16:17:32 -0600, graham > wrote:
>
>> On 2020-04-23 3:46 p.m., Boron Elgar wrote:
>>> On Thu, 23 Apr 2020 14:34:45 -0600, U.S. Janet B. >
>>> wrote:
>>>
>>>> On Thu, 23 Apr 2020 15:01:48 -0400, Boron Elgar
>>>> > wrote:
>>>>
>>>>> On Thu, 23 Apr 2020 10:54:26 -0600, U.S. Janet B. >
>>>>> wrote:
>>>>>
>>>>>
>>>>>> AP flour is fine maybe even best for most bread that you want to make.
>>>>>> The high protein bread flour is for those artisanal loaves with crisp
>>>>>> crust and meant to hold their own shape. The way your grandmother
>>>>>> made bread.
>>>>>> Janet US
>>>>>
>>>>>
>>>>> I've 5 loaves on their final proofs. AP+WW+lots of old fashioned and
>>>>> steel cut oats) and another 10lbs of dough in the fridge for
>>>>> tomorrow's bake. Tomorrow is all white sourdough.
>>>>>
>>>>> Lots of freezer space, obviously, for afterwards.
>>>>>
>>>>> This is all Hecker's AP flour for the white. When I could not find any
>>>>> flour at all in the local store, I looked online and discovered a
>>>>> bakery supply on Long Island that delivered in 25lb bags. They screwed
>>>>> up one item in the order (measuring pitcher) and when they re-shipped,
>>>>> they sent the original order a second time and I was told to keep it.
>>>>>
>>>>> Lordy- 50 lbs of Heckers. Um..the other part of the grain order was 5
>>>>> lbs of rye. That itself was an over-reach. Now I have 10 lbs of rye in
>>>>> the freezer.
>>>>>
>>>>> I figure I have 6 weeks until the heat hits and I have to stop baking.
>>>>
>>>> Holy Mackerel, BreadWoman! 5 pounds of rye? 50 pounds of white is
>>>> something I used to go through in one winter. Got room in the freezer
>>>> for the rye and white for this summer? I bet you'll use half of the
>>>> flour before it gets too hot. Do you have "Bernard Clayton's Complete
>>>> Book of Breads"? There are a couple, maybe 3,4 rye loaves in there
>>>> that I have tried and liked and a bunch more I haven't tried.
>>>> Good Luck (although with the extra flour it looks like you have
>>>> already lucked out) 
>>>> Janet US
>>>
>>> I've large very heavy duty cylindrical Tupperware type containers for
>>> the AP. No Room in the freezer for them but they hold maybe 11-13 lbs
>>> apiece with tamping down. It stays cool in the basement for the flour,
>>> though.
>>>
>>> I have these containers because I used to have so many different
>>> flours and grains for breads. There is just the two of us now, so I
>>> cannot go through all that variety these days. Now the containers are
>>> just stacked on a shelf. I am glad they came in handy.
>>>
>>> I do have Clayton, but I make a Jewish style rye based loosely on
>>> Beranbaum and Leader, I believe. Old, old books, all of them.
>>>
>> I've found Leader to be a bit cavalier with his recipes. I have, inter
>> alia, Maggie Glezer's Blessing of bread but I very rarely make a rye
>> bread, I just add a little rye flour to my WW and SD breads.
>
> Although I am a huge fan of Glezer, I have collected so many bread
> books over the years and mostly use them for pleasure reading rather
> than recipes.
>
> Frankly, so many of these books take up half their pages giving
> descriptions for the only True Way to make bread and insist their
> recipes incorporate all these True Way steps to bake a loaf, that I
> tend to ignore many of them.
>
> Cookie and cake recipes I pay attention to, but bread recipes I tend
> to use much more broadly and inspirationally, rather than
> instructionally.
>
I have too many bread and cake-making books. New bread books are a
variation of old ones and so I don't buy any more. There is a new cake
baking book however...........
https://www.amazon.com/Everyone-Can-...2?tag=NYTBS-20
I have a modest collection of classical music cds but stopped buying new
ones a couple of years ago as I have good performances (often several)
of the works that I enjoy. Now Sokolov is bringing out a new 2cd set and
I'm torn!