Hello,

I am a single guy who lives alone and I do cook for my self, but I like
to keep things
simple as possible.

I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use
'Bisquick', (or other such type Baking Mixes) as I am usually pressed
for time and I dont want to deal with the mess of doing it from
'Scratch', what with waiting for the yeast rise, kneeding the
dough..etc..etc.

Anyway...I would not quite claim to be on the 'Atkins' diet (Low Carb)
but I want to start replacing my white breads with more wheats. (or
Whole Grains)

I called the 1-800 # for Bisquick and they said they did make a wheat
Bisquick alternative many years ago, but they discontinued due to lack
of interest, which is ironic, because I bet they would sell a ton of it
now...LOL !

My question is :

Can anyone recomend another 'Wheat Based' instant baking mix I can but
readily, or would you say this is a product I might have to search for
on-line ?

Any help / suggestions you can provide will be most appreciated.

Feel free to e-mail me directly if you wish.
Thanks in advance.

Chris Mc 3

(Chris Mc 3) wrote in news:13174-40EF8F00-729
@storefull-3158.bay.webtv.net:

> Hello,
>
> I am a single guy who lives alone and I do cook for my self, but I like
> to keep things
> simple as possible.
>
> I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use
> 'Bisquick', (or other such type Baking Mixes) as I am usually pressed
> for time and I dont want to deal with the mess of doing it from
> 'Scratch', what with waiting for the yeast rise, kneeding the
> dough..etc..etc.
>
> Anyway...I would not quite claim to be on the 'Atkins' diet (Low Carb)
> but I want to start replacing my white breads with more wheats. (or
> Whole Grains)
>
> I called the 1-800 # for Bisquick and they said they did make a wheat
> Bisquick alternative many years ago, but they discontinued due to lack
> of interest, which is ironic, because I bet they would sell a ton of it
> now...LOL !
>
> My question is :
>
> Can anyone recomend another 'Wheat Based' instant baking mix I can but
> readily, or would you say this is a product I might have to search for
> on-line ?
>
> Any help / suggestions you can provide will be most appreciated.
>
> Feel free to e-mail me directly if you wish.
> Thanks in advance.
>
> Chris Mc 3
>
>

Try "Bob's Red Mill" at http://tinyurl.com/yvxyu

You might also try making up a batch yourself that you can store and use
as needed:

Whole Wheat Baking Mix
4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups nonfat dry milk
1 3/4 cups shortening

Stir dry ingredients together until well mixed. Cut in the shortening
until well blended. Place in a glass jar. Keep tightly closed in a cool
place. Use the mix within a month. Makes about 10 cups.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

(Chris Mc 3) wrote in news:13174-40EF8F00-729
@storefull-3158.bay.webtv.net:

> Hello,
>
> I am a single guy who lives alone and I do cook for my self, but I like
> to keep things
> simple as possible.
>
> I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use
> 'Bisquick', (or other such type Baking Mixes) as I am usually pressed
> for time and I dont want to deal with the mess of doing it from
> 'Scratch', what with waiting for the yeast rise, kneeding the
> dough..etc..etc.
>
> Anyway...I would not quite claim to be on the 'Atkins' diet (Low Carb)
> but I want to start replacing my white breads with more wheats. (or
> Whole Grains)
>
> I called the 1-800 # for Bisquick and they said they did make a wheat
> Bisquick alternative many years ago, but they discontinued due to lack
> of interest, which is ironic, because I bet they would sell a ton of it
> now...LOL !
>
> My question is :
>
> Can anyone recomend another 'Wheat Based' instant baking mix I can but
> readily, or would you say this is a product I might have to search for
> on-line ?
>
> Any help / suggestions you can provide will be most appreciated.
>
> Feel free to e-mail me directly if you wish.
> Thanks in advance.
>
> Chris Mc 3
>
>

Try "Bob's Red Mill" at http://tinyurl.com/yvxyu

You might also try making up a batch yourself that you can store and use
as needed:

Whole Wheat Baking Mix
4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups nonfat dry milk
1 3/4 cups shortening

Stir dry ingredients together until well mixed. Cut in the shortening
until well blended. Place in a glass jar. Keep tightly closed in a cool
place. Use the mix within a month. Makes about 10 cups.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Fri, 9 Jul 2004 23:38:56 -0700, (Chris Mc 3)
wrote:

>Hello,
>
>I am a single guy who lives alone and I do cook for my self, but I like
>to keep things
>simple as possible.
>
>I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use
>'Bisquick', (or other such type Baking Mixes) as I am usually pressed
>for time and I dont want to deal with the mess of doing it from
>'Scratch', what with waiting for the yeast rise, kneeding the
>dough..etc..etc.

Biscuits, muffins, scones, etc. don't use yeast so you don't have to
wait for yeast to rise, etc.

You can make up your own baking mix in a large quantity and use it
just like Bisquick. That's what Wayne's recipe is for.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Fri, 9 Jul 2004 23:38:56 -0700, (Chris Mc 3)
wrote:

>Hello,
>
>I am a single guy who lives alone and I do cook for my self, but I like
>to keep things
>simple as possible.
>
>I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use
>'Bisquick', (or other such type Baking Mixes) as I am usually pressed
>for time and I dont want to deal with the mess of doing it from
>'Scratch', what with waiting for the yeast rise, kneeding the
>dough..etc..etc.

Biscuits, muffins, scones, etc. don't use yeast so you don't have to
wait for yeast to rise, etc.

You can make up your own baking mix in a large quantity and use it
just like Bisquick. That's what Wayne's recipe is for.

Sue(tm)
Lead me not into temptation... I can find it myself!

wayne,
can't we use JUST whole wheat?

--
-----The Kerry Convention Speech We Need to Hear-----
http://www.commondreams.org/views04/0708-12.htm





: Whole Wheat Baking Mix
: 4 cups flour
: 4 cups wheat flour
: 1/4 cup baking powder
: 2 teaspoons salt
: 1 1/2 cups nonfat dry milk
: 1 3/4 cups shortening
:
: Stir dry ingredients together until well mixed. Cut in the
shortening
: until well blended. Place in a glass jar. Keep tightly closed in a
cool
: place. Use the mix within a month. Makes about 10 cups.
:
: --
: Wayne in Phoenix
:
: If there's a nit to pick, some nitwit will pick it.

wayne,
can't we use JUST whole wheat?

--
-----The Kerry Convention Speech We Need to Hear-----
http://www.commondreams.org/views04/0708-12.htm





: Whole Wheat Baking Mix
: 4 cups flour
: 4 cups wheat flour
: 1/4 cup baking powder
: 2 teaspoons salt
: 1 1/2 cups nonfat dry milk
: 1 3/4 cups shortening
:
: Stir dry ingredients together until well mixed. Cut in the
shortening
: until well blended. Place in a glass jar. Keep tightly closed in a
cool
: place. Use the mix within a month. Makes about 10 cups.
:
: --
: Wayne in Phoenix
:
: If there's a nit to pick, some nitwit will pick it.

"rosie read and post" > wrote in
:

> wayne,
> can't we use JUST whole wheat?
>

The problem with using JUST whole wheat is that it's a much heavier flour
than all-purpose. Combined with liquid, it also produces a "stickier"
result. I'm sure that some recipes wouldn't be a problem, but I'm just as
sure that others would be.

In most recipes where whole wheat flour is used, it's almost always
combined with other flour. A 50-50 mix is typical.

YMMV

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"rosie read and post" > wrote in
:

> wayne,
> can't we use JUST whole wheat?
>

The problem with using JUST whole wheat is that it's a much heavier flour
than all-purpose. Combined with liquid, it also produces a "stickier"
result. I'm sure that some recipes wouldn't be a problem, but I'm just as
sure that others would be.

In most recipes where whole wheat flour is used, it's almost always
combined with other flour. A 50-50 mix is typical.

YMMV

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"rosie read and post" > wrote in
:

> wayne,
> can't we use JUST whole wheat?
>

The problem with using JUST whole wheat is that it's a much heavier flour
than all-purpose. Combined with liquid, it also produces a "stickier"
result. I'm sure that some recipes wouldn't be a problem, but I'm just as
sure that others would be.

In most recipes where whole wheat flour is used, it's almost always
combined with other flour. A 50-50 mix is typical.

YMMV

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Well, you posted the same question in rec.food.baking, so I'll post the
same response:

In article >,
(Chris Mc 3) wrote:


> I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use
> 'Bisquick', (or other such type Baking Mixes) as I am usually pressed
> for time and I dont want to deal with the mess of doing it from
> 'Scratch', what with waiting for the yeast rise, kneeding the
> dough..etc..etc.

If it's something you can use Bisquick to make, then the "real" version
needs no more kneading, rising, etc. than the Bisquick version. Bisquick
is simply flour, shortening, baking powder and salt. The only effort you
save with Bisquick is in measuring out then mixing in the shortening (a
few seconds of effort with a food processor, and not much more by hand),
and measuring the baking powder and salt.
Whether or not you use Bisquick or from scratch, biscuits aren't
kneaded--you want them to be tender.


> Anyway...I would not quite claim to be on the 'Atkins' diet (Low Carb)
> but I want to start replacing my white breads with more wheats. (or
> Whole Grains)
>
> I called the 1-800 # for Bisquick and they said they did make a wheat
> Bisquick alternative many years ago, but they discontinued due to lack
> of interest, which is ironic, because I bet they would sell a ton of it
> now...LOL !
>
> My question is :
>
> Can anyone recomend another 'Wheat Based' instant baking mix I can but
> readily, or would you say this is a product I might have to search for
> on-line ?

Do it from scratch. You can make it ahead of time by mixing together all
of the dry ingredients, including the shortening, then storing it in an
airtight container. You can use it instead of Bisquick with no added
effort. Whole wheat flour works differently than white, so I don't think
it'll simply be a matter of substituting whole wheat flour for the AP or
AP/cake flour in a standard recipe, but I came across the following:
<http://www.recipelink.com/mf/7/1247>

WHOLE WHEAT BISCUIT MIX

One batch of mix makes about 48 biscuits. Keep the mix on your kitchen
shelf for up to 6 weeks or in the freezer for 6 months.

6 cups all-purpose flour
4 cups whole wheat flour
1/3 cup baking powder
1/4 cup sugar
2 tsp. salt
2 cups shortening

In an extra-large bowl stir together flours, baking powder, sugar, and
salt. Cut in shortening till mixture resembles coarse crumbs. Store in
an airtight container.

To use, bring mix to room temperature if frozen. Spoon mix lightly into
a measuring cup; level off with a spatula. Continue as directed in
variations. Makes about 12 cups.

Basic Biscuits Stir together 1 cup Whole Wheat Biscuit Mix and 1/4 cup
milk just till dough clings together. On a floured surface, knead dough
gently 10 to 12 strokes. Roll to 1/2-inch thickness. Cut with a 2
1/2-inch biscuit cutter. Place on an ungreased baking sheet. Bake in a
450o oven 8 to 10 minutes or till biscuits are golden. Makes 4 biscuits.

Drop Biscuits: Prepare Basic Biscuits except increase milk to 1/3 cup.
Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a
greased baking sheet. Makes 4.

Buttermilk Biscuits: Prepare Drop or Basic Biscuits except stir 1/4
teaspoon baking soda into the flour mixture in a bowl and substitute
buttermilk for the milk. Makes 4

----------

<http://www.cooks.com/rec/doc/0,164,149171-240197,00.html>

WHOLE WHEAT BISCUIT MIX


5 c. whole wheat flour
8 tsp. baking powder
3 tsp. salt
1 cube butter

Cut this real fine with two knives until butter is as fine as the flour.
Store it in a container in refrigerator. Just add milk to make pancakes
or biscuits. You do not need eggs in this recipe.

--
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please mail OT responses only

--
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please mail OT responses only

Well, you posted the same question in rec.food.baking, so I'll post the
same response:

In article >,
(Chris Mc 3) wrote:


> I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use
> 'Bisquick', (or other such type Baking Mixes) as I am usually pressed
> for time and I dont want to deal with the mess of doing it from
> 'Scratch', what with waiting for the yeast rise, kneeding the
> dough..etc..etc.

If it's something you can use Bisquick to make, then the "real" version
needs no more kneading, rising, etc. than the Bisquick version. Bisquick
is simply flour, shortening, baking powder and salt. The only effort you
save with Bisquick is in measuring out then mixing in the shortening (a
few seconds of effort with a food processor, and not much more by hand),
and measuring the baking powder and salt.
Whether or not you use Bisquick or from scratch, biscuits aren't
kneaded--you want them to be tender.


> Anyway...I would not quite claim to be on the 'Atkins' diet (Low Carb)
> but I want to start replacing my white breads with more wheats. (or
> Whole Grains)
>
> I called the 1-800 # for Bisquick and they said they did make a wheat
> Bisquick alternative many years ago, but they discontinued due to lack
> of interest, which is ironic, because I bet they would sell a ton of it
> now...LOL !
>
> My question is :
>
> Can anyone recomend another 'Wheat Based' instant baking mix I can but
> readily, or would you say this is a product I might have to search for
> on-line ?

Do it from scratch. You can make it ahead of time by mixing together all
of the dry ingredients, including the shortening, then storing it in an
airtight container. You can use it instead of Bisquick with no added
effort. Whole wheat flour works differently than white, so I don't think
it'll simply be a matter of substituting whole wheat flour for the AP or
AP/cake flour in a standard recipe, but I came across the following:
<http://www.recipelink.com/mf/7/1247>

WHOLE WHEAT BISCUIT MIX

One batch of mix makes about 48 biscuits. Keep the mix on your kitchen
shelf for up to 6 weeks or in the freezer for 6 months.

6 cups all-purpose flour
4 cups whole wheat flour
1/3 cup baking powder
1/4 cup sugar
2 tsp. salt
2 cups shortening

In an extra-large bowl stir together flours, baking powder, sugar, and
salt. Cut in shortening till mixture resembles coarse crumbs. Store in
an airtight container.

To use, bring mix to room temperature if frozen. Spoon mix lightly into
a measuring cup; level off with a spatula. Continue as directed in
variations. Makes about 12 cups.

Basic Biscuits Stir together 1 cup Whole Wheat Biscuit Mix and 1/4 cup
milk just till dough clings together. On a floured surface, knead dough
gently 10 to 12 strokes. Roll to 1/2-inch thickness. Cut with a 2
1/2-inch biscuit cutter. Place on an ungreased baking sheet. Bake in a
450o oven 8 to 10 minutes or till biscuits are golden. Makes 4 biscuits.

Drop Biscuits: Prepare Basic Biscuits except increase milk to 1/3 cup.
Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a
greased baking sheet. Makes 4.

Buttermilk Biscuits: Prepare Drop or Basic Biscuits except stir 1/4
teaspoon baking soda into the flour mixture in a bowl and substitute
buttermilk for the milk. Makes 4

----------

<http://www.cooks.com/rec/doc/0,164,149171-240197,00.html>

WHOLE WHEAT BISCUIT MIX


5 c. whole wheat flour
8 tsp. baking powder
3 tsp. salt
1 cube butter

Cut this real fine with two knives until butter is as fine as the flour.
Store it in a container in refrigerator. Just add milk to make pancakes
or biscuits. You do not need eggs in this recipe.

--
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Wayne Wrote :

Stir dry ingredients together until well mixed. Cut in the shortening
until well blended. Place in a glass jar. Keep tightly closed in a cool
place. Use the mix within a month. Makes about 10 cups.
---------------------------------------------

Re :

Okay Wayne, I will try it, but I dont understand...Is the Shortening you
are talking about like Crisco...etc... ? Seems like it would just make
the biggest mess, but I'll give it a go. I dont have a food proccesor,
so I will have to do it by hand.

Seems like the Bisquick that comes right out of the box is ALL powder,
so are they using a 'Dry' form of Shortening, or what ?

Please forgive my ignorance, but as stated, I am not really much of a
'Baker', thats why I always try to keep it very simple.

Thanks for all the help thus far.

Chris Mc 3

(Chris Mc 3) wrote in news:1785-40F04EC5-77@storefull-
3153.bay.webtv.net:

>
> Wayne Wrote :
>
> Stir dry ingredients together until well mixed. Cut in the shortening
> until well blended. Place in a glass jar. Keep tightly closed in a cool
> place. Use the mix within a month. Makes about 10 cups.
> ---------------------------------------------
>
> Re :
>
> Okay Wayne, I will try it, but I dont understand...Is the Shortening you
> are talking about like Crisco...etc... ? Seems like it would just make
> the biggest mess, but I'll give it a go. I dont have a food proccesor,
> so I will have to do it by hand.

Yes, solid vegetable shortening, like Criso. The ratio of dry ingredients
to shortening leaves a rather dry mix, about the same texture as Bisquick.
Use a pastry blender to thoroughly cut the shortening into the dry
ingredients.

>
> Seems like the Bisquick that comes right out of the box is ALL powder,
> so are they using a 'Dry' form of Shortening, or what ?

I don't know the exact type of shortening they use in Bisquick, but
Bisquick definitely contains enough shortening to use as is in a recipe.

As you cut the shortening into the dry ingredients, you will begin to
notice the similarity of the homemade version to Bisquick. Note that the
shortening needs to be cut in completely, leaving no lumps of shortening.
It's easier than it sounds, but it can take a while using a pastry blender.

> Please forgive my ignorance, but as stated, I am not really much of a
> 'Baker', thats why I always try to keep it very simple.
>
> Thanks for all the help thus far.
>
> Chris Mc 3

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

(Chris Mc 3) wrote in news:1785-40F04EC5-77@storefull-
3153.bay.webtv.net:

>
> Wayne Wrote :
>
> Stir dry ingredients together until well mixed. Cut in the shortening
> until well blended. Place in a glass jar. Keep tightly closed in a cool
> place. Use the mix within a month. Makes about 10 cups.
> ---------------------------------------------
>
> Re :
>
> Okay Wayne, I will try it, but I dont understand...Is the Shortening you
> are talking about like Crisco...etc... ? Seems like it would just make
> the biggest mess, but I'll give it a go. I dont have a food proccesor,
> so I will have to do it by hand.

Yes, solid vegetable shortening, like Criso. The ratio of dry ingredients
to shortening leaves a rather dry mix, about the same texture as Bisquick.
Use a pastry blender to thoroughly cut the shortening into the dry
ingredients.

>
> Seems like the Bisquick that comes right out of the box is ALL powder,
> so are they using a 'Dry' form of Shortening, or what ?

I don't know the exact type of shortening they use in Bisquick, but
Bisquick definitely contains enough shortening to use as is in a recipe.

As you cut the shortening into the dry ingredients, you will begin to
notice the similarity of the homemade version to Bisquick. Note that the
shortening needs to be cut in completely, leaving no lumps of shortening.
It's easier than it sounds, but it can take a while using a pastry blender.

> Please forgive my ignorance, but as stated, I am not really much of a
> 'Baker', thats why I always try to keep it very simple.
>
> Thanks for all the help thus far.
>
> Chris Mc 3

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Chris Mc 3" > wrote in message
...

> Okay Wayne, I will try it, but I dont understand...Is the Shortening you
> are talking about like Crisco...etc... ? Seems like it would just make
> the biggest mess, but I'll give it a go. I dont have a food proccesor,
> so I will have to do it by hand.

Yes, that's the kind of shortening that's called for. It will take a little
while to get it all blended in by hand.

> Seems like the Bisquick that comes right out of the box is ALL powder,
> so are they using a 'Dry' form of Shortening, or what ?

It's the Crisco type of shortening. It's just that it's blended in very
well. If you take a small amount of Bisquick and squeeze it in your hand it
will hold together.
>
> Please forgive my ignorance, but as stated, I am not really much of a
> 'Baker', thats why I always try to keep it very simple.

Everybody has to start somewhere.

> Thanks for all the help thus far.
>
> Chris Mc 3

Kathy

"Chris Mc 3" > wrote in message
...

> Okay Wayne, I will try it, but I dont understand...Is the Shortening you
> are talking about like Crisco...etc... ? Seems like it would just make
> the biggest mess, but I'll give it a go. I dont have a food proccesor,
> so I will have to do it by hand.

Yes, that's the kind of shortening that's called for. It will take a little
while to get it all blended in by hand.

> Seems like the Bisquick that comes right out of the box is ALL powder,
> so are they using a 'Dry' form of Shortening, or what ?

It's the Crisco type of shortening. It's just that it's blended in very
well. If you take a small amount of Bisquick and squeeze it in your hand it
will hold together.
>
> Please forgive my ignorance, but as stated, I am not really much of a
> 'Baker', thats why I always try to keep it very simple.

Everybody has to start somewhere.

> Thanks for all the help thus far.
>
> Chris Mc 3

Kathy

In article >,
(Chris Mc 3) wrote:

> Okay Wayne, I will try it, but I dont understand...Is the Shortening you
> are talking about like Crisco...etc... ? Seems like it would just make
> the biggest mess, but I'll give it a go. I dont have a food proccesor,
> so I will have to do it by hand.

Be aware, with either the food processor or by hand, there's a danger of
melting the shortening, which you DON't want. In a food processor, use
short pulses. By hand, use a dough blender,
<http://www.cooking.com/products/shprodde.asp?SKU=103214>
or two knives. Using your hands can melt the shortening--using your
hands isn't impossible or even terribly difficult, but you have to be
alert for what could happen. It shouldn't be completely mixed; just
enough to form small lumps (pea-sized or a little smaller).

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On Sat, 10 Jul 2004 13:17:09 -0700, (Chris Mc 3)
wrote:

>Okay Wayne, I will try it, but I dont understand...Is the Shortening you
>are talking about like Crisco...etc... ? Seems like it would just make
>the biggest mess, but I'll give it a go. I dont have a food proccesor,
>so I will have to do it by hand.

'Bread' things of various sort can be of the 'quick' or 'yeast'
variety. In a non-yeast preparation, the leavening is usually baking
powder or baking soda and some acidic ingredient. See:
http://users.rcn.com/sue.interport/food/leavning.html

Leavening is what 'lifts' a batter or dough and prevents the result
from being a pan of flour cement.

And before you ask, no, you can't just add baking soda *instead* of
yeast to a bread recipe. The entire process is different.

'Shortening' is fat of some sort. It serves both to flavor and to
provide the 'flakiness' of pastries and biscuits. Ideally, the fat is
not thoroughly mixed into the dry ingredients, but remains in very
small bits entirely coated in flour.

Some bread is flour, water, and yeast with no fat at all. Pie crust is
flour, water, and fat with no leavening agent. Biscuits are flour,
fat, baking powder, and milk. There are thousands of variations on all
of these.

Biscuit mix is the basic 'dry' ingredients (flour, fat, baking powder,
& salt) of biscuits, pancakes, muffins, etc. already mixed. Just add
water or milk and form/bake/panfry, etc.

Would fat make biscuit mix "messy"? Not any more than mixing
ingredients for biscuits, pancakes, etc. would. The 'cutting in'
mentioned in the recipe posted is the process of creating small pieces
of flour-covered fat. This can be done with a food processor, a pastry
blender (a manual gadget -- see:
http://www.betterbaking.com/viewArti...?article_id=44 ), a couple
of knives, or your fingers. The desired end-product is *not* fat
completely mixed with flour.

BTW, whole wheat flour has virtually the same amount of carbohydrates
as white flour, and a few more calories. It does have more fiber.
Baked goods made with *some* whole wheat flour are denser and heavier
than those made with all white flour. When *only* whole wheat flour is
used. additional gluten is usually added to help keep the bread from
resembling a doorstop.

If you want to replace white flour with whole-grain for weight-loss
purposes, you're on the wrong track. If you are after a more healthful
diet, you might try whole-grain cereals or side-dishes like pilafs and
salads rather than baking experiments. If you don't cook much,
whole-grain baking is going to provide quite a challange.

Frogleg > wrote in
:

> And before you ask, no, you can't just add baking soda *instead* of
> yeast to a bread recipe. The entire process is different.

Can you say more about that, or provide a link?

I recall as a kid making "rockets" with soda bottles and corks, mixing
baking soda and vinegar in the bottle to launch the cork. So I'm familiar
with the amount of gas that's produced.

Frogleg > wrote in
:

> And before you ask, no, you can't just add baking soda *instead* of
> yeast to a bread recipe. The entire process is different.

Can you say more about that, or provide a link?

I recall as a kid making "rockets" with soda bottles and corks, mixing
baking soda and vinegar in the bottle to launch the cork. So I'm familiar
with the amount of gas that's produced.

On Sun, 11 Jul 2004 08:13:52 -0500, ScratchMonkey
> wrote:

>Frogleg > wrote

>> And before you ask, no, you can't just add baking soda *instead* of
>> yeast to a bread recipe. The entire process is different.
>
>Can you say more about that, or provide a link?

http://users.rcn.com/sue.interport/food/leavning.html
>
>I recall as a kid making "rockets" with soda bottles and corks, mixing
>baking soda and vinegar in the bottle to launch the cork. So I'm familiar
>with the amount of gas that's produced.

As your science experiment should have told you, it's the reaction of
baking soda with liquid acid that produces carbon dioxide. See:

http://users.rcn.com/sue.interport/food/bakgsoda.html

Yeast (and water and flour) also produces carbon dioxide as the yeast
reproduces. It does not require the presence of acid for the process.
It *does* require time. Yeast breads acquire their 'puff' through a
couple of periods of slow rising before baking, and a final
push/growth spurt in the oven.

Single-acting baking powder gives its all the minute it is activated
by liquid. It does not sustain the reaction over time. Double-acting
baking powder is activated initially by the same chemistry, and
somewhat further by a slower-acting acid in the oven.

If you add baking powder instead of yeast to a simple (water, flour,
salt) bread recipe, you will produce a flour, water, salt, and baking
powder cannonball. There will be no lift because there is no acid. If
you add baking powder and, say, lemon juice, you may produce a slab of
cement with some holes in it. Still, nothing resembling bread. Note
that yeast breads increase 3-4 times in volume over the original
mixture; quickbreads and biscuits, more like 1-1/2 times.

> Can you say more about that, or provide a link?
>

natural leavening requires the development of gluten then the yeast eat
sugars and fart carbon dioxide (and shit alcohol in the case of
fermentation.). the yeast farts are what leavens the bread and the gluten
development aids in holding the yeast farts. chemical leavening on the other
hand is a different beast all together. this link will probably tell you
more than you ever wanted to know about chemical leavening --->
http://users.rcn.com/sue.interport/food/bakgsoda.html

> Can you say more about that, or provide a link?
>

natural leavening requires the development of gluten then the yeast eat
sugars and fart carbon dioxide (and shit alcohol in the case of
fermentation.). the yeast farts are what leavens the bread and the gluten
development aids in holding the yeast farts. chemical leavening on the other
hand is a different beast all together. this link will probably tell you
more than you ever wanted to know about chemical leavening --->
http://users.rcn.com/sue.interport/food/bakgsoda.html

On Mon, 12 Jul 2004 11:32:42 GMT, Frogleg > wrote:

>>Can you say more about that, or provide a link?
>
>http://users.rcn.com/sue.interport/food/leavning.html

Didn't realize 'til after I'd sent the msg that this is Curly Sue's
site. (Which she hasn't updated in some time. :-) The leavening info
is quite thorough.

On Tue, 13 Jul 2004 09:20:55 GMT, Frogleg > wrote:

>On Mon, 12 Jul 2004 11:32:42 GMT, Frogleg > wrote:
>
>>>Can you say more about that, or provide a link?
>>
>>http://users.rcn.com/sue.interport/food/leavning.html
>
>Didn't realize 'til after I'd sent the msg that this is Curly Sue's
>site. (Which she hasn't updated in some time. :-) The leavening info
>is quite thorough.

Yes, I haven't updated it in a while. I've been so busy for the past
year; I'll get around to it one of these days.

I'm glad to see the leavening pages are helpful!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Tue, 13 Jul 2004 09:20:55 GMT, Frogleg > wrote:

>On Mon, 12 Jul 2004 11:32:42 GMT, Frogleg > wrote:
>
>>>Can you say more about that, or provide a link?
>>
>>http://users.rcn.com/sue.interport/food/leavning.html
>
>Didn't realize 'til after I'd sent the msg that this is Curly Sue's
>site. (Which she hasn't updated in some time. :-) The leavening info
>is quite thorough.

Yes, I haven't updated it in a while. I've been so busy for the past
year; I'll get around to it one of these days.

I'm glad to see the leavening pages are helpful!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Wed, 14 Jul 2004 03:07:20 GMT, (Curly
Sue) wrote:

>On Tue, 13 Jul 2004 09:20:55 GMT, Frogleg > wrote:
>
>>>
>>>http://users.rcn.com/sue.interport/food/leavning.html
>>
>>Didn't realize 'til after I'd sent the msg that this is Curly Sue's
>>site. (Which she hasn't updated in some time. :-) The leavening info
>>is quite thorough.
>
>Yes, I haven't updated it in a while. I've been so busy for the past
>year; I'll get around to it one of these days.
>
>I'm glad to see the leavening pages are helpful!

I liked the kitties, too. :-)

On Wed, 14 Jul 2004 03:07:20 GMT, (Curly
Sue) wrote:

>On Tue, 13 Jul 2004 09:20:55 GMT, Frogleg > wrote:
>
>>>
>>>http://users.rcn.com/sue.interport/food/leavning.html
>>
>>Didn't realize 'til after I'd sent the msg that this is Curly Sue's
>>site. (Which she hasn't updated in some time. :-) The leavening info
>>is quite thorough.
>
>Yes, I haven't updated it in a while. I've been so busy for the past
>year; I'll get around to it one of these days.
>
>I'm glad to see the leavening pages are helpful!

I liked the kitties, too. :-)