sf wrote in rec.food.cooking:

> On Sun, 28 Sep 2014 17:54:25 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" >
> > > wrote:
> > >
> > > >
> > > > THe amount added is based on the type of flours used in
> > > > breadmaking but generally you want to add 1 TS per cup of flour
> > > > used. Try it at that level then up it if you do not get the
> > > > rise you wanted.
> > >
> > > Is the 1T added to all purpose to make bread flour or to bread
> > > flour to make a super bread flour?
> >
> > Note that if you use the 1 symbol, T is tablespoon and t is
> > teaspoon.
> >
> > Generally it depends on the gluten level of the flour. Better for
> > Bread and King Arthor (KA) normally need nothing added. Regular all
> > purpose can use a ts (t) per 2 cups to make pretty much the same as
> > 'bread flour'.
>
> Okay, so use it only for all-purpose? I like that.

Yup if it's white flour and i made a typo here. Generally it is 1 ts
per cup of AP white but there are exceptions, such as KA needs none
added as it's already hard wheat derived.

> >
> > Now whole wheat and rye flours may need closer to 1 TB per cup but
> > I'd start lower and test it first.
>
> So you're saying that TS is supposed to mean teaspoon? Ugh. That was
> clear as mud.

Grin, it's a very old convention. Normally it is T=Tablespoon, t=
teaspoon or TB/TS or TB/ts to show the difference.

I just checked my set and a ts is 5ml. A TB is 15 ml. I was thinking
a TB was bigger but it's only 3 ts apparently.


--

Julie Bove wrote in rec.food.cooking:

>
> "sf" > wrote in message
> ... >On Sun, 28 Sep
> 2014 17:54:25 -0500, "cshenk" > wrote:
> >
> > > sf wrote in rec.food.cooking:
> > >
> >>> On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" >
> wrote:
> > > >
> >>> >
> >>> > THe amount added is based on the type of flours used in
> breadmaking >>> > but generally you want to add 1 TS per cup of flour
> used. Try it >>> > at that level then up it if you do not get the
> rise you wanted.
> > > >
> >>> Is the 1T added to all purpose to make bread flour or to bread
> flour >>> to make a super bread flour?
> > >
> > > Note that if you use the 1 symbol, T is tablespoon and t is
> > > teaspoon.
> > >
> > > Generally it depends on the gluten level of the flour. Better for
> > > Bread and King Arthor (KA) normally need nothing added. Regular
> > > all purpose can use a ts (t) per 2 cups to make pretty much the
> > > same as 'bread flour'.
> >
> > Okay, so use it only for all-purpose? I like that.
> > >
> > > Now whole wheat and rye flours may need closer to 1 TB per cup
> > > but I'd start lower and test it first.
> >
> > So you're saying that TS is supposed to mean teaspoon? Ugh. That
> > was clear as mud.
>
> That made no sense. You are supposed to add a Tablespoon per cup of
> flour. The teaspoon part makes no sense whatever.

No Julie, that is too much for American AP's of the white type.

--

sf wrote in rec.food.cooking:

> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" > wrote:
>
> > Yes, it is added to regular flour to up the bake-ability. Some
> > flours are naturlly higher in gluten so little or no additive is
> > needed. White wheats for example are highr and 'Better for Bread'
> > or King Arthur generally need nothing added. Once you start
> > getting into whole wheats and ryes etc, adding gluten will enhance
> > the rise well.
>
> Okay, so as long as I stick with a white flour it's unnecessary? I
> don't make wheat. It's been so long since I tried making WW that I've
> forgotten why, probably because of the low gluten issue - which I
> didn't even know about back then.
>
> When do you use a dough conditioner? I think KA is the only one that
> sells it now due to lack of consistency, but I read yesterday that
> Wondra can be used as a conditioner. Do you know anything about that?

Hi back, as far as I know a 'dough conditioner' = gluten. It's not
sold by that name here but I recall long ago, that was another name for
it.

I'm not up on any other versions of it, sorry.

I make almost all of our bread and have for years but I make mostly
simple sorts with a machine to handle the dough phase.

--

Kalmia wrote in rec.food.cooking:

> On Saturday, October 4, 2014 7:28:06 PM UTC-4, cshenk wrote:
> > sf wrote in rec.food.cooking:
> >
> >
> >
> > > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" >
> > > wrote:
> >
> > >
> >
> > > >
> >
> > > > THe amount added is based on the type of flours used in
> > > > breadmaking
> >
> > > > but generally you want to add 1 TS per cup of flour used. Try
> > > > it
> >
> > > > at that level then up it if you do not get the rise you wanted.
> >
> > >
> >
> > > Is the 1T added to all purpose to make bread flour or to bread
> > > flour
> >
> > > to make a super bread flour?
> >
> >
> >
> > Typo there. I said 1 teaspon TS or ts. Your 1T is 1 tablespoon
> > (or 5
> >
> > times the amount). Start with a TS and work up depending on the
> > flour
> >
> > types.
>
> WHOA- don't you mean 3 times, not 5? Another typo?
>
> I guess if I hadn't been so lazy and had typed out TABLESPOON instead
> of using T, I could have kept this thread to the short and sweet
> variety. Lesson learned.

Grin, no biggie and yes, it was a mistake on my part. Somehow I was
thinking a TB was 25 mil.

Anyways, TB/tb = tablespoon and TS/ts = teaspoon and if you shorten to
1 character T=tb and t=ts. I took yours as a typo and easy to make.


--

On Sat, 04 Oct 2014 22:28:09 -0500, "cshenk" > wrote:

>sf wrote in rec.food.cooking:
>
>> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" > wrote:
>>
>> > Yes, it is added to regular flour to up the bake-ability. Some
>> > flours are naturlly higher in gluten so little or no additive is
>> > needed. White wheats for example are highr and 'Better for Bread'
>> > or King Arthur generally need nothing added. Once you start
>> > getting into whole wheats and ryes etc, adding gluten will enhance
>> > the rise well.
>>
>> Okay, so as long as I stick with a white flour it's unnecessary? I
>> don't make wheat. It's been so long since I tried making WW that I've
>> forgotten why, probably because of the low gluten issue - which I
>> didn't even know about back then.
>>
>> When do you use a dough conditioner? I think KA is the only one that
>> sells it now due to lack of consistency, but I read yesterday that
>> Wondra can be used as a conditioner. Do you know anything about that?
>
>Hi back, as far as I know a 'dough conditioner' = gluten. It's not
>sold by that name here but I recall long ago, that was another name for
>it.
>
>I'm not up on any other versions of it, sorry.
>
>I make almost all of our bread and have for years but I make mostly
>simple sorts with a machine to handle the dough phase.

No gluten in dough conditioners. Ascorbic acid, lecithin, are the
ones I remember off the top of my head. Depending upon the
conditioner, a variety of chemicals and additives are present also.
Janet US

On Sat, 4 Oct 2014 16:43:29 -0700 (PDT), Kalmia
> wrote:

> On Saturday, October 4, 2014 7:28:06 PM UTC-4, cshenk wrote:
> > sf wrote in rec.food.cooking:
> >
> >
> >
> > > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote:
> >
> > >
> >
> > > >
> >
> > > > THe amount added is based on the type of flours used in breadmaking
> >
> > > > but generally you want to add 1 TS per cup of flour used. Try it
> >
> > > > at that level then up it if you do not get the rise you wanted.
> >
> > >
> >
> > > Is the 1T added to all purpose to make bread flour or to bread flour
> >
> > > to make a super bread flour?
> >
> >
> >
> > Typo there. I said 1 teaspon TS or ts. Your 1T is 1 tablespoon (or 5
> >
> > times the amount). Start with a TS and work up depending on the flour
> >
> > types.
>
> WHOA- don't you mean 3 times, not 5? Another typo?
>
> I guess if I hadn't been so lazy and had typed out TABLESPOON instead of using T, I could have kept this thread to the short and sweet variety. Lesson learned.

FYI - I knew T meant Tablespoon.

--

Never trust a dog to watch your food.

On Sat, 04 Oct 2014 20:05:25 -0500, "cshenk" > wrote:

> I just checked my set and a ts is 5ml. A TB is 15 ml. I was thinking
> a TB was bigger but it's only 3 ts apparently.

I think you're thinking of Australian measures... doesn't 1T = 4t over
there? Answers.com just told me that in Asia 2t = 1T. Oh, my aching
head! I just hope 1t measures the same.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" > wrote:
>
>> Yes, it is added to regular flour to up the bake-ability. Some flours
>> are naturlly higher in gluten so little or no additive is needed.
>> White wheats for example are highr and 'Better for Bread' or King
>> Arthur generally need nothing added. Once you start getting into whole
>> wheats and ryes etc, adding gluten will enhance the rise well.
>
> Okay, so as long as I stick with a white flour it's unnecessary? I
> don't make wheat. It's been so long since I tried making WW that I've
> forgotten why, probably because of the low gluten issue - which I
> didn't even know about back then.

The bread flour I used was white. I did buy wheat but can't find any
recipes that take it.
>
> When do you use a dough conditioner? I think KA is the only one that
> sells it now due to lack of consistency, but I read yesterday that
> Wondra can be used as a conditioner. Do you know anything about that?

I thought dough conditioner was only for gluten free!?

"Kalmia" > wrote in message
...
> On Saturday, October 4, 2014 7:28:06 PM UTC-4, cshenk wrote:
>> sf wrote in rec.food.cooking:
>>
>>
>>
>> > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" > wrote:
>>
>> >
>>
>> > >
>>
>> > > THe amount added is based on the type of flours used in breadmaking
>>
>> > > but generally you want to add 1 TS per cup of flour used. Try it
>>
>> > > at that level then up it if you do not get the rise you wanted.
>>
>> >
>>
>> > Is the 1T added to all purpose to make bread flour or to bread flour
>>
>> > to make a super bread flour?
>>
>>
>>
>> Typo there. I said 1 teaspon TS or ts. Your 1T is 1 tablespoon (or 5
>>
>> times the amount). Start with a TS and work up depending on the flour
>>
>> types.
>
> WHOA- don't you mean 3 times, not 5? Another typo?
>
> I guess if I hadn't been so lazy and had typed out TABLESPOON instead of
> using T, I could have kept this thread to the short and sweet variety.
> Lesson learned.

I am actually agreeing with you! 3 teaspoons in a Tablespoon.

On Sat, 04 Oct 2014 20:05:25 -0500, "cshenk" > wrote:

>sf wrote in rec.food.cooking:
>
>> On Sun, 28 Sep 2014 17:54:25 -0500, "cshenk" > wrote:
>>
>> > sf wrote in rec.food.cooking:
>> >
>> > > On Sun, 28 Sep 2014 13:21:30 -0500, "cshenk" >
>> > > wrote:
>> > >
>> > > >
>> > > > THe amount added is based on the type of flours used in
>> > > > breadmaking but generally you want to add 1 TS per cup of flour
>> > > > used. Try it at that level then up it if you do not get the
>> > > > rise you wanted.
>> > >
>> > > Is the 1T added to all purpose to make bread flour or to bread
>> > > flour to make a super bread flour?
>> >
>> > Note that if you use the 1 symbol, T is tablespoon and t is
>> > teaspoon.
>> >
>> > Generally it depends on the gluten level of the flour. Better for
>> > Bread and King Arthor (KA) normally need nothing added. Regular all
>> > purpose can use a ts (t) per 2 cups to make pretty much the same as
>> > 'bread flour'.
>>
>> Okay, so use it only for all-purpose? I like that.
>
>Yup if it's white flour and i made a typo here. Generally it is 1 ts
>per cup of AP white but there are exceptions, such as KA needs none
>added as it's already hard wheat derived.
>
>> >
>> > Now whole wheat and rye flours may need closer to 1 TB per cup but
>> > I'd start lower and test it first.
>>
>> So you're saying that TS is supposed to mean teaspoon? Ugh. That was
>> clear as mud.
>
>Grin, it's a very old convention. Normally it is T=Tablespoon, t=
>teaspoon or TB/TS or TB/ts to show the difference.

Convention is tsp./Tbls.

TB is a disease.
ts is tuchus.

On Sat, 04 Oct 2014 22:28:09 -0500, "cshenk" > wrote:

>sf wrote in rec.food.cooking:
>
>> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" > wrote:
>>
>> > Yes, it is added to regular flour to up the bake-ability. Some
>> > flours are naturlly higher in gluten so little or no additive is
>> > needed. White wheats for example are highr and 'Better for Bread'
>> > or King Arthur generally need nothing added. Once you start
>> > getting into whole wheats and ryes etc, adding gluten will enhance
>> > the rise well.
>>
>> Okay, so as long as I stick with a white flour it's unnecessary? I
>> don't make wheat. It's been so long since I tried making WW that I've
>> forgotten why, probably because of the low gluten issue - which I
>> didn't even know about back then.
>>
>> When do you use a dough conditioner? I think KA is the only one that
>> sells it now due to lack of consistency, but I read yesterday that
>> Wondra can be used as a conditioner. Do you know anything about that?
>
>Hi back, as far as I know a 'dough conditioner' = gluten. It's not
>sold by that name here but I recall long ago, that was another name for
>it.

Wrong. Gluten is not a dough conditioner... a dough conditioner is a
chemical that strengthens existing gluten, among other things.
http://www.lallemand.com/BakerYeastN...S/1_13DOUG.PDF

On Sun, 05 Oct 2014 10:01:01 -0400, Brooklyn1
> wrote:

>On Sat, 04 Oct 2014 22:28:09 -0500, "cshenk" > wrote:
>
>>sf wrote in rec.food.cooking:
>>
>>> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" > wrote:
>>>
>>> > Yes, it is added to regular flour to up the bake-ability. Some
>>> > flours are naturlly higher in gluten so little or no additive is
>>> > needed. White wheats for example are highr and 'Better for Bread'
>>> > or King Arthur generally need nothing added. Once you start
>>> > getting into whole wheats and ryes etc, adding gluten will enhance
>>> > the rise well.
>>>
>>> Okay, so as long as I stick with a white flour it's unnecessary? I
>>> don't make wheat. It's been so long since I tried making WW that I've
>>> forgotten why, probably because of the low gluten issue - which I
>>> didn't even know about back then.
>>>
>>> When do you use a dough conditioner? I think KA is the only one that
>>> sells it now due to lack of consistency, but I read yesterday that
>>> Wondra can be used as a conditioner. Do you know anything about that?
>>
>>Hi back, as far as I know a 'dough conditioner' = gluten. It's not
>>sold by that name here but I recall long ago, that was another name for
>>it.
>
>Wrong. Gluten is not a dough conditioner... a dough conditioner is a
>chemical that strengthens existing gluten, among other things.
>http://www.lallemand.com/BakerYeastN...S/1_13DOUG.PDF

Depending upon your purpose, a conditioner can be used to relax the
dough, or strengthen the dough or many other things pertinent to the
baker/bakery
Janet US

Janet Bostwick wrote in rec.food.cooking:

> On Sat, 04 Oct 2014 22:28:09 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> >> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" >
> wrote: >>
> >> > Yes, it is added to regular flour to up the bake-ability. Some
> >> > flours are naturlly higher in gluten so little or no additive is
> >> > needed. White wheats for example are highr and 'Better for
> Bread' >> > or King Arthur generally need nothing added. Once you
> start >> > getting into whole wheats and ryes etc, adding gluten will
> enhance >> > the rise well.
> >>
> >> Okay, so as long as I stick with a white flour it's unnecessary? I
> >> don't make wheat. It's been so long since I tried making WW that
> I've >> forgotten why, probably because of the low gluten issue -
> which I >> didn't even know about back then.
> >>
> >> When do you use a dough conditioner? I think KA is the only one
> that >> sells it now due to lack of consistency, but I read yesterday
> that >> Wondra can be used as a conditioner. Do you know anything
> about that?
> >
> > Hi back, as far as I know a 'dough conditioner' = gluten. It's not
> > sold by that name here but I recall long ago, that was another name
> > for it.
> >
> > I'm not up on any other versions of it, sorry.
> >
> > I make almost all of our bread and have for years but I make mostly
> > simple sorts with a machine to handle the dough phase.
>
> No gluten in dough conditioners. Ascorbic acid, lecithin, are the
> ones I remember off the top of my head. Depending upon the
> conditioner, a variety of chemicals and additives are present also.
> Janet US

Ok, it's not something I would add then. JUst not a required item here.



--

sf wrote in rec.food.cooking:

> On Sat, 04 Oct 2014 20:05:25 -0500, "cshenk" > wrote:
>
> > I just checked my set and a ts is 5ml. A TB is 15 ml. I was
> > thinking a TB was bigger but it's only 3 ts apparently.
>
> I think you're thinking of Australian measures... doesn't 1T = 4t over
> there? Answers.com just told me that in Asia 2t = 1T. Oh, my aching
> head! I just hope 1t measures the same.

Grin, no wonder I get confused. Been living too many places. It
doesnt help that my kitchen has lots of things from all over.

One of my favorites is a 'rice cup' from Japan. You add howver many of
it that you want to feed people (4 cups for 4 people, 3 for 3 and so
on) then add water (2 'cups' per cup rice). If it helps, it is a 3/4
cup volume roughly. Might be 3/5 cup.

--