I haven't been able to get bread flour for the past month and a half,
but I did manage to snag a 10 kilo sack of chapati flour, which I had
never used before. I made my first loaf with it today, using 250g whole
wheat flour and 300g of the chapati. It rose well, baked nicely, and
tastes good. The only difference was that it required 20g more water
than I usually use for this recipe (fits a 4x12 pan).

On Wednesday, April 22, 2020 at 12:32:59 PM UTC-5, S Viemeister wrote:
>
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g whole
> wheat flour and 300g of the chapati. It rose well, baked nicely, and
> tastes good. The only difference was that it required 20g more water
> than I usually use for this recipe (fits a 4x12 pan).
>
How long will that 44-pound bag of flour last you?

On 4/22/2020 7:12 PM, wrote:
> On Wednesday, April 22, 2020 at 12:32:59 PM UTC-5, S Viemeister wrote:
>>
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before. I made my first loaf with it today, using 250g whole
>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>> tastes good. The only difference was that it required 20g more water
>> than I usually use for this recipe (fits a 4x12 pan).
>>
> How long will that 44-pound bag of flour last you?
>
22 pounds. Should last 2/3 months. When Himself is here, it doesn't last
nearly as long, but currently, we're on opposite sides of the Atlantic

On Wednesday, April 22, 2020 at 1:17:55 PM UTC-5, S Viemeister wrote:
>
> On 4/22/2020 7:12 PM, wrote:
> >
> > How long will that 44-pound bag of flour last you?
> >
> 22 pounds. Should last 2/3 months. When Himself is here, it doesn't last
> nearly as long, but currently, we're on opposite sides of the Atlantic
>
OOPS! Not sure where I thought you wrote 20 kilos, my bad.

Maybe by the time you need more bread flour it will be reappearing on
the shelves without it being immediately snapped up.

Grow your own wheat and make your own flour.

On 4/22/2020 12:32 PM, S Viemeister wrote:
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g
> whole wheat flour and 300g of the chapati. It rose well, baked nicely,
> and tastes good. The only difference was that it required 20g more
> water than I usually use for this recipe (fits a 4x12 pan).

I have a batch of dough on it's first rise right now ... and just today
I opened the 2nd half of the last 50 lb bag of baking flour I bought a
few months ago ... the first batch is for hamburger buns , I'll also be
making hot dog buns , loaf bread , and a batch of dinner rolls to go
with the beef-n-barley soup I'll be making for our dinner . I was going
to do the bread thing this morning , but got busy making some outer top
covers for the bee hives . I'm a bit behind on building stuff for the
new hives .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 4/22/2020 7:23 PM, wrote:
> On Wednesday, April 22, 2020 at 1:17:55 PM UTC-5, S Viemeister wrote:
>>
>> On 4/22/2020 7:12 PM, wrote:
>>>
>>> How long will that 44-pound bag of flour last you?
>>>
>> 22 pounds. Should last 2/3 months. When Himself is here, it doesn't last
>> nearly as long, but currently, we're on opposite sides of the Atlantic
>>
> OOPS! Not sure where I thought you wrote 20 kilos, my bad.
>
> Maybe by the time you need more bread flour it will be reappearing on
> the shelves without it being immediately snapped up.
>
I hope so. I've checked Amazon, and what little they have (marketplace
sellers) is being offered at totally exorbitant prices.

"Terry Coombs" wrote in message ...

On 4/22/2020 12:32 PM, S Viemeister wrote:
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g
> whole wheat flour and 300g of the chapati. It rose well, baked nicely,
> and tastes good. The only difference was that it required 20g more
> water than I usually use for this recipe (fits a 4x12 pan).

I have a batch of dough on it's first rise right now ... and just today
I opened the 2nd half of the last 50 lb bag of baking flour I bought a
few months ago ... the first batch is for hamburger buns , I'll also be
making hot dog buns , loaf bread , and a batch of dinner rolls to go
with the beef-n-barley soup I'll be making for our dinner . I was going
to do the bread thing this morning , but got busy making some outer top
covers for the bee hives . I'm a bit behind on building stuff for the
new hives .

Snag

====

Do show us when they are done? )

--
This email has been checked for viruses by AVG.
https://www.avg.com

On 4/22/2020 2:43 PM, Ophelia wrote:
> "Terry Coombs"Â* wrote in message ...
> On 4/22/2020 12:32 PM, S Viemeister wrote:
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before. I made my first loaf with it today, using 250g
>> whole wheat flour and 300g of the chapati. It rose well, baked
>> nicely, and tastes good. The only difference was that it required 20g
>> more water than I usually use for this recipe (fits a 4x12 pan).
>
> I have a batch of dough on it's first rise right now ... and just
> today I opened the 2nd half of the last 50 lb bag of baking flour I
> bought a few months ago ... the first batch is for hamburger buns ,
> I'll also be making hot dog buns , loaf bread , and a batch of dinner
> rolls to go with the beef-n-barley soup I'll be making for our dinner
> . I was going to do the bread thing this morning , but got busy making
> some outer top covers for the bee hives . I'm a bit behind on building
> stuff for the new hives .
>
> Â*Snag
>
> ====
>
> Â*Â* Do show us when they are done? )
>

The hives or the bread ?

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"S Viemeister" > wrote in message
...
>I haven't been able to get bread flour for the past month and a half, but I
>did manage to snag a 10 kilo sack of chapati flour, which I had never used
>before. I made my first loaf with it today, using 250g whole wheat flour
>and 300g of the chapati. It rose well, baked nicely, and tastes good. The
>only difference was that it required 20g more water than I usually use for
>this recipe (fits a 4x12 pan).

I managed to get a three pack of Wondra online. It's more than I need they
were out of singles. In the stores, I have seen coconut, almond and bean
flour. Sugar of all kinds is hard to come by here too. I did find some
today. The white crystals and Tubinado.

No yeast. They did have tiny boxes of baking soda and now they have baking
powder. They've been out of that for awhile.

"Sqwertz" > wrote in message
...
> On Wed, 22 Apr 2020 18:32:53 +0100, S Viemeister wrote:
>
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before.
>
> Flour and TP is about the only thing the stores have been running
> short of anymore. I discovered last week that you have to get there
> before noon. I was able to get one of the last two sacks of flour
> and even the last 3-pack of dry yeast (fell down into the display
> box where nobody could see it).
>
> Of course I don't NEED either of them. I just wanted to get them
> before somebody else did. Isn't that how this works?

I've been doing the same. Have plenty of TP now and also a portable bidet.
Need more paper towels though.

Much of the frozen foods were sold out at Walmart but that seems typical for
them.

"S Viemeister" > wrote in message
...
> On 4/22/2020 7:23 PM, wrote:
>> On Wednesday, April 22, 2020 at 1:17:55 PM UTC-5, S Viemeister wrote:
>>>
>>> On 4/22/2020 7:12 PM, wrote:
>>>>
>>>> How long will that 44-pound bag of flour last you?
>>>>
>>> 22 pounds. Should last 2/3 months. When Himself is here, it doesn't last
>>> nearly as long, but currently, we're on opposite sides of the Atlantic
>>>
>>>
>> OOPS! Not sure where I thought you wrote 20 kilos, my bad.
>>
>> Maybe by the time you need more bread flour it will be reappearing on
>> the shelves without it being immediately snapped up.
>>
> I hope so. I've checked Amazon, and what little they have (marketplace
> sellers) is being offered at totally exorbitant prices.

King Arthur is sold out too.

On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g whole
> wheat flour and 300g of the chapati. It rose well, baked nicely, and
> tastes good. The only difference was that it required 20g more water
> than I usually use for this recipe (fits a 4x12 pan).

I checked when I went to the grocery store this morning. It was
pretty bare. A pallet of all-purpose flour (a brand I've never
heard of, from Canada: Rose-something), a couple stray bags of
Pillsbury, and a few sacks of organic King Arthur. No bread flour
at all.

Cindy Hamilton

On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before. I made my first loaf with it today, using 250g whole
>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>> tastes good. The only difference was that it required 20g more water
>> than I usually use for this recipe (fits a 4x12 pan).
>
> I checked when I went to the grocery store this morning. It was
> pretty bare. A pallet of all-purpose flour (a brand I've never
> heard of, from Canada: Rose-something), a couple stray bags of
> Pillsbury, and a few sacks of organic King Arthur. No bread flour
> at all.
>
> Cindy Hamilton
>
5 Roses AP flour. It's a good brand with a ~12% protein content that
means that you can make decent bread with it.

On 4/23/2020 10:53 AM, graham wrote:
> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>> I haven't been able to get bread flour for the past month and a half,
>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>> never used before. I made my first loaf with it today, using 250g whole
>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>> tastes good. The only difference was that it required 20g more water
>>> than I usually use for this recipe (fits a 4x12 pan).
>>
>> I checked when I went to the grocery store this morning.Â* It was
>> pretty bare.Â* A pallet of all-purpose flour (a brand I've never
>> heard of, from Canada:Â* Rose-something), a couple stray bags of
>> Pillsbury, and a few sacks of organic King Arthur.Â* No bread flour
>> at all.
>>
>> Cindy Hamilton
>>
> 5 Roses AP flour. It's a good brand with a ~12% protein content that
> means that you can make decent bread with it.

I may be silly to get into this thread since I haven't baked bread for
years. I do remember both of my grandmother's baking bread and have
used their recipes. They didn't have anything other than AP flour to
work with and the loaves were very tasty.

Jill

On Thu, 23 Apr 2020 12:49:15 -0400, jmcquown >
wrote:

>On 4/23/2020 10:53 AM, graham wrote:
>> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>>> I haven't been able to get bread flour for the past month and a half,
>>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>>> never used before. I made my first loaf with it today, using 250g whole
>>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>>> tastes good. The only difference was that it required 20g more water
>>>> than I usually use for this recipe (fits a 4x12 pan).
>>>
>>> I checked when I went to the grocery store this morning.* It was
>>> pretty bare.* A pallet of all-purpose flour (a brand I've never
>>> heard of, from Canada:* Rose-something), a couple stray bags of
>>> Pillsbury, and a few sacks of organic King Arthur.* No bread flour
>>> at all.
>>>
>>> Cindy Hamilton
>>>
>> 5 Roses AP flour. It's a good brand with a ~12% protein content that
>> means that you can make decent bread with it.
>
>I may be silly to get into this thread since I haven't baked bread for
>years. I do remember both of my grandmother's baking bread and have
>used their recipes. They didn't have anything other than AP flour to
>work with and the loaves were very tasty.
>
>Jill
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

On 4/23/2020 12:54 PM, U.S. Janet B. wrote:
> On Thu, 23 Apr 2020 12:49:15 -0400, jmcquown >
> wrote:
>
>> On 4/23/2020 10:53 AM, graham wrote:
>>> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>>>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>>>> I haven't been able to get bread flour for the past month and a half,
>>>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>>>> never used before. I made my first loaf with it today, using 250g whole
>>>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>>>> tastes good. The only difference was that it required 20g more water
>>>>> than I usually use for this recipe (fits a 4x12 pan).
>>>>
>>>> I checked when I went to the grocery store this morning.Â* It was
>>>> pretty bare.Â* A pallet of all-purpose flour (a brand I've never
>>>> heard of, from Canada:Â* Rose-something), a couple stray bags of
>>>> Pillsbury, and a few sacks of organic King Arthur.Â* No bread flour
>>>> at all.
>>>>
>>>> Cindy Hamilton
>>>>
>>> 5 Roses AP flour. It's a good brand with a ~12% protein content that
>>> means that you can make decent bread with it.
>>
>> I may be silly to get into this thread since I haven't baked bread for
>> years. I do remember both of my grandmother's baking bread and have
>> used their recipes. They didn't have anything other than AP flour to
>> work with and the loaves were very tasty.
>>
>> Jill
> 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
>
Yep, they were baking bread to feed the family during the Depression. AP
flour was the only thing around. Nothing fancy but they did have (even
when I used Grandma Mac's recipes) a nice crisp crust and very nice
crumb. Brush some butter on the top of the loaf when it comes out of
the oven. I could hardly wait for it to cool to cut a slice.

Jill

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.

On 4/23/2020 2:09 PM, Sqwertz wrote:
> On Thu, 23 Apr 2020 04:28:22 -0700, Julie Bove wrote:
>
>> I've been doing the same. Have plenty of TP now and also a portable bidet.
>> Need more paper towels though.
>
> A portable bidet? So... you can...hose down your cootie at the
> grocery store? "Cleanup in Aisle 5"
>
> -sw
>
LOL I wondered about that, too.

Jill

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

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.

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.

On Thursday, April 23, 2020 at 2:35:02 PM UTC-5, jmcquown wrote:
>
> On 4/23/2020 2:09 PM, Sqwertz wrote:
>
> > On Thu, 23 Apr 2020 04:28:22 -0700, Julie Bove wrote:
> >
> >> I've been doing the same. Have plenty of TP now and also a portable bidet.
> >> Need more paper towels though.
> >
> > A portable bidet? So... you can...hose down your cootie at the
> > grocery store? "Cleanup in Aisle 5"
> >
> > -sw
> >
> LOL I wondered about that, too.
>
> Jill
>
BWAHAHAHAHAHAHAHAAAAAAAAAAAAAAAAAAAA!!!!!!!!!!!!!! !!!!!!!!!!!

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.
>

Popeye has the best jewish recipes....Ask him.

And the best sex stuff too. Drop your drawers, and he'll nail you.

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.

On Thu, 23 Apr 2020 18:21:29 -0500, Hank Rogers >
wrote:

>Boron Elgar wrote:

>
>Popeye has the best jewish recipes....Ask him.

Actually, he is a fan of George Greenstein's recipes, which I find
highly pedestrian and boring. I assume that is why he likes them.

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!

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 enjoy baking bread but Im pretty much a novice and Id love to perfect
it. If you had only one bread baking book to recommend as €œthe one€�, what
book would it be?

On Fri, 24 Apr 2020 01:24:49 -0000 (UTC), Jinx the Minx
> wrote:

>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 enjoy baking bread but I’m pretty much a novice and I’d love to perfect
>it. If you had only one bread baking book to recommend as “the one”, what
>book would it be?

LOL, good one! one favorite.
Janet US

On 2020-04-23 7:37 p.m., U.S. Janet B. wrote:
> On Fri, 24 Apr 2020 01:24:49 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> 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 enjoy baking bread but Im pretty much a novice and Id love to perfect
>> it. If you had only one bread baking book to recommend as €œthe one€�, what
>> book would it be?
>
> LOL, good one! one favorite.
> Janet US
>
I, like you have many favourites but for beginners most of them are a
bit overwhelming.

Many years ago after a series of failures, I decided to go back to
square one and get a book that would make me start from scratch. On
holiday in the UK, I went into a branch of a major bookstore chain and
went through all the bread books. I chose "Ultimate Bread" by Treuille
and Ferrigno: http://tiny.cc/ggpnnz
Unfortunately, the North American edition has the recipes in cup measure
which doesn't help the beginner learn the feel of the dough. The recipes
work and they helped me get my confidence back. Incidentally, I took a
course in Italian cookery given by Ursula Ferrigno and she is the most
delightful person.
As an alternative, I would look at Cyril Hitz "Baking artisan bread":
http://tiny.cc/cmpnnz
The book comes with a dvd. I had a question about one of the recipes and
e-mailed Hitz and received a very helpful reply a few hours later.

On Thu, 23 Apr 2020 19:51:27 -0600, graham > wrote:

>On 2020-04-23 7:37 p.m., U.S. Janet B. wrote:
>> On Fri, 24 Apr 2020 01:24:49 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> 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 enjoy baking bread but I’m pretty much a novice and I’d love to perfect
>>> it. If you had only one bread baking book to recommend as “the one”, what
>>> book would it be?
>>
>> LOL, good one! one favorite.
>> Janet US
>>
>I, like you have many favourites but for beginners most of them are a
>bit overwhelming.
>
>Many years ago after a series of failures, I decided to go back to
>square one and get a book that would make me start from scratch. On
>holiday in the UK, I went into a branch of a major bookstore chain and
>went through all the bread books. I chose "Ultimate Bread" by Treuille
>and Ferrigno: http://tiny.cc/ggpnnz
>Unfortunately, the North American edition has the recipes in cup measure
>which doesn't help the beginner learn the feel of the dough. The recipes
>work and they helped me get my confidence back. Incidentally, I took a
>course in Italian cookery given by Ursula Ferrigno and she is the most
>delightful person.
>As an alternative, I would look at Cyril Hitz "Baking artisan bread":
>http://tiny.cc/cmpnnz
>The book comes with a dvd. I had a question about one of the recipes and
>e-mailed Hitz and received a very helpful reply a few hours later.

Not knowing what kind of bread she wants to bake, I would recommend
Bernard Claytons Complete Book of Breads (paperback addition) Because
each recipe is for hand, mixer or food processor. The layout of the
recipes is simple, a huge assortment of recipes of all kinds with
explicit instructions. No confusing terms.
Janet US

On Thu, 23 Apr 2020 18:59:01 -0600, graham > wrote:



>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

Is that the cronut guy or am I confusing him with its inventor?

I've never been any sort of decent layer cake baker. Oh, I've not
poisoned anyone, but I have always thought the cakes were more trouble
than they were worth. And there is my innate stubbornness about paying
strict attention to recipes that always puts me off, even though I
follow the recipes carefully.
>
>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!

I replaced all the mono records with stereo, then all those LPs over
the years with CDs, then some got replaced with remastered versions
along the way, and now I just find the damn things online and listen
when I want.

On Fri, 24 Apr 2020 01:24:49 -0000 (UTC), Jinx the Minx
> wrote:

>Boron Elgar > wrote:
>> On Thu, 23 Apr 2020 14:34:45 -0600, U.S. Janet B. >

>>
>> 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 enjoy baking bread but I’m pretty much a novice and I’d love to perfect
>it. If you had only one bread baking book to recommend as “the one”, what
>book would it be?


Hmmm. This is hard to do because I think so many of them come with the
author's philosophy as well as instructions- the ratio of BS to
ingredients/instructions can become burdensome.

Try looking at either of these, though, by Peter Reinhart:

Crust and Crumb
The Bread Baker's Apprentice

And this one is decent, too- Jeffrey Hamelman's Bread.

I recommend looking on used book sites to find cheap copies, though.
In olden days before the plague, one could wander used book stores or
library shelves. Ah well.

And this is a "go to" website for bread bakers of any and all levels:

http://www.thefreshloaf.com/

On Thu, 23 Apr 2020 22:19:13 -0600, U.S. Janet B. >
wrote:


>Not knowing what kind of bread she wants to bake, I would recommend
>Bernard Claytons Complete Book of Breads (paperback addition) Because
>each recipe is for hand, mixer or food processor. The layout of the
>recipes is simple, a huge assortment of recipes of all kinds with
>explicit instructions. No confusing terms.
>Janet US

Another good recommendation.

On Thu, 23 Apr 2020 19:51:27 -0600, graham > wrote:

>On 2020-04-23 7:37 p.m., U.S. Janet B. wrote:

>Many years ago after a series of failures, I decided to go back to
>square one and get a book that would make me start from scratch. On
>holiday in the UK, I went into a branch of a major bookstore chain and
>went through all the bread books. I chose "Ultimate Bread" by Treuille
>and Ferrigno: http://tiny.cc/ggpnnz
>Unfortunately, the North American edition has the recipes in cup measure
>which doesn't help the beginner learn the feel of the dough. The recipes
>work and they helped me get my confidence back. Incidentally, I took a
>course in Italian cookery given by Ursula Ferrigno and she is the most
>delightful person.
>As an alternative, I would look at Cyril Hitz "Baking artisan bread":
>http://tiny.cc/cmpnnz
>The book comes with a dvd. I had a question about one of the recipes and
>e-mailed Hitz and received a very helpful reply a few hours later.

Yup.

I have way too many bread books.

On 2020-04-24 8:33 a.m., Boron Elgar wrote:
> On Thu, 23 Apr 2020 18:59:01 -0600, graham > wrote:
>
>
>
>> 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
>
> Is that the cronut guy or am I confusing him with its inventor?

I think so but I looked at the Amazon preview and it is a serious book.

>
> I've never been any sort of decent layer cake baker. Oh, I've not
> poisoned anyone, but I have always thought the cakes were more trouble
> than they were worth. And there is my innate stubbornness about paying
> strict attention to recipes that always puts me off, even though I
> follow the recipes carefully.

I taught my granddaughter to make the classic Victoria Sponge cake after
experimenting with the recipe to get it to work at altitude. She is very
organized and follows directions carefully, reminding me when I forget a
step.
BTW To make a real sponge cake, borrow all the ingredients!
>>
>> 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!
>
> I replaced all the mono records with stereo, then all those LPs over
> the years with CDs, then some got replaced with remastered versions
> along the way, and now I just find the damn things online and listen
> when I want.
>
I converted about 300 of my favourites to the mp3 format and stored them
on a coupe of memory sticks to play in the car. One large IKEA book case
reduced to a couple of one inch long sticks.

On 2020-04-23 10:19 p.m., U.S. Janet B. wrote:
> On Thu, 23 Apr 2020 19:51:27 -0600, graham > wrote:
>
>> On 2020-04-23 7:37 p.m., U.S. Janet B. wrote:
>>> On Fri, 24 Apr 2020 01:24:49 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> 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 enjoy baking bread but Im pretty much a novice and Id love to perfect
>>>> it. If you had only one bread baking book to recommend as €œthe one€�, what
>>>> book would it be?
>>>
>>> LOL, good one! one favorite.
>>> Janet US
>>>
>> I, like you have many favourites but for beginners most of them are a
>> bit overwhelming.
>>
>> Many years ago after a series of failures, I decided to go back to
>> square one and get a book that would make me start from scratch. On
>> holiday in the UK, I went into a branch of a major bookstore chain and
>> went through all the bread books. I chose "Ultimate Bread" by Treuille
>> and Ferrigno: http://tiny.cc/ggpnnz
>> Unfortunately, the North American edition has the recipes in cup measure
>> which doesn't help the beginner learn the feel of the dough. The recipes
>> work and they helped me get my confidence back. Incidentally, I took a
>> course in Italian cookery given by Ursula Ferrigno and she is the most
>> delightful person.
>> As an alternative, I would look at Cyril Hitz "Baking artisan bread":
>> http://tiny.cc/cmpnnz
>> The book comes with a dvd. I had a question about one of the recipes and
>> e-mailed Hitz and received a very helpful reply a few hours later.
>
> Not knowing what kind of bread she wants to bake, I would recommend
> Bernard Claytons Complete Book of Breads (paperback addition) Because
> each recipe is for hand, mixer or food processor. The layout of the
> recipes is simple, a huge assortment of recipes of all kinds with
> explicit instructions. No confusing terms.
> Janet US
>
I never warmed to Clayton. I think it was because he added milk powder
to so many French straight dough breads. I have tried his Pain Hawaiian.
It was a copy of a bread made by Fauchon in Paris. So I went there to
buy one when I was in Paris on business but they'd never heard of it:-(

On 4/24/2020 3:46 PM, Boron Elgar wrote:
> On Thu, 23 Apr 2020 19:51:27 -0600, graham > wrote:
>> On 2020-04-23 7:37 p.m., U.S. Janet B. wrote:
>> Many years ago after a series of failures, I decided to go back to
>> square one and get a book that would make me start from scratch. On
>> holiday in the UK, I went into a branch of a major bookstore chain and
>> went through all the bread books. I chose "Ultimate Bread" by Treuille
>> and Ferrigno: http://tiny.cc/ggpnnz
>> Unfortunately, the North American edition has the recipes in cup measure
>> which doesn't help the beginner learn the feel of the dough. The recipes
>> work and they helped me get my confidence back. Incidentally, I took a
>> course in Italian cookery given by Ursula Ferrigno and she is the most
>> delightful person.
>> As an alternative, I would look at Cyril Hitz "Baking artisan bread":
>> http://tiny.cc/cmpnnz
>> The book comes with a dvd. I had a question about one of the recipes and
>> e-mailed Hitz and received a very helpful reply a few hours later.
> Yup.
>
> I have way too many bread books.
>
Is it actually possible to have too many books on baking?

On Fri, 24 Apr 2020 10:45:27 -0400, Boron Elgar
> wrote:

>On Thu, 23 Apr 2020 22:19:13 -0600, U.S. Janet B. >
>wrote:
>
>
>>Not knowing what kind of bread she wants to bake, I would recommend
>>Bernard Claytons Complete Book of Breads (paperback addition) Because
>>each recipe is for hand, mixer or food processor. The layout of the
>>recipes is simple, a huge assortment of recipes of all kinds with
>>explicit instructions. No confusing terms.
>>Janet US
>
>Another good recommendation.

I actually started making bread with one of those Fleischmann's Yeast
bread booklets that they gave out back in the 60s. All kinds of bread
and sweet breads in there.
Janet US

On Fri, 24 Apr 2020 09:37:03 -0600, U.S. Janet B. >
wrote:

>On Fri, 24 Apr 2020 10:45:27 -0400, Boron Elgar
> wrote:
>
>>On Thu, 23 Apr 2020 22:19:13 -0600, U.S. Janet B. >
>>wrote:
>>
>>
>>>Not knowing what kind of bread she wants to bake, I would recommend
>>>Bernard Claytons Complete Book of Breads (paperback addition) Because
>>>each recipe is for hand, mixer or food processor. The layout of the
>>>recipes is simple, a huge assortment of recipes of all kinds with
>>>explicit instructions. No confusing terms.
>>>Janet US
>>
>>Another good recommendation.
>
>I actually started making bread with one of those Fleischmann's Yeast
>bread booklets that they gave out back in the 60s. All kinds of bread
>and sweet breads in there.
>Janet US

First bagels I ever made came from a Fleishmann's packet recipe. I
probably still have the packet, though more for sentimental reasons
than anything else.