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 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!

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 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.