RE: Re: Breads

Hi Marge,

Check around for King Arthur flour.  They have great unbleached flour as
well as a special bread machine flour - I don't use a bread machine but I
think the flour has a higher gluten content.  I've used bread machine flour
in hand made bread and it worked fine, and I gave a bag to my mom for her
bread machine and she said it was great (but what else was she going to
say?).  Martins grocery up this way carries unbleached, bread machine,
wheat, and white wheat (whole wheat made from a different type of wheat not
as heavy) King Arthur, but I'm not sure how much further south their range
is.  They have a web site too if you want to befuddle your brain with flour
facts.  Shipping gets a bit much, though.

http://www.kingarthurflour.com 

Have fun!  (If you get desperate I'll get some to you!)

Libby
Maryland zone 6


-----Original Message-----
From: Marge Talt
To: gardenchat@hort.net
Sent: 1/3/2003 1:34 AM
Subject: Re: [CHAT] Re: Breads

Yes, for that the coolness of stone would be good, but for regular
bread making, you want warm, not cool, so I'm not sure about any type
of stone - marble or granite - being the thing to use?????

Marge Talt, zone 7 Maryland

who, speaking of bread making, received a bread machine for
Christmas!  Been reading up on it and trying to read this thread in
the morass of all the thousands of emails stacked up on this box. 
Need to go looking for 'bread' flour - never used it before;  always
used just regular whole wheat and unbleached white....

mtalt@hort.net
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----------
> From: cathy carpenter <cathyc@rnet.com>
> 
> Makes sense if you are producing a product that has some of the 
> flakiness of a croissant or puff pastry which requires pieces of
butter 
> incorporated into the dough without the butter being entirely
absorbed 
> by the flour.
> Cathy
> 
> On Saturday, December 21, 2002, at 07:50 PM, Cersgarden@aol.com
wrote:
> 
> > In a message dated 12/21/02 5:27:06 PM, mtalt@hort.net writes:
> >
> > << .I
> >
> > have a slab of marble  >>
> >
> > Marge, marble is what I was thinking of.  The instructor of the
bread 
> > class I
> > took so many years ago suggested this.  My neighbor has a built
in 
> > marble
> > slab he uses for bread making.
> >     Ceres
> >
> >
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