Re: Re: Breads

Thanks, Libby...I actually ended up with a bag of their 'special
unbleached bread flour'  - grabbed several kinds at the local Whole
Foods, including one of high gluten to go with some stoneground whole
wheat.  Think I have all the bits now, just gotta DO it!  My husband
is salivating as he loves bread...maybe tomorrow.

Marge Talt, zone 7 Maryland
mtalt@hort.net
Editor:  Gardening in Shade
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> From: Libby Valentine <LVALENTINE@WORKINGCONCEPTS.COM>
> 
> 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
> Editor:  Gardening in Shade
> -----------------------------------------------
> Current Article: Wild, Wonderful Aroids Part 3 - Amorphophallus
> http://www.suite101.com/welcome.cfm/shade_gardening
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> Complete Index of Articles by Category and Date
> http://mtalt.hort.net/article-index.html
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> http://www.suite101.com/topics.cfm/635
> 
> ----------
> > 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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