Re: [CnD] bread flour
I can't tell you the answers to this, but I can say that I liked my old recipe that I lost with just regular flour in it and kneading by hand better than I like the bread machine bread I can do now. Bread machine bread is fine, I just like the other recipe better. As to whether it's the recipe or what, I don't know. Come to think of it, the recipe I used to have did include some milk. Hmmm. It's interesting, for sure. Karen At 09:13 AM 7/24/2020, you wrote: I'm running across some interesting information. Bookshare and NLS have old bread machine cookbooks from the 1990's. They all have all-purpose white flour in basic bread recipes. But around 2000, more modern cookbooks insist on bread flour. King Arthur's site as well as several blogs and my bread machine manual also insists on bread flour. Right now, I can't get bread flour, so I haven't been able to test, but I'm really curious how much difference there is. So far I've read that bread flour is made with hard wheat and that its gluten content is higher. But how much higher isn't clear. One book says the bag needs to state that there must be 13 grams or more of gluten, but this information is useless if you don't know what size of bag they are discussing. Unfortunately we do most of our shopping at Walmart with curbside pickup -- my husband is thrifty and won't buy anything that costs more than Walmart Great value and that's a point we've argued many times. He just doesn't see the need to spend more. Walmart's Great value unbleached all-purpose does seem to make reasonable, though slightly heavier bread. The ingredients say nothing about gluten and now with gluten-free diets being so popular, you mainly see gluten-free in the stores rather than maximum gluten. I also saw that King Arthur unbleached all-purpose from Walmart does say it's made with hard wheat and contains nothing else -- the great value contains barley flour as well, which I know has no gluten. As I said my dad was a baker but he passed away six years ago, otherwise I'd be having this discussion with him. Six years ago and for most of my life I've had a demanding job and a four-hour commute so I certainly was barely cooking. I cooked almost every night in high school though. I have the same job but without the commute I find myself really enjoying being a homemaker again! How I wish I could go to the store with my dad who would patiently read every flour bag to me; he was a stickler for understanding every ingredient. For me the most fascinating point here is that up until 2000, all-purpose was apparently OK and then suddenly bread flour was required. Did the gluten content of flour change; did the way bread machines were manufactured change or were recipe developers just becoming more sophisticated? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread flour
Yes, I agree that vital wheat gluten is a good thing to have. Need to find a source that sells small quantities as currently you can only buy it in a large batch. --Debee -Original Message- From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark Sent: Friday, July 24, 2020 10:47 AM To: cookinginthedark@acbradio.org Cc: Evelyn Subject: Re: [CnD] bread flour I remember buying gluten powder in the grocery store several years ago. If you were baking with low gluten flours you could just add some of the powder to the recipe, so perhaps that would help if you wanted to step up your all-purpose flour. Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Friday, July 24, 2020 10:37 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] bread flour You can use all purpose instead of bread flour. Bread flour has a little bit more gluten protein. But AP will still work. But don't use bread flour for breads without yeast. -Original Message- From: Cookinginthedark On Behalf Of lorischarff--- via Cookinginthedark Sent: Friday, July 24, 2020 12:11 PM To: cookinginthedark@acbradio.org Cc: lorischa...@gmail.com Subject: Re: [CnD] bread flour Bread flour will give you a crunchy crust. Christopher Kimble (formerly of Americas Test Kitchen fame) has some good stuff in his Milk Street podcast and may have info on their website. They also may have a cooking class which currently is free on their website-some of them are and some of them are not. Lori -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Friday, July 24, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] bread flour I'm running across some interesting information. Bookshare and NLS have old bread machine cookbooks from the 1990's. They all have all-purpose white flour in basic bread recipes. But around 2000, more modern cookbooks insist on bread flour. King Arthur's site as well as several blogs and my bread machine manual also insists on bread flour. Right now, I can't get bread flour, so I haven't been able to test, but I'm really curious how much difference there is. So far I've read that bread flour is made with hard wheat and that its gluten content is higher. But how much higher isn't clear. One book says the bag needs to state that there must be 13 grams or more of gluten, but this information is useless if you don't know what size of bag they are discussing. Unfortunately we do most of our shopping at Walmart with curbside pickup -- my husband is thrifty and won't buy anything that costs more than Walmart Great value and that's a point we've argued many times. He just doesn't see the need to spend more. Walmart's Great value unbleached all-purpose does seem to make reasonable, though slightly heavier bread. The ingredients say nothing about gluten and now with gluten-free diets being so popular, you mainly see gluten-free in the stores rather than maximum gluten. I also saw that King Arthur unbleached all-purpose from Walmart does say it's made with hard wheat and contains nothing else -- the great value contains barley flour as well, which I know has no gluten. As I said my dad was a baker but he passed away six years ago, otherwise I'd be having this discussion with him. Six years ago and for most of my life I've had a demanding job and a four-hour commute so I certainly was barely cooking. I cooked almost every night in high school though. I have the same job but without the commute I find myself really enjoying being a homemaker again! How I wish I could go to the store with my dad who would patiently read every flour bag to me; he was a stickler for understanding every ingredient. For me the most fascinating point here is that up until 2000, all-purpose was apparently OK and then suddenly bread flour was required. Did the gluten content of flour change; did the way bread machines were manufactured change or were recipe developers just becoming more sophisticated? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cookinginthedark__;!!A-B3JKCz!XjWoVW8rMHmWnI8xcfEisFCN1X6B3amEWeFjyvfoudnj7l1T6ukBev1a2DyzPfsmCYs80w$ -- This email has been checked for viruses by AVG. https://urldefense.com/v3/__https://www.avg.com__;!!A-B3JKCz!XjWoVW8rMHmWnI8xcfEisFCN1X6B3amEWeFjyvfoudnj7l1T6ukBev1a2DyzPfvWVKEX7Q$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cookinginthedark__;!!A-B3JKCz!XjWoVW8rMHmWnI8xcfEisFCN1X6B3amEWeFjyvfoudnj7l1T6ukBev1a2DyzPfsmCYs80w$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org
Re: [CnD] Baking bread by hand
Yes, Pamela. I agree with you about kneading bread by hand when arthritis is acting up. That's why I bought dough hooks. Both my stand alone mixer and my hand held have them. I use the smaller mixer for small jobs and break out the KitchenAid for the big jobs. When I'm feeling stressed and my hands and arms can stand it, it is therapy for me to knead bead. It saves a lot of money on counselling sesstions. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, July 24, 2020 11:29 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baking bread by hand I have been baking more bread since the Covid-19 thing, but have always enjoyed baking bread. Two reasons for using a bread machine though, lack of time, and arthritis that could make your hands, elbows or shoulders too sore to be able to do other things. That said, even the bread machine has its learning problems. If you use one, just be certain to use a recipe developed for the bread machine. Also be sure to use yeast formulated to be used in the machine. They need a quick acting yeast which is a fine powder that rises quicker. I have such a machine hiding somewhere. I think it is in a lower kitchen cupboard behind other items, or on top of the cupboards between the cupboard and ceiling, gathering dust. I'd have to go to the internet for instructions because I really don't know where those are hiding. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Thursday, July 23, 2020 11:48 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Baking bread by hand I agree that baking by hand is very good for the self-confidence. It's why my Grandma taught me to do it at 7. I needed an adult to put the loaves in the oven for me when I was little but I timed them myself, and of course I did all the kneading and rising myself. But I work full-time at home now and a bread machine satisfys my need for homemade bread with minimal hassle. We dug ours out after it became hard to get bread in the store. My dad, who was a baker by profession teased me mercilessly about using that machine. He never understood why someone who already knew how to do it by hand and from scratch would want to use a machine. If you don't have a full-time commitment, baking bread is truly an awesome way to spend your time! I will however advise you to not get discouraged and read as much about the process as you can. It's a nack that takes time to develop. Your first loaves won't be that great. And there are lots of old wives tales you can ignore, such as needing to scald milk or proof yeast in water first -- unless you use unpasteurized milk or old yeast of course. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking bread by hand
I love the idea of using another pan to help shape the loaf. No more lumpy loaves! -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Thursday, July 23, 2020 2:51 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Baking bread by hand Good Afternoon. I do enjoy baking bread by hand as well. I have dough hooks, but if I need stress relief, I knead by hand. I stir the yeast and sugar together in the warm water using a wire whisk. The ones coated in silicon are great! You can smell it and hear it fizz a little when it is mixed well. I had kids so I learned a quick way to shape a loaf, Put it in the desired pan and get an identical pan that fits inside the other pan snugly. Lightly grease the bottom and use it to flatten and shape the bread. I too like to butter the outside when it comes out hot and wait till it cools to slice it. Tip: When making fresh rolls, you can use muffin tins to easily shape the rolls. Either place one ball in each tin or you can shape into 3 balls and make a clover leaf shape. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Thursday, July 23, 2020 11:10 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Baking bread by hand Yes, I've started baking bread again just because of summer heat, wanting sandwiches for meals, and not wanting to buy bread from the store. I have yeast in the fridge, and bought a vacuum-sealed pound of yeast from Amazon just before lockdown happened in my state, so I'm good to go till my flour or oats or butter runs out. I mix the yeast in with a clean hand just to be sure it dissolves; I know I can get instant, but prefer active dry, and bought the block of yeast because whenever I'd buy the baby food jar sized bottles, I'd always run out. I know I can get a bread machine, but prefer making it by hand; I like being able to get the dough texture just so, and kneading is really therapeutic. I generally like to shape my dough by making it into a long rectangle, rolling it from the short end tightly into a log, then tucking the ends under. But I was watching a breadmaking video on YouTube yesterday where the baker made the rectangle, folded it in thirds from the short end, like a letter, then folded it in thirds again by bringing the sides in toward the middle, so it looks like a foil packet campfire meals are baked in. She plopped the square into her greased loaf pan and used her hand to get the dough in to the ends of the pan. She said don't worry if you can't get it to the corners, because the bread would fill in the gaps as it rose. I tried her technique on the loaf of sweet bread I made last night, and it's genius. Re lopsided loaves, I had that problem till I started using a Pullman pan, a pan that makes a square loaf. The pan has straight sides and a slide-on lid to keep the top flat. I'm picky; I like consistency. I butter all of the surfaces of the bread when it comes out of the pan, then cover it with a damp cloth and wait for the loaf to cool completely before slicing in to it. Guess that's the only side to baking loaves vs. baking rolls. I'll stop rambling now. Hope this helps someone. More Later, Dani On 7/23/20, Lynda via Cookinginthedark wrote: > I so agree. I enjoy baking bread a lot. > > Lynda and Missy > > On 7/23/2020 11:41 AM, meward1954--- via Cookinginthedark wrote: >> I can't help but put in a plug for trying out baking by hand. Baking >> bread by hand is so satisfying. Though I am pretty terrible at >> shaping. My loaves are not always as pretty as the ones that I >> imagine are in pictures. >> Kneading bread is a very tactile activity. I recommend that people >> try it. >> It is extremely blind-friendly. Even if I do suck at shaping, I >> still get my uneven, lopsided loaves baked. The bread still gets eaten. >> >> If I had to think of a very blind-friendly activity for building >> self-confidence without inducing a lot of fear, baking bread would >> probably be it. >> I'm recommending it as a good Covid19 activity that can be done no >> matter how little vision you have. >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Marie Rudys via Cookinginthedark >> Sent: Thursday, July 23, 2020 8:35 AM >> To: cookinginthedark@acbradio.org >> Cc: Marie Rudys >> Subject: Re: [CnD] Question about the bread machine. >> >> I had an Ultimate Breadman bread machine for a while, but I got rid >> of it because it is not accessible for a blind person. It was >> purchased in the late 1990's during a second unhappy marriage I >> walked out on in 1997. I did not want that machine taking up space >> in my closet, so in 2008, I donated it to a thrift
Re: [CnD] Baking bread by hand
Pamela: Congratulations! Now you have me motivated. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, July 24, 2020 1:29 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Baking bread by hand Two days ago, day before yesterday, I did something I have not done for quite some time, made pancakes. I had been wanting them for quite a while and finally took the time. I got 10 pancakes from the batch and had only one of those I wouldn't have wanted to serve to a sighted person. I was very pleased with my patience to let the first side cook enough before flipping. I was also gratified by the fact that the pancakes landed in the pan, flat, without part of the pancake trying to climb out over one side or other of the pan. Last night my friend, Amy came over and we warmed up pancakes and ate them with butter and cut up pieces of nectarine. I mixed a little sugar with my fruit, about a teaspoon, with one big nectarine. Amy chose to avoid the sugar with hers. I don't add sugar to fruit most of the time so it was a real treat for me to do that. I used a teaspoon from the table and kept it below the top so I wouldn't spill. So I really was justified in my measurement guess. Tableware can be bigger than actual teaspoon measures, but since I didn't fill it completely . . . I liked the results so well I had another one for breakfast this morning. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, July 23, 2020 11:41 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Baking bread by hand I can't help but put in a plug for trying out baking by hand. Baking bread by hand is so satisfying. Though I am pretty terrible at shaping. My loaves are not always as pretty as the ones that I imagine are in pictures. Kneading bread is a very tactile activity. I recommend that people try it. It is extremely blind-friendly. Even if I do suck at shaping, I still get my uneven, lopsided loaves baked. The bread still gets eaten. If I had to think of a very blind-friendly activity for building self-confidence without inducing a lot of fear, baking bread would probably be it. I'm recommending it as a good Covid19 activity that can be done no matter how little vision you have. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Thursday, July 23, 2020 8:35 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Question about the bread machine. I had an Ultimate Breadman bread machine for a while, but I got rid of it because it is not accessible for a blind person. It was purchased in the late 1990's during a second unhappy marriage I walked out on in 1997. I did not want that machine taking up space in my closet, so in 2008, I donated it to a thrift shop. I don't want another one. There is a cookbook which has recipes for different types of bread machines on Bard, but it is in electronic braille. I never found an audio version of the book. It does not mention how accessible they may or may not be, as it is not written for the blind. I am sorry this is not very helpful, but it gives you an idead what I have encountered. Also bread machines emits high-pitched beeps which is out of the range of my hearing. Marie On Thu, Jul 23, 2020 at 4:18 AM Jennifer Thompson via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi I would love the bread machine a couple of questions? > > First what is the most accessible machine? > > Also I like to make keto bread so I do not know if it is possible to > make keto bread in a bread machine? > > Thanks. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking bread by hand
Two days ago, day before yesterday, I did something I have not done for quite some time, made pancakes. I had been wanting them for quite a while and finally took the time. I got 10 pancakes from the batch and had only one of those I wouldn't have wanted to serve to a sighted person. I was very pleased with my patience to let the first side cook enough before flipping. I was also gratified by the fact that the pancakes landed in the pan, flat, without part of the pancake trying to climb out over one side or other of the pan. Last night my friend, Amy came over and we warmed up pancakes and ate them with butter and cut up pieces of nectarine. I mixed a little sugar with my fruit, about a teaspoon, with one big nectarine. Amy chose to avoid the sugar with hers. I don't add sugar to fruit most of the time so it was a real treat for me to do that. I used a teaspoon from the table and kept it below the top so I wouldn't spill. So I really was justified in my measurement guess. Tableware can be bigger than actual teaspoon measures, but since I didn't fill it completely . . . I liked the results so well I had another one for breakfast this morning. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, July 23, 2020 11:41 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Baking bread by hand I can't help but put in a plug for trying out baking by hand. Baking bread by hand is so satisfying. Though I am pretty terrible at shaping. My loaves are not always as pretty as the ones that I imagine are in pictures. Kneading bread is a very tactile activity. I recommend that people try it. It is extremely blind-friendly. Even if I do suck at shaping, I still get my uneven, lopsided loaves baked. The bread still gets eaten. If I had to think of a very blind-friendly activity for building self-confidence without inducing a lot of fear, baking bread would probably be it. I'm recommending it as a good Covid19 activity that can be done no matter how little vision you have. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Thursday, July 23, 2020 8:35 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] Question about the bread machine. I had an Ultimate Breadman bread machine for a while, but I got rid of it because it is not accessible for a blind person. It was purchased in the late 1990's during a second unhappy marriage I walked out on in 1997. I did not want that machine taking up space in my closet, so in 2008, I donated it to a thrift shop. I don't want another one. There is a cookbook which has recipes for different types of bread machines on Bard, but it is in electronic braille. I never found an audio version of the book. It does not mention how accessible they may or may not be, as it is not written for the blind. I am sorry this is not very helpful, but it gives you an idead what I have encountered. Also bread machines emits high-pitched beeps which is out of the range of my hearing. Marie On Thu, Jul 23, 2020 at 4:18 AM Jennifer Thompson via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Hi I would love the bread machine a couple of questions? > > First what is the most accessible machine? > > Also I like to make keto bread so I do not know if it is possible to > make keto bread in a bread machine? > > Thanks. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking bread by hand
I have been baking more bread since the Covid-19 thing, but have always enjoyed baking bread. Two reasons for using a bread machine though, lack of time, and arthritis that could make your hands, elbows or shoulders too sore to be able to do other things. That said, even the bread machine has its learning problems. If you use one, just be certain to use a recipe developed for the bread machine. Also be sure to use yeast formulated to be used in the machine. They need a quick acting yeast which is a fine powder that rises quicker. I have such a machine hiding somewhere. I think it is in a lower kitchen cupboard behind other items, or on top of the cupboards between the cupboard and ceiling, gathering dust. I'd have to go to the internet for instructions because I really don't know where those are hiding. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Thursday, July 23, 2020 11:48 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Baking bread by hand I agree that baking by hand is very good for the self-confidence. It's why my Grandma taught me to do it at 7. I needed an adult to put the loaves in the oven for me when I was little but I timed them myself, and of course I did all the kneading and rising myself. But I work full-time at home now and a bread machine satisfys my need for homemade bread with minimal hassle. We dug ours out after it became hard to get bread in the store. My dad, who was a baker by profession teased me mercilessly about using that machine. He never understood why someone who already knew how to do it by hand and from scratch would want to use a machine. If you don't have a full-time commitment, baking bread is truly an awesome way to spend your time! I will however advise you to not get discouraged and read as much about the process as you can. It's a nack that takes time to develop. Your first loaves won't be that great. And there are lots of old wives tales you can ignore, such as needing to scald milk or proof yeast in water first -- unless you use unpasteurized milk or old yeast of course. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Boiling Sugar/canning my peaches
I have stored fruit or canned my peaches off my tree What I do is place my mason jars in the dishwasher under steam to sterilize them Then with a rag, I remove them and place one at a time as I go on a towel. Then I do boil sugar, lemon and water for about 5 minutes just so that it all dissolves Then I boil my peaches for about 30 seconds, just to get the skin soft enough t wipe right off, usually they do. Then I place them in cool water. I slice them then and place in my mason jars. I pour the sugary water in to the jar and leave about an inch off so that it won't explode when opened. At times I will put a cinnamon stick in there. I use my handy funnel for this. Once I do this with all jars, I soak them completely in a huge pot of boiling water and carefully remove them and let them settle on the counter Then they are ready to go They last about a year in a dark pantry. Here is my recipe: Peaches Make a simple syrup of 1 3/4 cups sugar boiled with 4 cups water and 2 tablespoons lemon juice. Cool. To get peels off easily, dip peaches in boiling water for 30 seconds, and then dip into ice water. Peel peaches and cut into chunks. Pour cooled syrup over cut peaches. Put peaches and syrup into plastic containers, allowing about 1/2 inch of head space. Do not use glass because the expansion in the freezer will break the glass. Press a crumbled piece of wax paper over the top layer of peaches to keep them from rising to the top of the container. If using plastic freezing bags, make sure all of the peaches are completely covered by the syrup to prevent browning. "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, July 24, 2020 10:46 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Boiling Sugar I guess if you only make enough for a couple of days, you don't have the jar problem. I might think of making a small amount of preserves some day. But I'm terrified of the sterilized jars and the boiling liquid. I've gotten a sugar burn before. It was a small one, but it's still an experience I would rather not repeat. I burned just the tip of my thumb, but the apartment smelled like burned meat for hours. -Original Message- From: Cookinginthedark On Behalf Of Samuel Wilkins via Cookinginthedark Sent: Thursday, July 23, 2020 2:27 PM To: cookinginthedark@acbradio.org Cc: Samuel Wilkins Subject: Re: [CnD] Boiling Sugar I don't think I can find Stevia. I looked for it on my supermarket's website, and I couldn't get hold of it. How do you pour the hot liquid into jars safely, especially as the jam/marmalade has to be at a temperature way above boiling point. On 23/07/2020 18:53, Marilyn Pennington via Cookinginthedark wrote: > I use Stevia all the time. I like it. I use to like Splenda, but now they > say you should not use it. > > -Original Message- > From: Cookinginthedark On > Behalf Of Sugar Lopez via Cookinginthedark > Sent: Thursday, July 23, 2020 1:27 PM > To: cookinginthedark@acbradio.org > Cc: Sugar Lopez > Subject: Re: [CnD] Boiling Sugar > > When I make my jelly's or jams, I don't use sugar, I add stevia once the > fruit is boiled. > That is my choice though. > It won't last as long so I only make a little for a day or two sugar "Not > that I speak in respect of want: for I have learned, in whatsoever state I > am, therewith to be content." > -Philippians 4:11 > > I appreciate your friendship/support at: > https://www.gofundme.com/sugars-transplant-journey > -Sugar > > > > -Original Message- > From: Cookinginthedark On > Behalf Of meward1954--- via Cookinginthedark > Sent: Thursday, July 23, 2020 10:22 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Boiling Sugar > > Fudge is not as scary as preserves. Making jelly or preserves really > intimidates me. But I would be interested in knowing a safe way to do it. > > > > > > -Original Message- > From: Cookinginthedark On > Behalf Of Karen Delzer via Cookinginthedark > Sent: Thursday, July 23, 2020 12:13 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Boiling Sugar > > I've done it when I make fudge. I put the evaporated milk and the sugar in a > large pot and turn the fire on very low and then stir constantly, especially > after the mixture comes to a boil. I use a long wooden spoon and time my > boil. I've never had a problem, except during tornado weather in Memphis when > my fudge didn't set. > > Karen > > At 05:13 AM 7/23/2020, you wrote: >> Hello all, for a long time, I've been wondering whether it is >> possible to boil sugar safely, for example when making preserves. >>
Re: [CnD] bread flour
I remember buying gluten powder in the grocery store several years ago. If you were baking with low gluten flours you could just add some of the powder to the recipe, so perhaps that would help if you wanted to step up your all-purpose flour. Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Friday, July 24, 2020 10:37 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] bread flour You can use all purpose instead of bread flour. Bread flour has a little bit more gluten protein. But AP will still work. But don't use bread flour for breads without yeast. -Original Message- From: Cookinginthedark On Behalf Of lorischarff--- via Cookinginthedark Sent: Friday, July 24, 2020 12:11 PM To: cookinginthedark@acbradio.org Cc: lorischa...@gmail.com Subject: Re: [CnD] bread flour Bread flour will give you a crunchy crust. Christopher Kimble (formerly of Americas Test Kitchen fame) has some good stuff in his Milk Street podcast and may have info on their website. They also may have a cooking class which currently is free on their website-some of them are and some of them are not. Lori -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Friday, July 24, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] bread flour I'm running across some interesting information. Bookshare and NLS have old bread machine cookbooks from the 1990's. They all have all-purpose white flour in basic bread recipes. But around 2000, more modern cookbooks insist on bread flour. King Arthur's site as well as several blogs and my bread machine manual also insists on bread flour. Right now, I can't get bread flour, so I haven't been able to test, but I'm really curious how much difference there is. So far I've read that bread flour is made with hard wheat and that its gluten content is higher. But how much higher isn't clear. One book says the bag needs to state that there must be 13 grams or more of gluten, but this information is useless if you don't know what size of bag they are discussing. Unfortunately we do most of our shopping at Walmart with curbside pickup -- my husband is thrifty and won't buy anything that costs more than Walmart Great value and that's a point we've argued many times. He just doesn't see the need to spend more. Walmart's Great value unbleached all-purpose does seem to make reasonable, though slightly heavier bread. The ingredients say nothing about gluten and now with gluten-free diets being so popular, you mainly see gluten-free in the stores rather than maximum gluten. I also saw that King Arthur unbleached all-purpose from Walmart does say it's made with hard wheat and contains nothing else -- the great value contains barley flour as well, which I know has no gluten. As I said my dad was a baker but he passed away six years ago, otherwise I'd be having this discussion with him. Six years ago and for most of my life I've had a demanding job and a four-hour commute so I certainly was barely cooking. I cooked almost every night in high school though. I have the same job but without the commute I find myself really enjoying being a homemaker again! How I wish I could go to the store with my dad who would patiently read every flour bag to me; he was a stickler for understanding every ingredient. For me the most fascinating point here is that up until 2000, all-purpose was apparently OK and then suddenly bread flour was required. Did the gluten content of flour change; did the way bread machines were manufactured change or were recipe developers just becoming more sophisticated? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Boiling Sugar
I guess if you only make enough for a couple of days, you don't have the jar problem. I might think of making a small amount of preserves some day. But I'm terrified of the sterilized jars and the boiling liquid. I've gotten a sugar burn before. It was a small one, but it's still an experience I would rather not repeat. I burned just the tip of my thumb, but the apartment smelled like burned meat for hours. -Original Message- From: Cookinginthedark On Behalf Of Samuel Wilkins via Cookinginthedark Sent: Thursday, July 23, 2020 2:27 PM To: cookinginthedark@acbradio.org Cc: Samuel Wilkins Subject: Re: [CnD] Boiling Sugar I don't think I can find Stevia. I looked for it on my supermarket's website, and I couldn't get hold of it. How do you pour the hot liquid into jars safely, especially as the jam/marmalade has to be at a temperature way above boiling point. On 23/07/2020 18:53, Marilyn Pennington via Cookinginthedark wrote: > I use Stevia all the time. I like it. I use to like Splenda, but now they > say you should not use it. > > -Original Message- > From: Cookinginthedark On > Behalf Of Sugar Lopez via Cookinginthedark > Sent: Thursday, July 23, 2020 1:27 PM > To: cookinginthedark@acbradio.org > Cc: Sugar Lopez > Subject: Re: [CnD] Boiling Sugar > > When I make my jelly's or jams, I don't use sugar, I add stevia once the > fruit is boiled. > That is my choice though. > It won't last as long so I only make a little for a day or two sugar "Not > that I speak in respect of want: for I have learned, in whatsoever state I > am, therewith to be content." > -Philippians 4:11 > > I appreciate your friendship/support at: > https://www.gofundme.com/sugars-transplant-journey > -Sugar > > > > -Original Message- > From: Cookinginthedark On > Behalf Of meward1954--- via Cookinginthedark > Sent: Thursday, July 23, 2020 10:22 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Boiling Sugar > > Fudge is not as scary as preserves. Making jelly or preserves really > intimidates me. But I would be interested in knowing a safe way to do it. > > > > > > -Original Message- > From: Cookinginthedark On > Behalf Of Karen Delzer via Cookinginthedark > Sent: Thursday, July 23, 2020 12:13 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Boiling Sugar > > I've done it when I make fudge. I put the evaporated milk and the sugar in a > large pot and turn the fire on very low and then stir constantly, especially > after the mixture comes to a boil. I use a long wooden spoon and time my > boil. I've never had a problem, except during tornado weather in Memphis when > my fudge didn't set. > > Karen > > At 05:13 AM 7/23/2020, you wrote: >> Hello all, for a long time, I've been wondering whether it is >> possible to boil sugar safely, for example when making preserves. >> Having never had sight and not having any light perception, I don't >> believe there is a way I could do this without burning myself. Is >> there anyone else who has never had sight who has, say, been able to >> make preserves or boil sugar safely, and if so, how is it done? >> Thank you. -- Regards, Samuel Wilkins >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark -- Regards, Samuel Wilkins ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread flour
You can use all purpose instead of bread flour. Bread flour has a little bit more gluten protein. But AP will still work. But don't use bread flour for breads without yeast. -Original Message- From: Cookinginthedark On Behalf Of lorischarff--- via Cookinginthedark Sent: Friday, July 24, 2020 12:11 PM To: cookinginthedark@acbradio.org Cc: lorischa...@gmail.com Subject: Re: [CnD] bread flour Bread flour will give you a crunchy crust. Christopher Kimble (formerly of Americas Test Kitchen fame) has some good stuff in his Milk Street podcast and may have info on their website. They also may have a cooking class which currently is free on their website-some of them are and some of them are not. Lori -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Friday, July 24, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] bread flour I'm running across some interesting information. Bookshare and NLS have old bread machine cookbooks from the 1990's. They all have all-purpose white flour in basic bread recipes. But around 2000, more modern cookbooks insist on bread flour. King Arthur's site as well as several blogs and my bread machine manual also insists on bread flour. Right now, I can't get bread flour, so I haven't been able to test, but I'm really curious how much difference there is. So far I've read that bread flour is made with hard wheat and that its gluten content is higher. But how much higher isn't clear. One book says the bag needs to state that there must be 13 grams or more of gluten, but this information is useless if you don't know what size of bag they are discussing. Unfortunately we do most of our shopping at Walmart with curbside pickup -- my husband is thrifty and won't buy anything that costs more than Walmart Great value and that's a point we've argued many times. He just doesn't see the need to spend more. Walmart's Great value unbleached all-purpose does seem to make reasonable, though slightly heavier bread. The ingredients say nothing about gluten and now with gluten-free diets being so popular, you mainly see gluten-free in the stores rather than maximum gluten. I also saw that King Arthur unbleached all-purpose from Walmart does say it's made with hard wheat and contains nothing else -- the great value contains barley flour as well, which I know has no gluten. As I said my dad was a baker but he passed away six years ago, otherwise I'd be having this discussion with him. Six years ago and for most of my life I've had a demanding job and a four-hour commute so I certainly was barely cooking. I cooked almost every night in high school though. I have the same job but without the commute I find myself really enjoying being a homemaker again! How I wish I could go to the store with my dad who would patiently read every flour bag to me; he was a stickler for understanding every ingredient. For me the most fascinating point here is that up until 2000, all-purpose was apparently OK and then suddenly bread flour was required. Did the gluten content of flour change; did the way bread machines were manufactured change or were recipe developers just becoming more sophisticated? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread flour
Bread flour will give you a crunchy crust. Christopher Kimble (formerly of Americas Test Kitchen fame) has some good stuff in his Milk Street podcast and may have info on their website. They also may have a cooking class which currently is free on their website-some of them are and some of them are not. Lori -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Friday, July 24, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] bread flour I'm running across some interesting information. Bookshare and NLS have old bread machine cookbooks from the 1990's. They all have all-purpose white flour in basic bread recipes. But around 2000, more modern cookbooks insist on bread flour. King Arthur's site as well as several blogs and my bread machine manual also insists on bread flour. Right now, I can't get bread flour, so I haven't been able to test, but I'm really curious how much difference there is. So far I've read that bread flour is made with hard wheat and that its gluten content is higher. But how much higher isn't clear. One book says the bag needs to state that there must be 13 grams or more of gluten, but this information is useless if you don't know what size of bag they are discussing. Unfortunately we do most of our shopping at Walmart with curbside pickup -- my husband is thrifty and won't buy anything that costs more than Walmart Great value and that's a point we've argued many times. He just doesn't see the need to spend more. Walmart's Great value unbleached all-purpose does seem to make reasonable, though slightly heavier bread. The ingredients say nothing about gluten and now with gluten-free diets being so popular, you mainly see gluten-free in the stores rather than maximum gluten. I also saw that King Arthur unbleached all-purpose from Walmart does say it's made with hard wheat and contains nothing else -- the great value contains barley flour as well, which I know has no gluten. As I said my dad was a baker but he passed away six years ago, otherwise I'd be having this discussion with him. Six years ago and for most of my life I've had a demanding job and a four-hour commute so I certainly was barely cooking. I cooked almost every night in high school though. I have the same job but without the commute I find myself really enjoying being a homemaker again! How I wish I could go to the store with my dad who would patiently read every flour bag to me; he was a stickler for understanding every ingredient. For me the most fascinating point here is that up until 2000, all-purpose was apparently OK and then suddenly bread flour was required. Did the gluten content of flour change; did the way bread machines were manufactured change or were recipe developers just becoming more sophisticated? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] bread flour
I have a Zorinski bread machine with buttons I bought from King Arthur years ago. No idea if this brand still is sold. I use bread flour when I have it, & it seems to give a finer & tastier bread, but this is my opinion. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] bread flour
I'm running across some interesting information. Bookshare and NLS have old bread machine cookbooks from the 1990's. They all have all-purpose white flour in basic bread recipes. But around 2000, more modern cookbooks insist on bread flour. King Arthur's site as well as several blogs and my bread machine manual also insists on bread flour. Right now, I can't get bread flour, so I haven't been able to test, but I'm really curious how much difference there is. So far I've read that bread flour is made with hard wheat and that its gluten content is higher. But how much higher isn't clear. One book says the bag needs to state that there must be 13 grams or more of gluten, but this information is useless if you don't know what size of bag they are discussing. Unfortunately we do most of our shopping at Walmart with curbside pickup -- my husband is thrifty and won't buy anything that costs more than Walmart Great value and that's a point we've argued many times. He just doesn't see the need to spend more. Walmart's Great value unbleached all-purpose does seem to make reasonable, though slightly heavier bread. The ingredients say nothing about gluten and now with gluten-free diets being so popular, you mainly see gluten-free in the stores rather than maximum gluten. I also saw that King Arthur unbleached all-purpose from Walmart does say it's made with hard wheat and contains nothing else -- the great value contains barley flour as well, which I know has no gluten. As I said my dad was a baker but he passed away six years ago, otherwise I'd be having this discussion with him. Six years ago and for most of my life I've had a demanding job and a four-hour commute so I certainly was barely cooking. I cooked almost every night in high school though. I have the same job but without the commute I find myself really enjoying being a homemaker again! How I wish I could go to the store with my dad who would patiently read every flour bag to me; he was a stickler for understanding every ingredient. For me the most fascinating point here is that up until 2000, all-purpose was apparently OK and then suddenly bread flour was required. Did the gluten content of flour change; did the way bread machines were manufactured change or were recipe developers just becoming more sophisticated? --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about the bread machine.
Thanks. There was a recipe for banana bread. It has white flour and I like nut flours because it is healthier. Also it calls for vegetable oil and that is not healthie. I use coconut oil and olive oil is good. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dani Pagador via Cookinginthedark Sent: Thursday, July 23, 2020 10:54 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Question about the bread machine. Hi, Jennifer. Here's a link to a page with a keto bread recipe. She gives detailed step-by-step instructions on how to make it, both in the oven and with a bread machine. There are also instructions on choices of flour and dairy- vs. dairy-free methods. https://www.fatforweightloss.com.au/keto-bread/ HTH, Dani On 7/23/20, Jennifer Thompson via Cookinginthedark wrote: > Thanks. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Nicole Massey via Cookinginthedark > Sent: Thursday, July 23, 2020 12:52 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Question about the bread machine. > > My White-Westinghouse machine is simple for blind folks to use if they > mark the buttons, but it's almost 30 years old. I would suggest that > you talk to non-blind keto types about if they can use bread machines > for their recipes, as both the blind community and the keto community > are on the smaller side. > They can advise you. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Jennifer Thompson via Cookinginthedark > Sent: Thursday, July 23, 2020 12:46 PM > To: cookinginthedark@acbradio.org > Cc: Jennifer Thompson > Subject: Re: [CnD] Question about the bread machine. > > Thanks what machine is blind friendly? > Again can I make keto bread with the machine? > Thanks. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Nicole Massey via Cookinginthedark > Sent: Thursday, July 23, 2020 11:13 AM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Question about the bread machine. > > The Bread Machine Baker is my favorite bread machine book, with a lot > of recipes that are straightforward -- the instructions are almost > always, "Put ingredients in order in the machine, close lid and turn > it on." It's on my to be scanned and proofread list. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Deborah Armstrong via Cookinginthedark > Sent: Thursday, July 23, 2020 10:19 AM > To: cookinginthedark@acbradio.org > Cc: Deborah Armstrong > Subject: Re: [CnD] Question about the bread machine. > > The book is in both Braille and Audio > Bread machine baking: perfect every time : 75 foolproof bread and > dessert recipes custom-created for the 12 most popular bread machines > DB36413 > And > BR09257 > > Its problem is that every recipe is repeated twelve times; the book is > out of date since those dozen machines are no longer around. > > I guess it's hard to do generic recipes but bookshare has six bread > machine cookbooks that do. > > Mine wasn't that accessible either; it's a Goldstar. But I used > dennison's laminating plastic which sticks like the dickens to label its controls. > > It's very important to open the lid and check the forming dough. I > have the advantage of having learned to bake bread from scratch with > my Grandma when I was seven so I know how it's supposed to feel. > > --Debee > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
