HDTenEightyP/NetNews huggingface dataset:
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: Re: Bread Questionswatyew
Date: 10 Nov 92 17:46:08 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

In article 7F7@watdragon.uwaterloo.ca, badorion@watyew.uwaterloo.ca (Brian A. Dorion) writes:
|In article <1992Nov5.105644.565@hemlock.cray.com> dadams@cray.com writes:
|>
|>And then it would be really wonderful if you could program it so that instead
|>of kneading for 10 min (or however long) and letting the dough rise for
|>2 hours, the machine would knead until the dough passed the stretch test
|
|Stretch Test?? What's the stetch test?
|
|>(which was really determined electronically) and then left to rise until
|>the dough passed the ripeness test (which was really tested electronically)
|>
|Ripeness Test?? What's the ripeness test?
|
|I've just started making bread, and have had success three out of four tries.
|Any advice people could give me about making bread would be appreciated.
|
|Brian

These are some concepts that I picked up from "Laurels Kitchen Bread Book"
(Which BTW is available now from "Jesica's Biscuit" Catalog for < $13.00
+ shipping.)  

The book described a test for telling when you were done kneading.  Wet your
hands and slowly and gently try to stretch a portion of the dough.  If you 
can stretch it into a paper thin sheet then you are done kneading.  I don't 
think I described that as well as she did so see the book.

Ripeness is a very important concept, but she didn't really give a test for
ripeness.  I was being lazy and using the term "ripness test" instead of 
"Is the dough done rising test".  Wet a finger and poke it into the dough
about 1/2" deep (cover your fingernail but not the first knuckle.)  Then
remove the finger.  (If you got the finger wet the dough should not stick.)
If the hole you made starts to puff out and dissapear then the dough is not
done rising.  If it holds its shape it is done.  If the area around the hole
starts to colapse or cave in then you let the rise go too long.  

I get the idea that most doughs can support three risings (+/-).  The yeast is
processing the gluten durring this time and making it stronger?  Eventually 
the same processing breaks the gluten down and it will no longer rise at
all.  We say the dough is ripe when it is near the optimum condition.


I really recomend "Laurel's Kitchen Bread Book."  When I talk about "every 
trick in the book", this is the book I am talking about.  ;^)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Clay Baking Tiles
Organization: Actrix Information Exchange
Date: Sat, 7 Nov 1992 01:49:42 GMT

In article <1992Nov5.164401.22057@hemlock.cray.com> dadams@cray.com writes:

> 
> The author of "Old World Breads" suggests that you drop into a garden
> supply store (or K-mart or the like) and buy a drain dish for one of
> those monster sized clay pots.  You know the size of pot that you can
> plant a whole tree in?  Don't buy the pot, just buy the dish that goes
> below it.  Get the biggest size that you can fit in your oven.
> 
> 
> (to use for a baking tile)
> 
> 
> ---
> --David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
> ___________________________________________________________________
>        Old Sourdoughs never die.  They just ferment away.
> 
> 
I have a bread baking dish made by a local potter.  You might be
interested in the advice she gives on a leaflet that came with my
terracotta baker (like a clay loaf pan):

  This clay dish is for baking bread.  It is porous and absorbs and
  releases oil, which keeps your bread moist and crusty.
  After repeated use it becomes seasoned and holds the aroma and
  flavour of your bread.
  Warm your dish and oil the inside of it with 3-6 tablespoons
  of cooking oil.
  Oil it every time before you use it.  Gradually you will need less
  oil.  Tol clean it just wipe it out with a dry cloth or rinse
  with hot water, but only if necessary.


I treated mine as suggested and a light smear of oil is all it now
needs and I could probably omit that.
 


-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.sourdough
From: agul@ucs.indiana.edu (Alex)
Subject: Re: Sourdough pancakes topped with...
Organization: Indiana University
Date: Tue, 10 Nov 1992 23:51:24 GMT

In article <1cjefdINNk5p@usenet.INS.CWRU.Edu> cf603@cleveland.Freenet.Edu (Dave Sill) writes:
>Path: usenet.ucs.indiana.edu!sol.ctr.columbia.edu!spool.mu.edu!agate!usenet.ins.cwru.edu!cleveland.Freenet.Edu!cf603
>From: cf603@cleveland.Freenet.Edu (Dave Sill)
>Newsgroups: rec.food.sourdough
>Subject: Sourdough pancakes topped with...
>Date: 27 Oct 1992 12:59:25 GMT
>Organization: Case Western Reserve University, Cleveland, OH (USA)
>Lines: 18
>Message-ID: <1cjefdINNk5p@usenet.INS.CWRU.Edu>
>Reply-To: cf603@cleveland.Freenet.Edu (Dave Sill)
>NNTP-Posting-Host: hela.ins.cwru.edu
>
>Real maple syrup.
>
>Not the phoney 98+% corn syrup stuff.
>
>Mmmm, mmmm.
>
>Yes, it's expensive.  So what?  It's worth it.  Your pancakes deserve it.
>
>If you haven't tried it recently, do yourself a favor.  It is to syrup what
>sourdough is to bread.
>
>Any other favorite pancake toppings?
>
>-- 
>Dave Sill
>Play: cf603@cleveland.freenet.edu
>Work: de5@ornl.gov
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Say "Bo-Deen"!
Organization: Actrix Networks
Date: Sat, 7 Nov 1992 01:57:14 GMT

In article <1992Nov5.222733.20354@raven.alaska.edu> randy@raven.alaska.edu (Randy Hayman) writes:
> 
> Ditto for those wonderful Rommertopf (tm) clay baking pots (as you soak them in
> water for the clay to absorb moisture).  This soaking keeps the dough from 
> drying out on rising, and keeps the moisture/steam in while baking.
> 
> 
> Randy
> sxrmh1@orca.alaska.edu

Do you put the dough in the Romertopf or in a pan in the Romertopf?  I
was using mine for cooking a chook the other day and thought it might
also have bread baking possibilities.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.sourdough
From: matthews_k@cubldr.colorado.edu
Subject: Re: Say "Bo-Deen"!
Organization: University of Colorado, Boulder
Date: Fri, 6 Nov 1992 15:44:06 GMT

In article <1992Nov5.093912.25091@hemlock.cray.com>, dadams@cray.com (David Adams) writes:
> In article Bry@gpu.utcs.utoronto.ca, molnar@Bisco.CAnet.CA (Tom Molnar) writes:
> 
> |culture.  I wish I could get my crusts to be as good as that on the
> |Tasajara loaf.  I must buy their bread book next time I see it.
> |
> |Tom
> 
> Try letting the loaf rise and bake in a Dutch oven.  I find that my
> Dutch oven traps steam in and hence imitates a steam oven and makes
> a really nice crust.  
> 
> ---
> --David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
> ___________________________________________________________________
>        Old Sourdoughs never die.  They just ferment away.

David:

Do you bake with the lid on or off?  Do you use a cast-iron dutch oven,
or some other type?  Inquiring minds want to know!  :-)

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.sourdough
From: A.S.Chamove@massey.ac.nz (A.S. Chamove)
Subject: sour-sour
Organization: Massey University, Palmerston North, New Zealand
X-Reader: NETNEWS/PC Version 2c
Date: Tue, 10 Nov 92 22:30:13 GMT

I want to make my sourdough more sour.  How do I do it?

I have tried using more starter
putting in more sugar (so the yeast will make more sour)
letting it rise for 3-5 hours

What makes the sour?  and I can I make the bread more sour?


-- 
-----------------------------------------------------------------
Arnold Chamove
Massey University Psychology
Palmerston North, New Zealand

Newsgroups: rec.food.sourdough
From: jjfink@skcla.monsanto.com
Subject: Pickle Relish request
Organization: Searle, Skokie, IL
Date: Wed, 11 Nov 1992 12:20:18 GMT

Since this forum seems to have a dedication to fermentation/pickling as well as
its moniker, maybe someone has a suggestion for me?

To me, a Chicago-style hot dog requires glow-in-the-dark pickle relish.
It doesn't really glow, but boy is it GREEN.  Most relishes are a dark green in
color, and not as sweet, nor nearly as vinegary.
This seems to be a vanishing commodity.  At least two local hot dog joints in
my neighborhood dropped it 'for cost reasons'.

Does anyone have
a) a recipe for pickle relish, I'll fiddle with it myself
b) a source for the flourescent stuff I mentioned above?
c) a newsgroup where this should be directed?

Joel
-- 
jjfink@skcla.monsanto.com
------------------------------------------------------------------------------
"I want peace on earth, and goodwill towards man."
"We don't do that kind of thing, we're the United States Government!"
  -- from _Sneakers_
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: source for Kefir culture
Organization: Actrix Information Exchange
Date: Sat, 7 Nov 1992 01:42:21 GMT

In article <1992Nov5.100833.27173@hemlock.cray.com> dadams@cray.com writes:
>
> 
> BTW, has anybody ever made viili from the culture I sent them?
> 

Planning to try it this weekend.  Have to get some whole milk as we
usually have fat reduced stuff.

 


-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.sourdough
From: Tim Dudley <dudley.chi@xerox.com>
Subject: Re: Source for Pima culture
X-Xxdate: Fri, 6 Nov 92 11:09:40 GMT
Organization: bnr
X-Useragent: Nuntius v1.1.1d11
Date: Fri, 6 Nov 1992 17:09:42 GMT

I apologize to those whom I caused to think that there is, in fact, a 
new culture, called Pima.  That is a misspelling of "piima", which we
all know and love...

Sorry about that.  The spelling came from an old Rodale cookbook.

Tim
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: Re: New reader
Date: 10 Nov 92 17:49:01 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.


The FAQs as well as archives of past discussions are available via
anonymous ftp from ftp.ils.nwu.edu in the directory pub/sourdough.

There are FAQs about making bread, carring for and feeding a culture,
where to get a culture, and a rather large recipe FAQ.  (Ok, its a 
book.)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.sourdough
From: holder@gourde.positron.med.ge.com (Kacy Holder)
Subject: Re: Dutch Ovens  (was: Say "Bo-Deen"!)
Organization: Computer People Unlimited, Milwaukee, WI
	<1992Nov5.150805.16250@hemlock.cray.com>
Date: 6 Nov 92 14:30:58



On the subject of finding Lodge cast iron cookware in places
outside Utah, I found my two skillets (8" and 10") in
Wal-mart for $8.96 on sale.  I saw Dutch Ovens there
when I bought the skillets so I assume they stock them
regularly.  

Last time I looked, Wisconsin wasn't anywhere near Utah.
:-)

Kacy

----
--
Katharine C. Holder
Computer People Unlimited, Inc.
email: holderk@positron.med.ge.com

"These opinions are my own and not necessarily those of the client for whom 
 I am working or Computer People Unlimited, Inc."
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Clay Baking Tiles
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 5 Nov 92 16:44:01 CST


I ordered three bread making books from the "Jessica's Biscuit" catalog.

The author of "Old World Breads" suggests that you drop into a garden
supply store (or K-mart or the like) and buy a drain dish for one of
those monster sized clay pots.  You know the size of pot that you can
plant a whole tree in?  Don't buy the pot, just buy the dish that goes
below it.  Get the biggest size that you can fit in your oven.


(to use for a baking tile)


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: rec.food.sourdough
Subject: Re: Dutch Ovens (was: Say "Bo-Deen"!)
Date: 13 Nov 92 03:28:16 GMT
Organization: Stratus Computer, Inc., San Jose, CA

In all this discussion of Dutch Ovens, I've seen nary a word
about my favorite source of cast iron: antique stores.  Often,
you can pick up antique cast-iron of a quality no longer
obtainable (personally, I think this modern reclaimed iron is
utter crap---I've been spoiled by using antique ironware that
was smelted right out of the ore), and at a very small price.
Usually, I take it home, scrub with water and a scouring pad,
and boil it with water up to the edge, then re-oil.  Usually,
it doesn't even need that.  I've got a 5-gallon Victorian ham
boiler that was impregnated with so much seasoning over its
life that I've never had to re-season it.  (Think of a ham
boiler as a huge oval Dutch Oven.)  I paid $15 for it, and
have often gotten cast iron for only a dollar or two.  I've
baked stuffed rolls in it over a campfire, with the rolls
sitting on a damp terracotta plate in the bottom.

By the way, you can tell ore iron by the smooth, almost glassy
surface it has.  Best cooking surface ever created!


--
  Jilara   [jane@swdc.stratus.com]

"The field of pseudo-science hasn't progressed much in ten
years, except to gain access to the net." --from ca.earthquakes
Newsgroups: rec.food.sourdough
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Applejack (was My Dog Ate It!)
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Thu, 12 Nov 1992 15:11:41 GMT

In article <1dto3cINNk1b@usenet.INS.CWRU.Edu> cf603@cleveland.Freenet.Edu (Dave Sill) writes:
>
>In a previous article, delwiche@sunflower.bio.indiana.edu (Charles Delwiche) says:
>
>>If you want a good adventure in "sourdough" (sensu Alaska) alcohols,
>>try making applejack.  First make hard cider... let the hard
>>cider freeze to the point where it forms a slush, pure ice will freeze
>>out first.  ... The liquid in the slush will be high in solutes; alcohol
>>and apple solids, maybe a little residual sugar...
>
>A friendly warning: this is *extremely* illegal.  It's equivalent, legally,
>to making moonshine.  If you do try it, don't advertize that fact to anyone
>you don't *really* trust.  It would be terribly unfortunate to have your
>house seized by the Feds under the civil forfeiture rules used in the War
>on Some Drugs.

I know home distillation is illegal but I didn't know it extended
to freezing too.

"Well, gee, officer, I didn't want my hard cider to go bad so I put
it in the freezer.  But I got really thirsty for some and I couldn't 
wait until it all thawed" :)


A while ago I bought a book on mead making and was very amused to
read that, "although mead brandy is illegal to make at home, it is 
interesting to understand what the boiling point of alcohol is 
and how it condenses" or words to that effect.  The book then proceeded 
to tell you how to distill your mead to make mead brandy.  I've also 
heard of books, written purely for the sake of abstract knowledge 
you understand, that tell you the exact procedure for making whiskey.

Anyway, recently I got curious enough to taste the hooch on my
sourdough culture.  I didn't try very much as it was very strong
tasting.  Not really unpleasant, just not really great either.

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else.
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: Re: sour-sour
Date: 12 Nov 92 20:17:31 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

In article 1091@bnr.ca, Tim Dudley <dudley.chi@xerox.com> () writes:
|David Adams says the sour comes from lactobacilli - has anyone tried
|adding one of those little lactobacilli acidopholus capsules (available 
|health food stores and pharmacies) to a batch of starter?  Any 
|predictions and/or warnings?  Any brave  souls want to experiment 
|and let us know what happens?  (I'd do it myself, but it's too cold 
|outside now for the starter to start, and I  wouldn't want to try 
|something like that inside...  :-)   )
|
|Tim


What are these?  Like, are they alive?
---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: Say "Bo-Deen"!
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 5 Nov 92 09:39:12 CST

In article Bry@gpu.utcs.utoronto.ca, molnar@Bisco.CAnet.CA (Tom Molnar) writes:

|culture.  I wish I could get my crusts to be as good as that on the
|Tasajara loaf.  I must buy their bread book next time I see it.
|
|Tom

Try letting the loaf rise and bake in a Dutch oven.  I find that my
Dutch oven traps steam in and hence imitates a steam oven and makes
a really nice crust.  

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.sourdough
From: joelw@convex.com (Joel Williamson)
Subject: Re: Moldy Bread
Date: Thu, 5 Nov 1992 18:44:18 GMT
Organization: Engineering, CONVEX Computer Corp., Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In article <1992Nov2.224954.18876@amd.com> karen@angelo.amd.com (Karen Black) writes:
>There seems to be a trade-off between stale (dry) or moldy bread.
>
>When I started making bread, I put it in plastic bags.  Even when
>it had cooled thoroughly, it still got moldy.  After I switched to
>a bread box, I had no more mold, but the bread will get dry & stale
>after about three days.  Since stale bread is fine for breadcrumbs,
>croutons, and duck food, I'm satisfied with my bread box.
>
>Karen Black

I put bread in gallon freezer bags in the freezer, where it keeps
indefinitely.  Defrosting in the microwave creates almost fresh-baked.

Joel Williamson
--
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: FAQ help wanted
Date: 10 Nov 92 17:51:19 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

I recently went through the archives and collected any mention 
about books.  I am wondering if anyone would like to volunteer to
take this collection and edit it so that it looks nice like an 
FAQ should.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.sourdough
From: anthony@lpi.liant.com (Anthony Beissner)
Subject: Freezing bread (was Re: Moldy Bread)
Organization: Liant Software Corp.,  Austin TX
Date: Fri, 6 Nov 1992 22:26:34 GMT

In article <1992Nov5.184418.14248@news.eng.convex.com> joelw@convex.com (Joel Williamson) writes:
>
>I put bread in gallon freezer bags in the freezer, where it keeps
>indefinitely.  Defrosting in the microwave creates almost fresh-baked.
>
>Joel Williamson
>-- 
>
I do the same thing.  Slicing it first allows fresh sourdough for sandwiches
almost instantly.  Nothing like a sourdough grilled cheese sandwich with soup
now that the weather is finally getting cold.  (I think I'll be going home
now, I'm getting hungry ;-) ).


-- 
===============================================================================
Just say no to .signature files.        |             anthony@rmc.liant.com
===============================================================================
Xref: sparky rec.food.sourdough:677 rec.food.historic:743
From: confused@phazer.ksu.ksu.edu (Me! Whoelse?)
Newsgroups: rec.pets
Subject: ferrets and digging
Date: 8 Nov 1992 13:11:37 -0600
Organization: Kansas State University
NNTP-Posting-Host: phazer.ksu.ksu.edu

My ferrets used to dig at the doors in my home, i had the same problem you
do, rubbing alcohol evaporates.
Have you tried something like white vinegar?  It smells just as bad and
doesnt evaporate as quickly.
You might also consider using bitter apple, the smell should detter them
and is it doesnt you can spray their little noses with it, usually doesnt 
take them long to learn.

Marli.
From: jwg0@ns1.cc.lehigh.edu (JOHN WALTER GEWARTOWSKI)
Newsgroups: rec.pets
Subject: Re: Fierce gerbil!
Date: 13 Nov 92 13:30:45 GMT
Organization: Lehigh University

In article <BxMCFD.7uv@uxa.ecn.bgu.edu>, mucds@uxa.ecn.bgu.edu (Corey D. Stinson
) writes:
>
>   I recently purchased a gerbil one day on a trip home from college (as
>my last one died in my absence).  The gerbil is young (probably just 1.5
>months old) and was rather flighty but tame when I handled her over
>that weekend.  Since then, I have had reports from my family members
>that the gerbil has turned extremebly vicious.  It even tried to jump
>up and attack my sister's face when she looked in the bowl one day!
>
>  Any idea why the gerbil has turned so fierce lately?  Was it the fact
>that I only spent a few days with her before I had to go back to school?
>Assuming that she will react to me in the same way, is there any way
>to retame her without loosing a lot of blood? :)
>
>  I would hate to turn her loose in the wild, but it is really my only
>choice as I do not want to keep a violent gerbil for a pet.
>
>  Any help would be appreciated.  Please respond via email.  Thanx!
>
>                                               Corey
>

Maybe it has rabies.

Find a friend with a snake.
-- 

*--------------------------------------*
 Take a walk on the Wild side...Biffman
*--------------------------------------*
     j o h n g e w a r t o w s k i

Did you hear how the Polish hockey team drowned?
Newsgroups: rec.pets
From: kovalsky@nssdca.gsfc.nasa.gov (Debbie Kovalsky)
Subject: Why does my Golden Retriever Do This?
News-Software: VAX/VMS VNEWS 1.41    
Keywords: Urination on Excitement!
Organization: NASA - Goddard Space Flight Center
Date: Thu, 12 Nov 1992 15:07:00 GMT

I own two wonderful Golden Retrievers.  One is a Great Bear, named Max
who is a fantastic dog (I got him from a breeder).  The other is Sam, 
who is also a sweet and gentle dog...but, he has a problem.  He 
constantly urinates when we come home, or when someone comes to visit 
us.  As soon as the door opens, he runs around in circles and 
uncontrollably urinates.  The vet told us he would grow out of this, 
but he is 2 years old and it still happens.  He will also do it when 
someone is REALLY playing with him.  Any suggestions?  We're 
desperate.  I love him...but I can't handle this anymore.

Thanks, Debbie

Debbie Kovalsky
Hughes/STX
NSSDC/NASA
(301)513-1637
kovalsky@nssdca.gsfc.nasa.gov