HDTenEightyP/NetNews huggingface dataset:
From: dadams@cray.com (David Adams)
Subject: Laurel's Kitchen Bread Book
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 13 Oct 92 12:59:59 CDT


I just got my order delivered (Ok it was actually last Thursday, but
this is my first oportunity to sit down and look it over.)
from  the "Jessica's Biscuit" catalog.  I ordered the following books:

Laurel's Kitchen Bread Book   ($12.98, hard, sale)
Old World Breads ($8.95, paper)
Uprisings:  The Whole Grainn Baker's Book (on sale, $7.98 from $9.95, paper)


This is really a fun cooking catalog with many bread books.  The catalog is
free.  All I had to do was call (800) 878-4264 and ask them to send me 
one. 


When I ordered they told me that I would have to wait 7-10 working days,
but the delivery came in only 3!  I was pleased.  I would have only ordered
one book, but their handeling fee was the same wether I ordered one or
three so I chose three.  I guess they design those gimicks to sell more
books.  But they are fun books, and I am pleased to finally own my own 
copy of Laurel's Kitchen Bread Book.

-David Adams
From: bsala@weber.ucsd.edu (Brian Sala)
Newsgroups: rec.food.sourdough
Subject: Re: Dead starter?
Date: 14 Oct 1992 05:03:43 GMT
Organization: University of California, San Diego
NNTP-Posting-Host: weber.ucsd.edu

In article <1992Oct13.123251.27009@news.unomaha.edu> hewett@cwis.unomaha.edu (Dallas Hewett) writes:

>[stuff deleted.]
>We kept it in the fridge, pulled it out fairly regularly (usually on a weekly
>basis), and had many pleasant results.  However, this summer or fall we left
>it in the fridge for several weeks (three or four) and thought that it would
>keep without feeding it.  Anyway, we have started using it again,
>and to our dismay, it has lost it's sourness 8-< .
>
>When we pull it out of the fridge, it warms up, foams up when we feed it and 
>let it rise, and generally acts like something is going on.  It even has that
>(although not as strong as before) sour smell.  But when we use it, nothing 
>very sour happens.  
>[stuff deleted]
>Dallas
>Hewett@dgx.cr.usgs.gov
>
I have left my starter sit and rot in my fridge for as long as 6-7
weeks a couple times (gasp!!) and been able to recover, basically by just
feeding it and letting it sit in my oven for a couple days with the
oven light on and door shut (stirring occasionally).  Not a
recommended practice to be so lax, I suppose, but hey, I'm working on
my dissertation (and my wife only does regular yeast breads).  Have
faith as long as your starter smells sour, it will probably come back
with a little TLC.  Just show more patience and don't try to make
really heavy wheat breads right away.
--brian
bsala@ucsd.edu
From: rasmussenc@vaxb.gbus.virginia.edu
Newsgroups: rec.food.sourdough
Subject: help with 2nd rising!
Date: 12 Oct 92 12:47:13 GMT
Organization: Darden Center, University of Virginia

Hi everyone -- hope you can help me!

I noticed by glancing through the FAQ recipes, that at least the first
few recipes don't have 2nd risings.  It seems like the recipes I have used
in the past DO have 2nd risings, and this is where my bread always fails!
Everything is going great, the 1st rising is fabulous, and then whenever
I punch the bread down, reshape it, and put it into loaf pans or whatever,
it never rises again!  It doesn't matter if I am using a sourdough recipe
or a plain old non-sourdough recipe.  I have all but given up hope on 
becoming a decent bread maker!  What am I doing wrong?

Thanx for any help!

-Chris R.
From: azw@aber.ac.uk (Andrew Michael Woodward)
Newsgroups: rec.food.sourdough
Subject: Re: Small Sourdough Batches
Date: 14 Oct 92 12:38:01 GMT
Organization: University of Wales, Aberystwyth


They served sourdough on American Airlines on my recent trip to the US.
Pretty good, but what the hell is it?? There are uneducated Brits out here
who want to know! Any basic recipes so I can try out my own?

Cheers

Andy
Newsgroups: rec.food.sourdough
From: cat@iedv7.acd.com ( Chris Teegarden (ICCT))
Subject: Culture mailings
Summary: Finally, at last, apologies
Keywords: culture, mailing, starter
Organization: Applied Computing Devices, Inc., Terre Haute IN
Date: Wed, 7 Oct 1992 14:07:01 GMT


Hello everyone.  Just thought I'd update some mailing info and apologize
all over the place.

First, the update.  I am moving this weekend, so my address is changing.
It is now:

   Chris Teegarden
   4910 So. 7th St.
   Terre Haute, IN  47802

So, if you want any sourdough cultures, send the labelled baggies and
SASE there instead.  I have also acquired "Ralph" courtesy of Mr.
Trinterud.  (The others I have are Russian, Bahrainian, Alaskan, San
Franciscan, and Goldrush.)

Now for the apologies.  Several trusting souls sent me requests for cultures
several weeks ago.  I just today got around to filling them.  They ARE
going into the mail at noon today, so you should be receiving them soon.
The people are:  Larry Skala, Stuart Labovitz, Donald Van Drei, Deborah
Branton, Patrick Thompson, John Trinterud, and Julian Templeman. 

I am very sorry for taking so long.  Thank you very much for your
patience.

-- Chris (cat@acd4.acd.com)
From: mdouglas@netcom.com (Mike Douglas-Llyr)
Newsgroups: rec.food.sourdough
Subject: Re: Small Sourdough Batches
Date: 10 Oct 92 07:23:09 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)


	Pat, my bread machine is a Zojirushi. By default it does two knead-
ings, and two "roundings", each of which is followed by a rise. Since my
starter will raise bread on its own with no additional yeast (thanks to the
excellent advice available in this newsgroup!) I allow the kneaded dough
a 2 to 3 hour rising period.
	Using your method, what I will probably do is allow the machine to
do the first two kneadings, then turn it off for my 2-3 h. rise. However,
when I turn the machine back on, this is what the dough will go through:
	1st knead = 12 min.
	1st rise  =  5 min.
	2nd knead = 20 min.
	2nd rise  = 25 min.
    1st rounding  = 20 sec.
	3rd rise  = 45-65 min.
This is followed by a 44-52 minute baking period.
	Question: Will subjecting my dough to the above manipulation fol-
lowing its normal sourdough initial rise cause problems? Or is the above
merely similar in concept to punching down the dough and giving it an extra
rise before baking?
	Any comments, much appreciated.
		michael
 
        
D
	
-- 




	Hokh'Ton	:	The Crystal Wind is the Storm,
  mdouglas@netcom.com	:	 and the Storm is Data,
Michael Douglas-Llyr	:	  and the Data is Life.
			:		---Player's Litany (The Long Run)
	
Newsgroups: rec.food.sourdough
From: randy@raven.alaska.edu (Randy Hayman)
Newsgroups: rec.food.sourdough
Subject: Re: Enjoying sourdough
Date: 15 Oct 92 17:44:29 GMT
Reply-To: randy@raven.alaska.edu (Randy Hayman)
Organization: University of Alaska - Fairbanks

Well, one of my favorites (being raised in LaCrosse, WI - home of a
fabulous Oktoberfest)
is to make a sourdough rye bratwurst bun, and place a brat* in it, heap
it with sourkraut
add a little minced garlic, and some dijon mustard - don't forget the
homebrew if you
are so inclined.

* that's a REAL brat, german style.

Also this bread made into a loaf makes for great pastrami or corned beef
sandwiches.

One other is to make a rich-white sourdough loaf and when the
vine-ripened tomatos
are perfect, slice the bread thin, add real mayonaise, black pepper, and
thick slices
of tomatos.  Oh, to die for year-round home-grown tomatos - not in
Fairbanks.


Randy
sxrmh1@orca.alaska.edu
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Request:  Dumplings
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 7 Oct 92 12:11:20 CDT

I would like to see some discussion on the subject of how to make
dumplings.  Especially sourdough dumplings of course.  Does one 
just make a biscuit batter and drop clumps of it into boiling
soup?  How long must it boil?  Can one use any of the biscuit
recipes?


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: c-chan@mcl.ucsb.edu (Christina Callihan)
Newsgroups: rec.food.sourdough
Subject: Enjoying sourdough
Date: 15 Oct 92 01:30:32 GMT


The group has been looking a shade on the thin side lately, except for 
the FAQs (Thanks David! :), so I thought I'd introduce a thread that
discusses our fave bread from a slightly different angle.  Namely, what
do you most like to _do_ with your sourdough bread once you've got it?

Aside from the usuals of spread-with-butter and toasted, I have many 
ways I like to enjoy a good sourdough loaf:  Thinly spread with a good
liver sausage of one kind or another, as french toast, by dipping torn-
off hunks into homemade Italian dressing...the list goes on.  :)

So how 'bout the rest of you?  Any interesting ways you use sourdough
in your cooking, or some favorite sandwich that just isn't quite right
without a tangy-chewy exterior?



(please note altered e-mail address. :)  
____________________________________________________________________________
If You Know What |     Christina M. Callihan     |  Doing STRANGE THINGS
 You're Doing,   |  AKA C-chan, Bwee, Chrystal-  |  in the name of Art,
   It's Not      |   Elf & Who Knows What Else   |  and STRANGER THINGS
   Research!     |       (I sure don't)          |    in the name of
 => => => => =>  |     c-chan@mcl.ucsb.edu       |       CHOCOLATE
----------------------------------------------------------------------------
	When life gets weird, the weird get a life.     :)
---------------------------------------------------------------------------- 
(The opinions in this post are not endorsed by the University of California
at Santa Barbara....THANK GOODNESS!!!!!!!!!  ;^}  )
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Small Sourdough Batches
Organization: Actrix Information Exchange
Date: Sun, 11 Oct 1992 01:29:38 GMT

In article <1992Oct10.072309.11725@netcom.com> mdouglas@netcom.com (Mike Douglas-Llyr) writes:
> 	Pat, my bread machine is a Zojirushi. By default it does two knead-
> ings, and two "roundings", each of which is followed by a rise. Since my
> starter will raise bread on its own with no additional yeast (thanks to the
> excellent advice available in this newsgroup!) I allow the kneaded dough
> a 2 to 3 hour rising period.
> 	Using your method, what I will probably do is allow the machine to
> do the first two kneadings, then turn it off for my 2-3 h. rise. However,
> when I turn the machine back on, this is what the dough will go through:
> 	1st knead = 12 min.
> 	1st rise  =  5 min.
> 	2nd knead = 20 min.
> 	2nd rise  = 25 min.
>     1st rounding  = 20 sec.
> 	3rd rise  = 45-65 min.
> This is followed by a 44-52 minute baking period.
> 	Question: Will subjecting my dough to the above manipulation fol-
> lowing its normal sourdough initial rise cause problems? Or is the above
> merely similar in concept to punching down the dough and giving it an extra
> rise before baking?
> 	Any comments, much appreciated.
> 		michael

> 
> 	Hokh'Ton	:	The Crystal Wind is the Storm,
>   mdouglas@netcom.com	:	 and the Storm is Data,
> Michael Douglas-Llyr	:	  and the Data is Life.
> 			:		---Player's Litany (The Long Run)
> 	
> 
My machine (a Palsonic) does 10 minutes primary kneading, 5mins
primary rising, 15mins second kneading, 20 mins secondary rising, 2
second loaf shaping, 55 mins final rising, 30 minutes baking.

On the *Dark* cycle, the baking time is 37 minutes.  I hav e toyed
with the idea of doing what you suggest myself. 
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.sourdough
Subject: Re: Enjoying sourdough
Date: 15 Oct 92 17:43:14 GMT
Reply-To: avi@rix.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: rix.corp.sun.com


In my book, there's nothing better than a big hunk of warm, lightly
toasted sourdough bread spread with lots of mashed avocado.  Yum.

I also like it spread with apricot preserves, particularly the first
slice - still warm from the oven.

-Ann
Newsgroups: rec.food.sourdough
Subject: Re: Small Sourdough Batches
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Wed, 7 Oct 1992 23:43:52 GMT
Organization: Actrix Information Exchange

In article <rhatch.10@sdsu.edu> rhatch@sdsu.edu (Richard Hatch) writes:
> I'm hoping for some help.  There's interest in sourdough by bread machine, 
> if my mail is any indication, and I've been only partly successful.  Rather 
> than review what I've tried, I'd prefer to start by posing the question and 
> see what suggestions some of you old hands have.
[stuff deleted]
> 
> Dick Hatch
> San Diego State University




Here's what I do.  I take a cup of sourdough starter from the jar in
the fridge.  Put it in a warm pottery bowl with 2 cups of flour and a
cup of warm water, give it an energetic stir then cover with p[lastic
film and place it in a warm place (in my case in a top oven that has a
light bulb in the bottom that acts as a source of light for the gas
hob underneath.  This bulb throws off enough heat to keep things at a
good warm temp).  When the sourdough is nice and bubbly, which is in
3-4 hours in my case, I place 1 1/2 cups of it in the breadmachine
pail,  2 1/2 cups white bread flour, 1 tab sugar, 1 teaspoon salt and
1 tab butter or margarine.  I then start off with about 1/2 cup warm
water and set the machine going.  This tends to be a sticker dough than
regular bread machine dough and it may squelch a bit as it mixes.
That's why I start with just a little water at the beginning to see
how it's going.  I used to addd a little commercial yeast to the mix
but these days I find I don't need to as it has risen well by the end
of the usual machine cycle prior to baking.

I used to follow recipes for the machine to the letter, not I just tend
to chuck in anything I fancy - up to three cups of dry stuff, a tab
each of sugar and butter/marg/oil, 1 1/2 tsp dry yeast, 1 tsp salt and then 1 cup warm
water.  Some flours need more water.

I have adopted the same chuck-it-in approach with the sourdough and,
as I say, I do the adjusting when I add the liquid.  I get nice high
loaves.  I am using the Goldrush starter.

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

Newsgroups: rec.food.sourdough
From: hewett@cwis.unomaha.edu (Dallas Hewett)
Subject: Dead starter?
Organization: University of Nebraska at Omaha
Date: Tue, 13 Oct 1992 12:32:51 GMT

Hello sourdough experts!  We're having a problem with our starter, and I thought
I would consult the panel of experts to get some feedback.

Last December, on a visit to Seattle, we bought some sourdough starter, brought
it home, started it, and had many good episodes of sourdough xxx.

We kept it in the fridge, pulled it out fairly regularly (usually on a weekly
basis), and had many pleasant results.  However, this summer or fall we left
it in the fridge for several weeks (three or four) and thought that it would
keep without feeding it.  Anyway, we have started using it again,
and to our dismay, it has lost it's sourness 8-< .

When we pull it out of the fridge, it warms up, foams up when we feed it and 
let it rise, and generally acts like something is going on.  It even has that
(although not as strong as before) sour smell.  But when we use it, nothing 
very sour happens.  

Any ideas, suggestions???

Oh, we also let the starter get a little less than the recommended amount (1 - 2
cups in the starter bowl) at one time and followed the instructions in our 
sourdough cookbook on doubling your starter.  

Anyway, that's the story.  Thanks in advance for any responses.

Dallas
Hewett@dgx.cr.usgs.gov

-- 
Worf:  To confront us with a discharged phaser was an act of unmitigated gall!
The other guy:  Didn't fool you, eh?
Worf:  I admire gall!

Newsgroups: rec.food.sourdough
From: buehlman@iwf.mabp.ethz.ch (Buehlmann Thomas)
Subject: Re: help with 2nd rising!
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
Date: Mon, 12 Oct 1992 14:47:32 GMT

rasmussenc@vaxb.gbus.virginia.edu writes:


>I punch the bread down, reshape it, and put it into loaf pans or whatever,
>it never rises again!  It doesn't matter if I am using a sourdough recipe
>or a plain old non-sourdough recipe.  I have all but given up hope on 
>becoming a decent bread maker!  What am I doing wrong?

>-Chris R.

Okay, for short I am neither a professional nor do I claim to know the
ultimate answer in your case, but I do have some suggestions you might
consider.

1) the number of times a regular dough may possibly rise is positively
   bigger 2
2) check whether your dough is grow sidewards. If this is the case you
   have to experiment a little with the way how you shape to loaves or
   get a modelling-form to bake it in
3) Do you add anything such as nuts? You might be adding too much which
   makes the dough too heavy to grow.
4) Do you have a problem with the yeast? Remember, you can support the
   yeast by adding a little sugar (directly over the yeast) and/or by
   warming the dough (watch out not to warm it too much or the yeast
   will be dying away)
5) YOU GOTTA EXPERIMENT, Sometimes little things such as a draft in the
   kitchen, different flour my result in unexpected behaviour and out-
   come.

Thomas
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: Small Sourdough Batches
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 14 Oct 92 14:21:07 CDT

In article 17537@aber.ac.uk, azw@aber.ac.uk (Andrew Michael Woodward) writes:
|
|They served sourdough on American Airlines on my recent trip to the US.
|Pretty good, but what the hell is it?? There are uneducated Brits out here
|who want to know! Any basic recipes so I can try out my own?
|
|Cheers
|
|Andy


What?!?  You mean to tell me there is no sourdough in England?!?  ;^)

Actually we have had several contributors in the group from the UK,
so we know they do.  Check out the archives for FAQs and recipes 
and ....  Archives are available from ftp.ils.nwu.edu by anonymous
ftp.  You will find them in the directory pub/sourdough

-David
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: Re: Enjoying sourdough
Date: 15 Oct 92 15:05:46 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.


c-chan@mcl.ucsb.edu (Christina Callihan) writes:

|Aside from the usuals of spread-with-butter and toasted, I have many 
|ways I like to enjoy a good sourdough loaf:  Thinly spread with a good
|liver sausage of one kind or another, as french toast, by dipping torn-
|off hunks into homemade Italian dressing...the list goes on.  :)
|
|So how 'bout the rest of you?  Any interesting ways you use sourdough
|in your cooking, or some favorite sandwich that just isn't quite right
|without a tangy-chewy exterior?


Well of course I like to make that dense dark rye bread (I have a whole 
host of new dark rye recipes to try now that I put the recipes archive
together) for sandwiches.  That sour rye seems to go so well with ham
and swiss or even sauerkraut or corned beef or ....  It really is my
favorite sandwich bread.

When I'm eating beans or chili or lentil stew I like to have plenty of fresh
buttered whole wheat.  Besides making a complete protein they just taste
well together.

I like to make sourdough white bread when I'm camping or for demonstrations.
I usually do this in the Dutch oven, and it really lets me show off.  It 
is good with just about anything.  It makes a good garlic bread.  

I like to camp more in the summer, and it is easier to get the bread to rise
or sour when the weather is cooperative and warm.  In the winter months
I play with the dark ryes etc.  

Of course I do biscuits or pancakes or waffles any time I feel energetic.

I really love to top my waffles with vanilla ice cream.  How about you?


-- Sourdough Dave

 
Newsgroups: rec.food.sourdough
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Request:  Dumplings
Organization: Actrix Information Exchange
Date: Thu, 8 Oct 1992 23:17:52 GMT

In article <1992Oct7.121121.3400@hemlock.cray.com> dadams@cray.com writes:
> I would like to see some discussion on the subject of how to make
> dumplings.  Especially sourdough dumplings of course.  Does one 
> just make a biscuit batter and drop clumps of it into boiling
> soup?  How long must it boil?  Can one use any of the biscuit
> recipes?
> 
> 
> ---
> --David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
> ___________________________________________________________________
>        Old Sourdoughs never die.  They just ferment away.
> 
> 
> 
Here's a Scottish recipe from Broths to Bannocks (Cooking in Scotland
1690 to the present day) by Catherine Brown (pub John Murray)

Herb Dumplings

Mix together 4oz (125g) self raising flour (1 cup)
2oz (125g) shredded beef or vegetable suet (1/2 cup)
2 tablespoons freshly chopped chervil or parsley with some chives
1 egg
salt

Add enough milk to make a soft dough.  Divide into eight dumplings.
Fill a wide pan with boiling salted water (the dunplings are best
cooked in a separate pan as they would cloud the stock), drop in the
dumplings and cook them for about 20 minutes with the lid on.  Drain
and serve each one in a deep plate along with meat, vegetables and broth.

end recipe

I make similar dumplings, though I do not use an egg in my recipe and
I substitute margarine or butter for suet.  I add some fresh or dried
mixed herbs and drp the dumplings in on top of a stew or casserole for
the last 20-30 minutes of cooking.  The recipe is essentially the same
as a scone (biscuit) recipe.  Haven't tried sourdough dumplings yet
but imagine they would work fine.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.sourdough
From: huots00@DMI.USherb.CA (SYLVAIN HUOT)
Subject: Re: REQUEST: Sourdough Starter and Bread R
Organization: Universite de Sherbrooke -- departement de Mathematiques et d'Informatique
Date: Fri, 16 Oct 1992 14:34:46 GMT

Is anyone can say me , IN FRENCH, what means "sourdough" ??

Thank you very well !!!

Sylvain Huot, 
huots00@dmi.usherb.ca

Newsgroups: rec.pets
From: pdsmith.mitre.org (Pat Smith)
Subject: Re: Ferrets, Where can I find a Breeder ?
Organization: The MITRE Corporation
Distribution: usa
Date: Fri, 9 Oct 1992 20:18:12 GMT

In article <1992Oct9.172252.19060@njitgw.njit.edu>, peter@earth.njit.edu (Peter Murray) writes:
> 
> I am looking for a good breeder of Ferrets in the 
> central NJ area.  PA, NY, Conn 
> 
> I can't find them in the phone book or anywhere???
> 
> Thanks
> 
> peter
> ttfn...
> 
> 
In NY contact the NYS Department of Environmental COnservation.  Ferrets 
must be licensed in NY and I am sure this organization can give you a breeders
name. I cannot advise you on the other states.
From: st1pt@Rosie.UH.EDU
Subject: sheltland sheepdogs
Reply-To: st1pt@Rosie.UH.EDU
Organization: University of Houston
Date: Fri, 9 Oct 1992 15:40:35 GMT


Someone posted a little while back something about a shetland
sheepdog newsletter. (I don't remember exactly) I was going to
respond, but I was busy and now I've lost the address. Could
whoever it was re-post or email me please?

Thanks a lot!

Amy
--
Amy Shinpaugh
st1pt@jetson.uh.edu

Newsgroups: rec.pets.dogs,news.answers