THE BOOK WISH LIST

[Isa]

[ August 13, 2001: Message edited by: Iza ]

[KyleW]

For some reason I just can't imagine having 2 scales. If I am measuring less than 1/4 ounce I use dry measure, as with yeast and salt. As for the variance when measuring flour, I tend to reserve about 1/2 cup of the amount called for. I rely on my eye and the feel ( both senses still in the neophyte stage) of the dough to tell me if it's right. This way I can add it in as needed and use the smallest amount required. I can always add more but it is hard as **** to take it out

[lobster]

Isaac -
Do you have the ISBN for 'new international confectioner'? I attempted a book search, but came up with zero..?

[Risa]

1/4 oz was the most precise scale I could find for my budget, but in any case, I've always been pretty terrible about measuring accurately, especially when making bread. I think it's probably because of the different kinds of flour, but I rarely use the same amount specified in a recipe. I made an Oatmeal Potato Bread (from Bread Bible) this weekend and I think I used a full 2 cups less of flour. But then again, I lost track as I was dumping cup fulls in the bowl as the dough hook was going. I'm rather absent-minded and I often lose track after anything over 2 cups. (I didn't have my scale yet at the time.) The bread turned out very well, nice texture although I underbaked a little, chewy crust and excellent flavour. I'm not a huge bread eater but I ate a whole loaf (with a little help from my dog) and am halfway through the 2nd loaf.

BTW: I like the new mixer very much. I missed kneading by hand a little, but I didn't miss the pain in my wrists. I also could never develop the gluten enough when I was doing everything by hand.

[KyleW]

In "Amy's Bread" She says 1/4 oz. resolution is fine for any recipe in the book. BTW, I just bought a Salter Aquatronic electronic scale. Very cool! It replaces an EKS scale that I had begun to doubt. It didn't come with the fancy bowl though It does have a handy fluid ounce function though. It saves you from having to remember that 20 oz is 1 lb 4 oz.

[thebighat]

It's problematic whether the New International Confectioner even has an ISBN. I can't find one on my remaining copy. The publisher is Virtue & Company, Limited, 25 Breakfield, Coulsdon, Surrey CR32UE, whatever all that means. There's a reference in most libraries called Books in Print, Barnes and Noble has it in their stores. Good luck finding a copy.

[Risa]

Isaac: There's a single used copy of New International Confectioner in www.bn.com's Out of Print section. It's $337.50!!

There's another one at Amazon.com for $250.

Both of them are the 4th edition from 1979.

[Kimmie]

Isaac,

Try e-bay!!!

Risa,

If you have an instant read thermometer, use it. Your bread should be 200 degrees F when cooked.

[KyleW]

Somebody stop me! I just bought Artisan Baking Across America and Brother Juniper's Bread Book.

[thebighat]

$337.50!!!! That's unbelievable. I paid 59.50 for one in 1979 and someone gave me one in really good condition a few months ago. I brought it into class one day during chocolates and sugar and the instructor winked knowingly and said, is this the edition with all the mistakes? How would I know? It is THE best bedtime reading, after The Lord of The Rings.

[thebighat]

Oh yeah, KyleW. Make the Struan, but notice the water is wrong. It's good bread.

[isaac]

kyle,

how do u like artisan baking across america? i think it is a very nice book.

how do u like that other one that you got? if i am not mistaken, the same author wrote crust and crumb.



i just bought the village baker. he has a nice story to tell. i also bought crust and crumb. i went into the book store at the culinary school and saw it and took it really fast and guirded it with my hands. i just love that book. do u like TBH?

TBH... you cant have the book back!!!

[Risa]

Thanks for the thermometer tip Kimmie. That's one I've never read anywhere before, but something that will be very useful. I always just eyeballed and did that tapping thing.

Your bread OCD is getting very costly Kyle. I'm on a temporary buying hiatus because I bought all sorts of gadgets (not all bread-related unless anyone uses a sander and a drill on their bread) in the last couple of weeks.

[KyleW]

It's a good thing I don't have any kids. They might go without shoes!

I have just glanced @Artisan Baking. It certainly is a beautiful book. Some of the recipes look very tempting, like the roasted garlic bread from Della Whatever.

TBH What's wrong with the water in the struan recipe? I rather like Br. Reinhart's whole approach to the bread thing, both in C&C and Brother Juniper. Lot's of explanation without lecturing, threatening or intimidation. He is very comfortable with failure as part of the learning process. I will have the opportunity to meet him this evening and make bread with him tomorrow

[ August 16, 2001: Message edited by: KyleW ]

[thebighat]

If you have the light blue paperback, there's not enough water. I made a big batch of Struan today, got some ripe tomatoes on the way home. Almost suppertime.