From: Ellen K. 

Agree completely.

The downside of being an employee is not having time for things like baking
bread.  I keep reminding myself of all the plusses.

On Mon, 04 Apr 2005 21:13:28 -0400, Mike '/m'  wrote
in message :

>
>The kneading is most therapeutic.
>
>The aroma during baking is most calming.
>
>I find little that is more relaxing than making bread.
>
> /m
>
>On Mon, 04 Apr 2005 17:24:47 -0700, Ellen K. 
>wrote:
>
>>Ahhh.
>>
>>Maybe someday I will go back to baking my own bread.   I really enjoyed
>>that.
>>
>>On Mon, 04 Apr 2005 17:19:56 -0400, Mike '/m'
 wrote in
>>message :
>>
>>>
>>>I always start with a little less than the recipe calls for,
then add some
>>>flour a little at a time to adjust for the humidity.  That's
why I found the
>>>scale to be very useful.  The initial quantity is more consistent.
>>>
>>> /m
>>>
>>>On Sun, 03 Apr 2005 19:27:04 -0700, Ellen K.

>>>wrote:
>>>
>>>>That looks really nice, much better than the ones that have to
>>>>constantly be recalibrated to show 0 when empty.
>>>>
>>>>But for bread IMX the amount of flour etc depends more on the ambient
>>>>climate.
>>>>
>>>>On Sun, 03 Apr 2005 20:34:03 -0400, Mike '/m'
 wrote in
>>>>message :
>>>>
>>>>>
>>>>>I use weight hen I bake, *especially when flour is
involved.   Depending
upon
>>>>>how much air has been "fluffed" into the
flour, the density of flour can
have
>>>>>quite a wide variation.
>>>>>
>>>>>The bread that I make is much more consistent in
quality once I started
>>>>>weighing the flour.
>>>>>
>>>>>Here's the model I use
>>>>>http://www.itinscales.com/t1144.htm
>>>>>
>>>>>
>>>>>
>>>>> /m
>>>>>
>>>>>On Sun, 03 Apr 2005 17:20:59 -0700, Ellen K.

>>>>>wrote:
>>>>>
>>>>>>European recipes typically use weight.  My ex used
to make a cake that
>>>>>>called for 500 g flour, 500 g butter and 500 g
sugar.   I think actually
>>>>>>this is how "pound cake" got its name, a
pound of each of those.
>>>>>>
>>>>>>On Sun, 3 Apr 2005 06:47:09 -0400, "Geo"
 wrote in
>>>>>>message :
>>>>>>
>>>>>>>"Antti Kurenniemi"
 wrote in message
>>>>>>>news:424fb1be$1{at}w3.nls.net...
>>>>>>>
>>>>>>>> Basic M„mmi:
>>>>>>>> Makes: about 6 pans
>>>>>>>
>>>>>>>thank you! couple questions:
>>>>>>>
>>>>>>>> 5 liters (1.3 gallons) water
>>>>>>>> 500g (1.1 pound) malt
>>>>>>>
>>>>>>>I've never bought malt, any specific type or
brand, how many cups is
500g
>>>>>>>(volume vs weight?) as I don't think I've ever
seen a recipe that used
>>>>>>>weight before. We always measuer flour and such
by volume which I know
is
>>>>>>>less accurate since it packs.
>>>>>>>
>>>>>>>> Bring to a boil and allow it to thicken.
>>>>>>>
>>>>>>>Typically, how long to you boil it? I've no
idea how thick it should be.
>>>>>>>
>>>>>>>> Take the pot from the stove and, while
cooling the mixture, whip the
>>>>>>>m„mmi.
>>>>>>>
>>>>>>>Hand whip or electric mixer?
>>>>>>>
>>>>>>>> Fill the m„mmi boxes half-full.
>>>>>>>
>>>>>>>what's a mammi box? Is this like a bread pan?
>>>>>>>
>>>>>>>> Bake at 180C/355F (electric oven works
well) for 1.5-2 hours.
>>>>>>>
>>>>>>>Is there a visual way to tell when it's done?
>>>>>>>
>>>>>>>
>>>>>>>Geo.
>>>>>>>

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