From: Mike '/m' 


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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