Woods

I've had one for 6 years and love it for bread. I use primarily the hook which I have never had problems with. If kneading large amounts of dough it will climb the hook but its not difficult to push it down. I've used to to make the maximum it can hold and it worked very well. I highly recommed it for bread bakers. I haven't used it enough for cakes etc to comment. It does cream butter/suger well, however. Woods

I made Fondant a la Creme de Marrons et au Chocolat with the addition of 70ml of kaluha and 1 T instant espresso. It is incredible. What I would call a sophisticated dessert if served with a little whipped cream. woods

Thanks, Prscilla. I am an old Floyd fan. I still have allot of those old shows on video. I still think he stands out in personality and cooking ability from the "celebrity" chefs of today. Woods

Sethro, you can find licorice root in Asian groceries. That might be worth experimenting with.

Actually, I think pain de mie has been around for a good while. I make it alot and it has a nice thin crust. It is used for toast and hors d'ouvres. It is a milk and butter bread that fits into the challah-brioche fine spectrum. It is not a sweet bread at all. Maybe the loaf in question is a latino variety? Woods

Hola! The recipe in my book is called Soda Bread (White) and is from "Irish Recipes Traditional and Modern". 4 c flour 1/2 tsp baking soda 1/2 tsp salt 1 1/4 c buttermilk or sourmilk Preheat to 400 Grease and 8" cast iron skillet and warm in oven Sift dry ingredients, add milk, knead till smooth. Place in preheated pan and cut an "X" in the top. Cover and bake ~ 40 mns or until golden. Bon Apetit! Woods

You may have to use some whole wheat or white flour if you want it to rise at all. Otherwise it will be like Danish rye-very dense and compact. If you look on sourdough.FAQ or wait until I get home from work today you can have a recipe. Good luck! Woods

Yes, that is the normal sequence. You can also put it directly in the fridge and leave it over night. Shape while cold and let proof. The internal temperature should be around 62*F before you bake it.

I have been using unglazed quarry tiles, as they call them at tile shops. Mine are 8"x8" and so far have lasted close to ten years.

I received an email from jessica's biscuit yesterday advertising the above book. Does anyone know it? I have McGee but will this add a further dimension? Thanks, Woods

I tried the site ( thank you ) but all the text is symbols. Did you have this problem? Woods

jaconde, biscuit, sponge

If you are able to find golden syrup maybe you can find black treacle. That wouldn't be as strong as blackstrap molasses.

I have to agree with Dukeofyork. You are your own control in any recipe so measure out one cup of whatever and weigh it and that is your cup.

I think you are right Betty. I recall seeing 11 or 12 g on Dr. Oetker yeast

Anna, In my experience, this is caused by underproofing and/or a dry dough surface when it is baked. I do not have the problem with whole grain breads either. Woods

I would suggest the French Professional Pastry Series by Escoffier and Bilheux for classics. Maybe the Secrets of Baking by Sherry Yard for more genearl things. Baking with Julia also has a wide variety of products discussed. Woods

Mark, I would use pate brisee which is basically tart crust made with butter. You can find recipes all over. If you look in recipegullet you will find good recipes. The trick is to roll it when still cold.

I have a recipe from Raymond Calvel's Le Gout du Pain that is excellent. It is not, however, a sweet bread. Woods

You can make pretty good quark at home and a lot cheaper than what Whole Foods sells it for. I can give you a recipe or if you google it you will find lots of information about it. Woods

You are right piazzola. After quite a few trips to Denmark I have seen virtually none of what we commonly call "Danish" i.e., small round pastries with a filling in the center. They, of course, call it "Vienna bread". I have seen predominately longer rectangular pastries with the sides folded over a filling. Woods

I have several Mauviel pans and I love them but they don't cook any better or maybe not as good as All Clad. Woods

I've never heard of a citrus cobbler, and I'm intrigued by the idea. I would think there would be too much liquid in the fruit, and that the membrane would be tough. You can easily cut the amount of butter in any of these recipes in half, although you might want to then add a pinch of salt, since the butter normally provides that flavor enhancement. Since cobblers are chemically risen by baking powder, (which is included in Bisquick), you can also substitute an equal amount of corn meal for half the flour and get an interesting texture that goes well with certain fruits. SB (thinking of trying a corn meal/pink grapefruit cobbler?) ← You section the grapefruit and remove the membrane. Its good-you may have to sugar the fruit in addition to what is in the batter. Woods