~~~~ The Pantry ~~~~
Featured Product:
SAF Yeast We are very excited about our SAF yeast. Higher rises and always
dependable results make SAF a staple in our pantry. We didn't know what
we were missing. Try some yourself. It's amazing.
Helpful Hint:
It's always best to make the medium size of an
unfamiliar recipe before you do the large size. Some bread pans just don'
t have the capacity for certain large recipes. This is the easiest way to
find out.
Tools We Love:
We love large plastic bags for our breads. You can order
them from BakerBag or King Arthur Flour.
The Inside Scoop:
Our first book Bread Machine Magic has been revised to include large or 2 pound loaves. Look for it in March, or ask your bookstore to order it for you.
Fortunately, SAF(USA) Corporation is continuing to manufacture
the two brands of yeast. RED STAR and SAF Yeast will both be in the market.
If you would like FREE samples, send an e-mail to carol.stevens@redstaryeast.com
or write to Carol Stevens, RED STAR Yeast, P. O. Box 737, Milwaukee, WI
53201.
Our Baking Library:
We thought you would like to browse through some of
our favorite books.
Nancy
Silverton's Breads from the LA Brea Bakery: Recipes for the Connoisseur
by Nancy Silverton, et al.
The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz
Cookwise: The How's & Whys of Successful Cooking by Shirley O. Corriher
The Gluten-Free Gourmet Bakes Bread Wheat-free Bread Recipes by Bette Hagman.
New-Fangled, Old-Fashioned Bread Puddings; Sixty Recipes for Delectable Sweet and Savory Puddings, Puffs, Stratas and Bread Souffles by Linda Hegeman et.al.
A Little Humor:
Two weevils grew up in a sack of flour. One went to Hollywood and became a famous actor. The other stayed behind and never amounted to much.
The second one, naturally, became known as the lesser of two weevils
Some of the best resources on the internet are the BREAD
BAKER'S DIGEST and DAILY BREAD DIGEST. Here's your chance to discuss all
types of bread baking and exchange recipes. The Bread Baker's Digest list
is moderated and is available as a digest only. Digests are sent out once
a week. To subscribe to Bread Baker's Digest send an E-mail to bread-bakers-request@lists.best.com.
In the body of the message type "subscribe". You will
receive an E-mail within a few days requesting you to confirm your subscription.
You must reply to this E-mail and change the word"reject" to "accept".
To subscribe to Daily Bread, send E-mail to daily-bread-request@lists.bread
bakers..com. In the body of the message, type (lower case, no indentation)
"subscribe", carriage return and "end".
If you are familiar with the internet news groups, two good news groups
to visit are rec.food.baking and rec.food.sourdough.
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