bread Digest Tuesday, 10 Sep 1991 Volume 2 : Issue 17 Send submissions to "bread@onion.rain.com" Send requests to "bread-request@onion.rain.com" For an index of back articles that are available, send a message containing the line "send index from bread" to "netlib@onion.rain.com" Today's Topics: Misc. ramblings & stuff Jeff Beadles breadmaker newsgroup David Tahajian Mail getting thru finally! William Martin Bread list --> Bread group Diane Barlow Close Possible Newsgroup newsgroup sharon gooey centers, sigh Request: Salt Rising Bread John DeGood Finding "odd" flours Karen Plaskon ---------------------------------------------------------------------- From: jeff@onion.rain.com (Jeff Beadles) Subject: Random stuff. Several things... The bread-makers archives are available via anonymous ftp. They are on onion.rain.com [147.28.0.160], in ~ftp/pub/bread. It looks like there's more positive than negative feedback for a newsgroup. Does anyone want to run a call for discussion/vote? I think that it would be better if an impartial 3rd party ran the vote. Send email to me (jeff@onion.rain.com) if you are interested. (please!) The mailing list continues to grow. There are currently 288 subscribers. I'm hoping that this digest will be duplicate-free. There's a fairly good chance, as I've just updated the mailer on onion, and it should handle MX routes much better. -Jeff - -- Jeff Beadles jeff@onion.rain.com Maintainer of the breadmaker's mailing list. ------------------------------ From: David.Tahajian@East.Sun.COM (David Tahajian - Sun BOS Software) Subject: breadmaker newsgroup Jeff: I think that it's a great idea to make this a newsgroup. I believe that a newsgroup is much more of an "open-forum", where readers are encouraged to participate in any thread. A mail-list however "restricts" the flow of information and replies for a given thread, as the users must wait until the moderator (you) collects and send out the mail. This is what I think is the cause of the current "low traffic". I know that I've wanted to post some questions, however by the time it got back to me I may have forgotton the question! This certainly is not your fault, as you have done a great job of maitaining this list. However, I think it's time to let the child move out into the real world :-) This newsgroup should be "unmoderated". Perhaps we should open this group for any "bread" discussions, including bread machines. I think this would be a better use of a newsgroup, and you would get a lot more support for creating it, and more traffic. Readers could then choose the best method of bread making (manual or machine). Let's face it, we are all bread lovers, so I'd also want to include those non-machine bread lovers as well! I think that some of us also make bread manually when we have the time (like on holidays). So, put me down for a "rec.food.bread"! (Feel free to forward this to the mail list) -dave t. ------------------------------ From: William Martin Subject: Mail getting thru finally! Success! An issue of the "Bread" Digest finally arrived here. (Vol 2 #16) We had made some mailsystem changes here late last week and that is probably why the mail is getting thru. When you have time, could you possibly send the back issues to this address? ("check@stl-06sima.army.mil") Thanks much! [Or if they are anonymous-FTPable, just send me a pointer to the host where they reside (please include the IP address).] Thanks! Will Martin [ See my note in the 1st article of the digest -- Jeff] ------------------------------ From: close@lunch.wpd.sgi.com (Diane Barlow Close) Subject: Bread list --> Bread group I think it's a great idea and would spawn *more* volume. Many people (from the looks of rec.food.cooking) don't even know about the list and are always posting recipes and requests. Others (like me) find the mechanics of mailing to a list to be daunting, while posting comes easy. :-) I think turning the list into rec.food.bread (or breadmaking) would be a great idea! - -- Diane Barlow Close close@lunch.wpd.sgi.com I'm at lunch today. :-) ------------------------------ From: C5CX9J%IRISHMVS.CC.ND.EDU@UICVM.uic.edu Subject: Possible Newsgroup Jeff, I don't know that I feel strongly one way or the other about making this group a newsgroup but I have come up with some things to con- sider in making a decision pro or con. I am listing this with a (+) for the positive, a (-) for a negative and a (?) for unsure if its good or bad. These are, naturally, my opinions only and other people may view these same things in a different way. + Easier for new people to find out about the group. + Easier for members to interact with each other and comment on questions and/or ideas. - - Some people on the list may not be news subscribers. - - Volume of items to read would most likely be larger and therefore require more time to read. ? Would need to be monitored if we wished to keep it as it was originally set up; ie: for bread machine owners. Since in an unmonitored group we could recieve all types of things: cross-postings from the recipes group; questions on bread pans, and other equipment, etc. There are probably additional things to be considered in making this decision--this is just my two cents worth. Wendy ........................................................................ Wendy Campbell * * * * * c5cx9j@irishmvs.cc.nd.edu ›|/ ›|/ ›|/ ›|/ ›|/ * * * * ›|/ ›|/ ›|/ ›|/ Take time to smell the flowers * * * * * ›|/ ›|/ ›|/ ›|/ ›|/ ........................................................................ ------------------------------ From: sharon@zeus (sharon) Subject: newsgroup hi! my vote is for a newgroup... a friend has been forwarding copies of the digest, however, i would prefer to be added to the distribution list. (i'm new to this - my terminology may not be quite right!) the newsgroup would eliminate your having to add me to the list! (my husband will eventually want access also - so make that 2 votes!) in the interim, would you add me to the list (unless the newsgroup happens soon)? =>sharon@midas.mgmt.purdue.edu thanks! ------------------------------ From: dee@lamont.ldgo.columbia.edu Subject: gooey centers, sigh Yep! I finally joined the gooey-center-group. Does anyone else's experience lead them to believe it is the fault of the recipe and not the machine? My faithful DAK has only failed me when the recipe calls for oil, rather than margerine. The latest flop was with the whole wheat banana bread (from DAK's book)...the out- side was burned and the inside was completely raw. (The outer inch was cooked). I then put it in my oven at 350 degrees ... 45 minutes later (!!!) it was still raw in the middle! ^^^^^ I then, stubbornly, put a thin slice in the toaster! Even that did nothing to change the consistency of the gooey, rubbery center. I would very much like to know if the folks who have com- plained previously about gooey centers have had their problems using oil recipes? And did their machines behave normally when using a margerine recipe? ------------------------------ From: John DeGood Subject: Request: Salt Rising Bread Approximately 30 years ago in Kansas City, Missouri, my family used to purchase "Salt Rising Bread". I think it might have been baked by the Manor Bread Co. It was a dense-textured, thin-sliced loaf with a salty taste and a wonderful aroma when toasted. I have been unable to locate a recipe in cookbooks, and relatives in Kansas City tell me they remember the bread but have not seen it for many years. Can anyone help me locate a recipe for Salt Rising Bread? Thanks! John DeGood Hewlett-Packard Avondale (Pennsylvania) Division degood@avo.hp.com -or- ...!hplabs!hpavla!degood 215 268-5523 P.S. Bruce Hill's "Chicago Style Pizza" (V2 #15) is truly "Numero Uno"! ------------------------------ From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Finding "odd" flours Any suggestions on where one can find such flours as rye? Oat? Etc? I surely haven't been able to find them in any local stores. I've had problems just finding bread flour. I've been substituting unbleached flour when I'm low on bread flour and that seems pretty successful, does anyone know if I'm setting myself up for failure with that? By the way, I really love this mailing list (and my machine!) so please post more recipes! Karen ------------------------------ End of bread Digest [Volume 2 Issue 17] ***************************************