Subj : Re: bread To : Jim Weller From : Dale Shipp Date : Mon Oct 10 2022 01:04:04 -=> On 10-08-22 22:22, Jim Weller <=- -=> spoke to Dale Shipp about bread <=- DS> Title: Multigrain Buttermilk Bread -Machine DS> Categories: D/g JW> I take it you've made this one yourself. Did you get a good rise? I didn't make it, but if Gail made it I certainly ate it:-}} I don't recall if she ever said whether or not this recipe gave a good rise or not. Also, bear in mind that it has been at least 20 years since we used our bread machine on a regular basis. As such, our memory has faded a bit. DS> 1 1/4 c Buttermilk DS> 1/4 ts Baking soda DS> 3 ts Red Star active dry yeast JW> I've always been advised that baking soda inhibits yeast growth, so I've also heard that salt inhibits the yeast growth -- but do not know if that is accurate. JW> even though the acid in the buttermilk reacts with the alkaline JW> soda I always skip the soda when I make similar breads. I do know JW> that yeast thrives in acidic environments so I often add a JW> tablespoon of the whey that rises to the top of sour cream or yogurt JW> containers to my water based doughs. JW> Having said that Canadian wheat has a higher gluten content JW> naturally than American grain, about 2% on average. My all purpose JW> flour runs 10% gluten protein and is good for breadmaking, while JW> yours is 8% and better suited for biscuits, quickbreads, and pancakes. JW> Extra soft 6% cake and pastry flour is ideal for pie pastry, JW> delicate cookies and cakes Good to know. JW> There are six classes of wheat based on the growing season (winter JW> or spring), hardness i.e. gluten content (hard or soft) and colour JW> (red or white). Softer wheats have lower protein and less gluten JW> strength. Interesting -- I did not know all of that. <> JW> Red wheat has a slightly higher amount of protein which makes it JW> Hard Red Spring wheat is the preferred crop for northern plains JW> farmers as it matures quicker than soft white strains. Selective JW> Hard Red Spring Wheat is not grown in the US. JW> Durum is the hardest of all wheats classes, amber in colour and has JW> very high gluten content. It is used primarily for pasta and JW> couscous. You give an excellent synopsis. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Dim Sum (Steamed Chinese Appetizers). Categories: Chinese, Appetizer, D/g Yield: 1 servings 1 3/4 lb Ground meat (beef , pork or -mix of two) MMMMM-------------------------BASIC MIX------------------------------ 2 Eggs 3 tb Soy sauce (light -preferred) 3 tb Sherry 1 ts Grated fresh ginger 1/2 ts White pepper 2 tb Sesame oil 3 Chopped little green -onions 2 tb Corn starch 4 tb Chopped water chestnut 3 Clove garlic, minced MMMMM----------------------EXTRA CONDIMENTS--------------------------- 1 1/2 ts Red chili sauce with -garlic 2 ts Spicy brown bean sauce 3 ts Hosin sauce 1 ts Grated orange peel MMMMM--------------------------WRAPPER------------------------------- 1 pk Wonton skins In a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth. Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well. To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what. To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat while still hot. Can be frozen and reheated in microwave. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM .... Shipwrecked in Silver Spring, Maryland. 01:21:48, 10 Oct 2022 ___ Blue Wave/DOS v2.30 --- Maximus/NT 3.01 * Origin: Owl's Anchor (1:261/1466) .