Subj : bread To : DALE SHIPP From : JIM WELLER Date : Mon Oct 10 2022 18:36:00 -=> Quoting Dale Shipp to Jim Weller <=- DS> 1/4 ts Baking soda JW> Did you get a good rise? DS> I don't recall In that case I think I'll continue my practise of never adding soda to yeasted bread dough. DS> I've also heard that salt inhibits the yeast growth -- but do not know DS> if that is accurate. Salt does slow down the rate of yeast growth. As does cool temperatures. Sugar, warmth and acidity all increase it. And slow rises yield superior bread. I adapt my recipes by decreasing sugar when I decrease the salt and only add acidity like sour cream and yogurt whey when the kitchen is cool (below 72 F). If I'm pushed for time I'll proof bread in the oven with the light on (so 85-90 F range) but the results, although still good, are not quite as nice. DS> You give an excellent synopsis. I grew up around and worked on farms and three of Roslind's siblings are ranchers (2 retired and 1 who won't quit). And my sister is a plant geneticist at the U.of S. and although she specialises in pulse and not grains she is quite knowledgeable on the subject. 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 DS> 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. DS> Interesting -- I did not know all of that. DS> <> 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. DS> Title: Dim Sum (Steamed Chinese Appetizers). I love dim sum, especially the dumplings dishes and there are so many wonderful kinds. A very simple beet dish: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Borani Chogondar (Beet Hors D'oeuvre) Categories: Appetizers, Persian, Vegetables, Dairy, Herb Yield: 3 servings 1 cn Sliced beets 4 tb Yogurt 1 tb Dried mint Drain water from the beets. Put two tablespoons of yogurt in a dish. Arrange beets in the dish and top it with yogurt. Let it remain in the refrigerator until time to serve. When ready to serve, take the mint and rub it in the palm of your hands and sprinkle it over the beets. Source: In a Persian Kitchen typed by Leonard Smith From: Lionheart MMMMM Cheers Jim .... How to avoid shark attacks: 1. stay out of the water 2. That's it ___ Blue Wave/QWK v2.20 --- Platinum Xpress/Win/WINServer v3.0pr5 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392) .