Hello World,

Checking to see if newsgroup is up.

Joe

On Wed, 20 Feb 2008 15:25:14 GMT, Joe Umstead
wrote:

Hello World,

Checking to see if newsgroup is up.

Joe


We need refreshing.

Boron

"Boron Elgar" wrote in message ...
On Wed, 20 Feb 2008 15:25:14 GMT, Joe Umstead
wrote:

Hello World,

Checking to see if newsgroup is up.

Joe


We need refreshing.

Boron

Yes you do!

--
Dicky

Ok let's ask everyone a little question then:

What do you guys think about turning breadcrumbs back into bread?
Using a certain percentage breadcrumbs of the flour weight.

On Thu, 21 Feb 2008 02:40:47 -0800 (PST), viince
wrote:

Ok let's ask everyone a little question then:

What do you guys think about turning breadcrumbs back into bread?
Using a certain percentage breadcrumbs of the flour weight.


Greenstein's Jewish rye calls for old, soaked rye bread, or "altus" as
part of the recipe.

Why would you want to use the breadcrumbs, though? Is it just a
practical " use-it-up" sort of thing, or are you seeking some bread
enhancement in which case, what sort?

Boron

"viince" wrote in message ...

What do you guys think about turning breadcrumbs back into bread?
Using a certain percentage breadcrumbs of the flour weight.

It is a fine way to reduce the effective gluten content of dough.
It is certainly something you will want to find out about if your
loaves are rising too well.

Breadcrumbs are a rather good choice for persons who need
to boost their self esteem by adding all kinds of crazy stuff to
dough since their effect is entirely passive, which is to say that
they don't screw it up at the molecular level like most of the
other common dough adulterants.

viince wrote:
Ok let's ask everyone a little question then:

What do you guys think about turning breadcrumbs back into bread?
Using a certain percentage breadcrumbs of the flour weight.

I save my breadcrumbs and leftover chunks for breading things and
stuffing things.

I don't think I would want the grit of dried crumbs in my bread.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Mike Romain wrote:
viince wrote:
Ok let's ask everyone a little question then:

What do you guys think about turning breadcrumbs back into bread?
Using a certain percentage breadcrumbs of the flour weight.

I save my breadcrumbs and leftover chunks for breading things and
stuffing things.

I don't think I would want the grit of dried crumbs in my bread.

Unless you just mix flour and other dry ingredients together and expect
a miracle, the "dried crumbs" would probably absorb moisture. You may
want to search on "pain perdu" (otherwise known as "French Toast") or
"bread puddings," as well as "dry soup" to see the effect of liquid on
stale and dry bread.

B/

Brian Mailman wrote:
Mike Romain wrote:
viince wrote:
Ok let's ask everyone a little question then:

What do you guys think about turning breadcrumbs back into bread?
Using a certain percentage breadcrumbs of the flour weight.

I save my breadcrumbs and leftover chunks for breading things and
stuffing things.

I don't think I would want the grit of dried crumbs in my bread.

Unless you just mix flour and other dry ingredients together and expect
a miracle, the "dried crumbs" would probably absorb moisture. You may
want to search on "pain perdu" (otherwise known as "French Toast") or
"bread puddings," as well as "dry soup" to see the effect of liquid on
stale and dry bread.

B/

Something like what happens to my dried bread I save for stuffing and
bread puddings, eh.... It can still have 'texture' in it. Maybe there
is a style of bread that calls for that like mentioned, but I wouldn't
want it in my current recipes.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Well first of all, it's easy to get a lot of left over bread, and
sometimes it's not easy to find a use for all this dried bread. I'm
very familiar with bin bags full of stale bread.

I heard that some old bakeries with dodgy owners put the unsold bread
at the end of the day in the mixer with water overnight and just mix
the next dough with it.
I just wondered what really happens to bread when breadcrumbs is added
to it. So I did the test myself:

http://picasaweb.google.com/cacaprou...73695659427138

As dick said, it obviously reduces the effective gluten content and
then volume of the bread, I also found it makes the bread look a lot
darker and "rustic". Tastewise, I didn't find any difference, all is
good. And they all get stale at the same speed. (I though the ones
with breadcrumbs would get stale faster)

I just realized it must be pretty common to do this as with only 10%
breadcrumbs to the flour weight, the bread still looks really good and
I doubt anyone would be able to realize if it was done everyday.

Anyway, it's definitely a good way to use old bread if you don't like
to fry stuff or stuff stuff.
Next time I'll try the same experiment with an old loaf of walnut
raisin bread.

I heard a few really bad reactions when I asked the same question on a
french bakery forum. with people telling me that's sick to put
breadcrumbs in bread and that can make people sick if they eat it. Any
idea if that could be true?? Scientifically talking, what if you take
a loaf of bread, use half of it in a new loaf of bread, then the same
loaf use half again, over and over again. After 1 month, would the
bread be the same? Considering that you have been eating the same loaf
of bread for one month!

Another thing: Feeding a starter with breadcrumbs? Can yeast feed
themselves with bread?? I will try that soon.

viince.

how do you rename the title of the page? "Test, no post 3 days" to
"Breadcrumbs in bread"

viince wrote:
how do you rename the title of the page? "Test, no post 3 days" to
"Breadcrumbs in bread"


There you go, you just edit the subject line 'or' start a new thread.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

In article 80299875-f8ed-4e93-b103-a9370d0d5c89
@d5g2000hsc.googlegroups.com, says...
how do you rename the title of the page? "Test, no post 3 days" to
"Breadcrumbs in bread"


The bet bet is instead of using a web interface to a newsgroup gateway,
such as Google, to find a Usenet News Server and get a news client, such
as Forte or Gravity. You can also use a number of different email
clients which can also read newsgroups.

Then when you reply to a message in a newsgroup, just change the
subject.

Mike

On Mon, 25 Feb 2008 22:21:14 -0500, "joe"
wrote:

"viince" wrote in message
...
how do you rename the title of the page? "Test, no post 3 days" to
"Breadcrumbs in bread"


I use MS Outlook (that is not Outlook Express). I can change the title since
it is an edittable field in Outlook.

hey Vince, check out my latest loaf in alt.bread.recipes... the crust was
insane! (that means it was good ... believe it!

Hi Joe,

Outlook does not have news reader functionality. It uses
Outlook Express for that purpose.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."