King arthur Flour
 

Right now it is on sale at my local grocery store for $2.98 for a 5
pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
bag this morning. I am stocking up since there is a good date on the
bags and I keep mine in a refrigerator until time to use it.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

King arthur Flour
 

On 11/15/2015 10:19 AM, The Cook wrote:
> Right now it is on sale at my local grocery store for $2.98 for a 5
> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
> bag this morning. I am stocking up since there is a good date on the
> bags and I keep mine in a refrigerator until time to use it.

Wow, I think I paid about that for the regular store stuff. I
don't really have room in my refrigerator to store flour.

Have you ever been to the KAF store in Vermont?

I've already started stocking up on that stuff as I'm determined to
make my cookie dough soon after TDay and freeze it. Not that it's
a huge chore anymore since I have my lovely Kitchenaid.

nancy

King arthur Flour
 

On Sun, 15 Nov 2015 11:24:14 -0500, Nancy Young
> wrote:

>On 11/15/2015 10:19 AM, The Cook wrote:
>> Right now it is on sale at my local grocery store for $2.98 for a 5
>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>> bag this morning. I am stocking up since there is a good date on the
>> bags and I keep mine in a refrigerator until time to use it.
>
>Wow, I think I paid about that for the regular store stuff. I
>don't really have room in my refrigerator to store flour.
>
>Have you ever been to the KAF store in Vermont?
>
>I've already started stocking up on that stuff as I'm determined to
>make my cookie dough soon after TDay and freeze it. Not that it's
>a huge chore anymore since I have my lovely Kitchenaid.
>
>nancy
>
I am fortunate to have an extra refrigerator that I can keep some
things in. Looks like I may have about a year's worth of flour now.

No I have not been to KAF. I am not sure it was there or open to the
public when I lived in Mass. (early 60's). But I was not making bread
then.

I don't think I would do much cooking and especially baking if I did
not have my Kitchenaid. I have a number of attachments that I use
frequently.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

King arthur Flour
 

On 15/11/2015 10:27 AM, The Cook wrote:
> On Sun, 15 Nov 2015 11:24:14 -0500, Nancy Young
> > wrote:
>
>> On 11/15/2015 10:19 AM, The Cook wrote:
>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>> bag this morning. I am stocking up since there is a good date on the
>>> bags and I keep mine in a refrigerator until time to use it.
>>
>> Wow, I think I paid about that for the regular store stuff. I
>> don't really have room in my refrigerator to store flour.
>>
>> Have you ever been to the KAF store in Vermont?
>>
>> I've already started stocking up on that stuff as I'm determined to
>> make my cookie dough soon after TDay and freeze it. Not that it's
>> a huge chore anymore since I have my lovely Kitchenaid.
>>
>> nancy
>>
> I am fortunate to have an extra refrigerator that I can keep some
> things in. Looks like I may have about a year's worth of flour now.
>
> No I have not been to KAF. I am not sure it was there or open to the
> public when I lived in Mass. (early 60's). But I was not making bread
> then.
>
> I don't think I would do much cooking and especially baking if I did
> not have my Kitchenaid. I have a number of attachments that I use
> frequently.
>
Which model do you have?
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

King arthur Flour
 

On Sun, 15 Nov 2015 10:56:55 -0700, graham > wrote:

>On 15/11/2015 10:27 AM, The Cook wrote:
>> On Sun, 15 Nov 2015 11:24:14 -0500, Nancy Young
>> > wrote:
>>
>>> On 11/15/2015 10:19 AM, The Cook wrote:
>>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>>> bag this morning. I am stocking up since there is a good date on the
>>>> bags and I keep mine in a refrigerator until time to use it.
>>>
>>> Wow, I think I paid about that for the regular store stuff. I
>>> don't really have room in my refrigerator to store flour.
>>>
>>> Have you ever been to the KAF store in Vermont?
>>>
>>> I've already started stocking up on that stuff as I'm determined to
>>> make my cookie dough soon after TDay and freeze it. Not that it's
>>> a huge chore anymore since I have my lovely Kitchenaid.
>>>
>>> nancy
>>>
>> I am fortunate to have an extra refrigerator that I can keep some
>> things in. Looks like I may have about a year's worth of flour now.
>>
>> No I have not been to KAF. I am not sure it was there or open to the
>> public when I lived in Mass. (early 60's). But I was not making bread
>> then.
>>
>> I don't think I would do much cooking and especially baking if I did
>> not have my Kitchenaid. I have a number of attachments that I use
>> frequently.
>>
>Which model do you have?
>Graham

I have a 5 quart that I have had for years. It is a Hobart. I was
not happy with the 6 quart Whirlpool I bought so I gave it to my son
and went back to my 5 quart. He is still using it I think.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

King arthur Flour
 

On 15/11/2015 3:05 PM, The Cook wrote:
> On Sun, 15 Nov 2015 10:56:55 -0700, graham > wrote:
>
>> On 15/11/2015 10:27 AM, The Cook wrote:
>>> On Sun, 15 Nov 2015 11:24:14 -0500, Nancy Young
>>> > wrote:
>>>
>>>> On 11/15/2015 10:19 AM, The Cook wrote:
>>>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>>>> bag this morning. I am stocking up since there is a good date on the
>>>>> bags and I keep mine in a refrigerator until time to use it.
>>>>
>>>> Wow, I think I paid about that for the regular store stuff. I
>>>> don't really have room in my refrigerator to store flour.
>>>>
>>>> Have you ever been to the KAF store in Vermont?
>>>>
>>>> I've already started stocking up on that stuff as I'm determined to
>>>> make my cookie dough soon after TDay and freeze it. Not that it's
>>>> a huge chore anymore since I have my lovely Kitchenaid.
>>>>
>>>> nancy
>>>>
>>> I am fortunate to have an extra refrigerator that I can keep some
>>> things in. Looks like I may have about a year's worth of flour now.
>>>
>>> No I have not been to KAF. I am not sure it was there or open to the
>>> public when I lived in Mass. (early 60's). But I was not making bread
>>> then.
>>>
>>> I don't think I would do much cooking and especially baking if I did
>>> not have my Kitchenaid. I have a number of attachments that I use
>>> frequently.
>>>
>> Which model do you have?
>> Graham
>
> I have a 5 quart that I have had for years. It is a Hobart.

That's precious enough to put in your will!
Graham


--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

King arthur Flour
 

On 11/15/2015 5:31 PM, graham wrote:
> On 15/11/2015 3:05 PM, The Cook wrote:

>> I have a 5 quart that I have had for years. It is a Hobart.
>
> That's precious enough to put in your will!
>
It is, indeed!
My daughter now has the Hobart my mother-in-law gave me, a few years
before my daughter was born.

King arthur Flour
 

On 11/15/2015 12:27 PM, The Cook wrote:
> On Sun, 15 Nov 2015 11:24:14 -0500, Nancy Young
> > wrote:
>
>> On 11/15/2015 10:19 AM, The Cook wrote:

>> Wow, I think I paid about that for the regular store stuff. I
>> don't really have room in my refrigerator to store flour.
>>
>> Have you ever been to the KAF store in Vermont?
>>
>> I've already started stocking up on that stuff as I'm determined to
>> make my cookie dough soon after TDay and freeze it. Not that it's
>> a huge chore anymore since I have my lovely Kitchenaid.

> I am fortunate to have an extra refrigerator that I can keep some
> things in. Looks like I may have about a year's worth of flour now.

Sometimes I really wish I had an extra refrigerator, but usually
the one is enough for us.

> No I have not been to KAF. I am not sure it was there or open to the
> public when I lived in Mass. (early 60's). But I was not making bread
> then.

It's a nice place, we stopped on the way home from the White Mountains
once.

> I don't think I would do much cooking and especially baking if I did
> not have my Kitchenaid. I have a number of attachments that I use
> frequently.

It's a real treat. I don't know why I didn't get it years ago.

nancy

King arthur Flour
 

"The Cook" > wrote in message
...
> Right now it is on sale at my local grocery store for $2.98 for a 5
> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
> bag this morning. I am stocking up since there is a good date on the
> bags and I keep mine in a refrigerator until time to use it.

I don't really see what the big deal is with it. I have bought it but I
don't find it superior or anything.

King arthur Flour
 

On Sunday, November 15, 2015 at 9:19:51 AM UTC-6, The Cook wrote:
>
> Right now it is on sale at my local grocery store for $2.98 for a 5
> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
> bag this morning. I am stocking up since there is a good date on the
> bags and I keep mine in a refrigerator until time to use it.
> --
> Susan N.
>
>
You snagged a good bargain and even more so with the
coupon! I'm fortunate that I live in an area where
I can walk into any grocery store and buy Martha White
flour. M.W.has been discussed in the past whenever
King Arthur comes up.

King arthur Flour
 

On 11/15/2015 9:15 PM, Julie Bove wrote:
>
> "The Cook" > wrote in message
> ...
>> Right now it is on sale at my local grocery store for $2.98 for a 5
>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>> bag this morning. I am stocking up since there is a good date on the
>> bags and I keep mine in a refrigerator until time to use it.
>
> I don't really see what the big deal is with it. I have bought it but I
> don't find it superior or anything.

My wife sears by it. She gets a lighter bread and better rise. I do
very little baking so I don't really have a co mparison.

King arthur Flour
 

"Ed Pawlowski" > wrote in message
...
> On 11/15/2015 9:15 PM, Julie Bove wrote:
>>
>> "The Cook" > wrote in message
>> ...
>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>> bag this morning. I am stocking up since there is a good date on the
>>> bags and I keep mine in a refrigerator until time to use it.
>>
>> I don't really see what the big deal is with it. I have bought it but I
>> don't find it superior or anything.
>
> My wife sears by it. She gets a lighter bread and better rise. I do very
> little baking so I don't really have a co mparison.

Didn't seem to go any better for me.

King arthur Flour
 

Julie Bove wrote in alt.bread.recipes:

>
> "The Cook" > wrote in message
> ...
> > Right now it is on sale at my local grocery store for $2.98 for a 5
> > pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
> > bag this morning. I am stocking up since there is a good date on
> > the bags and I keep mine in a refrigerator until time to use it.
>
> I don't really see what the big deal is with it. I have bought it
> but I don't find it superior or anything.

It works better in a bread machine (though Better for Bread is it's
equal there and cheaper here). Bread machines require a consistant
ingredient because of how they operate. Hand made, you can adjust
gluten development. Not so much with atomated rising and mixing times.

Carol

--

King arthur Flour
 

In article >,
"Julie Bove" > wrote:

> "Ed Pawlowski" > wrote in message
> ...
> > On 11/15/2015 9:15 PM, Julie Bove wrote:
> >>
> >> "The Cook" > wrote in message
> >> ...
> >>> Right now it is on sale at my local grocery store for $2.98 for a 5
> >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
> >>> bag this morning. I am stocking up since there is a good date on the
> >>> bags and I keep mine in a refrigerator until time to use it.
> >>
> >> I don't really see what the big deal is with it. I have bought it but I
> >> don't find it superior or anything.
> >
> > My wife sears by it. She gets a lighter bread and better rise. I do very
> > little baking so I don't really have a co mparison.
>
> Didn't seem to go any better for me.

For me it's taste. I don't add any salt to my breads, (or any of my food
for that mater) and I think the KA flour has a better taste than the
other super market brands.

King arthur Flour
 

On 11/17/2015 7:39 AM, Mark Storkamp wrote:
> In article >,
> "Julie Bove" > wrote:
>
>> "Ed Pawlowski" > wrote in message
>> ...
>>> On 11/15/2015 9:15 PM, Julie Bove wrote:
>>>>
>>>> "The Cook" > wrote in message
>>>> ...
>>>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>>>> bag this morning. I am stocking up since there is a good date on the
>>>>> bags and I keep mine in a refrigerator until time to use it.
>>>>
>>>> I don't really see what the big deal is with it. I have bought it but I
>>>> don't find it superior or anything.
>>>
>>> My wife sears by it. She gets a lighter bread and better rise. I do very
>>> little baking so I don't really have a co mparison.
>>
>> Didn't seem to go any better for me.
>
> For me it's taste. I don't add any salt to my breads, (or any of my food
> for that mater) and I think the KA flour has a better taste than the
> other super market brands.
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

Prince Phillip Flour
 

On 11/16/2015 5:10 PM, cshenk wrote:
> Julie Bove wrote in alt.bread.recipes:
>
>>
>> "The Cook" > wrote in message
>> ...
>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>> bag this morning. I am stocking up since there is a good date on
>>> the bags and I keep mine in a refrigerator until time to use it.
>>
>> I don't really see what the big deal is with it. I have bought it
>> but I don't find it superior or anything.
>
> It works better in a bread machine (though Better for Bread is it's
> equal there and cheaper here). Bread machines require a consistant
> ingredient because of how they operate. Hand made, you can adjust
> gluten development. Not so much with atomated rising and mixing times.
>
> Carol
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

Lady Diana Flour
 

On 11/16/2015 4:47 PM, Julie Bove wrote:
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 11/15/2015 9:15 PM, Julie Bove wrote:
>>>
>>> "The Cook" > wrote in message
>>> ...
>>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>>> bag this morning. I am stocking up since there is a good date on the
>>>> bags and I keep mine in a refrigerator until time to use it.
>>>
>>> I don't really see what the big deal is with it. I have bought it but I
>>> don't find it superior or anything.
>>
>> My wife sears by it. She gets a lighter bread and better rise. I do
>> very little baking so I don't really have a co mparison.
>
> Didn't seem to go any better for me.
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

Ping arthur Flour
 

On 11/16/2015 1:19 PM, Ed Pawlowski wrote:
> On 11/15/2015 9:15 PM, Julie Bove wrote:
>>
>> "The Cook" > wrote in message
>> ...
>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>> bag this morning. I am stocking up since there is a good date on the
>>> bags and I keep mine in a refrigerator until time to use it.
>>
>> I don't really see what the big deal is with it. I have bought it but I
>> don't find it superior or anything.
>
> My wife sears by it. She gets a lighter bread and better rise. I do
> very little baking so I don't really have a co mparison.
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

King arthur Flour
 

On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
> wrote:

> In article >,
> "Julie Bove" > wrote:
>
> > "Ed Pawlowski" > wrote in message
> > ...
> > > On 11/15/2015 9:15 PM, Julie Bove wrote:
> > >>
> > >> "The Cook" > wrote in message
> > >> ...
> > >>> Right now it is on sale at my local grocery store for $2.98 for a 5
> > >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
> > >>> bag this morning. I am stocking up since there is a good date on the
> > >>> bags and I keep mine in a refrigerator until time to use it.
> > >>
> > >> I don't really see what the big deal is with it. I have bought it but I
> > >> don't find it superior or anything.
> > >
> > > My wife sears by it. She gets a lighter bread and better rise. I do very
> > > little baking so I don't really have a co mparison.
> >
> > Didn't seem to go any better for me.
>
> For me it's taste. I don't add any salt to my breads, (or any of my food
> for that mater) and I think the KA flour has a better taste than the
> other super market brands.

Bread needs a little salt to taste good.

--

sf

King arthur Flour
 

On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
> wrote:

>In article >,
> "Julie Bove" > wrote:
>
>> "Ed Pawlowski" > wrote in message
>> ...
>> > On 11/15/2015 9:15 PM, Julie Bove wrote:
>> >>
>> >> "The Cook" > wrote in message
>> >> ...
>> >>> Right now it is on sale at my local grocery store for $2.98 for a 5
>> >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>> >>> bag this morning. I am stocking up since there is a good date on the
>> >>> bags and I keep mine in a refrigerator until time to use it.
>> >>
>> >> I don't really see what the big deal is with it. I have bought it but I
>> >> don't find it superior or anything.
>> >
>> > My wife sears by it. She gets a lighter bread and better rise. I do very
>> > little baking so I don't really have a co mparison.
>>
>> Didn't seem to go any better for me.
>
>For me it's taste. I don't add any salt to my breads, (or any of my food
>for that mater) and I think the KA flour has a better taste than the
>other super market brands.

excellent article on the role of salt in yeast dough.
https://cargillsaltinperspective.com...n-bread-dough/
Janet US

King arthur Flour
 

sf wrote:
> On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
> > wrote:
>
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> "Ed Pawlowski" > wrote in message
>>> ...
>>>> On 11/15/2015 9:15 PM, Julie Bove wrote:
>>>>>
>>>>> "The Cook" > wrote in message
>>>>> ...
>>>>>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>>>>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>>>>> bag this morning. I am stocking up since there is a good date on the
>>>>>> bags and I keep mine in a refrigerator until time to use it.
>>>>>
>>>>> I don't really see what the big deal is with it. I have bought it but I
>>>>> don't find it superior or anything.
>>>>
>>>> My wife sears by it. She gets a lighter bread and better rise. I do very
>>>> little baking so I don't really have a co mparison.
>>>
>>> Didn't seem to go any better for me.
>>
>> For me it's taste. I don't add any salt to my breads, (or any of my food
>> for that mater) and I think the KA flour has a better taste than the
>> other super market brands.
>
> Bread needs a little salt to taste good.
>

Sea salt sprinkled lightly over a baguette is great.

King arthur Flour
 

On Tue, 17 Nov 2015 16:59:06 -0700, Janet B >
wrote:

> excellent article on the role of salt in yeast dough.
> https://cargillsaltinperspective.com...n-bread-dough/
> Janet US

Saved, thanks!


--

sf

King arthur Flour
 

On 11/17/2015 6:49 PM, sf wrote:

>> For me it's taste. I don't add any salt to my breads, (or any of my food
>> for that mater) and I think the KA flour has a better taste than the
>> other super market brands.
>
> Bread needs a little salt to taste good.
>
Couple of million Tuscans will disagree with that.
http://www.charmingitaly.com/article...-bread-origins

King arthur Flour
 

On 2015-11-18, Ed Pawlowski > wrote:

> On 11/17/2015 6:49 PM, sf wrote:

>> Bread needs a little salt to taste good.

> Couple of million Tuscans will disagree with that.

I am neither a native of, nor have I ever been to Tuscany, so I have
absolutely zero interest on how Tuscans like their bread. ;)

nb

King arthur Flour
 

On Tuesday, November 17, 2015 at 5:59:12 PM UTC-6, Janet B wrote:
>
> On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
> > wrote:
> >
> >For me it's taste. I don't add any salt to my breads, (or any of my food
> >for that mater) and I think the KA flour has a better taste than the
> >other super market brands.
>
> excellent article on the role of salt in yeast dough.
> https://cargillsaltinperspective.com...n-bread-dough/
> Janet US
>
>
Excellent article.

My former neighbor and her sisterboth made the
exact same recipe for sourdough bread. Sister didn't
put salt, or barely any, in her doughand you could
certainly tell it. Very ho-hum bread.

King arthur Flour
 

On Tue, 17 Nov 2015 21:43:03 -0500, Ed Pawlowski > wrote:

> On 11/17/2015 6:49 PM, sf wrote:
>
> >> For me it's taste. I don't add any salt to my breads, (or any of my food
> >> for that mater) and I think the KA flour has a better taste than the
> >> other super market brands.
> >
> > Bread needs a little salt to taste good.
> >
> Couple of million Tuscans will disagree with that.
> http://www.charmingitaly.com/article...-bread-origins

You're sadly mistaken if you think that's news to me.

--

sf

King arthur Flour
 

"Janet B" > wrote in message
...
> On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
> > wrote:
>
>>In article >,
>> "Julie Bove" > wrote:
>>
>>> "Ed Pawlowski" > wrote in message
>>> ...
>>> > On 11/15/2015 9:15 PM, Julie Bove wrote:
>>> >>
>>> >> "The Cook" > wrote in message
>>> >> ...
>>> >>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>> >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>> >>> bag this morning. I am stocking up since there is a good date on
>>> >>> the
>>> >>> bags and I keep mine in a refrigerator until time to use it.
>>> >>
>>> >> I don't really see what the big deal is with it. I have bought it
>>> >> but I
>>> >> don't find it superior or anything.
>>> >
>>> > My wife sears by it. She gets a lighter bread and better rise. I do
>>> > very
>>> > little baking so I don't really have a co mparison.
>>>
>>> Didn't seem to go any better for me.
>>
>>For me it's taste. I don't add any salt to my breads, (or any of my food
>>for that mater) and I think the KA flour has a better taste than the
>>other super market brands.
>
> excellent article on the role of salt in yeast dough.
> https://cargillsaltinperspective.com...n-bread-dough/

My understanding had always been that salt regulates the yeast ... simple! I
did know that if I ever forgot the yeast the bread was a failure ... by my
preferences and standards. I do know that saltless breads are preferred by
some too, but not he))

That piece was fascinating. Thanks for posting it.


--
http://www.helpforheroes.org.uk/shop/

King arthur Flour
 

On 18/11/2015 3:31 AM, Ophelia wrote:
>
>
> "Janet B" > wrote in message
> ...
>> On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
>> > wrote:
>>
>>> In article >,
>>> "Julie Bove" > wrote:
>>>
>>>> "Ed Pawlowski" > wrote in message
>>>> ...
>>>> > On 11/15/2015 9:15 PM, Julie Bove wrote:
>>>> >>
>>>> >> "The Cook" > wrote in message
>>>> >> ...
>>>> >>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>>> >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>>> >>> bag this morning. I am stocking up since there is a good date on
>>>> >>> the
>>>> >>> bags and I keep mine in a refrigerator until time to use it.
>>>> >>
>>>> >> I don't really see what the big deal is with it. I have bought it
>>>> >> but I
>>>> >> don't find it superior or anything.
>>>> >
>>>> > My wife sears by it. She gets a lighter bread and better rise. I do
>>>> > very
>>>> > little baking so I don't really have a co mparison.
>>>>
>>>> Didn't seem to go any better for me.
>>>
>>> For me it's taste. I don't add any salt to my breads, (or any of my food
>>> for that mater) and I think the KA flour has a better taste than the
>>> other super market brands.
>>
>> excellent article on the role of salt in yeast dough.
>> https://cargillsaltinperspective.com...n-bread-dough/
>
> My understanding had always been that salt regulates the yeast ...
> simple! I
> did know that if I ever forgot the yeast the bread was a failure ... by my
> preferences and standards. I do know that saltless breads are preferred by
> some too, but not he))
>
> That piece was fascinating. Thanks for posting it.
>
>
I confirmed that salt has an effect on gluten development when i made
coccodrillo. The dough (glop) had come together but after a while being
mixed with the K-beater, it started to weaken - you could tell in the
way that the dough threw out "fingers". I then added the salt and it
immediately sprang back.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

King arthur Flour
 

On Wed, 18 Nov 2015 07:47:06 -0700, graham > wrote:

snip
>I confirmed that salt has an effect on gluten development when i made
>coccodrillo. The dough (glop) had come together but after a while being
>mixed with the K-beater, it started to weaken - you could tell in the
>way that the dough threw out "fingers". I then added the salt and it
>immediately sprang back.
>Graham

It's fun to watch that cause and effect stuff happen with bread
dough!
Janet US

King arthur Flour
 

"graham" > wrote in message
...
> On 18/11/2015 3:31 AM, Ophelia wrote:
>>
>>
>> "Janet B" > wrote in message
>> ...
>>> On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
>>> > wrote:
>>>
>>>> In article >,
>>>> "Julie Bove" > wrote:
>>>>
>>>>> "Ed Pawlowski" > wrote in message
>>>>> ...
>>>>> > On 11/15/2015 9:15 PM, Julie Bove wrote:
>>>>> >>
>>>>> >> "The Cook" > wrote in message
>>>>> >> ...
>>>>> >>> Right now it is on sale at my local grocery store for $2.98 for a
>>>>> >>> 5
>>>>> >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off
>>>>> >>> one
>>>>> >>> bag this morning. I am stocking up since there is a good date on
>>>>> >>> the
>>>>> >>> bags and I keep mine in a refrigerator until time to use it.
>>>>> >>
>>>>> >> I don't really see what the big deal is with it. I have bought it
>>>>> >> but I
>>>>> >> don't find it superior or anything.
>>>>> >
>>>>> > My wife sears by it. She gets a lighter bread and better rise. I
>>>>> > do
>>>>> > very
>>>>> > little baking so I don't really have a co mparison.
>>>>>
>>>>> Didn't seem to go any better for me.
>>>>
>>>> For me it's taste. I don't add any salt to my breads, (or any of my
>>>> food
>>>> for that mater) and I think the KA flour has a better taste than the
>>>> other super market brands.
>>>
>>> excellent article on the role of salt in yeast dough.
>>> https://cargillsaltinperspective.com...n-bread-dough/
>>
>> My understanding had always been that salt regulates the yeast ...
>> simple! I
>> did know that if I ever forgot the yeast the bread was a failure ... by
>> my
>> preferences and standards. I do know that saltless breads are preferred
>> by
>> some too, but not he))
>>
>> That piece was fascinating. Thanks for posting it.
>>
>>
> I confirmed that salt has an effect on gluten development when i made
> coccodrillo. The dough (glop) had come together but after a while being
> mixed with the K-beater, it started to weaken - you could tell in the way
> that the dough threw out "fingers". I then added the salt and it
> immediately sprang back.

As I said, fascinating stuff, eh? I learn something new every day and long
may it continue:)



--
http://www.helpforheroes.org.uk/shop/

King arthur Flour
 

On 18 Nov 2015 03:00:16 GMT, notbob > wrote:

>On 2015-11-18, Ed Pawlowski > wrote:
>
>> On 11/17/2015 6:49 PM, sf wrote:
>
>>> Bread needs a little salt to taste good.
>
>> Couple of million Tuscans will disagree with that.
>
>I am neither a native of, nor have I ever been to Tuscany, so I have
>absolutely zero interest on how Tuscans like their bread. ;)

Nowadays in Euros.

King arthur Flour
 

"Bruce" > wrote in message
...
> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
> wrote:
>
>>On Wed, 18 Nov 2015 07:47:06 -0700, graham > wrote:
>>
>>snip
>>>I confirmed that salt has an effect on gluten development when i made
>>>coccodrillo. The dough (glop) had come together but after a while being
>>>mixed with the K-beater, it started to weaken - you could tell in the
>>>way that the dough threw out "fingers". I then added the salt and it
>>>immediately sprang back.
>>>Graham
>>
>>It's fun to watch that cause and effect stuff happen with bread
>>dough!
>
> I like to watch grass and see it slowly grow.

Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff when
alive:) I messed up this week. I made some of D's favourite cheese roll.
I didn't knock back the first rise properly and the crumb is too light.
That'll serve me right for being rushed:(



--
http://www.helpforheroes.org.uk/shop/

King arthur Flour
 

On 19/11/2015 7:02 AM, Bruce wrote:
> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
> wrote:
>
>> On Wed, 18 Nov 2015 07:47:06 -0700, graham > wrote:
>>
>> snip
>>> I confirmed that salt has an effect on gluten development when i made
>>> coccodrillo. The dough (glop) had come together but after a while being
>>> mixed with the K-beater, it started to weaken - you could tell in the
>>> way that the dough threw out "fingers". I then added the salt and it
>>> immediately sprang back.
>>> Graham
>>
>> It's fun to watch that cause and effect stuff happen with bread
>> dough!
>
> I like to watch grass and see it slowly grow.
>
You should take up cricket then. Pretty much akin to the same thing,
pace wise at least.

--

Xeno

King arthur Flour
 

On 18/11/2015 1:55 PM, Ophelia wrote:
>
>
> "Bruce" > wrote in message
> ...
>> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
>> wrote:
>>
>>> On Wed, 18 Nov 2015 07:47:06 -0700, graham > wrote:
>>>
>>> snip
>>>> I confirmed that salt has an effect on gluten development when i made
>>>> coccodrillo. The dough (glop) had come together but after a while being
>>>> mixed with the K-beater, it started to weaken - you could tell in the
>>>> way that the dough threw out "fingers". I then added the salt and it
>>>> immediately sprang back.
>>>> Graham
>>>
>>> It's fun to watch that cause and effect stuff happen with bread
>>> dough!
>>
>> I like to watch grass and see it slowly grow.
>
> Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff when
> alive:) I messed up this week. I made some of D's favourite cheese
> roll. I didn't knock back the first rise properly and the crumb is too
> light. That'll serve me right for being rushed:(
>
I've really taken to stretch and fold during fermentation. I do it 3 times
at 30 minute intervals and it makes a huge difference to the dough.
Graham
--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

King arthur Flour
 

On 11/15/2015 11:24 AM, Nancy Young wrote:

> I've already started stocking up on that stuff as I'm determined to
> make my cookie dough soon after TDay and freeze it. Not that it's
> a huge chore anymore since I have my lovely Kitchenaid.

Wonderful invention the Kitchenaid mixer. I couldn't live without mine
now that I'm used to having one.
--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

King arthur Flour
 

On 11/15/2015 6:15 PM, S Viemeister wrote:

> On 11/15/2015 5:31 PM, graham wrote:
>> On 15/11/2015 3:05 PM, The Cook wrote:
>
>>> I have a 5 quart that I have had for years. It is a Hobart.
>>
>> That's precious enough to put in your will!
>>
> It is, indeed!
> My daughter now has the Hobart my mother-in-law gave me, a few years
> before my daughter was born.
>
I have my grandmother's Hobart. I have no idea how old it is but she's
been gone since around 2000 and I'm sure she had it for a long time
before that.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

King arthur Flour
 

"graham" > wrote in message
...
> On 18/11/2015 1:55 PM, Ophelia wrote:
>>
>>
>> "Bruce" > wrote in message
>> ...
>>> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
>>> wrote:
>>>
>>>> On Wed, 18 Nov 2015 07:47:06 -0700, graham > wrote:
>>>>
>>>> snip
>>>>> I confirmed that salt has an effect on gluten development when i made
>>>>> coccodrillo. The dough (glop) had come together but after a while
>>>>> being
>>>>> mixed with the K-beater, it started to weaken - you could tell in the
>>>>> way that the dough threw out "fingers". I then added the salt and it
>>>>> immediately sprang back.
>>>>> Graham
>>>>
>>>> It's fun to watch that cause and effect stuff happen with bread
>>>> dough!
>>>
>>> I like to watch grass and see it slowly grow.
>>
>> Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff when
>> alive:) I messed up this week. I made some of D's favourite cheese
>> roll. I didn't knock back the first rise properly and the crumb is too
>> light. That'll serve me right for being rushed:(
>>
> I've really taken to stretch and fold during fermentation. I do it 3 times
> at 30 minute intervals and it makes a huge difference to the dough.

Hmm I used to do something similar. I don't know why I stopped. Oh yes I
do!! The arfur:) But, it comes and goes. Physio has worked wonders:)


--
http://www.helpforheroes.org.uk/shop/

King arthur Flour
 

"Bruce" > wrote in message
...
> On Wed, 18 Nov 2015 20:55:02 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
>>> wrote:
>>>
>>>>It's fun to watch that cause and effect stuff happen with bread
>>>>dough!
>>>
>>> I like to watch grass and see it slowly grow.
>>
>>Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff when
>>alive:) I messed up this week. I made some of D's favourite cheese roll.
>>I didn't knock back the first rise properly and the crumb is too light.
>>That'll serve me right for being rushed:(
>
> Maybe you've discovered the secret to holey bread.

Shhhhhh I think you'll find that Graham and Janet B has too <g> Don't tell
or everyone will want it ...


--
http://www.helpforheroes.org.uk/shop/

King arthur Flour
 

On 19/11/2015 8:16 PM, Bruce wrote:
> On Thu, 19 Nov 2015 08:55:35 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "Bruce" > wrote in message
>> ...
>>> On Wed, 18 Nov 2015 20:55:02 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Bruce" > wrote in message
>>>> ...
>>>>> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
>>>>> wrote:
>>>>>
>>>>>> It's fun to watch that cause and effect stuff happen with bread
>>>>>> dough!
>>>>>
>>>>> I like to watch grass and see it slowly grow.
>>>>
>>>> Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff when
>>>> alive:) I messed up this week. I made some of D's favourite cheese roll.
>>>> I didn't knock back the first rise properly and the crumb is too light.
>>>> That'll serve me right for being rushed:(
>>>
>>> Maybe you've discovered the secret to holey bread.
>>
>> Shhhhhh I think you'll find that Graham and Janet B has too <g> Don't tell
>> or everyone will want it ...
>
> :)
>
We'll have to break some holey bread in the near future! ;-)

--

Xeno

King arthur Flour
 

"Bruce" > wrote in message
...
> On Thu, 19 Nov 2015 20:17:35 +1100, Xeno >
> wrote:
>
>>On 19/11/2015 8:16 PM, Bruce wrote:
>>> On Thu, 19 Nov 2015 08:55:35 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Bruce" > wrote in message
>>>> ...
>>>>> On Wed, 18 Nov 2015 20:55:02 -0000, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>>>
>>>>>>
>>>>>> "Bruce" > wrote in message
>>>>>> ...
>>>>>>> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> It's fun to watch that cause and effect stuff happen with bread
>>>>>>>> dough!
>>>>>>>
>>>>>>> I like to watch grass and see it slowly grow.
>>>>>>
>>>>>> Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff
>>>>>> when
>>>>>> alive:) I messed up this week. I made some of D's favourite cheese
>>>>>> roll.
>>>>>> I didn't knock back the first rise properly and the crumb is too
>>>>>> light.
>>>>>> That'll serve me right for being rushed:(
>>>>>
>>>>> Maybe you've discovered the secret to holey bread.
>>>>
>>>> Shhhhhh I think you'll find that Graham and Janet B has too <g> Don't
>>>> tell
>>>> or everyone will want it ...
>>>
>>> :)
>>>
>>We'll have to break some holey bread in the near future! ;-)
>
> Some holey damper :)

Do send pics? :))


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