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Kenneth's Poilane loaf
To all,
I was intrigued by the grain mixture in Kenneth Sole's "Poilane" recipe posted a couple of weeks ago. I made the bread this afternoon per the recipe (copied below) with the exception of reducing the salt slightly. I used 12 grams. No health concerns; just Wisconsin water is pretty minerally to begin with. My starter was one I built up from fresh rye last year using Laurel Robertson's Desem method. Briefly, one combines sufficient water and flour to make a soft golf ball. Refresh the golf ball every 24 to 48 hours for a week or two. This results in a mild "levain" style starter, not a particularly "sour" starter. Back to the bread... The bread is absolutely excellent. Better, in fact, than any whole grain effort I've produced in a long, long while. The flavor lingers for about 10 minutes in the mouth after you've eaten it. For those of who mill their own flours and can get the required spelt and rye I recommend this without reservation. It's going in my regular rotation immediately. You might consider baking a loaf of this truly noble bread in memory of Nancy Silverton. According the what we've read lately, she's answered the siren's call. Will Kenneth's notes: Day 1, 9:30pm 474g Water + 120g starter + 236g coarse whole wheat, ferment at 69F. Day 2, 7:30am add 65g coarse rye, 254g KA AP flour, 170g whole spelt flour, 20g salt. Knead fully, then refrigerate 24 hours. Then, form boule, ferment at 69F for 5 hours. Slash, then bake at 490F for 35 minutes, the first 15 minutes with steam... |
Kenneth's Poilane loaf
On Thu, 11 Mar 2004 18:43:25 -0600, williamwaller
> wrote: >To all, > >I was intrigued by the grain mixture in Kenneth Sole's "Poilane" recipe >posted a couple of weeks ago. I made the bread this afternoon per the recipe >(copied below) with the exception of reducing the salt slightly. I used 12 >grams. No health concerns; just Wisconsin water is pretty minerally to begin >with. > >My starter was one I built up from fresh rye last year using Laurel >Robertson's Desem method. Briefly, one combines sufficient water and flour >to make a soft golf ball. Refresh the golf ball every 24 to 48 hours for a >week or two. This results in a mild "levain" style starter, not a >particularly "sour" starter. > >Back to the bread... The bread is absolutely excellent. Better, in fact, >than any whole grain effort I've produced in a long, long while. The flavor >lingers for about 10 minutes in the mouth after you've eaten it. > >For those of who mill their own flours and can get the required spelt and >rye I recommend this without reservation. It's going in my regular rotation >immediately. > >You might consider baking a loaf of this truly noble bread in memory of >Nancy Silverton. According the what we've read lately, she's answered the >siren's call. > >Will > > >Kenneth's notes: > > >Day 1, 9:30pm 474g Water + 120g starter + 236g coarse whole wheat, >ferment at 69F. > >Day 2, 7:30am add 65g coarse rye, 254g KA AP flour, 170g whole spelt >flour, 20g salt. > >Knead fully, then refrigerate 24 hours. Then, form boule, ferment at >69F for 5 hours. > >Slash, then bake at 490F for 35 minutes, the first 15 minutes with >steam... Hi Will, I am pleased that you gave it a try... If today's is your first effort, you will soon see that the bread will be better tomorrow... Poilne used to say that his was at its best three days after the bake. Regarding Nancy Silverton: Are you certain? I searched around and everything I can find would indicate that she is alive and well. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
Kenneth's Poilane loaf
"Kenneth" > wrote in message ... snip > Regarding Nancy Silverton: > > Are you certain? I searched around and everything I can find would > indicate that she is alive and well. > > All the best, > > -- > Kenneth Perhaps Taking the Artisan out of Artisanal? |
Kenneth's Poilane loaf
On Thu, 11 Mar 2004 18:14:13 -0700, "Janet Bostwick"
> wrote: > >"Kenneth" > wrote in message .. . >snip >> Regarding Nancy Silverton: >> >> Are you certain? I searched around and everything I can find would >> indicate that she is alive and well. >> >> All the best, >> >> -- >> Kenneth > Perhaps Taking the Artisan out of Artisanal? > Hi again Janet, That's funny (I hope)... I took his comment to mean that she had died. I would very much prefer your interpretation <BG>. -- Kenneth If you email... Please remove the "SPAMLESS." |
Kenneth's Poilane loaf
On 3/11/04 6:56 PM, "Kenneth" > wrote:
> On Thu, 11 Mar 2004 18:43:25 -0600, williamwaller > > wrote: >=20 >> To all, >>=20 >> I was intrigued by the grain mixture in Kenneth Sole's "Poilane" recipe >> posted a couple of weeks ago. I made the bread this afternoon per the re= cipe >> (copied below) with the exception of reducing the salt slightly. I used = 12 >> grams. No health concerns; just Wisconsin water is pretty minerally to b= egin >> with.=20 >>=20 >> My starter was one I built up from fresh rye last year using Laurel >> Robertson's Desem method. Briefly, one combines sufficient water and flo= ur >> to make a soft golf ball. Refresh the golf ball every 24 to 48 hours for= a >> week or two. This results in a mild "levain" style starter, not a >> particularly "sour" starter. >>=20 >> Back to the bread... The bread is absolutely excellent. Better, in fact, >> than any whole grain effort I've produced in a long, long while. The fla= vor >> lingers for about 10 minutes in the mouth after you've eaten it. >>=20 >> For those of who mill their own flours and can get the required spelt an= d >> rye I recommend this without reservation. It's going in my regular rotat= ion >> immediately. >>=20 >> You might consider baking a loaf of this truly noble bread in memory of >> Nancy Silverton. According the what we've read lately, she's answered th= e >> siren's call. >>=20 >> Will =20 >>=20 >>=20 >> Kenneth's notes: >>=20 >>=20 >> Day 1, 9:30pm 474g Water + 120g starter + 236g coarse whole wheat, >> ferment at 69F. >>=20 >> Day 2, 7:30am add 65g coarse rye, 254g KA AP flour, 170g whole spelt >> flour, 20g salt. >>=20 >> Knead fully, then refrigerate 24 hours. Then, form boule, ferment at >> 69F for 5 hours. >>=20 >> Slash, then bake at 490F for 35 minutes, the first 15 minutes with >> steam... >=20 > Hi Will, >=20 > I am pleased that you gave it a try... >=20 > If today's is your first effort, you will soon see that the bread will > be better tomorrow... >=20 > Poil=E2ne used to say that his was at its best three days after the > bake. >=20 > Regarding Nancy Silverton: >=20 > Are you certain? I searched around and everything I can find would > indicate that she is alive and well. >=20 > All the best, She is alive. The NYT indicated Wednesday, 4/10, she has gone mass market with "brown and serve" bread. To me, that's answering the siren's (big $$$) call. Will |
Kenneth's Poilane loaf
On Thu, 11 Mar 2004 20:44:45 -0600, williamwaller
> wrote: >She is alive. The NYT indicated Wednesday, 4/10, she has gone mass market >with "brown and serve" bread. To me, that's answering the siren's (big $$$) >call. > >Will Hi Will, Ah yes... I am relieved. As you were aware, I had totally misinterpreted your comment. All the best (and let us know if you taste the changes in the Poilne loaf.) -- Kenneth If you email... Please remove the "SPAMLESS." |
Kenneth's Poilane loaf
"Kenneth" > schrieb im Newsbeitrag ... > On Thu, 11 Mar 2004 18:43:25 -0600, williamwaller > > wrote: > > >To all, > > > >I was intrigued by the grain mixture in Kenneth Sole's "Poilane" recipe > >posted a couple of weeks ago. I made the bread this afternoon per the recipe > >(copied below) with the exception of reducing the salt slightly. I used 12 > >grams. No health concerns; just Wisconsin water is pretty minerally to begin > >with. > > > >My starter was one I built up from fresh rye last year using Laurel > >Robertson's Desem method. Briefly, one combines sufficient water and flour > >to make a soft golf ball. Refresh the golf ball every 24 to 48 hours for a > >week or two. This results in a mild "levain" style starter, not a > >particularly "sour" starter. > > > >Back to the bread... The bread is absolutely excellent. Better, in fact, > >than any whole grain effort I've produced in a long, long while. The flavor > >lingers for about 10 minutes in the mouth after you've eaten it. > > > >For those of who mill their own flours and can get the required spelt and > >rye I recommend this without reservation. It's going in my regular rotation > >immediately. > > > >You might consider baking a loaf of this truly noble bread in memory of > >Nancy Silverton. According the what we've read lately, she's answered the > >siren's call. > > > >Will > > > > > >Kenneth's notes: > > > > > >Day 1, 9:30pm 474g Water + 120g starter + 236g coarse whole wheat, > >ferment at 69F. > > > >Day 2, 7:30am add 65g coarse rye, 254g KA AP flour, 170g whole spelt > >flour, 20g salt. > > > >Knead fully, then refrigerate 24 hours. Then, form boule, ferment at > >69F for 5 hours. > > > >Slash, then bake at 490F for 35 minutes, the first 15 minutes with > >steam... > > Hi Will, > > I am pleased that you gave it a try... > > If today's is your first effort, you will soon see that the bread will > be better tomorrow... > > Poilne used to say that his was at its best three days after the > bake. > > Regarding Nancy Silverton: > > Are you certain? I searched around and everything I can find would > indicate that she is alive and well. > > All the best, > > -- > Kenneth > > If you email... Please remove the "SPAMLESS." Hi Will and Kenneth, I baked the bread on Wednesday. The taste was good, yesterday the taste was better and now it's finished. I guess, I'll never be able to say anything about the taste three days after baking. Ulrike from Germany |
Kenneth's Poilane loaf
On Fri, 12 Mar 2004 14:30:00 +0100, "Ulrike Westphal"
> wrote: >Hi Will and Kenneth, > >I baked the bread on Wednesday. The taste was good, yesterday the taste was >better and now it's finished. >I guess, I'll never be able to say anything about the taste three days after >baking. > >Ulrike from Germany > Hi Ulrike, That's why I usually bake two at a time... <g> I am happy that you gave it a try, -- Kenneth If you email... Please remove the "SPAMLESS." |
Kenneth's Poilane loaf
On Fri, 12 Mar 2004 09:52:24 -0500, Kenneth
> wrote: >On Fri, 12 Mar 2004 14:30:00 +0100, "Ulrike Westphal" > wrote: > >>Hi Will and Kenneth, >> >>I baked the bread on Wednesday. The taste was good, yesterday the taste was >>better and now it's finished. >>I guess, I'll never be able to say anything about the taste three days after >>baking. >> >>Ulrike from Germany >> > >Hi Ulrike, > >That's why I usually bake two at a time... <g> > Do you double everything? Boron |
Kenneth's Poilane loaf
On Fri, 12 Mar 2004 11:43:38 -0500, Boron Elgar
> wrote: >On Fri, 12 Mar 2004 09:52:24 -0500, Kenneth > wrote: > >>On Fri, 12 Mar 2004 14:30:00 +0100, "Ulrike Westphal" > wrote: >> >>>Hi Will and Kenneth, >>> >>>I baked the bread on Wednesday. The taste was good, yesterday the taste was >>>better and now it's finished. >>>I guess, I'll never be able to say anything about the taste three days after >>>baking. >>> >>>Ulrike from Germany >>> >> >>Hi Ulrike, >> >>That's why I usually bake two at a time... <g> >> >Do you double everything? > >Boron Hi Boron, I don't know what you mean... When I made the comment, I was joking about Ulrike's eating the bread before it reaches its (Poilne inspired) three-day peak. In fact, I often double (and sometimes quadruple) the formula I offered. I bake 'em, use one, and freeze (or give away) the others. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
Kenneth's Poilane loaf
On Fri, 12 Mar 2004 11:55:11 -0500, Kenneth
> wrote: >On Fri, 12 Mar 2004 11:43:38 -0500, Boron Elgar > wrote: > >>On Fri, 12 Mar 2004 09:52:24 -0500, Kenneth > wrote: >> >>>On Fri, 12 Mar 2004 14:30:00 +0100, "Ulrike Westphal" > wrote: >>> >>>>Hi Will and Kenneth, >>>> >>>>I baked the bread on Wednesday. The taste was good, yesterday the taste was >>>>better and now it's finished. >>>>I guess, I'll never be able to say anything about the taste three days after >>>>baking. >>>> >>>>Ulrike from Germany >>>> >>> >>>Hi Ulrike, >>> >>>That's why I usually bake two at a time... <g> >>> >>Do you double everything? >> >>Boron > >Hi Boron, > >I don't know what you mean... > >When I made the comment, I was joking about Ulrike's eating the bread >before it reaches its (Poilne inspired) three-day peak. > >In fact, I often double (and sometimes quadruple) the formula I >offered. I bake 'em, use one, and freeze (or give away) the others. > >All the best, Sorry...I meant, do you double every ingredient and mix it in a single, larger conglomeration? When I do that, there are some recipes that I double everything, some in which I double most things (maybe all but the salt or yeast) and others that are so tricky, that I just use 2 separate bowls and make single recipes in each.. boron |
Kenneth's Poilane loaf
On Fri, 12 Mar 2004 13:25:54 -0500, Boron Elgar
> wrote: >On Fri, 12 Mar 2004 11:55:11 -0500, Kenneth > wrote: > >>On Fri, 12 Mar 2004 11:43:38 -0500, Boron Elgar > wrote: >> >>>On Fri, 12 Mar 2004 09:52:24 -0500, Kenneth > wrote: >>> >>>>On Fri, 12 Mar 2004 14:30:00 +0100, "Ulrike Westphal" > wrote: >>>> >>>>>Hi Will and Kenneth, >>>>> >>>>>I baked the bread on Wednesday. The taste was good, yesterday the taste was >>>>>better and now it's finished. >>>>>I guess, I'll never be able to say anything about the taste three days after >>>>>baking. >>>>> >>>>>Ulrike from Germany >>>>> >>>> >>>>Hi Ulrike, >>>> >>>>That's why I usually bake two at a time... <g> >>>> >>>Do you double everything? >>> >>>Boron >> >>Hi Boron, >> >>I don't know what you mean... >> >>When I made the comment, I was joking about Ulrike's eating the bread >>before it reaches its (Poilne inspired) three-day peak. >> >>In fact, I often double (and sometimes quadruple) the formula I >>offered. I bake 'em, use one, and freeze (or give away) the others. >> >>All the best, > > >Sorry...I meant, do you double every ingredient and mix it in a >single, larger conglomeration? > >When I do that, there are some recipes that I double everything, some >in which I double most things (maybe all but the salt or yeast) and >others that are so tricky, that I just use 2 separate bowls and make >single recipes in each.. > >boron Hi Boron, Now I am with ya... I multiply the formula, that is, for two boules, I double everything. But then when the dough is ready I divide it before it goes into the fridge. I had tried putting the entire (large) batch in the refrigerator but got into trouble. That was because it took too long to cool off. Rather than re-calculate my times, it just seemed easier to divide it before cooling the dough. I just put each lump into a freezer container. Then, the following day, I dump them out, form the boules, and we are soon ready to bake. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
Kenneth's Poilane loaf
On Fri, 12 Mar 2004 13:33:07 -0500, Kenneth
> wrote: >On Fri, 12 Mar 2004 13:25:54 -0500, Boron Elgar > wrote: > >>Sorry...I meant, do you double every ingredient and mix it in a >>single, larger conglomeration? >> >>When I do that, there are some recipes that I double everything, some >>in which I double most things (maybe all but the salt or yeast) and >>others that are so tricky, that I just use 2 separate bowls and make >>single recipes in each.. >> >>boron > >Hi Boron, > >Now I am with ya... > >I multiply the formula, that is, for two boules, I double everything. >But then when the dough is ready I divide it before it goes into the >fridge. I had tried putting the entire (large) batch in the >refrigerator but got into trouble. That was because it took too long >to cool off. Rather than re-calculate my times, it just seemed easier >to divide it before cooling the dough. I just put each lump into a >freezer container. Then, the following day, I dump them out, form the >boules, and we are soon ready to bake. > >All the best, Thank you so much, Kenneth. Boron |
Kenneth's Poilane loaf
I just wished to add that Ken's idea could be improved by dividing by
three, after, of course, tripling everything. For fast cooling in the = fridge, roll each piece out flat and enclose each in a large evacuated freezer=20 bag place on its own shelf, which has the desirable effect of enhancing heat transfer by increasing the surface-to-volume ratio of the dough = pieces and removing air spaces which could interfere with efficient heat = transfer, which could, with this improvement, be referred to a slabs. In that = way, it could be reasonably expect that the dough would reach the desired low temperature within the 24-hr interval specified. (Here I am following the top-loading convention, as well as the bottom- loading-, in respect of the various preferences which have been = expressed. It is to be noted that the in-line loading preference, in this case, is = met with=20 the bottom-loading solution in view of the terminal placement of the = cogent=20 portion of the responded message, namely = which can also be brought up by clicking on http://groups.google.com/groups?selm...dprs2pfev3d9e= @4ax.com The present poster (myself) wishes to claim, with this, the capture of=20 SIX levels of requote, which can be seen as impressive, if not = spectacular. "Kenneth" > wrote in message = ... > > On Fri, 12 Mar 2004 13:25:54 -0500, Boron Elgar > > wrote: >=20 > >On Fri, 12 Mar 2004 11:55:11 -0500, Kenneth > > wrote: > > > >>On Fri, 12 Mar 2004 11:43:38 -0500, Boron Elgar > > wrote: > >> > >>>On Fri, 12 Mar 2004 09:52:24 -0500, Kenneth > > wrote: > >>> > >>>>On Fri, 12 Mar 2004 14:30:00 +0100, "Ulrike Westphal" > > wrote: > >>>> > >>>>>Hi Will and Kenneth, > >>>>> > >>>>>I baked the bread on Wednesday. The taste was good, yesterday the = taste was > >>>>>better and now it's finished. > >>>>>I guess, I'll never be able to say anything about the taste three = days after > >>>>>baking. > >>>>> > >>>>>Ulrike from Germany > >>>>> > >>>> > >>>>Hi Ulrike, > >>>> > >>>>That's why I usually bake two at a time... <g> > >>>> > >>>Do you double everything? > >>> > >>>Boron > >> > >>Hi Boron, > >> > >>I don't know what you mean... > >> > >>When I made the comment, I was joking about Ulrike's eating the = bread > >>before it reaches its (Poil=E2ne inspired) three-day peak. > >> > >>In fact, I often double (and sometimes quadruple) the formula I > >>offered. I bake 'em, use one, and freeze (or give away) the others. > >> > >>All the best, > > > > > >Sorry...I meant, do you double every ingredient and mix it in a > >single, larger conglomeration? > > > >When I do that, there are some recipes that I double everything, some > >in which I double most things (maybe all but the salt or yeast) and > >others that are so tricky, that I just use 2 separate bowls and make > >single recipes in each.. > > > >boron >=20 > Hi Boron, >=20 > Now I am with ya... >=20 > I multiply the formula, that is, for two boules, I double everything. > But then when the dough is ready I divide it before it goes into the > fridge. I had tried putting the entire (large) batch in the > refrigerator but got into trouble. That was because it took too long > to cool off. Rather than re-calculate my times, it just seemed easier > to divide it before cooling the dough. I just put each lump into a > freezer container. Then, the following day, I dump them out, form the > boules, and we are soon ready to bake. I just wished to add that Ken's idea could be improved by dividing by three, after, of course, tripling everything. For fast cooling in the = fridge, roll each piece out flat and enclose each in a large evacuated freezer=20 bag place on its own shelf, which has the desirable effect of enhancing heat transfer by increasing the surface-to-volume ratio of the dough = pieces and removing air spaces which could interfere with efficient heat = transfer, which could, with this improvement, be referred to a slabs. In that = way, it could be reasonably expect that the dough would reach the desired low temperature within the 24-hr interval specified. (Here I am following the top-loading convention, as well as the bottom- loading-, in respect of the various preferences which have been = expressed. It is to be noted that the in-line loading preference, in this case, is = met with=20 the bottom-loading solution in view of the terminal placement of the = cogent=20 portion of the responded message, namely = which can also be brought up by clicking on http://groups.google.com/groups?selm...dprs2pfev3d9e= @4ax.com The present poster (myself) wishes to claim, with this, the capture of=20 SIX levels of requote, which can be seen as impressive, if not = spectacular. --- Dick Adams |
Kenneth's Poilane loaf
"Dick Adams" > wrote in message = ... with regard to message=20 ... > [ ... ] (7 levels of requoted stuff) > I am following the top-loading convention, as well as the bottom- > loading-, in respect of the various preferences which have been=20 > expressed... Oh, forgot to mention --- another possibility is to trim all but the=20 material cogent to the current reply. Then bottom-loading makes perfectly good sense (and in-line loading is automatic). --=20 Dick Adams <firstname> dot <lastname>at bigfoot dot com |
Kenneth's Poilane loaf
On Sat, 13 Mar 2004 03:10:48 GMT, "Dick Adams" >
wrote: >(Here I am following the top-loading convention, as well as the bottom- >loading-, in respect of the various preferences which have been expressed. >It is to be noted that the in-line loading preference, in this case, is met with >the bottom-loading solution in view of the terminal placement of the cogent >portion of the responded message, namely >which can also be brought up by clicking on >http://groups.google.com/groups?selm...3d9e@4ax .com > I hereby bestow upon you the: Official Rec.Food Sourdough (Kindly) Curmudgeon of the Year Award. Boron |
Kenneth's Poilane loaf
"Dick Adams" >Do I really want it? --- DickA Yes...if for no other reason than the name.....I get it for under a dollar a LB (don't quite remember) from the bulk food department of a West coast grocery store (WINCO).....Don't know if it makes that much difference taste wise but I get quite a kick out of telling people its "Spelt bread"... quite a catchy name....since we have a seasonal sea run small fish called smelt, occasionally they wonder if I said smelt bread. Soggy |
Kenneth's Poilane loaf
"Boron Elgar" > wrote in message = ... > I hereby bestow upon you the: Official Rec.Food Sourdough=20 > (Kindly) Curmudgeon of the Year Award. Kindly Curmudgeon or Kindly appointment? Well, anyway it is too early in the year. But I would like to bring it to your attention that most of the good work I did last year has never been Officially acknowledged. The main thing that has amazed me about Kenneth's Poilane (sic) Loaf is how it evolved from the simple recipe he posted, namely: > Day 1, 9:30pm 474g Water + 120g starter + 236g coarse whole wheat, > ferment at 69F. >=20 > Day 2, 7:30am add 65g coarse rye, 254g KA AP flour, 170g whole spelt > flour, 20g salt. >=20 > Knead fully, then refrigerate 24 hours. Then, form boule, ferment at > 69F for 5 hours. >=20 > Slash, then bake at 490F for 35 minutes, the first 15 minutes with > steam... to the amazing loaf whose picture was posted by Ed Bechtel: http://mysite.verizon.net/res7gfb9/Bread/Poilane.html http://mysite.verizon.net/res7gfb9/B...laneCrumb.html Well, I guess it is all scattered around in newsgroup posts -- that should, I suppose, provide some incentive for some people to read what is posted. Futile for me, however, because I cannot find any spelt. --- DickA |
Kenneth's Poilane loaf
Dick Adams wrote:
> The main thing that has amazed me about Kenneth's Poilane (sic) Loaf > is how it evolved from the simple recipe he posted, namely: (snip) > Well, I guess it is all scattered around in newsgroup posts -- that > should, I suppose, provide some incentive for some people to read > what is posted. Futile for me, however, because I cannot find any > spelt. Have you tried a spelt checker? B/ |
Kenneth's Poilane loaf
"Brian Mailman" > in message=20 asked me: > Have you tried a spelt checker? It came up misspelt. I can get bread flour here for ~20=A2/lb. There is a place nearby where I can sometimes get hard red winter wheat=20 berries for $15 per 60 lb. sack. www.kingarthurflour.com will sell me a pound of organic whole spelt flour for $2.95 not counting shipping and handling. Do I really want it? --- DickA |
Kenneth's Poilane loaf
"Dick Adams" > wrote in message
... >www.kingarthurflour.com will sell me a pound of organic >whole spelt flour for $2.95 not counting shipping and handling. >Do I really want it? I'd be very surprised if you couldn't find one pound bags of spelt flour at Bread and Circus / Whole Foods. Now whether you want it or not is another story. Over the years I've bought a couple one pound bags of spelt. To me adding spelt to a loaf of otherwise white bread has less of an impact on flavor, and texture, than adding whole wheat. It's kind of subtle. -Mike |
Kenneth's Poilane loaf
On 3/13/04 2:26 PM, "Dick Adams" > wrote:
>=20 > "Brian Mailman" > in message > asked me: >=20 >> Have you tried a spelt checker? >=20 > It came up misspelt. >=20 > I can get bread flour here for ~20=A2/lb. There is a place > nearby where I can sometimes get hard red winter wheat > berries for $15 per 60 lb. sack. >=20 > www.kingarthurflour.com will sell me a pound of organic > whole spelt flour for $2.95 not counting shipping and handling. >=20 > Do I really want it? >=20 > --- > DickA >=20 >=20 > _______________________________________________ > rec.food.sourdough mailing list > > http://www.otherwhen.com/mailman/lis...food.sourdough Dick, That's a fair question. Do you really want it? I've been baking bread for about 30 years. Levains for the last 12. We're talking every third day here, not once a week or once a month. When I poste= d my impression of the Kenneth's Poilane formula, that it was extraordinary, = I meant it. It's nice to get your socks knocked off once in a while. So even at $2.95/lb, it's a cheap thrill. Will |
Kenneth's Poilane loaf
On Sat, 13 Mar 2004 17:36:14 GMT, "Dick Adams" >
wrote: > >"Boron Elgar" > wrote in message ... > >> I hereby bestow upon you the: Official Rec.Food Sourdough >> (Kindly) Curmudgeon of the Year Award. > >Kindly Curmudgeon or Kindly appointment? I can bestow the "kindly" upon you, but it is not for me to determine if the appointment itself is such. :) > >Well, I guess it is all scattered around in newsgroup posts -- that >should, I suppose, provide some incentive for some people to read >what is posted. Futile for me, however, because I cannot find any >spelt. > I have not gone looking too far, but I think I can find some kind of spelt locally, and if you want, I would be happy to send it on to you. Boron |
Kenneth's Poilane loaf
"Boron Elgar" > in message offered me: > .. I think I can find some kind of spelt locally, and if you want,=20 > I would be happy to send it on to you. That is very kindly of you. Well, folks are telling me that Bread and Circus should have it. Unfortunately there was a ruckus there about people grinding their own peanuts in the peanut-grinding machine. But maybe now that they are changed to Whole Foods, they are less temperamental. I wonder -- can you buy stuff like 2% milk, white flour, chicken parts, etc. at Whole Foods? If not, they should see about=20 changing their name once again. I'll check into that, and make the recommendation as appropriate. --- DickA |
Kenneth's Poilane loaf
"williamwaller" > wrote in message = news:mailman.56.1079215086.204.rec.food.sourdough@ mail.otherwhen.com... > even at $2.95/lb, it's a cheap thrill. Not so cheap. Brings the materials cost for two loaves (figuring 2 lbs. dough per loaf, hydration 65%, 30% spelt) from 49 cents up=20 to $2.13. =20 Figuring 2 bakes weekly, that amounts to an additional cost of $170 yearly. On the other hand, minced jalapenos can give a real bang for the buck. --- DickA |
Kenneth's Poilane loaf
Dick Adams wrote: > "Boron Elgar" > in message > > offered me: > > >>.. I think I can find some kind of spelt locally, and if you want, >>I would be happy to send it on to you. > > > That is very kindly of you. Well, folks are telling me that Bread > and Circus should have it. Unfortunately there was a ruckus there > about people grinding their own peanuts in the peanut-grinding > machine. But maybe now that they are changed to Whole Foods, > they are less temperamental. > > I wonder -- can you buy stuff like 2% milk, white flour, chicken > parts, etc. at Whole Foods? If not, they should see about > changing their name once again. I'll check into that, and make > the recommendation as appropriate. > > --- > DickA > > Spelt also available from Bob's Red Mill, which I believe distributes all over the country. Store name: Address: City: State: Zip: 1 A New Leaf 261 Cabot Beverly MA 01915 2 Abundant Harvest 375 Main Falmouth MA 02540 3 Alternative Market 33 N Washington North Attleboro MA 02760 4 Arlington Health Foods 14 Park Ave Arlington MA 02474 5 Basha's 196 Washington Hudson MA 01749 6 Berkshire Co-Op 37 Rosseter Great Barrrington MA 01230 7 Bread & Circus 170 Great Road Bedford MA 01730 8 Bread & Circus 255 Hartford Bellingham MA 02019 9 Bread & Circus 317 Boston Post Road Wayland MA 01778 10 Cape Ann Co-op 26 Emerson Gloucester MA 01930 11 Cape Cod Natural Foods 1600 Falmouth Road Centerville MA 02632 12 Chatham Natural Foods 1218 Main Chatham MA 02633 13 Country Health Store 94 Center Street Holliston MA 01746 14 Dennisport Natural Market 640 Route 28 Dennis Port MA 02639 15 Down to Earth 751 Kempton New Bedford MA 02740 16 Foster's Super Market 70 Allen Greenfield MA 01301 17 Good Health Natural Foods 219 Columbia Road Hanover MA 02339 18 Good Health Natural Foods 1627 Hancock Street Quincy MA 02169 19 Guido's Fresh Marketplace 760 S Main Great Barrrington MA 01230 20 Guido's Fresh Marketplace 1020 South Street Pittsfield MA 01201 21 Harvest Co-op 57 South Street Jamaica Plain MA 02130 22 Hollistic Health foods 176 Main Medway MA 02053 23 Lemba's Health Food 141 Bradford Provincetown MA 02657 24 Living Earth 232 Chandler Worcester MA 01609 25 Mashpee Natural Foods 681 Falmouth Road Mashpee MA 02649 26 Natural Food Exchange 28 Pine Stoneham MA 02180 27 Natural Frontier Market 1028 Beacon Street Brookline MA 02446 28 Orleans Whole Food Store 46 Main Orleans MA 02653 29 Simple Enough Rte 9 Lyman St. Westborough MA 30 The Good Seed 138 Central Avenue Seekonk MA 31 The Natural Grocer 334 High St Newburyport MA 01950 32 The Natural Market 148 Main St Groton MA 33 The Natural Shop 622 Main Street Leominster MA 34 Village Co-Op 180 Rattlesnake Gutter Road Leverett MA 35 Whole Foods 170 Great Road Bedford MA 01730 36 Whole Foods 255 Hartford Bellingham MA 02019 37 Whole Foods 15 Westland Boston MA 02115 38 Whole Foods Charles River Pl Boston MA 39 Whole Foods 15 Washington Brighton MA 02135 40 Whole Foods 200 Alewife Brook Pkwy Cambridge MA 02138 41 Whole Foods 340 River Cambridge MA 02139 42 Whole Foods 115 Prospect Cambridge MA 02139 43 Whole Foods 575 Worcester Road Framingham MA 01707 44 Whole Foods Rt 9 Russell Hadley MA 01035 45 Whole Foods 916 Walnut Newton MA 02461 46 Whole Foods 647 Washington Newtonville MA 02458 47 Whole Foods 317 Boston Post Road Wayland MA 01778 48 Whole Foods 278 Washington Wellesley Hills MA 02481 49 Wild Harvest 2125 Mystic Valley Hwy Medford MA 50 Wild Oats 40 Railroad Andover MA 01810 51 Wild Oats 2151 Mystic Valley Pkwy Medford MA 02155 52 Wild Oats -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
Kenneth's Poilane loaf
"alzelt" > wrote in message=20 ... > Spelt also available from Bob's Red Mill, which I believe=20 > distributes all over the country. > (plus listings of 51 yuppie whole-food purveyors in MA) Thanks, Alan. Probably there is some place where they have not heard about the famous personal peanut-grinding incident. But this you should understand: I am not one of those culinary plutocrats who shop for flour in their SUVs and have commercial baking equipment installed in their residential kitchens and/or=20 masonry ovens towering somewhere upon their abundant estates. Rather the personal bakery effort chez moi emphasizes economy=20 and conservation. My posted- and web-published advices largely reflect that. Also I propose minimal effort. Bang for the buck and omission of fancy foot work.. Sourdough for the masses, including the donwntrodden American middle class! --- DickA |
Kenneth's Poilane loaf
"Dick Adams" > wrote in message ... But this you should understand: I am not one of those culinary plutocrats who shop for flour in their SUVs and have commercial baking equipment installed in their residential kitchens and/or masonry ovens towering somewhere upon their abundant estates. DickA Dick, That is the wonderful thing about shopping at these places. Sandals, SUV's and the Bobby Vinton crowd may all shop in complete harmony--in fact, they expect to see each other there. A more harmonius place to shop than the local Albertsons in my view. And as long as you stay away from the incense aisle, your sinuses shouldn't act up. ;o} We've never had a peanut fight at our peanut machine--but it's right next to the honey dispenser and a peanut fight could get sticky. Try some semolina flour for your bread while you are there. Janet |
Kenneth's Poilane loaf
"Dick Adams" wrote in message
... alzelt" wrote in message >> Spelt also available from Bob's Red Mill, which I believe >> distributes all over the country. >> (plus listings of 51 yuppie whole-food purveyors in MA) >But this you should understand: I am not one of those culinary >plutocrats who shop for flour in their SUVs and have commercial >baking equipment installed in their residential kitchens and/or >masonry ovens towering somewhere upon their abundant estates. I just thought of something. Back when I lived in Norwood, the Star Market (now Shaw's) had a section of the store called Wild Harvest which had a selection of natural foods and the like. It was easy to find, it was the only part of the store with hardwood floors. In that section there were a variety of speciality flours and I'm pretty sure have spelt. If you go to Shaws and it turns out they don't have spelt flour you could always pick up some bologna so it wouldn't be a wasted trip. No SUV or wood-fired oven required for Shaws. Shaw's has Wild Harvest sections in locations other than Norwood. http://www.shaws.com/browse/departme...norewrite=y#MA -Mike |
Kenneth's Poilane loaf
"Mike Pearce" > wrote in message = news:pG_4c.2799$rQ.999@lakeread04... > Shaw's has Wild Harvest sections in locations other than Norwood. http://www.shaws.com/browse/departme...ns/index.php?= norewrite=3Dy#MA There is one in the town where Mrs. Adams and I happen to live. You might be interested to know that they have parbaked bread there, but not baked to order. Sometimes their advertised specials are good, but = otherwise it is a good place to stay out of if you are not cramped for shopping = time. Most of the good shopping places around here do not have web sites: Lambert's Rainbow Fruit Company Russo's ( see http://www.simmerstock.com/archives/props/000692.html )=20 Hilltop House (market associated with restaurant, very good for meat) Savage & Co. (bakery supply) Kam Man Mall (see = http://www.southofboston.net/special...day1-main.html ) Cirelli Foods (restaurant supply selling also retail) (flour in 50 lb = sacks) List may be of interest to people in the Boston area. Can all be = investigated on the Internet. Mrs. Adams, however, continues to recommend Shaws, because she knows their employees are treated fairly, and that they can be trusted. (Me, = and the strange food I bring home, she does not trust.) Urban "farmers' markets" in Eastern Massachusetts are all rip-offs as = far as I have been able to find out. --- DickA |
Kenneth's Poilane loaf
"Janet Bostwick" > wrote in message = ... > Sandals, SUV's and the Bobby Vinton crowd may all shop in=20 > complete harmony ...=20 Who are the Bobby Vinton crowd? Do they know anything about Frank Sinatra? Probably not! Probably just another bunch of dummies! > We've never had a peanut fight at our peanut machine--but it's=20 > right next to the honey dispenser and a peanut fight could get sticky. = =20 Yeah... Well you probably never had the area around the peanut grinder designated as a "crime scene". --- DickA |
Kenneth's Poilane loaf
"Dick Adams" > wrote in message ... snip Who are the Bobby Vinton crowd? Do they know anything about Frank Sinatra? Probably not! Probably just another bunch of dummies! snip DickA Oh yes! Many are old enough to remember Frank Sinatra as well as Jimmy Dorsey, Doris Day, Patti Page and most important of all. . .Franki Yankowitz! Janet |
Kenneth's Poilane loaf
On 3/14/04 8:16 AM, "Dick Adams" > wrote:
> > "alzelt" > wrote in message > ... > >> Spelt also available from Bob's Red Mill, which I believe >> distributes all over the country. > >> (plus listings of 51 yuppie whole-food purveyors in MA) > > Thanks, Alan. Probably there is some place where they have not > heard about the famous personal peanut-grinding incident. > > But this you should understand: I am not one of those culinary > plutocrats who shop for flour in their SUVs and have commercial > baking equipment installed in their residential kitchens and/or > masonry ovens towering somewhere upon their abundant estates. > > Rather the personal bakery effort chez moi emphasizes economy > and conservation. My posted- and web-published advices largely > reflect that. Also I propose minimal effort. Bang for the buck and > omission of fancy foot work.. > > Sourdough for the masses, including the donwntrodden American > middle class! > > --- > DickA > Thankyou for being a salt-of-the-earth baker. I suppose it is true that most of those Whole Fooders drive Volvo XCs and own Agas. But don't let that stop you from shopping there. Be a part of their landscape. Something has to trickle down! Will > > > > _______________________________________________ > rec.food.sourdough mailing list > > http://www.otherwhen.com/mailman/lis...food.sourdough |
Kenneth's Poilane loaf
"williamwaller" > wrote in message = news:mailman.57.1079288106.204.rec.food.sourdough@ mail.otherwhen.com... > I suppose it is true that most of those Whole Fooders drive Volvo=20 > XCs and own Agas. But don't let that stop you from shopping=20 > there. Be a part of their landscape. Something has to trickle down! =20 The trickle, actually, is up. I do not personally care if it influences some (individuals) who have spent much too much for their cars and=20 their stoves. In fact, they are unwittingly a part of *our* landscape. When there is no more fossil fuel, they, as well as we, are screwed. = Except the woodfired ones, of course. They are the future. Until the = countryside is bare of forestation. I would be interested to know what happens to the thermostatic control of your AGA when the mains are down. --- DickA |
Kenneth's Poilane loaf
On 3/14/04 2:21 PM, "Dick Adams" > wrote:
> > "williamwaller" > wrote in message > news:mailman.57.1079288106.204.rec.food.sourdough@ mail.otherwhen.com... > >> I suppose it is true that most of those Whole Fooders drive Volvo >> XCs and own Agas. But don't let that stop you from shopping >> there. Be a part of their landscape. Something has to trickle down! > > The trickle, actually, is up. I do not personally care if it influences > some (individuals) who have spent much too much for their cars and > their stoves. In fact, they are unwittingly a part of *our* landscape. > > When there is no more fossil fuel, they, as well as we, are screwed. Except > the woodfired ones, of course. They are the future. Until the countryside > is bare of forestation. > > I would be interested to know what happens to the thermostatic control > of your AGA when the mains are down. > > --- > DickA Don't know. Backup 15hp diesel kicks in. > > > _______________________________________________ > rec.food.sourdough mailing list > > http://www.otherwhen.com/mailman/lis...food.sourdough |
Kenneth's Poilane loaf
On Sun, 14 Mar 2004 11:09:22 -0700, "Janet Bostwick"
> wrote: > >"Dick Adams" > wrote in message ... > >snip >Who are the Bobby Vinton crowd? Do they know anything about >Frank Sinatra? Probably not! Probably just another bunch of >dummies! > >snip >DickA > >Oh yes! Many are old enough to remember Frank Sinatra as well as Jimmy >Dorsey, Doris Day, Patti Page and most important of all. . .Franki >Yankowitz! >Janet > > America's POLKA King! Boron P.S. It's Yankovic |
Kenneth's Poilane loaf
On Sun, 14 Mar 2004 20:21:27 GMT, "Dick Adams" >
wrote: > >When there is no more fossil fuel, they, as well as we, are screwed. Except >the woodfired ones, of course. They are the future. Until the countryside >is bare of forestation. > Frankly, I am not interested in a wood fired automobile. Boron |
Kenneth's Poilane loaf
"Boron Elgar" > wrote in message ... > Boron > > P.S. It's Yankovic > Thanks, I knew I had it wrong, but I've been away from the 'homeland' too long. Janet |
Kenneth's Poilane loaf
On Sun, 14 Mar 2004 16:20:50 -0700, "Janet Bostwick"
> wrote: > >"Boron Elgar" > wrote in message .. . >> Boron >> >> P.S. It's Yankovic >> >Thanks, I knew I had it wrong, but I've been away from the 'homeland' too >long. >Janet > I grew up in Detroit, a city that had the city of Hamtramck wholly within its borders. At one time, Hamtramck had one of the largest Polish populations outside of Poland. I used to do a lot of folk dancing and loved to polka. Boron |
Kenneth's Poilane loaf
Dick Adams wrote: > "alzelt" > wrote in message > ... > > >>Spelt also available from Bob's Red Mill, which I believe >>distributes all over the country. > > >>(plus listings of 51 yuppie whole-food purveyors in MA) > > > Thanks, Alan. Probably there is some place where they have not > heard about the famous personal peanut-grinding incident. > > But this you should understand: I am not one of those culinary > plutocrats who shop for flour in their SUVs and have commercial > baking equipment installed in their residential kitchens and/or > masonry ovens towering somewhere upon their abundant estates. > > Rather the personal bakery effort chez moi emphasizes economy > and conservation. My posted- and web-published advices largely > reflect that. Also I propose minimal effort. Bang for the buck and > omission of fancy foot work.. > > Sourdough for the masses, including the donwntrodden American > middle class! > > --- > DickA > > > > No Viking, Wolf or Gaganeau in my kitchen either. Come to think of it, I have a four burner gas top and gas oven, courtesy of Kenmore. I think, no I know the reason I got into baking is to find the best way to replicate breads that I love best, without the expense of the Pros. Believe me, my Pain Poilane is great, without being baked in the bowels of a bakery in the Cherche Midi. And bagels not coming from the Upper West Side of Manhattan. And baguettes that are made in Chez Zelt, not the 7th Arr. in Paris. I feel blessed in that Seattle has embraced artisan breads without the upscale attitude. Having been to Bob's Red Mill in Portland, I can tell you we are talking about flour for the masses. And as Janet will attest, seeking out flour in Montana is not very chic either. Good ingredients, fair price, and my trusty Kenmore. BTW, check out Bob's website. You may find some other items not readily available to you. www.bobsredmill.com. -- Alan "If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." --James Michener |
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