Homestead mailing list

["Lynda" <lurine AT softcom.net>]

O.K., all you bakers out there.  Any of you bake where the heat is dry, the
winters COLD (snow) and are at elevations around 3,000'?

I've always lived within a hundred feet of sea level and with an average
amount of humidity and with temps never hitting zero or even close and temps
rarely going beyond 90 (last 10 years never going beyond 70).

Now, my bread baking skills are gaged to that type of climate and sea level.
Before I kill too many loaves, anyone do anything too different from the
standard "works at sea level" old cookbooks (my bread recipes are my
grandmother's)?

Lynda

P.S.  Tvo, now you've got me digging out my old handwritten recipes that
were given to me by the Russian couple I worked for as a teenager.
----- Original Message -----
From: Tvoivozhd <tvoivozd AT infionline.net>
To: <homestead AT lists.ibiblio.org>
Sent: Monday, October 04, 2004 8:30 PM
Subject: [Homestead] Black Russian Bread Addendum, wheat type,
kneading,sourdough mix


>
>
> Black Russian Bread Revisited---yeast vs newly opened Fleischman's
> Bakers Yeast, Kneading etc,
>
> Unless I was going on a long sailboat passage where packaged yeast might
> get wet, I used Fleischman's Bakers Yeast for my Russian Black
> Bread---the regular, not quick-rising kind. I might be wrong, but I
> think the regular yeast makes better-tasting, better textured bread.
> Anyway, though NO yeast is exactly uniform in nature, the big yeast
> manufacturers have labs and testing procedures to make their commercial
> yeasts uniform enough, so you won't detect any difference between a
> yeast you buy today and one you buy a year from now.