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Old 08-26-2006, 01:42 PM   #31
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Well done!! Your little taste testers are lucky!

Umm... interested in adopting any adult children?
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Old 08-26-2006, 01:43 PM   #32
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Yes, croissants...can't wait for those..
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Old 08-26-2006, 04:35 PM   #33
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A great big thank you!
I'm waiting on an order from Netrition and then I'll try these.
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Old 08-27-2006, 06:05 AM   #34
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Kevin, Does your bread have the yeasty taste. I am craving French bread and don't know what would give it the french taste. I put yeast in my (sherrie lee's special) rounds but it doesn't have the same texture and only a slight yeast taste. Early on in my woe I tried making bread in my bread machines and one time it raised clean out of the machine and then other times stayed a little rock in the bottom. Someone has stated how to raise bread with the oven door open and how in a microwave. I don't remember what the particulars were of either way.
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Old 08-27-2006, 06:07 AM   #35
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They look great!
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Old 08-27-2006, 06:28 AM   #36
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Quote:
Originally Posted by THELOU
Kevin, Does your bread have the yeasty taste. I am craving French bread and don't know what would give it the french taste.
Sorry LOU, if you are looking for something that gives you a french bread taste and feel, this is not it.
I am still very much the novice at breadmaking. I may get there some day, but for now, I am still just experimenting.
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Old 08-27-2006, 06:40 AM   #37
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*searching frantically for my resistant wheat starch*
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Old 08-27-2006, 08:32 AM   #38
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Hey! I've been baking all morning and have made 6 dozen dinner rolls so far.
Thanks Kevin...these are definitely on my to-do list for today. Will report back this afternoon
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Old 08-27-2006, 08:46 AM   #39
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I've been wondering how polyd would work in place of sugar for feeding the yeast. I will be trying these recipes. I liked your original biscuit recipe but your first bunkit would be less carbs--are they about the size of a regular biscuit or smaller? Thanks.
I have tried sifting Carbalose, resistant wheat starch and WPI 5000 but it clogged my sifter less than halfway through. Is there a trick to it or do I just need a better sifter?

Last edited by jackieba; 08-27-2006 at 08:51 AM..
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Old 08-27-2006, 09:30 AM   #40
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Quote:
Originally Posted by jackieba
I've been wondering how polyd would work in place of sugar for feeding the yeast. I will be trying these recipes. I liked your original biscuit recipe but your first bunkit would be less carbs--are they about the size of a regular biscuit or smaller? Thanks.
I have tried sifting Carbalose, resistant wheat starch and WPI 5000 but it clogged my sifter less than halfway through. Is there a trick to it or do I just need a better sifter?
Jackie, if you notice I didn't use sugar to feed the yeast. The polyD worked just fine.

Also this is the kind of sifter I use and it works great. It works best by moving the handle in half circles back and forth.


Last edited by Kevinpa; 08-27-2006 at 09:31 AM..
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Old 08-27-2006, 09:39 AM   #41
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Jackie you can judge the size by the butter behind them.
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Old 08-27-2006, 05:52 PM   #42
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Thanks so much Kevin, I am really looking forward to trying these as soon as my self imposed starvation is over

You amaze me with your creativity, thanks so much for this and the others!

I would volunteer to be a taster, but I fear I am behind a long line! Your family is lucky!
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Old 08-28-2006, 08:30 AM   #43
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Thanks Kevin. My sifter is different--you squeeze the handle so there's only one way to use it; think I'll get a new one.
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Old 08-28-2006, 02:09 PM   #44
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Kevin bombed today.....but I'm trying to look on the bright side.

At least now I have some lead sinkers for the next time I go fishing

For whatever reason the polyD did not feed the yeast today......so no hamburger buns yet.

I'll try again tomorrow.
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Old 08-28-2006, 07:58 PM   #45
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They look wonderful!
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Old 08-28-2006, 08:32 PM   #46
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Kevin, you are definately my new hero!!! Can't wait to see what you come up with for the holidays)...Thank you

Last edited by Maggy; 08-28-2006 at 08:34 PM..
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Old 08-29-2006, 04:00 AM   #47
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Thanks for sharing, Kevin! These look Yummy! Looking forward to hearing how the croissants turn out!
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Old 08-29-2006, 08:54 AM   #48
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Can't wait to see what you come up with for the holidays)...Thank you
Me too!! Just hope it isn't fruitcake.
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Old 08-29-2006, 09:01 AM   #49
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Me too!! Just hope it isn't fruitcake.
NOT to Worry!!
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Old 08-30-2006, 12:40 AM   #50
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[COLOR=DarkOrchid]Yet another Sneak Preview [/COLOR]
LC Sandwich/Burger Buns 4 carbs each





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Old 08-30-2006, 06:07 AM   #51
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These look best yet! Waiting on the recipe.
Bette
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Old 08-30-2006, 06:22 AM   #52
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Oh my! Kevin
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Old 08-30-2006, 06:39 AM   #53
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Quote:
Originally Posted by Bfranke
These look best yet! Waiting on the recipe.
Bette
I have made them twice in a row successfully but i want to do it 1 more time for my satisfaction before I post the recipe, since my first attempt bombed( ). I am hoping that will be sometime today.
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Old 08-30-2006, 02:15 PM   #54
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Sorry guys.....Round 4 bombed and 50/50 don't cut it in my book.

I'm going back to the drawing board.

No buns today.
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Old 08-30-2006, 02:35 PM   #55
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Awwww, bummer. I need to borrow some of your diligence. I did try a recipe 3 times the other day and all 3 times, even the original recipe way, came out bleh. I think you are a good influence on me. My husband says why are you trying it 3 times and I said cuz Kevin does.
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Old 08-30-2006, 07:10 PM   #56
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I have put this and almost all other baking on hold till I can restock with Wheat protein isolate 5000.
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Old 09-03-2006, 11:02 AM   #57
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bumping for Kevin's order to arrive...Going thru Kevinpa recipe withdrawel
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Old 03-03-2011, 09:27 PM   #58
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We need this one too.
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