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Old 05-04-2017, 12:35 PM   #61
Charski
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Very pretty, Sunny!
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Old 05-04-2017, 02:48 PM   #62
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Sunny's Best Beautiful Buns

Gorgeous pictures. I can almost smell the yeast and taste it with warm
butter drizzling down my fingers.

BTW I have ordered all my bread ingredients. Thanks Sharon for the
explicit directions.
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Old 05-04-2017, 08:27 PM   #63
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Quote:
Originally Posted by SunnyKsGirl View Post
Sharon, when you said you use a small electric slicer, do you mean a carving knife, or one of the slicers with a circular blade...if so, what brand?

TIA!
I have the Waring Pro electric slicer with an 8" round blade. It is about 15 years old now and still going strong. It is still available on the market, basically unchanged from the one I have.

I bought a little blade sharpening attachment for it that is great...keeps it razor sharp. ChefsChoice Diamond Hone Sharpener for Electric Slicer Blades. It cost about 40 dollars but has kept my blade sharp for years. That is just a little more than one new blade would cost.
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Old 05-04-2017, 08:32 PM   #64
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Sunny, what a beautiful loaf! If you are going to eliminate the cream, you may want to add a tablespoon of oil to the recipe.

No the rolls don't get that big "kick" in the oven that the bread does. But those will be great buns. A trick....if you are making rolls, substitute an extra 1/4 cup of WPI 5000 for the 1/4 cup WPI 8000. The 8000 is what gives the bread it's chewy European style crust. For rolls, the softer crust makes burgers easier to eat!
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Old 05-10-2017, 01:32 PM   #65
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Sharon, I still haven't made your bread recipe but making up an order for the ingredients. I want to ask you if it makes any difference if I use R. wheat starch or R. corn starch? i prefer the corn starch if it doesn't make a difference. TIA
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Old 05-10-2017, 03:56 PM   #66
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Judy, you can use either one. When I use up this bag of wheat starch, I am going to order the corn starch next time.
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Old 05-10-2017, 07:17 PM   #67
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Quote:
Originally Posted by sbwertz View Post
Judy, you can use either one. When I use up this bag of wheat starch, I am going to order the corn starch next time.
Thank You!
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Old 05-17-2017, 03:04 PM   #68
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Sharon,
I made my first loaf of white from Kevin's recipe the other day.
It has too strong a taste of WPI 8000. Today I am going to get all the dry ingredients
of your wheat bread recipe together and using the CarbQuick and your recipe to the
T. TNT "tried and true" with no changes. Well there is one exception...I have the fast
rise yeast...will that make your recipe change? Will wait to hear from you before
I mix up the dry ingredients.
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Old 05-19-2017, 07:15 PM   #69
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I've used rapid rise yeast, and it works fine. Just watch it. If you let it rise too much before you put it in the oven it can get big air bubbles in the top and it tries to climb out of the oven LOL. I raise my bread in the oven with the heat of the two oven lights to keep it warm. Then when it is about half an inch or an inch above the edge of the pan, I take it out and preheat the oven. It continues to rise a bit, even at room temperature while the oven heats, and usually "kicks" about an inch or so when it goes in the hot oven.
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Old 05-19-2017, 07:47 PM   #70
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THAnks Sharon

Going to replace the WPI 8000 with 1/4 c. of Einkorn to try and eliminated
that nasty taste. DH ate almost the entire first loaf, so I'll give it a go
tomorrow. Also using CarbQuick instead of Carbalose, which is all used up.
I don't mind the few extra carbs per loaf that Einkorn will make it.

I purchased a spaetzel maker from Amazon and shall try your recipe
when it arrives. I also got your book. It's so nice to have new things
to look forward to when it comes to the LC woe/wol.
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Old 05-20-2017, 08:41 AM   #71
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Quote:
Originally Posted by Barbo View Post
Going to replace the WPI 8000 with 1/4 c. of Einkorn to try and eliminated
that nasty taste. DH ate almost the entire first loaf, so I'll give it a go
tomorrow. Also using CarbQuick instead of Carbalose, which is all used up.
I don't mind the few extra carbs per loaf that Einkorn will make it.

I purchased a spaetzel maker from Amazon and shall try your recipe
when it arrives. I also got your book. It's so nice to have new things
to look forward to when it comes to the LC woe/wol.
You can just omit the wpi 8000 and replace it with wpi 5000. Its only purpose is to give the bread a chewy "European type" crust. Also, the reason I add the molasses and splenda is that it kills the taste of the WPI/Carbquik that some people don't like. The molasses in the wheat bread feeds the yeast but also helps eliminate the off taste. Don't know why...found it by accident in my experimenting years ago. I don't have a problem with the taste of Carbquik but some people do. The sweetener seems to eliminate it.
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Old 05-20-2017, 07:35 PM   #72
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THANKS

For all your extra tips. Really appreciate it.
Today it got up to 100 so I didn't bake but got my dry
mixed up. Perhaps it won't be so darned hot.
Do you ever bake bread in the convection oven?
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Old 05-21-2017, 10:31 AM   #73
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My only oven is a convection oven (full sized wall oven) so yes I bake it in the convection oven most of the time. When the weather is very hot I bake it in my big Oster roaster oven on the patio to avoid heating up the kitchen. Bakes just fine in there, too. I've never tried it in a countertop convection oven.

It's headed for a hundred here today, too, so I baked mine at 6am this morning LOL.
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Old 05-21-2017, 10:33 PM   #74
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Sharon,

I just noticed that you had posted on my board some time ago that you had
one friend named Danette. Of course you know that is my daughters
name. I have never heard of the name before. I used her grandmother's name
Marie as her middle name. She tells me that people 'miss hear' her name and
call her Nanette, Janette, and so forth for so, she says "just call me D"
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