HOMEBREW Digest #5716 Mon 16 August 2010

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Brezel-recipe ("T. Rohner")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 13 Jun 2010 Projected 2010 Budget $3305.65 Expended against projection $2280.59 Projected Excess/(Shortfall) $ 346.85 As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Mon, 16 Aug 2010 09:16:46 +0200 From: "T. Rohner" <t.rohner at bluewin.ch> Subject: Brezel-recipe Hello Phillip here you have a plain brezel recipe. I guess you can convert the metric measurements. 500g flour i realized, that a mixture of 75% wheat and 25% spelt flour gives the best results, but you can take bread flour or all purpose flour as well. 350ml milk don't take low fat milk, because you want some fat. You could also take water and add some butter. 15g salt 7g active dry yeast (one packet around here) you could also try 20-30g thick ale yeast slurry some coarse salt for sprinkling for the lye: 1.5l water 30g baking soda it's much less dangerous to use baking soda, instead of caustic soda. mix together and knead well, 12 minutes by hand, 6 minutes with the Kitchenaid or Kenwood, or put it into your breadmaker with the pizza dough program if you feel the dough is too sticky and wet while kneading, add some flour and knead some more. The dough should be soft, but not too tacky. after the dough has risen to double,(45-90min) start to heat the water and soda to a boil. Preheat the oven to 180 Celsius. Take the dough and roll strands. Depending on the size you want, this recipe should yield around 10 smaller brezeln. After forming, the lye should have been boiling for a couple of minutes. Then submerge the brezeln for 20-30 seconds in the boiling lye and put them on a non stick cookie-sheet. Sprinkle them with coarse salt and shove them into the oven. Baking will take around 20 minutes for thicker strands or 15 for thinner strands. If they brown too early, lower the temperature. For using spent grain, i have a spent grain recipe here: http://www.instructables.com/id/Spent-Grain-Sesame-Bread/ On this recipe, i wouldn't take more than a 1/4 cup for a start. Be sure to roast and cut them up like in the instructable mentioned above. You should also soak them for a couple of hours in the measured baking liquid, than add it to the other dry ingredients to mix and knead. Happy baking Thomas Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 08/17/10, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96