Recent Changes for "Breads" - Davis Wikihttp://daviswiki.org/BreadsRecent Changes of the page "Breads" on Davis Wiki.en-us Breadshttp://daviswiki.org/Breads2009-03-11 09:24:46MaryLieth(quick edit) <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 7: </td> <td> Line 7: </td> </tr> <tr> <td> <span>-</span> True <span>bagels</span> are a complicated undertaking. And many people, after a long diet of fake bagels, don't like the real thing. To make a true bagel, you must form the dough and hold it at reduced, but not refrigerator, temperatures, overnight. Then the bagel needs to be boiled and baked. Each step is important. Using sourdough to make bagels gives them a distinctive taste, and helps their shelf life. A bagel should have a crisp outer shell and a chewy inside. You should have to work at it to eat a real bagel. Like any good bread, a bagel should be flavorful too. The supermarket variety are frauds on all these counts, but are cheaper to make and don't easily go stale. Expect to pay at least $.75 for a bagel. The classic size for a bagel is about 4 ounces. As they get larger, they lose quality. Instead of having one giant bad bagel, you'll enjoy two small good ones more. And you get to have different toppings on them! </td> <td> <span>+</span> True <span>["bagels"]</span> are a complicated undertaking. And many people, after a long diet of fake bagels, don't like the real thing. To make a true bagel, you must form the dough and hold it at reduced, but not refrigerator, temperatures, overnight. Then the bagel needs to be boiled and baked. Each step is important. Using sourdough to make bagels gives them a distinctive taste, and helps their shelf life. A bagel should have a crisp outer shell and a chewy inside. You should have to work at it to eat a real bagel. Like any good bread, a bagel should be flavorful too. The supermarket variety are frauds on all these counts, but are cheaper to make and don't easily go stale. Expect to pay at least $.75 for a bagel. The classic size for a bagel is about 4 ounces. As they get larger, they lose quality. Instead of having one giant bad bagel, you'll enjoy two small good ones more. And you get to have different toppings on them! </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2008-09-28 17:46:25JasonAllerlink fix <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 66: </td> <td> Line 66: </td> </tr> <tr> <td> <span>-</span> ''2005-11-20 19:46:04'' [[nbsp]] Co-op has rediciulously good prices for some very, very good bread. --["ChristyMarsden"] </td> <td> <span>+</span> ''2005-11-20 19:46:04'' [[nbsp]] Co-op has rediciulously good prices for some very, very good bread. --["<span>Users/</span>ChristyMarsden"] </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2008-09-13 18:01:15JasonAllerlink fixes <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 1: </td> <td> Line 1: </td> </tr> <tr> <td> </td> <td> <span>+ [[TableOfContents(right)]]<br> + </span> </td> </tr> <tr> <td> Line 2: </td> <td> Line 4: </td> </tr> <tr> <td> <span>- <br> - [[TableOfContents]]</span> </td> <td> </td> </tr> <tr> <td> Line 16: </td> <td> Line 16: </td> </tr> <tr> <td> <span>-</span> This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. ["AnnaJones"] is addicted to ["Safeway"] French bread, and uses it for sandwiches. Traditionally, it contains only flour, water, yeast, and salt. </td> <td> <span>+</span> This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["<span>Users/</span>JohnDudek"], French bread sucks, and sourdough bread rules. ["<span>Users/</span>AnnaJones"] is addicted to ["Safeway"] French bread, and uses it for sandwiches. Traditionally, it contains only flour, water, yeast, and salt. </td> </tr> <tr> <td> Line 58: </td> <td> Line 58: </td> </tr> <tr> <td> <span>-</span> Bread making tips: Use a good bread machine! I have a Zojirushi, my 4th machine. This one stands up to whole grain bread, has many cycles, and a good timer. I buy lots of interesting bread making ingredients at the Coop.'' -- ["NoelBruening"] </td> <td> <span>+</span> Bread making tips: Use a good bread machine! I have a Zojirushi, my 4th machine. This one stands up to whole grain bread, has many cycles, and a good timer. I buy lots of interesting bread making ingredients at the Coop.'' -- ["<span>Users/</span>NoelBruening"] </td> </tr> <tr> <td> Line 60: </td> <td> Line 60: </td> </tr> <tr> <td> <span>-</span> ''2005-10-30 22:12:22'' [[nbsp]] The divisions are not between bread types, but between supermarket "bread" and ''real'' bread. Real sourdough bread, real French bread, even real white bread is all excellent. My favorite West Coast bakery is Noe Valley Bread in San Francisco -excellent whole wheat bread. I've been so disappointed in local breads I've all but given up trying them. --["SteveDavison"] </td> <td> <span>+</span> ''2005-10-30 22:12:22'' [[nbsp]] The divisions are not between bread types, but between supermarket "bread" and ''real'' bread. Real sourdough bread, real French bread, even real white bread is all excellent. My favorite West Coast bakery is Noe Valley Bread in San Francisco -excellent whole wheat bread. I've been so disappointed in local breads I've all but given up trying them. --["<span>Users/</span>SteveDavison"] </td> </tr> <tr> <td> Line 62: </td> <td> Line 62: </td> </tr> <tr> <td> <span>-</span> * ''2005-11-01 11:06:16'' [[nbsp]] Obviously, once you've given up on local breads there is nothing left to do but take matters into your own hands, my roommate and girlfriend frequently bake their own delicious breads. --["DavidReid"] </td> <td> <span>+</span> * ''2005-11-01 11:06:16'' [[nbsp]] Obviously, once you've given up on local breads there is nothing left to do but take matters into your own hands, my roommate and girlfriend frequently bake their own delicious breads. --["<span>Users/</span>DavidReid"] </td> </tr> <tr> <td> Line 64: </td> <td> Line 64: </td> </tr> <tr> <td> <span>-</span> 2005-11-20 As a baker who loves bagels, I radically changed the bagel section. It used to say bagels should be boiled not baked. If you only boil them, you get a doughy mess. There are few breads that are only boiled. Pierogies come to mind. -- ["MikeAvery"] </td> <td> <span>+</span> 2005-11-20 As a baker who loves bagels, I radically changed the bagel section. It used to say bagels should be boiled not baked. If you only boil them, you get a doughy mess. There are few breads that are only boiled. Pierogies come to mind. -- ["<span>Users/</span>MikeAvery"] </td> </tr> <tr> <td> Line 68: </td> <td> Line 68: </td> </tr> <tr> <td> <span>-</span> ''2006-04-21 00:55:53'' [[nbsp]] Anyone have a home-made sourdough starter that started out here in Davis? Would you be willing to share a bit so I could get a local starter going? Mine died this Winter (it got too little attention sadly), and it would be cool to use a local variety (the one I had was east coast in origin). --["EricKlein"] </td> <td> <span>+</span> ''2006-04-21 00:55:53'' [[nbsp]] Anyone have a home-made sourdough starter that started out here in Davis? Would you be willing to share a bit so I could get a local starter going? Mine died this Winter (it got too little attention sadly), and it would be cool to use a local variety (the one I had was east coast in origin). --["<span>Users/</span>EricKlein"] </td> </tr> <tr> <td> Line 70: </td> <td> Line 70: </td> </tr> <tr> <td> <span>-</span> ''2007-03-01 16:51:19'' [[nbsp]] i think village bakery has the best bread. But they are often out of the good stuff at night. --["MattHh"] </td> <td> <span>+</span> ''2007-03-01 16:51:19'' [[nbsp]] i think village bakery has the best bread. But they are often out of the good stuff at night. --["<span>Users/</span>MattHh"] </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2007-08-26 18:16:11CovertProfessorbold <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 1: </td> <td> Line 1: </td> </tr> <tr> <td> <span>-</span> Davis has lots of <span>breads</span>. It is requested that this page ultimately document the kinds of breads available in Davis, tips about making bread given the hardness of the water and the dry air, which restaurants give bread for free, recipes, and discussion about where to get the best bread broken down by type. When buying bread, don't just consider price per loaf, but price per pound. Higher quality breads are invariably denser. </td> <td> <span>+</span> Davis has lots of <span>'''breads'''</span>. It is requested that this page ultimately document the kinds of breads available in Davis, tips about making bread given the hardness of the water and the dry air, which restaurants give bread for free, recipes, and discussion about where to get the best bread broken down by type. When buying bread, don't just consider price per loaf, but price per pound. Higher quality breads are invariably denser. </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2007-03-01 16:57:55WesHardakeradded photo request <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 52: </td> <td> Line 52: </td> </tr> <tr> <td> </td> <td> <span>+ [[Include(PhotoRequest)]]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2007-03-01 16:51:19MattHhComment added. <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 68: </td> <td> Line 68: </td> </tr> <tr> <td> </td> <td> <span>+ ------<br> + ''2007-03-01 16:51:19'' [[nbsp]] i think village bakery has the best bread. But they are often out of the good stuff at night. --["MattHh"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2006-07-19 21:15:04JabberWokky-br, Want some damn good bread? Village Bakery Asiago. Mmmmmm... <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 13: </td> <td> Line 13: </td> </tr> <tr> <td> <span>-</span> Focaccia is a soft, flat Italian bread, made from white flour, yeast, olive oil, salt, and water. Typically it is flavored with herbs. The ["Village Bakery"] makes an excellent rosemary focaccia. It is great for sandwiches, and many supermarkets sell focaccia of varying quality.<span>&nbsp;</span> </td> <td> <span>+</span> Focaccia is a soft, flat Italian bread, made from white flour, yeast, olive oil, salt, and water. Typically it is flavored with herbs. The ["Village Bakery"] makes an excellent rosemary focaccia. It is great for sandwiches, and many supermarkets sell focaccia of varying quality. </td> </tr> <tr> <td> Line 40: </td> <td> Line 40: </td> </tr> <tr> <td> <span>-</span> Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" a marketing term, which often means "white bread with caramel coloring added". Whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ and fiber-rich wheat bran. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten per unit volume to properly rise and hold together. (The presence of bran and germ particles interrupt the gluten matrix and weaken the tensile strength of the dough). Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used. Sandwich shops, such as Subway, ask if one wants "white" or "wheat" bread, but ''both'' are wheat breads. The new USDA Food Guide Pyramid recommends that people consume half of their grain products as whole grain, the category under which whole wheat bread falls.<span>&nbsp;</span> </td> <td> <span>+</span> Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" a marketing term, which often means "white bread with caramel coloring added". Whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ and fiber-rich wheat bran. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten per unit volume to properly rise and hold together. (The presence of bran and germ particles interrupt the gluten matrix and weaken the tensile strength of the dough). Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used. Sandwich shops, such as Subway, ask if one wants "white" or "wheat" bread, but ''both'' are wheat breads. The new USDA Food Guide Pyramid recommends that people consume half of their grain products as whole grain, the category under which whole wheat bread falls. </td> </tr> <tr> <td> Line 55: </td> <td> Line 55: </td> </tr> <tr> <td> <span>-</span> ''My favorite breads: I think that Village Bakery does a good job on all of their products.<span>[[BR]]</span><br> <span>-</span> My least favorite: I've never liked anything I've purchased from the couple who sells bread and pastries at the Farmer's Market (they don't have a sign indicating the name of the business).<span>[[BR]]</span> </td> <td> <span>+</span> ''My favorite breads: I think that Village Bakery does a good job on all of their products.<br> <span>+</span> My least favorite: I've never liked anything I've purchased from the couple who sells bread and pastries at the Farmer's Market (they don't have a sign indicating the name of the business). </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2006-04-20 23:55:53EricKleinComment added. <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 66: </td> <td> Line 66: </td> </tr> <tr> <td> </td> <td> <span>+ ------<br> + ''2006-04-21 00:55:53'' [[nbsp]] Anyone have a home-made sourdough starter that started out here in Davis? Would you be willing to share a bit so I could get a local starter going? Mine died this Winter (it got too little attention sadly), and it would be cool to use a local variety (the one I had was east coast in origin). --["EricKlein"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-11-20 20:05:16EdwinSaadaredundant. co-op is under supermarkets. <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 46: </td> <td> Line 46: </td> </tr> <tr> <td> <span>- * ["Davis Food Co-op"]<br> - * ["Farmer's Market"]</span> </td> <td> <span>+ </span> </td> </tr> <tr> <td> Line 50: </td> <td> Line 49: </td> </tr> <tr> <td> </td> <td> <span>+ * ["Farmer's Market"]<br> + * ["Noah's Bagels"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-11-20 18:46:04ChristyMarsdenComment added. <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 63: </td> <td> Line 63: </td> </tr> <tr> <td> </td> <td> <span>+ ------<br> + ''2005-11-20 19:46:04'' [[nbsp]] Co-op has rediciulously good prices for some very, very good bread. --["ChristyMarsden"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-11-20 14:33:57MikeAvery <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 7: </td> <td> Line 7: </td> </tr> <tr> <td> <span>- True bagels are boiled, not baked. You can tell by looking at the bottom -real bagels are not flat on the bottom. A bagel should have a crisp outer shell and a delicate inside. It should be flavorful too. A bagel should never be spongy. The supermarket variety are frauds on all these counts, but are cheaper to make and don't easily go stale. Expect to pay at least $.75 for a bagel.</span> </td> <td> <span>+ True bagels are a complicated undertaking. And many people, after a long diet of fake bagels, don't like the real thing. To make a true bagel, you must form the dough and hold it at reduced, but not refrigerator, temperatures, overnight. Then the bagel needs to be boiled and baked. Each step is important. Using sourdough to make bagels gives them a distinctive taste, and helps their shelf life. A bagel should have a crisp outer shell and a chewy inside. You should have to work at it to eat a real bagel. Like any good bread, a bagel should be flavorful too. The supermarket variety are frauds on all these counts, but are cheaper to make and don't easily go stale. Expect to pay at least $.75 for a bagel. The classic size for a bagel is about 4 ounces. As they get larger, they lose quality. Instead of having one giant bad bagel, you'll enjoy two small good ones more. And you get to have different toppings on them!</span> </td> </tr> <tr> <td> Line 61: </td> <td> Line 61: </td> </tr> <tr> <td> </td> <td> <span>+ <br> + 2005-11-20 As a baker who loves bagels, I radically changed the bagel section. It used to say bagels should be boiled not baked. If you only boil them, you get a doughy mess. There are few breads that are only boiled. Pierogies come to mind. -- ["MikeAvery"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-11-03 20:04:11SteveDavisonBolani is not a type of bread, but is bread+filling, like burrito is bread+filli <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 1: </td> <td> Line 1: </td> </tr> <tr> <td> <span>-</span> Davis has lots of breads. It is requested that this page ultimately document the kinds of breads available in Davis, tips about making bread given the hardness of the water and the dry air, which restaurants give bread for free, recipes, and discussion about where to get the best bread broken down by type. </td> <td> <span>+</span> Davis has lots of breads. It is requested that this page ultimately document the kinds of breads available in Davis, tips about making bread given the hardness of the water and the dry air, which restaurants give bread for free, recipes, and discussion about where to get the best bread broken down by type.<span>&nbsp;When buying bread, don't just consider price per loaf, but price per pound. Higher quality breads are invariably denser.</span> </td> </tr> <tr> <td> Line 7: </td> <td> Line 7: </td> </tr> <tr> <td> <span>-</span> True bagels are boiled, not baked. You can tell by looking at the bottom -real bagels are not flat on the bottom. A bagel should have a crisp outer shell and a delicate inside. It should be flavorful too. A bagel should never be spongy. The supermarket variety are frauds on all these counts, but are cheaper to make and don't easily go stale. Expect to pay at least $.75 for a bagel.<span>&nbsp;Pumpernickel is ["SteveDavison" Steve Davison's] favorite.<br> - <br> - == Bolani ==<br> - ''See ["Bolani"].''</span> </td> <td> <span>+</span> True bagels are boiled, not baked. You can tell by looking at the bottom -real bagels are not flat on the bottom. A bagel should have a crisp outer shell and a delicate inside. It should be flavorful too. A bagel should never be spongy. The supermarket variety are frauds on all these counts, but are cheaper to make and don't easily go stale. Expect to pay at least $.75 for a bagel. </td> </tr> <tr> <td> Line 19: </td> <td> Line 16: </td> </tr> <tr> <td> <span>-</span> This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. ["AnnaJones"] is addicted to ["Safeway"] <span>f</span>rench bread, and uses it for sandwiches. Traditionally, it contains only flour, water, yeast, and salt. </td> <td> <span>+</span> This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. ["AnnaJones"] is addicted to ["Safeway"] <span>F</span>rench bread, and uses it for sandwiches. Traditionally, it contains only flour, water, yeast, and salt. </td> </tr> <tr> <td> Line 35: </td> <td> Line 32: </td> </tr> <tr> <td> <span>-</span> This is a flat bread made of corn or or wheat flour. They are fried prior to packaging, and some think the one's fried in lard taste better. Does anyone know where to find those locally? </td> <td> <span>+</span> This is a flat bread made of corn or or wheat flour. They are fried prior to packaging, and some think the one's fried in lard taste better. Does anyone know where to find those locally?<span>&nbsp;Beware: Many supermarket tortillas are made with hydrogenated fats; read the label!</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-11-01 10:06:53DavidReidthread previous comment <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 63: </td> <td> Line 63: </td> </tr> <tr> <td> <span>- ------<br> -</span> ''2005-11-01 11:06:16'' [[nbsp]] Obviously, once you've given up on local breads there is nothing left to do but take matters into your own hands, my roommate and girlfriend frequently bake their own delicious breads. --["DavidReid"] </td> <td> <span>+ *</span> ''2005-11-01 11:06:16'' [[nbsp]] Obviously, once you've given up on local breads there is nothing left to do but take matters into your own hands, my roommate and girlfriend frequently bake their own delicious breads. --["DavidReid"] </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-11-01 10:06:16DavidReidComment added. <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 63: </td> <td> Line 63: </td> </tr> <tr> <td> </td> <td> <span>+ ------<br> + ''2005-11-01 11:06:16'' [[nbsp]] Obviously, once you've given up on local breads there is nothing left to do but take matters into your own hands, my roommate and girlfriend frequently bake their own delicious breads. --["DavidReid"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-11-01 09:51:15CraigBrozinskylardy tortilla question <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 34: </td> <td> Line 34: </td> </tr> <tr> <td> </td> <td> <span>+ == Tortillas ==<br> + This is a flat bread made of corn or or wheat flour. They are fried prior to packaging, and some think the one's fried in lard taste better. Does anyone know where to find those locally?<br> + </span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-11-01 04:14:15JabberWokky <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 37: </td> <td> Line 37: </td> </tr> <tr> <td> <span>-</span> Polishing the wheat removes the bran and germ. This gives a flour with a longer shelf life and a more versatile role in the bakeshop, but in so doing, removes vitamins, minerals, oils, and fiber. In straight white flour, only starch and protein are present. Enrichment of the flour will add back B vitamins and some minerals, but may not add back all trace nutrients. Fortification (i<span>e</span> IronKids with Calcium) adds vitamins/minerals that are not naturally present. Unbleached flour is golden. Bleaching of flour accelerates the oxid<span>ative</span> aging process, which gives white flour a white color and better dough physics characteristics, desirable for mass factory production. </td> <td> <span>+</span> Polishing the wheat removes the bran and germ. This gives a flour with a longer shelf life and a more versatile role in the bakeshop, but in so doing, removes vitamins, minerals, oils, and fiber. In straight white flour, only starch and protein are present. Enrichment of the flour will add back B vitamins and some minerals, but may not add back all trace nutrients. Fortification (i<span>.e.</span> IronKids with Calcium) adds vitamins/minerals that are not naturally present. Unbleached flour is golden. Bleaching of flour accelerates the oxid<span>izing</span> aging process, which gives white flour a white color and better dough physics characteristics, desirable for mass factory production. </td> </tr> <tr> <td> Line 40: </td> <td> Line 40: </td> </tr> <tr> <td> <span>-</span> Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" a marketing term, which often means "white bread with caramel coloring added". Whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ and fiber-rich wheat bran. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten per unit volume to properly rise and hold together. (The presence of bran and germ particles interrupt the gluten matrix and weaken the tensile strength of the dough). Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used. Sandwich shops, such as Subway, ask if one wants "white" or "wheat" bread, but <span>*both* are wheat breads. This practice is frustrating to some Wikifolk</span>. The new USDA Food Guide Pyramid recommends that people consume half of their grain products as whole grain, the category under which whole wheat bread falls. </td> <td> <span>+</span> Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" a marketing term, which often means "white bread with caramel coloring added". Whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ and fiber-rich wheat bran. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten per unit volume to properly rise and hold together. (The presence of bran and germ particles interrupt the gluten matrix and weaken the tensile strength of the dough). Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used. Sandwich shops, such as Subway, ask if one wants "white" or "wheat" bread, but <span>''both'' are wheat breads</span>. The new USDA Food Guide Pyramid recommends that people consume half of their grain products as whole grain, the category under which whole wheat bread falls. </td> </tr> <tr> <td> Line 59: </td> <td> Line 59: </td> </tr> <tr> <td> </td> <td> <span>+ </span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-31 19:53:13MiriamKaufman <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 13: </td> <td> Line 13: </td> </tr> <tr> <td> <span>-</span> A traditional Jewish bread that is prepared with eggs, sugar, and white flour. The dough is almost always braided and coated with eggwash, giving it a decorative and golden appearance. The sweetness of the bread makes it the superior choice for french toast. You can buy it <span>either at the</span> ["Davis Food Co-Op"] or the ["Farmer's Market"], which sell it in plain or raisin varieties. </td> <td> <span>+</span> A traditional Jewish bread that is prepared with eggs, sugar, and white flour. The dough is almost always braided and coated with eggwash, giving it a decorative and golden appearance. The sweetness of the bread makes it the superior choice for french toast. You can buy it <span>at the ["Village Bakery"],</span> ["Davis Food Co-Op"] or the ["Farmer's Market"], which sell it in plain or raisin varieties. </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-31 16:47:00CraigBrozinskynaan info <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 22: </td> <td> Line 22: </td> </tr> <tr> <td> <span>-</span> Originating from northwest India, Naan frequently accompanies entrees in Indian restaurants. It is a flat, leavened bread made from white flour.<span>&nbsp;</span> </td> <td> <span>+</span> Originating from northwest India, Naan frequently accompanies entrees in Indian <span>["</span>restaurants<span>"]</span>. It is a flat, leavened bread made from white flour<span>&nbsp;that is typically fried</span>. </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-31 15:26:06MichelleAccursofixed weird dot <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 45: </td> <td> Line 45: </td> </tr> <tr> <td> <span>-</span> = Places to buy bread = </td> <td> <span>+</span> <span>=</span>= Places to buy bread =<span>=</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-31 15:24:59AnnaJones+ focaccia, naan and some random info. <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 15: </td> <td> Line 15: </td> </tr> <tr> <td> </td> <td> <span>+ == Focaccia ==<br> + Focaccia is a soft, flat Italian bread, made from white flour, yeast, olive oil, salt, and water. Typically it is flavored with herbs. The ["Village Bakery"] makes an excellent rosemary focaccia. It is great for sandwiches, and many supermarkets sell focaccia of varying quality. <br> + </span> </td> </tr> <tr> <td> Line 16: </td> <td> Line 19: </td> </tr> <tr> <td> <span>-</span> This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. Traditionally, it contains only flour, water, yeast, and salt. </td> <td> <span>+</span> This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. <span>["AnnaJones"] is addicted to ["Safeway"] french bread, and uses it for sandwiches. </span>Traditionally, it contains only flour, water, yeast, and salt.<span><br> + <br> + == Naan ==<br> + Originating from northwest India, Naan frequently accompanies entrees in Indian restaurants. It is a flat, leavened bread made from white flour. </span> </td> </tr> <tr> <td> Line 34: </td> <td> Line 40: </td> </tr> <tr> <td> <span>-</span> Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" a marketing term, which often means "white bread with caramel coloring added". Whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ and fiber-rich wheat bran. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten per unit volume to properly rise and hold together. (The presence of bran and germ particles interrupt the gluten matrix and weaken the tensile strength of the dough). Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used. Sandwich shops, such as Subway, ask if one wants "white" or "wheat" bread, but *both* are wheat breads. This practice is frustrating to some Wikifolk. </td> <td> <span>+</span> Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" a marketing term, which often means "white bread with caramel coloring added". Whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ and fiber-rich wheat bran. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten per unit volume to properly rise and hold together. (The presence of bran and germ particles interrupt the gluten matrix and weaken the tensile strength of the dough). Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used. Sandwich shops, such as Subway, ask if one wants "white" or "wheat" bread, but *both* are wheat breads. This practice is frustrating to some Wikifolk.<span>&nbsp;The new USDA Food Guide Pyramid recommends that people consume half of their grain products as whole grain, the category under which whole wheat bread falls. </span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-31 09:50:00JudithTrumanWhite/Wheat bread fleshed out with grain science info. <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 16: </td> <td> Line 16: </td> </tr> <tr> <td> <span>-</span> This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. </td> <td> <span>+</span> This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. <span>Traditionally, it contains only flour, water, yeast, and salt.</span> </td> </tr> <tr> <td> Line 26: </td> <td> Line 26: </td> </tr> <tr> <td> </td> <td> <span>+ Sourdough starter contains wild yeasts--strains differ by climate and method of starter production. Warm climates and wet (soupy) starters yield lactic acid-producing species, so sourdough breads are milder, rounder, slightly buttery. Cool climates and relatively dry starters yield acetic acid-producing species, so sourdough breads are sharper, tangy, with a whiff of vinegar. San Francisco sourdough has the acetic acid dough profile.<br> + </span> </td> </tr> <tr> <td> Line 27: </td> <td> Line 29: </td> </tr> <tr> <td> <span>- This is made with white flour, that is the wheat kernels have been polished to remove the germ. This makes the bread hold together better, have a sweeter, blander flavor, but it becomes nutritionally void and has less fiber.</span> </td> <td> <span>+ This is made with white flour. Bread has a slightly sweet, mild flavor, which makes it ideal for most bread uses. Excellent for toast!<br> + <br> + Polishing the wheat removes the bran and germ. This gives a flour with a longer shelf life and a more versatile role in the bakeshop, but in so doing, removes vitamins, minerals, oils, and fiber. In straight white flour, only starch and protein are present. Enrichment of the flour will add back B vitamins and some minerals, but may not add back all trace nutrients. Fortification (ie IronKids with Calcium) adds vitamins/minerals that are not naturally present. Unbleached flour is golden. Bleaching of flour accelerates the oxidative aging process, which gives white flour a white color and better dough physics characteristics, desirable for mass factory production.</span> </td> </tr> <tr> <td> Line 30: </td> <td> Line 34: </td> </tr> <tr> <td> <span>- Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" usually is no more than white bread with caramel coloring added, but whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ. White flour is just the starchy part of the kernel with little nutritional value. It irritates me when ["Subway" sandwich shops] ask if I want "white or wheat" -isn't white bread wheat bread too? Of course it is. They should ask if you wish bleached or unbleached. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten to properly rise and hold together. Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used.</span> </td> <td> <span>+ Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" a marketing term, which often means "white bread with caramel coloring added". Whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ and fiber-rich wheat bran. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten per unit volume to properly rise and hold together. (The presence of bran and germ particles interrupt the gluten matrix and weaken the tensile strength of the dough). Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used. Sandwich shops, such as Subway, ask if one wants "white" or "wheat" bread, but *both* are wheat breads. This practice is frustrating to some Wikifolk.</span> </td> </tr> <tr> <td> Line 33: </td> <td> Line 37: </td> </tr> <tr> <td> <span>-</span> Breads can be made of all sorts of flours, including rice, potato, corn, rye, and others. Some people have dietary requirements (i.e. gluten into<span>l</span>lerance) which preclude their eating wheat-based breads. Others just want to try something different. The ["Davis Food Co-op"] is the best source of these. </td> <td> <span>+</span> Breads can be made of all sorts of flours, including rice, potato, corn, rye, and others. Some people have dietary requirements (i.e. gluten intolerance) which preclude their eating wheat-based breads. Others just want to try something different. The ["Davis Food Co-op"] is the best source of these. </td> </tr> <tr> <td> Line 40: </td> <td> Line 44: </td> </tr> <tr> <td> </td> <td> <span>+ </span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-30 23:14:54CraigBrozinskychallah <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 11: </td> <td> Line 11: </td> </tr> <tr> <td> </td> <td> <span>+ <br> + == Challah ==<br> + A traditional Jewish bread that is prepared with eggs, sugar, and white flour. The dough is almost always braided and coated with eggwash, giving it a decorative and golden appearance. The sweetness of the bread makes it the superior choice for french toast. You can buy it either at the ["Davis Food Co-Op"] or the ["Farmer's Market"], which sell it in plain or raisin varieties.</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-30 21:55:32CraigBrozinskyfew small changes <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 1: </td> <td> Line 1: </td> </tr> <tr> <td> <span>-</span> Davis has lots of breads<span>&nbsp;including ["Bolani"]</span>. It is requested that this page ultimately document the kinds of breads available in Davis, tips about making bread given the hardness of the water and the dry air, which restaurants give bread for free, recipes, and discussion about where to get the best bread broken down by type. </td> <td> <span>+</span> Davis has lots of breads. It is requested that this page ultimately document the kinds of breads available in Davis, tips about making bread given the hardness of the water and the dry air, which restaurants give bread for free, recipes, and discussion about where to get the best bread broken down by type.<span><br> + <br> + [[TableOfContents]]</span> </td> </tr> <tr> <td> Line 5: </td> <td> Line 7: </td> </tr> <tr> <td> <span>- True bagels are boiled, not baked. You can tell by looking at the bottom -real bagels are not flat on the bottom. A bagel should have a crisp outer shell and a delicate inside. It should be flavorful too. A bagel should never be spongy. The supermarket variety are frauds on all these counts. Expect to pay at least $.75 for a bagel. Pumpernickel is my favorite.</span> </td> <td> <span>+ True bagels are boiled, not baked. You can tell by looking at the bottom -real bagels are not flat on the bottom. A bagel should have a crisp outer shell and a delicate inside. It should be flavorful too. A bagel should never be spongy. The supermarket variety are frauds on all these counts, but are cheaper to make and don't easily go stale. Expect to pay at least $.75 for a bagel. Pumpernickel is ["SteveDavison" Steve Davison's] favorite.</span> </td> </tr> <tr> <td> Line 16: </td> <td> Line 18: </td> </tr> <tr> <td> <span>- If you want a sandwi</span>c<span>h on rye at a</span> ["sandwiches"<span>&nbsp;sandwi</span>c<span>h] place</span> in Davis<span>, you're out of luck. Aside from sit-down ["restaurants"], no one serves it (please verify)</span>. For home use, you can buy airy rye breads at most supermarkets for $3.00 or more, or at the ["Davis Food Co-Op"] for upwards of $2.00. The latter's offerings are fresher and are far sturdier. </td> <td> <span>+ Partly be</span>c<span>ause of the popularity of subs,</span> ["sandwiches"<span>] pla</span>c<span>es serving rye bread are in the minority</span> in Davis. For home use, you can buy airy rye breads at most supermarkets for $3.00 or more, or at the ["Davis Food Co-Op"] for upwards of $2.00. The latter's offerings are fresher and are far sturdier. </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-30 21:44:31SteveDavisonMy more opinionated self <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 4: </td> <td> Line 4: </td> </tr> <tr> <td> <span>- ==Bolani==<br> - ''see ["Bolani"]''</span> </td> <td> <span>+ == Bagels ==<br> + True bagels are boiled, not baked. You can tell by looking at the bottom -real bagels are not flat on the bottom. A bagel should have a crisp outer shell and a delicate inside. It should be flavorful too. A bagel should never be spongy. The supermarket variety are frauds on all these counts. Expect to pay at least $.75 for a bagel. Pumpernickel is my favorite.</span> </td> </tr> <tr> <td> Line 7: </td> <td> Line 7: </td> </tr> <tr> <td> <span>- ==Rye==<br> - If made properly, rye bread is a hearty bread much denser than breads made exclusively with wheat flour. There are multiple varieties, including jewish rye which has caraway seeds. Rye bread is ideal for making hot-meat sandwiches (e.g., reubens or hot pastrami) and other sandwiches that demand a bread strong in flavor and texture.</span> </td> <td> <span>+ == Bolani ==<br> + ''See ["Bolani"].''<br> + <br> + == French bread ==<br> + This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. <br> + <br> + == Rye ==<br> + If made properly, rye bread is a hearty bread much denser than breads made exclusively with wheat flour. There are multiple varieties, including Russian rye, and Jewish rye which has caraway seeds. Rye bread is ideal for making hot-meat sandwiches (e.g., reubens or hot pastrami) and other sandwiches that demand a bread strong in flavor and texture.</span> </td> </tr> <tr> <td> Line 12: </td> <td> Line 18: </td> </tr> <tr> <td> <span>- ==SourDough==<br> - This bread is like French bread, but it's got a sour-er taste, because there is a starter put in it when making sourdough. It tastes wonderful, smells wonderful, and is not so plain like French bread. You can get it at any of the supermarkets for pretty cheap.</span> </td> <td> <span>+ == Sourdough ==<br> + This bread is like French bread, but it's got a sour-er taste, because there is a starter put in it when making sourdough. It tastes wonderful, smells wonderful, and is not so plain like French bread. You can get it at any of the supermarkets for pretty cheap. For ''real'' sourdough bread, you either have to make your own or go to ["San Francisco"].</span> </td> </tr> <tr> <td> Line 15: </td> <td> Line 21: </td> </tr> <tr> <td> <span>- ==French bread==<br> - This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. </span> </td> <td> <span>+ == White bread ==<br> + This is made with white flour, that is the wheat kernels have been polished to remove the germ. This makes the bread hold together better, have a sweeter, blander flavor, but it becomes nutritionally void and has less fiber.<br> + <br> + == Whole wheat bread ==<br> + Beware: "Wheat bread" is '''not''' the same as whole wheat bread. The latter has a specific definition, the former doesn't. "Wheat bread" usually is no more than white bread with caramel coloring added, but whole wheat bread must be made with a portion of whole wheat flour. Whole wheat flour is made by grinding up the whole wheat kernel, which includes the nutritious wheat germ. White flour is just the starchy part of the kernel with little nutritional value. It irritates me when ["Subway" sandwich shops] ask if I want "white or wheat" -isn't white bread wheat bread too? Of course it is. They should ask if you wish bleached or unbleached. Whole wheat bread is not made from entirely whole wheat flour, as it wouldn't have enough gluten to properly rise and hold together. Typically a 50/50 ratio of whole wheat flour and white/gluten flour is used.<br> + <br> + == Non-wheat breads ==<br> + Breads can be made of all sorts of flours, including rice, potato, corn, rye, and others. Some people have dietary requirements (i.e. gluten intollerance) which preclude their eating wheat-based breads. Others just want to try something different. The ["Davis Food Co-op"] is the best source of these.<br> + <br> + = Places to buy bread =<br> + * ["Davis Food Co-op"]<br> + * ["Farmer's Market"]<br> + * ["Supermarkets"]<br> + * ["Village Bakery"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-30 21:12:22SteveDavisonComment added. <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 23: </td> <td> Line 23: </td> </tr> <tr> <td> </td> <td> <span>+ ------<br> + ''2005-10-30 22:12:22'' [[nbsp]] The divisions are not between bread types, but between supermarket "bread" and ''real'' bread. Real sourdough bread, real French bread, even real white bread is all excellent. My favorite West Coast bakery is Noe Valley Bread in San Francisco -excellent whole wheat bread. I've been so disappointed in local breads I've all but given up trying them. --["SteveDavison"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-30 20:59:39JohnDudek <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 11: </td> <td> Line 11: </td> </tr> <tr> <td> <span>- </span> </td> <td> <span>+ <br> + ==SourDough==<br> + This bread is like French bread, but it's got a sour-er taste, because there is a starter put in it when making sourdough. It tastes wonderful, smells wonderful, and is not so plain like French bread. You can get it at any of the supermarkets for pretty cheap.<br> + <br> + ==French bread==<br> + This bread is totally the basic bread, and it is found at every supermarket. It should be fluffy and warm, but most places sell it thick and cold. According to ["JohnDudek"], French bread sucks, and sourdough bread rules. </span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-30 20:55:49CraigBrozinskyadded rye <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 2: </td> <td> Line 2: </td> </tr> <tr> <td> </td> <td> <span>+ <br> + =Types of Bread=<br> + ==Bolani==<br> + ''see ["Bolani"]''<br> + <br> + ==Rye==<br> + If made properly, rye bread is a hearty bread much denser than breads made exclusively with wheat flour. There are multiple varieties, including jewish rye which has caraway seeds. Rye bread is ideal for making hot-meat sandwiches (e.g., reubens or hot pastrami) and other sandwiches that demand a bread strong in flavor and texture.<br> + <br> + If you want a sandwich on rye at a ["sandwiches" sandwich] place in Davis, you're out of luck. Aside from sit-down ["restaurants"], no one serves it (please verify). For home use, you can buy airy rye breads at most supermarkets for $3.00 or more, or at the ["Davis Food Co-Op"] for upwards of $2.00. The latter's offerings are fresher and are far sturdier.<br> + </span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-24 12:24:04AndrewChen+Comment section; cleaned up comment <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 3: </td> <td> Line 3: </td> </tr> <tr> <td> <span>- </span>My favorite breads: I think that Village Bakery does a good job on all of their products.<br> <span>-</span> My least favorite: I've never liked anything I've purchased from the couple who sells bread and pastries at the Farmer's Market (they don't have a sign indicating the name of the business).<br> -<span>&nbsp;</span>Br<span>ead making tips: Use a good bread machine! I have a Zojirushi, my 4th machine. This one stands up to whole grain bread, has many cycles, and a good timer. I buy lots of interesting bread making ingredients at the Coop.<br> - NoelBruening</span> </td> <td> <span>+ [[Comments]]<br> + <br> + ''</span>My favorite breads: I think that Village Bakery does a good job on all of their products.<span>[[BR]]</span><br> <span>+</span> My least favorite: I've never liked anything I've purchased from the couple who sells bread and pastries at the Farmer's Market (they don't have a sign indicating the name of the business).<span>[[BR]]</span><br> <span>+ Bread making tips: Use a good bread machine! I have a Zojirushi, my 4th machine. This one stands up to whole grain bread, has many cycles, and a good timer. I buy lots of interesting bread making ingredients at the Coop.'' </span>-<span>- ["Noel</span>Br<span>uening"]</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-24 11:27:22NoelBrueningadded my 2 cents worth of yeast <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 2: </td> <td> Line 2: </td> </tr> <tr> <td> </td> <td> <span>+ <br> + My favorite breads: I think that Village Bakery does a good job on all of their products.<br> + My least favorite: I've never liked anything I've purchased from the couple who sells bread and pastries at the Farmer's Market (they don't have a sign indicating the name of the business).<br> + Bread making tips: Use a good bread machine! I have a Zojirushi, my 4th machine. This one stands up to whole grain bread, has many cycles, and a good timer. I buy lots of interesting bread making ingredients at the Coop.<br> + NoelBruening</span> </td> </tr> </table> </div> Breadshttp://daviswiki.org/Breads2005-10-23 01:14:19CraigBrozinskynever say i doughnut rise to the occasion <div id="content" class="wikipage content"> Differences for Breads<p><strong></strong></p><table> <tr> <td> <span> Deletions are marked with - . </span> </td> <td> <span> Additions are marked with +. </span> </td> </tr> <tr> <td> Line 1: </td> <td> Line 1: </td> </tr> <tr> <td> </td> <td> <span>+ Davis has lots of breads including ["Bolani"]. It is requested that this page ultimately document the kinds of breads available in Davis, tips about making bread given the hardness of the water and the dry air, which restaurants give bread for free, recipes, and discussion about where to get the best bread broken down by type.</span> </td> </tr> </table> </div>