Comments for Thomas & Sylvia Weber http://tssaweber.com/WP Our Life in America Thu, 30 Jun 2011 00:45:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 CommentsForThomasSylviaWeberhttp://feedburner.google.com Comment on The Gang of Three is Heading West (cont. VI) by Thomas Weber http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/l0ZtZXkR95U/ Thomas Weber Thu, 30 Jun 2011 00:45:40 +0000 http://tssaweber.com/WP/?p=3037#comment-4893 And of course it will be just me, you can not wake up the boys at that time...... And of course it will be just me, you can not wake up the boys at that time……


]]> http://tssaweber.com/WP/2011/06/the-gang-of-three-is-heading-west-cont-vi/comment-page-1/#comment-4893 Comment on The Gang of Three is Heading West (cont. VI) by Thomas Weber http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/4W2_6Ed7Owc/ Thomas Weber Thu, 30 Jun 2011 00:44:12 +0000 http://tssaweber.com/WP/?p=3037#comment-4892 I'm in the KOA in Whitefish and have all intentions to show up tomorrow to eat the best croissants west of the Mississippi. I try to make it around 5am! I’m in the KOA in Whitefish and have all intentions to show up tomorrow to eat the best croissants west of the Mississippi. I try to make it around 5am!


]]> http://tssaweber.com/WP/2011/06/the-gang-of-three-is-heading-west-cont-vi/comment-page-1/#comment-4892 Comment on The Gang of Three is Heading West (cont. VI) by Sharon Sinclair http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/wEgTY0Y_Crg/ Sharon Sinclair Thu, 30 Jun 2011 00:26:09 +0000 http://tssaweber.com/WP/?p=3037#comment-4890 It looks like you are having a GRAND time!! I hope you'll really be stopping by for croissants! It looks like you are having a GRAND time!! I hope you’ll really be stopping by for croissants!


]]> http://tssaweber.com/WP/2011/06/the-gang-of-three-is-heading-west-cont-vi/comment-page-1/#comment-4890 Comment on Home by Thomas Weber http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/eOGAILJzGdA/ Thomas Weber Sun, 24 Oct 2010 21:24:04 +0000 http://tssaweber.com/WP/?page_id=1269#comment-1101 Thanks Don, I tried to be creative and I agree with you it is a lot of fun! Thomas Thanks Don, I tried to be creative and I agree with you it is a lot of fun!

Thomas


]]> http://tssaweber.com/WP/comment-page-1/#comment-1101 Comment on Home by Don Hurzeler http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/p-iuPA4fpBU/ Don Hurzeler Fri, 22 Oct 2010 23:27:49 +0000 http://tssaweber.com/WP/?page_id=1269#comment-1088 Love it. Well done! All the best, Don Hurzeler Love it. Well done!

All the best,

Don Hurzeler


]]> http://tssaweber.com/WP/comment-page-1/#comment-1088 Comment on Bread of Basel by Thomas Weber http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/6wzGopPEYps/ Thomas Weber Fri, 11 Jun 2010 15:20:20 +0000 http://tssaweber.com/WP/?page_id=1093#comment-494 Maria, I hope you enjoy your stay in Basel, it is a beautiful city and as additional benefit for global people very close to France (Alsace) and Germany. If you are also part of the TFL blog then I guess you are familiar with all the discussions around the difference between European and US flour. I’ve copied you a couple of links of flour from Migros (largest grocery store in Switzerland) I would start with the “Ruchmehl” and replace the bread flour and white whole wheat with this. If this works then you are good to go, otherwise do the same thing with the “Halbweiss Mehl”. For other bread recipes I would replace the bread flour with “Weiss Mehl” and maybe adjust a little bit the water. I hope this helps and let me know how it goes. Thomas http://www.codecheck.info/kochzutaten/mehl/ean_7617027015134/id_356066/Migros_Ruch_Mehl.pro http://www.codecheck.info/kochzutaten/mehl/ean_7617027015158/id_356065/Migros_Halbweiss_Mehl.pro http://www.codecheck.info/kochzutaten/mehl/ean_7617027015011/id_356067/Migros_Weiss_Mehl.pro http://www.codecheck.info/kochzutaten/mehl/ean_7610200298218/id_367163/Migros_Bauernmehl_BIO.pro Maria,
I hope you enjoy your stay in Basel, it is a beautiful city and as additional benefit for global people very close to France (Alsace) and Germany.

If you are also part of the TFL blog then I guess you are familiar with all the discussions around the difference between European and US flour.

I’ve copied you a couple of links of flour from Migros (largest grocery store in Switzerland)
I would start with the “Ruchmehl” and replace the bread flour and white whole wheat with this. If this works then you are good to go, otherwise do the same thing with the “Halbweiss Mehl”.

For other bread recipes I would replace the bread flour with “Weiss Mehl” and maybe adjust a little bit the water.

I hope this helps and let me know how it goes.

Thomas

http://www.codecheck.info/kochzutaten/mehl/ean_7617027015134/id_356066/Migros_Ruch_Mehl.pro

http://www.codecheck.info/kochzutaten/mehl/ean_7617027015158/id_356065/Migros_Halbweiss_Mehl.pro

http://www.codecheck.info/kochzutaten/mehl/ean_7617027015011/id_356067/Migros_Weiss_Mehl.pro

http://www.codecheck.info/kochzutaten/mehl/ean_7610200298218/id_367163/Migros_Bauernmehl_BIO.pro


]]> http://tssaweber.com/WP/thomas-bread-secrets/bread-of-basel/comment-page-1/#comment-494 Comment on Bread of Basel by Maria http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/e1ZB6PafLsw/ Maria Thu, 10 Jun 2010 08:24:30 +0000 http://tssaweber.com/WP/?page_id=1093#comment-491 Hi Thomas, I recently moved to Basel (from the US) and would like to start making traditional breads in my home kitchen but cannot find any books in English or French with breads like the Basler, St. Gellar, etc. Was thrilled to find your blog but then realized the recipes have been Americanized....You wouldn't happen to have them in their original format with Swiss flours/quantities, etc? And or a recommendation of a good recipe book? Vielen Dank, Maria Hi Thomas, I recently moved to Basel (from the US) and would like to start making traditional breads in my home kitchen but cannot find any books in English or French with breads like the Basler, St. Gellar, etc. Was thrilled to find your blog but then realized the recipes have been Americanized….You wouldn’t happen to have them in their original format with Swiss flours/quantities, etc? And or a recommendation of a good recipe book? Vielen Dank, Maria


]]> http://tssaweber.com/WP/thomas-bread-secrets/bread-of-basel/comment-page-1/#comment-491 Comment on Zopf The Swiss Sunday Bread by Thomas Weber http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/Mrrhse_LNJI/ Thomas Weber Mon, 04 Jan 2010 17:51:59 +0000 http://tssaweber.com/WP/?page_id=1602#comment-318 Hey Dan, Thanks for your comments and I'm flattered too that such a bread capacity is commenting on my blog. I’m very happy how my Zopf is and so is my family, I was just wondering what the egg is really doing to the overall bread and of course wanted to test it. I like your book very much it is a great help if you want to further your bread baking skills. Thomas Hey Dan,

Thanks for your comments and I’m flattered too that such a bread capacity is commenting on my blog.
I’m very happy how my Zopf is and so is my family, I was just wondering what the egg is really doing to the overall bread and of course wanted to test it.
I like your book very much it is a great help if you want to further your bread baking skills.

Thomas


]]> http://tssaweber.com/WP/thomas-bread-secrets/zopf/comment-page-1/#comment-318 Comment on Zopf The Swiss Sunday Bread by Daniel DiMuzio http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/UDFeWE5nvbc/ Daniel DiMuzio Fri, 04 Dec 2009 15:52:39 +0000 http://tssaweber.com/WP/?page_id=1602#comment-235 Hello, I'm flattered that you would choose my book to aid you in your bread baking experiments. I just wanted to mention that adding eggs to a dough (that is -- whole eggs) will give you a lighter, more airy crumb structure than you would have if you left them out, or if you reduced their quantity significantly by comparison. The albumen in egg whites more than compensates for the fat content in the yolks, in that it contributes so much structure to the dough. In any case, the loaves pictured above look great. Assuming that you were aiming for the typical close crumb of an enriched bread dough, you succeeded magnificently. Good luck with your continued exploration of bread baking principles. Hello,

I’m flattered that you would choose my book to aid you in your bread baking experiments.

I just wanted to mention that adding eggs to a dough (that is — whole eggs) will give you a lighter, more airy crumb structure than you would have if you left them out, or if you reduced their quantity significantly by comparison. The albumen in egg whites more than compensates for the fat content in the yolks, in that it contributes so much structure to the dough.

In any case, the loaves pictured above look great. Assuming that you were aiming for the typical close crumb of an enriched bread dough, you succeeded magnificently. Good luck with your continued exploration of bread baking principles.


]]> http://tssaweber.com/WP/thomas-bread-secrets/zopf/comment-page-1/#comment-235 Comment on Fall in the Drifless Area in Wisconsin by Thomas Weber http://feedproxy.google.com/~r/CommentsForThomasSylviaWeber/~3/cul57dldFpY/ Thomas Weber Thu, 22 Oct 2009 11:58:46 +0000 http://tssaweber.com/WP/?p=1923#comment-129 Super, will see you then! Thomas Super, will see you then!
Thomas


]]> http://tssaweber.com/WP/2009/10/fall-in-the-drifless-area-in-wisconsin/comment-page-1/#comment-129