You should be able to get Dough Enhancer at any Health Food Store that sell Bulk
Flour. Just about every store sells it here in Kansas. Wishbone

You can get it in the baking aisle at all bigger grocery chains.
It's called Wheat Gluten . It comes in a one lb. box where I buy it.
Chili Bob
----- Original Message -----
From: "dutchovencook99" <dutchovencook99@...>
To: <dutchovencooking@yahoogroups.com>
Sent: Saturday, May 01, 2010 8:59 AM
Subject: [dutchovencooking] Re: sourdough


> You should be able to get Dough Enhancer at any Health Food Store that
> sell Bulk Flour. Just about every store sells it here in Kansas. Wishbone
>
>
>
>
>
> ------------------------------------
>
> To unsubscribe from this group,
> click on "Edit My Membership" at the top right of the Group main page.
> Then click on "Leave Group".Yahoo! Groups Links
>
>
>


--------------------------------------------------------------------------------



No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 9.0.814 / Virus Database: 271.1.1/2845 - Release Date: 04/30/10
05:34:00

That is one cool looking patch.

Where will the D.O. Cooking team be posted?  Part of Merit Badge Midway?

Jim in PA

--- In dutchovencooking@yahoogroups.com, "Kenneth" <BSAT80ASM@...> wrote:
>
> I just uploaded one photo of the BSA DO Cooking staff patch. (They are listed
at HIGH prices on Ebay.) Who on our list is working DO Cooking? I will be
looking for any of our list members at the Jamboree. I will be working the
National Exhibits area in the Knights of Pythias Booth.
>
> Ken
> The Other Ken
>

I'm sorry my question was so vague.

Had I been smart about it, I would have searched first and then maybe asked
a more constructive question.



So, for those who are still curious about what a dough enhancer is, check
out this link:



http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.p
hp



There's also a few recipes in the recipe section there on how to make your
own dough enhancers.



In a nutshell, a dough enhancer is ANYTHING other than flour, water and
yeast added to your bread.



This site also has information about making your own dough enhancer:



http://chickensintheroad.com/blog/2008/05/06/how-to-make-homemade-dough-enha
ncer/







   _____

From: dutchovencooking@yahoogroups.com
[mailto:dutchovencooking@yahoogroups.com] On Behalf Of Robert Cress
Sent: Saturday, May 01, 2010 10:27 AM
To: dutchovencooking@yahoogroups.com
Subject: Re: [dutchovencooking] Re: sourdough





You can get it in the baking aisle at all bigger grocery chains.
It's called Wheat Gluten . It comes in a one lb. box where I buy it.
Chili Bob
----- Original Message -----
From: "dutchovencook99" <dutchovencook99@
<mailto:dutchovencook99%40yahoo.com> yahoo.com>
To: <dutchovencooking@ <mailto:dutchovencooking%40yahoogroups.com>
yahoogroups.com>
Sent: Saturday, May 01, 2010 8:59 AM
Subject: [dutchovencooking] Re: sourdough

> You should be able to get Dough Enhancer at any Health Food Store that
> sell Bulk Flour. Just about every store sells it here in Kansas. Wishbone
>
>
>
>
>
> ------------------------------------
>
> To unsubscribe from this group,
> click on "Edit My Membership" at the top right of the Group main page.
> Then click on "Leave Group".Yahoo! Groups Links
>
>
>

----------------------------------------------------------

No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 9.0.814 / Virus Database: 271.1.1/2845 - Release Date: 04/30/10
05:34:00





[Non-text portions of this message have been removed]

Did I not catch the recipe on the photo on the opening page? Looks like a
strawberry shortcake on steroids. whose is it? Is there a recipe? I have grand
daughters to impress!

Mike

I just want to impress MY stomach!!!  LOL  TERE

--- In dutchovencooking@yahoogroups.com, "mwarner51" <mwarner51@...> wrote:
>
> Did I not catch the recipe on the photo on the opening page? Looks like a
strawberry shortcake on steroids. whose is it? Is there a recipe? I have grand
daughters to impress!
>
> Mike
>

Hi Mike,

The latest group photo is that of one of the entries in the 2010 IDOS Spring
Convention Youth cook-off.  Sorry I don't have the recipe.  Very impressive, and
even more so for a young'un!

Fran L-G
Cleveland OH

--- In dutchovencooking@yahoogroups.com, "mwarner51" <mwarner51@...> wrote:
>
> Did I not catch the recipe on the photo on the opening page? Looks like a
strawberry shortcake on steroids. whose is it? Is there a recipe? I have grand
daughters to impress!
>
> Mike
>

Sorry folks but dough enhancer is not called wheat gluten - it is completely
different - at least in my neck of the woods.  Some dough enhancer is even
called dynamite by the packagers.  Some is Spelt enhanced for those not wanting
gluten.  And it can be found in most any bakery supplying place - and on line by
just typing in "dough enhancer" and you should come up with a place in Wisconsin
that sells it via the internet.  The address is www.berryfarm.com.  There is
also dough relaxer that is different and something to use in making pizza
breads, etc. because it relaxes the dough so that it doesn't spring back when
rolled out.  Good stuff!!!  Might seem a bit pricey but - you get what you pay
for.
Terryl



[Non-text portions of this message have been removed]

You can also see my previous post with 2 links to websites that have
instructions for making your own dough enhancer.

Given how the local environment can affect breads, if you make your own you
can adjust the recipe for how it acts in the bread.



I'm currently looking for sources of the various ingredients to make my own.



   _____

From: dutchovencooking@yahoogroups.com
[mailto:dutchovencooking@yahoogroups.com] On Behalf Of Terryl Rogers
Sent: Sunday, May 02, 2010 9:57 AM
To: dutchoven
Subject: [dutchovencooking] dough enhancer





Sorry folks but dough enhancer is not called wheat gluten - it is completely
different - at least in my neck of the woods. Some dough enhancer is even
called dynamite by the packagers. Some is Spelt enhanced for those not
wanting gluten. And it can be found in most any bakery supplying place - and
on line by just typing in "dough enhancer" and you should come up with a
place in Wisconsin that sells it via the internet. The address is
www.berryfarm.com. There is also dough relaxer that is different and
something to use in making pizza breads, etc. because it relaxes the dough
so that it doesn't spring back when rolled out. Good stuff!!! Might seem a
bit pricey but - you get what you pay for.
Terryl

[Non-text portions of this message have been removed]





[Non-text portions of this message have been removed]

Go to IDOS.com  You may be able to find out who made it.




________________________________
From: fran_lg <fran_lg@...>
To: dutchovencooking@yahoogroups.com
Sent: Sat, May 1, 2010 11:15:21 PM
Subject: [dutchovencooking] Group Photo: Strawberry Shortcake (Re: Did I miss
the recipe?)

 
Hi Mike,

The latest group photo is that of one of the entries in the 2010 IDOS Spring
Convention Youth cook-off. Sorry I don't have the recipe. Very impressive, and
even more so for a young'un!

Fran L-G
Cleveland OH

--- In dutchovencooking@ yahoogroups. com, "mwarner51" <mwarner51@. ..> wrote:
>
> Did I not catch the recipe on the photo on the opening page? Looks like a
strawberry shortcake on steroids. whose is it? Is there a recipe? I have grand
daughters to impress!
>
> Mike
>







[Non-text portions of this message have been removed]

I was one of the Dessert Judges for the Youth cook-off at the IDOS Spring
Convention that dish was made by 12 year old Mindy Ketterling . I will try and
get the recipe from her , she lives here in Burley, Idaho.
 
         omar

--- On Sat, 5/1/10, TERE <tedejo69@...> wrote:


From: TERE <tedejo69@...>
Subject: [dutchovencooking] Re: Did I miss the recipe?
To: dutchovencooking@yahoogroups.com
Date: Saturday, May 1, 2010, 5:55 PM


 



I just want to impress MY stomach!!! LOL TERE

--- In dutchovencooking@ yahoogroups. com, "mwarner51" <mwarner51@. ..> wrote:
>
> Did I not catch the recipe on the photo on the opening page? Looks like a
strawberry shortcake on steroids. whose is it? Is there a recipe? I have grand
daughters to impress!
>
> Mike
>











[Non-text portions of this message have been removed]

On Sun, May 2, 2010 at 7:57 AM, Terryl Rogers <trogerscpa@...> wrote:
> Sorry folks but dough enhancer is not called wheat gluten - it is completely
different - at least in my neck of the woods.  <snip>  Some is Spelt enhanced
for those not wanting gluten.

But spelt (being for all practical purposes, wheat) contains gluten.

Bob Prager

I've just come onto a new(old) camp oven. This oven is 10 inches in diameter and
about 4 inches deep. On the bottom of the oven are 3 legs about 2 inches long.
The label on the bottom of the oven is wagner and the number 9. With this oven
was a flared lid marked with the number 9. Can any one help in finding out some
info on this D.O.?

Please post some photos. It helps to see what you are talking about. Thanks.

--- In dutchovencooking@yahoogroups.com, "pastmydig" <digmypast76@...> wrote:
>
> I've just come onto a new(old) camp oven. This oven is 10 inches in diameter
and about 4 inches deep. On the bottom of the oven are 3 legs about 2 inches
long. The label on the bottom of the oven is wagner and the number 9. With this
oven was a flared lid marked with the number 9. Can any one help in finding out
some info on this D.O.?
>

Has anyone used the dinnwiddie method of cooking? Is it better then 1/3 to 2/3
method? Or three up three down? I will be doing a demo with some guys using this
method. I like the 1/3 to 2/3 method. I use this all the time. I have yet to
burn anything. I figure if it works for me then it is what I should use. I know
everyone has their own methods that works for them and you use that method. I
read the dinnwiddie method and they talk about having to season your DO. All of
the Lodge cast irons are already seasoned. Is this method out dated?
What method for coal placement do you use?

Memorial Day DOG..Up North! May 29th at Wes Stigen place, E2340 Aasen Rd, Iola
Wisconsin 54945..12 noon to 6pm. Pots on the table at 4pm. Bring your equip,
ovens, food to cook, supplies and refreshments. Call Wes at 715-445-4178 for
more info.

If the 2/3 rule works for you why change bridges in the middle of the stream
If it aint broke dont try to fix it.  Every body has their own method.



________________________________
From: rogersjim25 <1998valkyrie@...>
To: dutchovencooking@yahoogroups.com
Sent: Sun, May 2, 2010 5:56:14 PM
Subject: [dutchovencooking] Dinnwiddie

 
Has anyone used the dinnwiddie method of cooking? Is it better then 1/3 to 2/3
method? Or three up three down? I will be doing a demo with some guys using this
method. I like the 1/3 to 2/3 method. I use this all the time. I have yet to
burn anything. I figure if it works for me then it is what I should use. I know
everyone has their own methods that works for them and you use that method. I
read the dinnwiddie method and they talk about having to season your DO. All of
the Lodge cast irons are already seasoned. Is this method out dated?
What method for coal placement do you use?







[Non-text portions of this message have been removed]

Each section area will have a DO cooking section,








-----Original Message-----
From: Jim C <carterjim@...>
To: dutchovencooking@yahoogroups.com
Sent: Sat, May 1, 2010 2:51 pm
Subject: [dutchovencooking] Re: BSA JAMBOREE 2010





That is one cool looking patch.

Where will the D.O. Cooking team be posted?  Part of Merit Badge Midway?

Jim in PA

--- In dutchovencooking@yahoogroups.com, "Kenneth" <BSAT80ASM@...> wrote:
>
> I just uploaded one photo of the BSA DO Cooking staff patch. (They are listed
at HIGH prices on Ebay.) Who on our list is working DO Cooking? I will be
looking for any of our list members at the Jamboree. I will be working the
National Exhibits area in the Knights of Pythias Booth.
>
> Ken
> The Other Ken
>









[Non-text portions of this message have been removed]

I will be happy to have a DO List board at my Knights of Pythias Booth in the
national area.
We could post messages and have pictures taken at my booth.

Ken
The Other Ken






-----Original Message-----
From: Connie Knie <cknie23100@...>
To: dutchovencooking@yahoogroups.com
Sent: Fri, Apr 30, 2010 8:59 am
Subject: Re: [dutchovencooking] BSA JAMBOREE 2010





Ok who's gonna come down and swim with me????
Well technically boating, but if I can't have my ovens with me I can at least
get my needed fix by (finally meeting) and talking to some of the great scouters
from this list.......

How can we (off list) organize a way for us all to keep in touch? I am supposed
to deliver one son one the 21st, myself and the other son on the 22nd..........

Andre, I see you on FB.........
connie

--- On Mon, 4/19/10, ronbobomc01@... <ronbobomc01@...> wrote:

I too will be at Trading Post A

In a message dated 4/18/2010 9:26:04 P.M. Eastern Daylight Time,
ahouser@... writes:

I'll be there, in Trading Post A.

Andre  Houser

[Non-text portions of this message have been removed]







=


[Non-text portions of this message have been removed]

Just to clarify....The DOG is Saturday, May 29th.

--- In dutchovencooking@yahoogroups.com, "dutchovendiva" <dutchovendiva@...>
wrote:
>
> Memorial Day DOG..Up North! May 29th at Wes Stigen place, E2340 Aasen Rd, Iola
Wisconsin 54945..12 noon to 6pm. Pots on the table at 4pm. Bring your equip,
ovens, food to cook, supplies and refreshments. Call Wes at 715-445-4178 for
more info.
>

All the methods of defining the number of coals for your Dutch Oven predate
commerial seasoned iron.  Some purist still believe that the iron needs more
seasoning.  All the methods are good.  I have used both.

Richard.

--- In dutchovencooking@yahoogroups.com, "rogersjim25" <1998valkyrie@...> wrote:
>
> Has anyone used the Dinnwiddie method of cooking? Is it better then 1/3 to 2/3
method? Or three up three down? I will be doing a demo with some guys using this
method. I like the 1/3 to 2/3 method. I use this all the time. I have yet to
burn anything. I figure if it works for me then it is what I should use. I know
everyone has their own methods that works for them and you use that method. I
read the Dinnwiddie method and they talk about having to season your DO. All of
the Lodge cast irons are already seasoned. Is this method out dated?
> What method for coal placement do you use?
>

The problem I have with the +3/-3 method is that charcoal has changed.  If I
teach a class and tell people "for a 12 inch pot, put 9 coals under and 15 coals
on top" then one of them uses Kingsford and somebody else uses those jumbo Sam's
Choice coals, they may get dramatically different results.

I cooked for many years using that method, and got pretty comfortable with when
to add more coals or when to use less.  But when I tried just putting a ring of
coals around the bottom and a ring of coals around the top (Dinwiddie) it took a
lot of the frustration out of my cooking.  I don't count coals anymore and I'm a
better cook because of it.

Now if I can get this new Dome figured out, I may not be using coals much
anymore!  That is, until I need to cook more pots than will fit on my 5 burners
;-)

Keith Hansen

I agree with the Dutchman.

Please go to www.lsdos.com
click on information

Here is His Pamplet for Dutch Oven Cooking.

http://www.lsdos.com/outdoor.html

If you come to The National DOG? You will get to visit with him. He was at our
last NDOG.

Dutch...if was me..I would throw that dome thing away.




--- In dutchovencooking@yahoogroups.com, "thefatdutchman" <keith@...> wrote:
>
> The problem I have with the +3/-3 method is that charcoal has changed.  If I
teach a class and tell people "for a 12 inch pot, put 9 coals under and 15 coals
on top" then one of them uses Kingsford and somebody else uses those jumbo Sam's
Choice coals, they may get dramatically different results.
>
> I cooked for many years using that method, and got pretty comfortable with
when to add more coals or when to use less.  But when I tried just putting a
ring of coals around the bottom and a ring of coals around the top (Dinwiddie)
it took a lot of the frustration out of my cooking.  I don't count coals anymore
and I'm a better cook because of it.
>
> Now if I can get this new Dome figured out, I may not be using coals much
anymore!  That is, until I need to cook more pots than will fit on my 5 burners
;-)
>
> Keith Hansen
>

I guess after some careful consideration I use a combination of both
especially after the coals have been going for 30 minutes and I am cooking a
meat dish.

Randy Bear

-----Original Message-----
On Behalf Of thefatdutchman
Dinnwiddie

The problem I have with the +3/-3 method is that charcoal has changed.  If I
teach a class and tell people "for a 12 inch pot, put 9 coals under and 15
coals on top" then one of them uses Kingsford and somebody else uses those
jumbo Sam's Choice coals, they may get dramatically different results.

I cooked for many years using that method, and got pretty comfortable with
when to add more coals or when to use less.  But when I tried just putting a
ring of coals around the bottom and a ring of coals around the top
(Dinwiddie) it took a lot of the frustration out of my cooking.  I don't
count coals anymore and I'm a better cook because of it.

Now if I can get this new Dome figured out, I may not be using coals much
anymore!  That is, until I need to cook more pots than will fit on my 5
burners ;-)

Keith Hansen

Yep!  That's one of those ovens that won't cook if you don't use enough coals
and if you use to many then everything burns!  I collect BAD iron!! So send it
to me and I'll save you a lot of sorry and tears from having to suffer with that
piece of BAD iron!   LOL   So you found a good one! Enjoy!

"keep them pots black, shiny, and full of good Food and Fellowship!"   Moore
Cookie

[Non-text portions of this message have been removed]

I used the 3 up and 3 down rule when I first started cooking in the
mid-seventies.  I tested the method for temps and discovered that this
method gave me about 325 degrees inside the pot.  I added three more
coals to the lid to bring the temps up a mite.  I used Kingsford
Charcoal at that time.

Then Kingsford changed their formula a few years ago and I went to the
Dinnwiddie ring method and have not looked back cuz it is so simple
when I am using several different sized pots.  Also, all pots are not
made equal.  Some brands hold and distribute heat much better that
others.  The ring method of coal placement takes some of the worry out
of the process.

If you use homemade charcoal or bulk chunk coal, the 3 up and 3 down
rule is useless cuz the charcoal is not sized.  Try the ring method
next time and let us know how it worked for you.

--
Al
C-903-340-9810

I have been using the Dinnwiddie method for 4 or 5 years now and like me much
better than 3 up or down.  as some one said with the changes in charcoal it just
seem to work better for me.  And yes even with PRE-season  iron , I am going to
season it at least once  but more likely 2 times at 500º.  Why?   It just makes
a good product "better". Before store bought preseasoned iron  I always seasoned
my new iron  3 times before I ever used it the first time. It just made it look
better and it worked better.

--- In dutchovencooking@yahoogroups.com, "rogersjim25" <1998valkyrie@...> wrote:
>
> Has anyone used the dinnwiddie method of cooking? Is it better then 1/3 to 2/3
method? Or three up three down? I will be doing a demo with some guys using this
method. I like the 1/3 to 2/3 method. I use this all the time. I have yet to
burn anything. I figure if it works for me then it is what I should use. I know
everyone has their own methods that works for them and you use that method. I
read the dinnwiddie method and they talk about having to season your DO. All of
the Lodge cast irons are already seasoned. Is this method out dated?
> What method for coal placement do you use?
>

Hi, my name is Roger from Pueblo, CO and this is my first post.
Earlier this year my children gave me the DO I'd been wanting for a few years.
I've been doing a lot of reading on the subject and finally took the plunge
yesterday with my first attempt at a meal. See, we're going camping with the
children and their families next weekend and I promised them I'd cook a dinner
for them one night in the DO they gave me. My loving spouse thought it would be
a good idea to practice first. What a concept!
I chose a stew recipe for my first attempt, one that has been a favorite of mine
for a long time. Well, I went out at 3:00 pm to start the coals and was greeted
with 40 mph wind. It took a while to get the coals going. I ended up along the
side of the house with a glass topped patio table on it's side as a bit of a
wind block. I browned the meat and dumped in the rest of the ingredients and let
it it cook. I planned on dinner at 6 and it was ready right on time.
Question: I used about half a 10 pound bag of charcoal. seems like a lot. was
this normal or due to the wind maybe? I used 16 up and 8 down. (recipe called
for 375 degree oven)
The part I left out was I used too small of a DO. I have a 10" DO which is a
good size for my wife and I. All the vegies didn't fit and I ended up cooking
some of them in the kitchen oven. I'll be getting a 12" before Friday, for sure.
All in all my first experience went well. My wife thought it was great.
Now to come up with a dessert.

As long as you could eat it, it does not matter.

Learning what will and will not fit is part of the curve.

My group cooks over a wood fire, not coals and we have some issues with wind in
North Dakota and fire pits help with that. For
us, the key is indirect heat. The only time we have burned something is when we
put it in the fire not on it. We usually start
the fire 2-3 hours early and then use whatever grid we have to keep the pot off
the coals and the fire. Add wood as needed.
Now we do not cook many things that need exact temps, so we kind of wing it. But
we have done roasts, ribs, chicken, turkey
potatoes, rice, cobblers, corn bread and even stir fry. I want to try bread and
maybe even some cakes.



Ellen Williams
North Dakota

----- Original Message -----
From: Roger <mionerr@...>
Date: Monday, May 3, 2010 12:30 pm
Subject: [dutchovencooking] First time poster and first DO dinner
To: dutchovencooking@yahoogroups.com

> Hi, my name is Roger from Pueblo, CO and this is my first post.
> Earlier this year my children gave me the DO I'd been wanting for a
> few years. I've been doing a lot of reading on the subject and finally
> took the plunge yesterday with my first attempt at a meal. See, we're
> going camping with the children and their families next weekend and I
> promised them I'd cook a dinner for them one night in the DO they gave
> me. My loving spouse thought it would be a good idea to practice
> first. What a concept!
> I chose a stew recipe for my first attempt, one that has been a
> favorite of mine for a long time. Well, I went out at 3:00 pm to start
> the coals and was greeted with 40 mph wind. It took a while to get the
> coals going. I ended up along the side of the house with a glass
> topped patio table on it's side as a bit of a wind block. I browned
> the meat and dumped in the rest of the ingredients and let it it cook.
> I planned on dinner at 6 and it was ready right on time.
> Question: I used about half a 10 pound bag of charcoal. seems like a
> lot. was this normal or due to the wind maybe? I used 16 up and 8
> down. (recipe called for 375 degree oven)
> The part I left out was I used too small of a DO. I have a 10" DO
> which is a good size for my wife and I. All the vegies didn't fit and
> I ended up cooking some of them in the kitchen oven. I'll be getting a
> 12" before Friday, for sure.
> All in all my first experience went well. My wife thought it was great.
> Now to come up with a dessert.
>

Roger

Since you will have 2 DO's you can make a quick 40 in 1.   2 cups of cinnamon
sugar in a gal. size Ziploc bag.
Use the cheapest buttermilk biscuits in the tube, Put 5 at a time in the Ziploc
bag and shake. Stand up on edge
in the DO. I can get 40 in both the 12" and 10" DO. Pour the extra Cinnamon
sugar on the biscuits. Top with 1
stick of butter cut into pats. Cook at 350 for about 20 minutes. Let everyone
pull off pieces and dip in some icing
use the ready made icing.

As far as the wind, I use aluminum flashing from Lowe's with a a few clips in a
circle to block the wind, Cheap, easy and adjustable.

Ken
The Other Ken









-----Original Message-----
From: Roger <mionerr@...>
To: dutchovencooking@yahoogroups.com
Sent: Mon, May 3, 2010 1:21 pm
Subject: [dutchovencooking] First time poster and first DO dinner





Hi, my name is Roger from Pueblo, CO and this is my first post.
Earlier this year my children gave me the DO I'd been wanting for a few years.
I've been doing a lot of reading on the subject and finally took the plunge
yesterday with my first attempt at a meal. See, we're going camping with the
children and their families next weekend and I promised them I'd cook a dinner
for them one night in the DO they gave me. My loving spouse thought it would be
a good idea to practice first. What a concept!
I chose a stew recipe for my first attempt, one that has been a favorite of mine
for a long time. Well, I went out at 3:00 pm to start the coals and was greeted
with 40 mph wind. It took a while to get the coals going. I ended up along the
side of the house with a glass topped patio table on it's side as a bit of a
wind block. I browned the meat and dumped in the rest of the ingredients and let
it it cook. I planned on dinner at 6 and it was ready right on time.
Question: I used about half a 10 pound bag of charcoal. seems like a lot. was
this normal or due to the wind maybe? I used 16 up and 8 down. (recipe called
for 375 degree oven)
The part I left out was I used too small of a DO. I have a 10" DO which is a
good size for my wife and I. All the vegies didn't fit and I ended up cooking
some of them in the kitchen oven. I'll be getting a 12" before Friday, for sure.
All in all my first experience went well. My wife thought it was great.
Now to come up with a dessert.









[Non-text portions of this message have been removed]