On Sun, 28 Oct 2007 19:33:06 -0700, viince
wrote:


There again I think anybody really interested in bread making should
learn how to assess the consistency of the bread.
Percentages of water and flour can be really different depending on
many things and don't always mean much. Following a recipe to the
letter doesn't always do good.
I think recipes are good for pastry stuff, cake stuff, and other fancy
thingies. but when making bread, you have to feel the dough and then
see.


A man after my own heart. Be careful, though, around here, such an
attitude can get you shot.

Boron