"Dusty da baker" wrote in message ...

so it's possible that Dick changed something and I didn't keep up.
I'll check it out in the next little while...

Just so yez knows it, I am not the sort of person that goes sneakin' around
changing things while nobody is lookin'.

There are two very similar versions of the authentic Billowy Bread Recipe,
whose main purpose is to try to fit on one typewritten page. The main change
is to subsitute eliminate one stage of preferment ("sponge"). Basically, like
all bread recipes, it is about a way to convert salt, water, flour, and
leavening into bread. The page could be called Dicky's (not Dickey's nor
Dickie's) recipe or Dicky's Instructions. Dicky makes no claim on any bread
made according to these instructions, nor any variant thereof, and he cannot
be held responsible for it, either.

Like the famous semanticist sez, "The map is not the territory!".

I, myself, have been taking liberties with it, of late. I have been extending the
duration of the final rise to as long as 10 hours at room- and setback temperature
and reducing the flour to achieve ~ 65"per cent hydration", measured as described.
The bread thus achieved is quite sour and flavorful, and almost indescribably
vacuous.

Please see http://home.att.net/~carlsfriends/di...ctions_Rev.doc
and Cf. http://home.att.net/~carlsfriends/di...structions.doc

--
Dicky