Dick Adams wrote:

"Samartha Deva" wrote in message ...

I don't know what is on your mind with this (duct taping the vent), what
should be different.

Duct tape craps up the stove surface.

Well, no problem on my stove, it cleans off without a trace. For
checking it out it's fine. Later I can always implement a voice operated
hydraulic setup when I find the time. For now, a roll of duct tape has
moved into a kitchen drawer.

I propose a jig which holds something
soft and resilient against the vent.

Sheesh - you got a spoiled stove, haven't you?

--
I had been doing that for quite a time, before Mrs. Adams shut me down
on account of perceived hazard.

At least you can talk to the newsgroup about it. May I assume that she
does not read it?

But you, of course, would not like those because they contain no rye
and are much too easy to make.

I wonder what makes you do such a statement.

Anyway, by your words, actually, I don't care what grain is used, as
long as I get the result I want and the effort necessary to get it to
produce it - well, I am working on optimizations but right now, what I
am doing is the best I can do.

So - your assumption (as I interpret it) that

a - the grain name is of importance
b - the complexity is of importance

are the main reasons for me doing it is totally missing the point.

If there is another grain than rye as organic and full grain producing
the same product cheaper, quicker and maybe better overall, I'd use it
in no time and the same goes for the complexity. But since I don't know
any better, I stick with the current state.

FYI, the breads currently in my bread box a

a - 100 % white
b - 90 white, 10 % full grain wheat
c - 100 white, SF style 8 + 8 rise
d - pumpkin sesame seed rye mix
e - pumpernickel

The number of wheat breads is unusual, normally, there is one in there.

What moves fastest is the rye mix in different varieties (flax seed,
sunflower seed, different rye/wheat/full grain mixtures etc.), because I
just like it much better. The white bread or anything else without rye
is dryer and less tasty bringing up sawdust associations. Toasting it
helps.

The higher the white flour content of breads is, the more they feel
empty lacking nutrition.

I tried buying and recently bought a bread at Breadworks because I was
curious. It was their multigrain bread, with a very dark crust and I
thought this would be a really dark rye - it was not, just the crust was
dark. Price was about $ 5.- for 675 g (1 1/2 lb.). The bread was good
but did not compare to my breads - too dry (dusty). It was a sourdough
bread but it may be that they used yeast to rise it.

I may have said this before that the LB's in sissy-bakingpan non sour
white breads have pink miniskirts. If somebody is into it - doesn't
scratch me. My LB's have Lederhosen!

Samartha




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