|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
08-06-2007, 06:35 PM
posted to rec.food.sourdough
|
|||
|
|||
Browning
I started to write a reply explaining why simple breads are hardest to make well (for me, anyway), but Mike Avery has made that task unnecessary. Thanks, Mike. -- Jeff -----Original Message----- From: ] On Behalf Of Mike Avery Sent: Friday, June 08, 2007 1:21 PM To: A ported usenet news group Subject: Browning Mike Romain wrote: Funny enough I too find the plain bread harder to make well. Good Italian food is very, very simple. It relies upon the freshness, taste, appearance and integrity of the ingredients and the skill of the cook. As a result, it is very hard to make well. Similarly, when all you have is flour, water, salt and a riser.... you have nothing to hide any flaws in your bread. Doing a simple lean bread well is very difficult. A bit of cinnamon will cover up an off taste. 
|
Linear Mode
