----Original Message----
From:
Date: Aug 20, 2007 12:24:42 PM
To:
Subj: softness


Big holes may make a bread look lighter, but in fact usually the ones
with really big holes ....an even texture like
you're after. Best is to bake it in a pan to prevent collapse, give
it a very short bulk fermentation (first rise) and a longer final
proof in a warmish place, until it seems over-proofed, and do *not*
slash it before it goes in the oven. ...You might try a
loaf with baker's yeast first, and then try to do it as a sourdough.

--
Randall


Hi Randall,

I disagree with almost everything you've said. You're clearly a bright guy with
a good writing style but your knowledge of sourdough is a bit lacking. Unfortunately
I don't have time at the moment to answer the question properly or say why
I think you're so off but if no one else does I'll get back.

Jim

wrote:



Hi Randall,

I disagree with almost everything you've said. You're clearly a bright guy
with a good writing style but your knowledge of sourdough is a bit
lacking. Unfortunately I don't have time at the moment to answer the
question properly or say why I think you're so off but if no one else does
I'll get back.

Jim
We can hardly wait to hear from you Jim.

Joe Umstead

On 2007-08-21, wrote:

----Original Message----
From:
Date: Aug 20, 2007 12:24:42 PM

Big holes may make a bread look lighter, but in fact usually the ones
with really big holes ....an even texture like
you're after. Best is to bake it in a pan to prevent collapse, give
it a very short bulk fermentation (first rise) and a longer final
proof in a warmish place, until it seems over-proofed, and do *not*
slash it before it goes in the oven. ...You might try a
loaf with baker's yeast first, and then try to do it as a sourdough.


Hi Randall,

I disagree with almost everything you've said. You're clearly a bright guy with
a good writing style but your knowledge of sourdough is a bit lacking. Unfortunately
I don't have time at the moment to answer the question properly or say why
I think you're so off but if no one else does I'll get back.


I'd like to pre-emptively respond that what I recommended in my post
is *NOT* the way I bake most of my own breads. It's pretty much
exactly the opposite of my standard bread, so you and I probably agree
on more than you think when it comes to "real" bread. But the OP
asked for light, fluffy, soft, American-style sandwich bread. If you
have better suggestions on how to achieve that style of bread, please
enlighten me.

--
Randall

wrote in message news:mailman.1.1187685454.27077.rec.food.sourdough @mail.otherwhen.com...

[ ... ]

Unfortunately I don't have time at the moment to answer the
question properly or say why I think you're so off but if no
one else does I'll get back.

Clearly you, Jim, are a big blow-hard, but I gotta go now.

--
Dicky

Sarcy, well it's going to be a looooooong time because I'm too buys.
But I'm sure you can use your imagination.

On 21 Aug 2007, at 11:30, Joe Umstead wrote:

We can hardly wait to hear from you Jim.

Joe Umstead

right over my head Dicky.

On 21 Aug 2007, at 13:03, Dick Adams wrote:

blow-hard, but I gotta go now.

--
Dicky