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