Boron Elgar > wrote:


-snip-
>If you can hop on over to alt.bread.recipes, we had quite a discussion
>about Kaisers late last week..

Thanks-- it will take me a bit to get through all the messages- but
I'm working on it now.

>Mostly it centered on a Peter Reinhardt
>recipe that had been adapted a bit. I adapted it even more, but I will
>tell you to go read up, rather than post it, because although the
>rolls were quite tasty, the sides and bottom crust did not retain the
>super-crisp, shattery crust I, myself, prefer for such rolls.
>
>They looked ok, though:
>
>http://www.flickr.com/photos/2564880...7625921107212/

They look perfect-- I'll be looking forward to the education I'm sure
to get in the conversations.

>
>And it isn't the first time I have tried my hand at them. I have not
>found an ideal recipe yet, but I do not make the attempt more often
>then every couple of years.
>
>http://www.flickr.com/photos/2564880...7604518778506/
>
>So many breads to bake, so little time...

Story of my life-- breads are the latest of a long line of interests.
There are a lot of good things about being alive, eh?


Jim