On 9/24/2011 8:30 PM, gloria.p wrote:
> On 9/24/2011 6:16 PM, zxcvbob wrote:
>> Storrmmee wrote:
>>> give it a bit, i know little about sours but boron does she is in the
>>> bread group and rfc, i swear she knows everything, Lees
>>
>>
>> Even if it is dead, it'll start growing again eventually -- from the
>> critters in the rye flour that I sometimes feed it with. (yeast and
>> bacteria critters, not, you know, moth and weevil critters) ;-)
>>
>> BTW, I remember 3 loaves of bread for $1, and that was big loaves of
>> decent white bread. Mrs. Baird's, I think. Roman Meal™ cost a little
>> more. There weren't a lot of choices.
>>
>> -Bob
>
>
> You're right. If you wanted good or what's now called "artisan" bread,
> you had to go to an ethnic bakery. There were lots of them,
> hole-in-the-wall places. I still can't believe the variety of pastries
> they made. Those poor bakers must have worked 24 hours a day.
>
> gloria

One I went to in my hometown started baking at about 2 am each day
except Sunday when they were closed. The bake shop generally closed
about 3 pm each day. A twelve-hour day of baking never appealed to me.

During WWII my mother's "war job" was working in a bakery in Beaumont,
TX. She went to work at 2 pm and we picked her up each night at 10 pm.
She always brought a fresh loaf of bread out with her and we would put a
stick of margarine inside the loaf and then eat it on the way home. Best
bread in the world back then. Of course I was very small but my two
elder sisters could eat half the loaf quickly. That bakery finally
closed in the mid-sixties, bought out by a chain who trucked bread in
from Houston. Not the same bread either.