>
>
>"Wcsjohn" > wrote in message =
...
>
>> >Wcsjohn wrote:
>> >>... secondly, I like the flavour produced by a no-yeast, Gossellin =
>style
>
>> The important thing about the Gosselllin techique is that there is as =
>little
>> fermentation as possible during the fridge rest.
>
>What is it with the "l"s? 2? 3? Try one "l" (Gosselin) in a search:

My apologies for disturbing the even tenor of your twilight years by furrowing
your brow with the irritation caused by posters who, "willfully and with malice
aforethought" make deliberate typographical errors to rattle your cage.

I sometimes make errors and sometimes fail to correct them before they are
posted. I have an excuse for that grievous sin. I am human.

What is your excuse for being nitpickingly rude about a minor error in a post
written to impart information rather than impress the neophytes amongst us with
your gnomic utterances?


>
>http://www.bread-bakers.com/archives...s/v103n006.txt
>
>See item #009.
>

So? Did you post that link for information, in which case "Thank you but I've
read it before." or believing it somehow contradicted or refuted something I
wrote about Pain a l'Ancienne, in which case "What?".

>---
>DickA
>