In article
>,
"Dick Adams" > wrote:


>
> > Roland
>
> If your name is Roland, why do you identify as Joe Doe? The was a Roland
> at r.f.s. once in past years -- he was very knowledgeable.


Same Roland.

Just got tired of spam, hence the anonymity.

Almost gave up baking completely since moving to Texas (too hot to heat
up the house in summer). I let all my cultures die. Got a culture from
someone locally recently. Interestingly, this culture raises bread very
quickly but is very mild (it almost doubles every 1-2 hours). It is
almost akin to the SDI Russian starter.

Just started baking again and bake irregularly. Will post a picture
when I bake next.

Have lurked here occasionally every few years.

The level of knowledge and commitment to baking has grown tremendously
since the time I used to participate here long back.


Will probably, go back to lurk mode. Just jumped in here, because I
notice this question comes up often.

I think intensive kneading makes a uniform crumb. Wet doughs have
weaker walls of individual air cells so they may fuse to form larger
cells.

When you introduce the air pockets by shaping (i.e. make a rectangle and
then roll it up and repeat the cycle or do cycles of stretch and fold)
you are simply using a different trick to introduce air cells into the
dough.

Roland