At 11:51 AM 1/23/2005, David Dwyer wrote:
>photos of my bread....
>
>Nothing like a little bragging
>
>[..]
>loaves
>
>http://img.photobucket.com/albums/v2...e/loaves-s.jpg
>
>and the crumb
>
>http://img.photobucket.com/albums/v2...ve/crumb-s.jpg
>

Looks good for white. Crumb suggests moistness, I wonder what the
irregularities are in the crumb - beyond random.

Any more information beyond what you wrote already? I don't have the book.

Hydration, starter grow procedure, starter amount, flours used - any more
full-grainy material? - autolyze time, if any - any punchdowns?

Maybe I should buy the book before asking all the questions; somehow her
grape starter procedure and what comes with it kept me from it.

Anyway,

Samartha


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