On 8 Feb 2005 12:13:57 -0800, "
> wrote:

>Well, I was proven correct. This group does contain a great deal of
>arrogance, a kind of stupid elitism about some construct of 'longer'
>rising. In the brief period I've been on this group. I have receive
>more MIS-information than anything else. I'm glad you all have found a
>drawn out way of making bread. I was simply offended at the put downs
>about the "fast way" of bread making, my preference. But the truth is
>if you actually kneaded the bread correctly and appropriately, the
>bread has a delicious and wonderful flavor. Yeast metabolize at an
>OPTIMAL temperature of 85 degrees, ~90 percent humidity and it digests
>SUGAR, either sugars contained in the flour mix or sugars you add to
>the water to 'prime' it. It really doesn't matter how fast the dough
>rises so long as there is adaquate gluten derived from the kneading
>process and it doubles in size at least once.
>
>The shame is instead of trying to discuss an issue and LEARN a more
>natural technique, albeit a more involved method, you criticized it and
>me; not a very friendly group, not really about "baking" is it. Also
>Dee, please do not disrespect me, "Aaron" is my name not some abstract
>reference. BTW, I've only made the 'nasty' bread when its been too
>cold for the dough to properly double and apparently have gotten
>impatient, should have stuck it in the fridge.

The only arrogant poster I see is you. If you are so offended, why are
you here? I would suggest that you would be happier elsewhere, but I
doubt that you will be happy anywhere.

--
Hitachi HB-A101 bread machine, 1 pound
Email: Usenet-20031220 at spamex.com
(01/10/05)