> wrote in message
oups.com...
> 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.

Please re-read my email. I did not refer to you by name at all.


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.

Also
> Dee, please do not disrespect me, "Aaron" is my name not some abstract
> reference.

Please re-read my email. I did not refer to you by name at all. I have no
reason to disrespect you at all.
Dee

>