il Tue, 17 Feb 2004 21:14:01 -0500, Boron Elgar ha scritto:

> On 18 Feb 2004 14:58:24 +1300, "Loki" > wrote:
>
> >il Tue, 17 Feb 2004 15:35:02 -0500, Boron Elgar ha scritto:
> >
> >> >Heh, mine just go wrinkly when boiled or simmered I'd thought. Soon
> >> >as they hit that water. I'll have to try again and observe closely.
> >> >Maybe 7 mins is too long.
> >>
> >>
> >> You are correct, that is too long. About 45 seconds a side works best
> >> for me and do not use boiling water. Drop it to the lowest simmer you
> >> can get before you begin. I also like to put diastatic malt into the
> >> water.
> >>
> >> Boron
> >
> >You like to what? diastatic salt, what on earth is this one? I swear
> >they invent new products just to make life difficult.
>
>
> Well this ought to confuse you even more, then...I meant NON-diastatic
> malt. It gives a shinier & browner crust.
>
> My mind was in its usual sourdough niche...diastatic malt is added to
> break down starch in dough so the yeasts can feed on the sugar.
>
> Used 2 different ways. ND is pretty much a sweetener.
>
> boron

So sugar should work ok too? I'll try that 45 secs for simmering too
(if I can get the darn stove to simmer) I'm not addicted to achieving
a brown crust, fairly laissez faire - if it tastes good that's what
counts :-))

BTW. My sister informs me that italian sour dough is not as sour as
american sourdough. (Iknow i know - use rec.food.sourdough :-))

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]