On Tue, 13 Dec 2005 12:00:09 -0800, Melinda Meahan - take out TRASH to
send > wrote:

>Brian Mailman wrote:
>>
>> PS: and "french bread" didn't have oil in it. Just flour, water,
>> starter, and salt.
>
>Yes, but if Don (who I have known for over a decade) is saying that his
>crust is too tough, either he is not using enough water or he needs a
>touch of oil in the dough to soften it.

Right! Melinda and I lived about 3 miles apart for quite a few years.
Now, I'm on the west coast of BC and she's still stuck in crowded,
expensive, hot California!! Neener, neener, Melinda!

As to my bread . . . I think it is too obvious that I short change the
bread as far as water is concerned. The sharpest bread knife tends to
slip off the crust. I'll try to do better . . .

Cheers.


Don R.