This is an article about bread baking fanaticism, which seems to have
a bit of new incarnation and taken hold once again out west.

More for a lark to read, especially for the bread bakers among us.

https://www.eater.com/2018/11/19/180...chad-robertson

On 2018-11-21 7:43 a.m., Boron Elgar wrote:
> This is an article about bread baking fanaticism, which seems to have
> a bit of new incarnation and taken hold once again out west.
>
> More for a lark to read, especially for the bread bakers among us.
>
> https://www.eater.com/2018/11/19/180...chad-robertson
>
I finally got around to reading this long screed. Those IT nerds would
do well to read Ortiz, Hamelman, Reinhart and a host of other
professionals that long pre-date Tartine et al. It might save them time
spent constructing spread sheets:-)
Graham

On Wed, 21 Nov 2018 09:43:46 -0500, Boron Elgar
> wrote:

>This is an article about bread baking fanaticism, which seems to have
>a bit of new incarnation and taken hold once again out west.
>
>More for a lark to read, especially for the bread bakers among us.
>
>https://www.eater.com/2018/11/19/180...chad-robertson

I scanned the first half, got exhausted and decided to read more rfc.
I'm really glad that we did our researching, reading, learning,
practicing 20-25 years ago with a huge group of like-minded folks who
became friends. If I would have had to go the techie approach I doubt
I would be making more than the one loaf my MIL taught me.
Thanks for the article
Janet US

On Fri, 23 Nov 2018 07:54:28 -0700, U.S. Janet B. >
wrote:

>On Wed, 21 Nov 2018 09:43:46 -0500, Boron Elgar
> wrote:
>
>>This is an article about bread baking fanaticism, which seems to have
>>a bit of new incarnation and taken hold once again out west.
>>
>>More for a lark to read, especially for the bread bakers among us.
>>
>>https://www.eater.com/2018/11/19/180...chad-robertson
>
>I scanned the first half, got exhausted and decided to read more rfc.
>I'm really glad that we did our researching, reading, learning,
>practicing 20-25 years ago with a huge group of like-minded folks who
>became friends. If I would have had to go the techie approach I doubt
>I would be making more than the one loaf my MIL taught me.
>Thanks for the article
>Janet US

Yes, some of these ideas are daunting and overly dependent on
extensive ritualization of the process.

And I, too, am happy and thankful for all the knowledge our little
cluster of bread bakers shared and learned back then.

I raise a drink in your honor (most likely a cup of coffee!), ma'am..

On Sat, 24 Nov 2018 17:01:33 -0600, heyjoe >
wrote:

>On Wed, 21 Nov 2018 09:43:46 -0500
>in Message-ID: >
>Boron Elgar > wrote :
>
>> This is an article about bread baking fanaticism, which seems to have
>> a bit of new incarnation and taken hold once again out west.
>>
>> More for a lark to read, especially for the bread bakers among us.
>>
>> https://www.eater.com/2018/11/19/180...chad-robertson
>
>Dayam . . . it took longer to read that article than it does to bake a
>loaf of bread.

The breads I bake take 2-4 days from start to finish.

I am a speed reader, though.

On Sat, 24 Nov 2018 17:54:45 -0600, heyjoe >
wrote:

>On Sat, 24 Nov 2018 18:40:33 -0500
>in Message-ID: >
>Boron Elgar > wrote :
>
>> The breads I bake take 2-4 days from start to finish.
>
>How much of that time is spent finding the "correct" flour(s)?? <G>
>
>Typically, I _bake_ one loaf about 25 minutes. But, as you so aptly
>point out, it takes a day or more to *make* bread from start to finish,
>although much of that time is spent doing other things, while the bread
>helps itself.

Boron is using that time to develop flavor in her bread. She is an
excellent bread maker with extensive knowledge of sourdough starters.
Janet US

On Sat, 24 Nov 2018 17:54:45 -0600, heyjoe >
wrote:

>On Sat, 24 Nov 2018 18:40:33 -0500
>in Message-ID: >
>Boron Elgar > wrote :
>
>> The breads I bake take 2-4 days from start to finish.
>
>How much of that time is spent finding the "correct" flour(s)?? <G>
>
>Typically, I _bake_ one loaf about 25 minutes. But, as you so aptly
>point out, it takes a day or more to *make* bread from start to finish,
>although much of that time is spent doing other things, while the bread
>helps itself.

I am a sourdough devotee. There are lengthy pre-ferments involved and
a long, cool, refrigerated rise of the dough, too. We SD junkies think
that long dough builds/proofs develop better flavor.

I keep all but my plain AP flour in the freezer.

On Sat, 24 Nov 2018 17:45:28 -0700, U.S. Janet B. >
wrote:

>On Sat, 24 Nov 2018 17:54:45 -0600, heyjoe >
>wrote:
>
>>On Sat, 24 Nov 2018 18:40:33 -0500
>>in Message-ID: >
>>Boron Elgar > wrote :
>>
>>> The breads I bake take 2-4 days from start to finish.
>>
>>How much of that time is spent finding the "correct" flour(s)?? <G>
>>
>>Typically, I _bake_ one loaf about 25 minutes. But, as you so aptly
>>point out, it takes a day or more to *make* bread from start to finish,
>>although much of that time is spent doing other things, while the bread
>>helps itself.
>
>Boron is using that time to develop flavor in her bread. She is an
>excellent bread maker with extensive knowledge of sourdough starters.
>Janet US

You beat me to it! My ears are burning.

Thanks!