Browning
 

I started to write a reply explaining why simple breads are hardest to make
well (for me, anyway), but Mike Avery has made that task unnecessary.

Thanks, Mike.
--
Jeff


> -----Original Message-----
> From:
> ] On
> Behalf Of Mike Avery
> Sent: Friday, June 08, 2007 1:21 PM
> To: A ported usenet news group
> Subject: Browning
>
> Mike Romain wrote:
> > Funny enough I too find the plain bread harder to make well.
> >
> Good Italian food is very, very simple. It relies upon the
> freshness, taste, appearance and integrity of the ingredients
> and the skill of the cook.
>
> As a result, it is very hard to make well.
>
> Similarly, when all you have is flour, water, salt and a
> riser.... you have nothing to hide any flaws in your bread.
> Doing a simple lean bread well is very difficult. A bit of
> cinnamon will cover up an off taste.