Home |
Search |
Today's Posts |
![]() |
|
Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
<snip>
>> It was about inductive cognition. One might anticipate the outcome >> of a long, cold process via a quick warm experiment. > One might indeed but one would be wrong. The temperature of a dough affects > more than the simple reaction rates of any chemical processes and > extrapolation > is a risky process when applied to complex systems such as bread dough. I have pondered the meaning of "inductive cognition" for several hours now. It has gently carried me through one of my bowls of lactose enhanced cereal (Thanks Roy), the mixing of some old dough into pizza dough and even the 30 minutes I sat and sweated profusely in the sauna. The words don't quite fit what Dick is doing... Dick has made a "conjecture". Cognition has to do with understanding. Note to newbies lurking: Bone up on epistemology before getting ripped in a list of take-no-prisoners bread advisors. And use a spell checker! Will |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Producing gluten with regular flour | Vegetarian cooking | |||
Rock salt-crystaline structure | General Cooking | |||
Kneading, hydration, gluten content, andholes(coarsely-textured crumb) | Sourdough | |||
Kneading, hydration, gluten content, and holes(coarsely-textured crumb) | Sourdough | |||
Kneading, hydration, gluten content, and holes (coarsely-textured crumb) | Sourdough |