Re: [] Bread Maker

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From: Jakob Whitfield
Subject: Re: [] Bread Maker
Date: 11:33 on 06 Mar 2007
> Well maybe I've got it wrong then.
> It should be easy enough to test; get some foreign culture, revive it,
> freeze half, keep the other one going for a while, then thaw and
> revive your frozen one, make bread with both, and do a blind testing.

Why do I now have images of sending Simon (as our resident
globetrotter) round the world to try the sourdough cultures of all the

I know that cultures are location-specific when created, but I thought
that people had, for instance, managed to create 'San Francisco
Sourdough' elsewhere by transporting starters around.

Also on the bread topic, this looks like fun: 'No-knead bread'

The article discussing the recipe (linked from that page, but requires
NYT login) talks to Harold McGee on why it works. The basic idea seems
to be that using a wet dough and a long rise time allows gluten to
form without the need to knead.


"What is this, National Forget How to Google Month?" --Teresa Nielsen Hayden
I am jakob dot whitfield at gmail dot com

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