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First attempt at sour dough bread
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Paul Lunardi
Apr 7, 2012, 2:52:13 AM4/7/12
to
Hi All,
I commenced making a sour dough starter approximately 2 days ago.
According to the recipe I am to set aside the starter for 3 days prior
to adding the rest of the mixture.
I have assumed that the sour dough starter is to remain at room
temperature ie outside the fridge.
I have since read an article stating that a starter should be
refrigerated if it is to be used after 24 hours.
Will having left the starter at room temperature for 3 days have any
negative impact on my bread making?
Thank you for your help.
Paul
I commenced making a sour dough starter approximately 2 days ago.
According to the recipe I am to set aside the starter for 3 days prior
to adding the rest of the mixture.
I have assumed that the sour dough starter is to remain at room
temperature ie outside the fridge.
I have since read an article stating that a starter should be
refrigerated if it is to be used after 24 hours.
Will having left the starter at room temperature for 3 days have any
negative impact on my bread making?
Thank you for your help.
Paul
Boron Elgar
Apr 7, 2012, 10:20:24 AM4/7/12
to
On Sat, 07 Apr 2012 16:52:13 +1000, Paul Lunardi <pa...@none.com>
wrote:
You have the beginnings of a starter right now, not a viable starter.
It takes a couple of weeks at least to truly stabilize a new starter
and get it into condition to successfully use for bread. The goop
needs time to grow the right critters in the proper proportions.
There are many methods for growing and maintaining starters out there
online. You can find some interesting ones at The Fresh Loaf
(http://www.thefreshloaf.com/) if you search the site. Or read up
here:
http://carlsfriends.net/revive.txt/ That last link tells about
reviving a dried starter, but there are maintenance issues mentioned,
too. If you really want to read up seriously, try this:
http://samartha.net/SD/MakeStarter01.html.
I have a fine collection of starters. I only keep them at room temp
when I am refreshing them reviving them or growing up a batch to use.
Otherwise, they reside in the fridge.
What was used to create your starter? To me, the best ones are made
from flour and water only. You can use rye to give it a bit of a kick
start, but white, unbleached all purpose will work, too, eventually.
There is nothing else you need... fruit or juice, no commercial yeast.
If your home water is heavily chlorinated, you might want to use
filtered water, but many succeed without that step, too.
Creating a starter takes a bit of patience and a few minutes a day in
the early stages, once it is a happy burbly thing with the right mix
of yeasts and bacteria, it is damn hardy.
The most important thing is to realize your starter is a live mixture
and needs feeding to survive and thrive. Do not go overboard with a
cup of flour and a cup of water and wind up tossing oodles of goop
each day. You can use a small amount...a couple of spoons of flour and
water once or twice a day in the early stages (first 2 weeks),
discarding all but the dregs in your container when you refresh, then
one it is a established keep it in the fridge, take it out the night
before you want to use it, refresh it with flour and water and use the
refreshed starter.
Oh, these are all generalities, there are many specifics online in
many many links. Look around and if you have questions, come back and
someone here will be happy to help. We're a quiet bunch, made up
mostly of lurkers these days, but we peek in regularly.
Good luck.
Boron
wrote:
It takes a couple of weeks at least to truly stabilize a new starter
and get it into condition to successfully use for bread. The goop
needs time to grow the right critters in the proper proportions.
There are many methods for growing and maintaining starters out there
online. You can find some interesting ones at The Fresh Loaf
(http://www.thefreshloaf.com/) if you search the site. Or read up
here:
http://carlsfriends.net/revive.txt/ That last link tells about
reviving a dried starter, but there are maintenance issues mentioned,
too. If you really want to read up seriously, try this:
http://samartha.net/SD/MakeStarter01.html.
I have a fine collection of starters. I only keep them at room temp
when I am refreshing them reviving them or growing up a batch to use.
Otherwise, they reside in the fridge.
What was used to create your starter? To me, the best ones are made
from flour and water only. You can use rye to give it a bit of a kick
start, but white, unbleached all purpose will work, too, eventually.
There is nothing else you need... fruit or juice, no commercial yeast.
If your home water is heavily chlorinated, you might want to use
filtered water, but many succeed without that step, too.
Creating a starter takes a bit of patience and a few minutes a day in
the early stages, once it is a happy burbly thing with the right mix
of yeasts and bacteria, it is damn hardy.
The most important thing is to realize your starter is a live mixture
and needs feeding to survive and thrive. Do not go overboard with a
cup of flour and a cup of water and wind up tossing oodles of goop
each day. You can use a small amount...a couple of spoons of flour and
water once or twice a day in the early stages (first 2 weeks),
discarding all but the dregs in your container when you refresh, then
one it is a established keep it in the fridge, take it out the night
before you want to use it, refresh it with flour and water and use the
refreshed starter.
Oh, these are all generalities, there are many specifics online in
many many links. Look around and if you have questions, come back and
someone here will be happy to help. We're a quiet bunch, made up
mostly of lurkers these days, but we peek in regularly.
Good luck.
Boron
Paul Lunardi
Apr 11, 2012, 9:06:54 AM4/11/12
to
Thank you so much for your response, I quite appreciate it.
I have since signed up to the http://www.thefreshloaf.com/ and have
briefly viewed your other links.
The ingredients of my sourdough starter were as follows:
2 teaspoons dried yeast
1 teaspoon caster sugar and
200 g rye flour
(mixed in with 435ml warm water)
So as per instructions I had mixed the ingredients together and left
that for 3 days in a container.
After 3 days I had made a dough with the other ingredients ie
100g rye flour
550 g unbleached plain (all-purpose) flour
45g soft brown sugar
3 teaspoons caraway seeds
2 teaspoons dried yeast
60 ml oil
and then added the starter to the dough and kneaded for approximately 10
minutes.
I then let the dough rise twice ie after the kneading, let it rest/rise
for 45 minutes, then punched the air out, re-kneaded, cut the dough in
half - shaped the doughs and let it rest/rise for another 45minutes to 1
hour...
After cooking the bread for approximately 35-40 minutes in a preheated
oven of 180 degrees Celsius (or 350 F) the crust had actually looked
burnt, (though in the end I had cooked it to perfection).
So as you can see, this starter (as described in the recipe book) did
contain yeast and required no "refreshing".
Despite this, I am interested in trying out an actual starter from flour
and water - just like you described and keep it alive for over 2 weeks
to see whether I can get some good results. I will look into the fresh
loaf website for some recipes.
Thank you for your assistance.
Please tell me what you think about the above recipe, and if you have
any advice of some recipe's which you have had success in.
Regards,
Paul.
Janet Bostwick
Apr 11, 2012, 3:46:18 PM4/11/12
to
On Wed, 11 Apr 2012 23:06:54 +1000, Paul Lunardi <pa...@none.com>
wrote:
snip
>
>Paul.
Paul,
I am happy that you produced a loaf you liked. However, there is no
way to tell if your starter contained any viable wild yeast.. Not
only did your starter contain dried yeast, so did your bread recipe.
A sourdough starter begins with flour and water only. What you did
was make a loaf with a preferment, a different animal entirely, but
not a naturally wild-yeasted sourdough.
Janet
wrote:
snip
>The ingredients of my sourdough starter were as follows:
>
>2 teaspoons dried yeast
>1 teaspoon caster sugar and
>200 g rye flour
>(mixed in with 435ml warm water)
>
>So as per instructions I had mixed the ingredients together and left
>that for 3 days in a container.
>
>After 3 days I had made a dough with the other ingredients ie
>100g rye flour
>550 g unbleached plain (all-purpose) flour
>45g soft brown sugar
>3 teaspoons caraway seeds
>2 teaspoons dried yeast
>60 ml oil
>
>snip
>
>2 teaspoons dried yeast
>1 teaspoon caster sugar and
>200 g rye flour
>(mixed in with 435ml warm water)
>
>So as per instructions I had mixed the ingredients together and left
>that for 3 days in a container.
>
>After 3 days I had made a dough with the other ingredients ie
>100g rye flour
>550 g unbleached plain (all-purpose) flour
>45g soft brown sugar
>3 teaspoons caraway seeds
>2 teaspoons dried yeast
>60 ml oil
>
>
>So as you can see, this starter (as described in the recipe book) did
>contain yeast and required no "refreshing".
>
snip
>So as you can see, this starter (as described in the recipe book) did
>contain yeast and required no "refreshing".
>
>
>Paul.
Paul,
I am happy that you produced a loaf you liked. However, there is no
way to tell if your starter contained any viable wild yeast.. Not
only did your starter contain dried yeast, so did your bread recipe.
A sourdough starter begins with flour and water only. What you did
was make a loaf with a preferment, a different animal entirely, but
not a naturally wild-yeasted sourdough.
Janet
Boron Elgar
Apr 11, 2012, 4:03:33 PM4/11/12
to
Yes, Janet...I think our inquiring poster is using terminology that is
actually commonly used (or misused) online and although we around here
have a strict definition of sourdough starter, many recipes sources do
not. I am not surprised at any confusion and always like to help put
someone back on the straight & narrow.
Surely there is nothing wrong with a recipe that has a preferment, of
course, it is a favorite method of mine, but we do our best to make
sure someone new to the game knows the "real thing."
Boron
Janet Bostwick
Apr 11, 2012, 4:15:21 PM4/11/12
to
arrive, waiting for a phone call and I am sick of solitaire.
I'm debating if I want to put my oar in at the bread kneading, holey
crumb question on the other group -- but you pretty much handled that.
Janet
Boron Elgar
Apr 11, 2012, 4:41:46 PM4/11/12
to
good info.
Go on and jump into that rfc bread thread, too...half of it is off the
wall. Your advice and expertise will always be received well.
Boron
Ophelia
Apr 12, 2012, 11:45:51 AM4/12/12
to
"Boron Elgar" <boron...@hootmail.com> wrote in message
news:c1rbo7lv70crm7g0v...@4ax.com...
> On Wed, 11 Apr 2012 14:15:21 -0600, Janet Bostwick
> <nos...@cableone.net> wrote:
>
>>On Wed, 11 Apr 2012 16:03:33 -0400, Boron Elgar
>><boron...@hootmail.com> wrote:
>>
>
>>>You beat me to it!
>>>
>>>Yes, Janet...I think our inquiring poster is using terminology that is
>>>actually commonly used (or misused) online and although we around here
>>>have a strict definition of sourdough starter, many recipes sources do
>>>not. I am not surprised at any confusion and always like to help put
>>>someone back on the straight & narrow.
>>>
>>>Surely there is nothing wrong with a recipe that has a preferment, of
>>>course, it is a favorite method of mine, but we do our best to make
>>>sure someone new to the game knows the "real thing."
>>>
>>>Boron
>>Sorry, I just had to jump in. I'm bored. I am waiting for someone to
>>arrive, waiting for a phone call and I am sick of solitaire.
>>I'm debating if I want to put my oar in at the bread kneading, holey
>>crumb question on the other group -- but you pretty much handled that.
>>Janet
>
>
> Janet, I LOVE LOVE LOVE reading anything you post. You always have
> good info.
Amen! And that is true of you both .. actually!
> <nos...@cableone.net> wrote:
>
>>On Wed, 11 Apr 2012 16:03:33 -0400, Boron Elgar
>><boron...@hootmail.com> wrote:
>>
>
>>>You beat me to it!
>>>
>>>Yes, Janet...I think our inquiring poster is using terminology that is
>>>actually commonly used (or misused) online and although we around here
>>>have a strict definition of sourdough starter, many recipes sources do
>>>not. I am not surprised at any confusion and always like to help put
>>>someone back on the straight & narrow.
>>>
>>>Surely there is nothing wrong with a recipe that has a preferment, of
>>>course, it is a favorite method of mine, but we do our best to make
>>>sure someone new to the game knows the "real thing."
>>>
>>>Boron
>>Sorry, I just had to jump in. I'm bored. I am waiting for someone to
>>arrive, waiting for a phone call and I am sick of solitaire.
>>I'm debating if I want to put my oar in at the bread kneading, holey
>>crumb question on the other group -- but you pretty much handled that.
>>Janet
>
>
> Janet, I LOVE LOVE LOVE reading anything you post. You always have
> good info.
--
http://www.shop.helpforheroes.org.uk/
Boron Elgar
Apr 12, 2012, 11:55:51 AM4/12/12
to
On Thu, 12 Apr 2012 16:45:51 +0100, "Ophelia" <Oph...@Elsinore.me.uk>
wrote:
OH, how I get a kick out of blushing in the morning.
Thank you, Ophelia, and I must say that this is a mutual admiration
society.
Boron
wrote:
Thank you, Ophelia, and I must say that this is a mutual admiration
society.
Boron
Janet Bostwick
Apr 12, 2012, 3:36:31 PM4/12/12
to
Janet
KingOfGlop
Apr 13, 2012, 12:34:13 PM4/13/12
to
On Apr 11, 9:03 pm, Boron Elgar <boron_el...@hootmail.com> wrote:
> On Wed, 11 Apr 2012 13:46:18 -0600, Janet Bostwick
>
>
>
>
>
>
>
>
>
> <nos...@cableone.net> wrote:
> >On Wed, 11 Apr 2012 23:06:54 +1000, Paul Lunardi <p...@none.com>
> On Wed, 11 Apr 2012 13:46:18 -0600, Janet Bostwick
>
>
>
>
>
>
>
>
>
> <nos...@cableone.net> wrote:
culture by exposing a flour/water mixture to airborne microflora in
my kitchen which has been used for breadbaking since 1981 what is thje
likely result? a commercial yeast ferment that is sour but not with
the lactic sharpness of typical "genuine" sourdough.
A "true" sourdough maintains it's purity because the lactobacilli in
the mixture keep the pH so low that only the symbiotic "partner" of
the bacillli can survive.
I've been dabbling in sourdough for many years and have found only one
culture that remains stable in my kitchen, the San Francisco culture
from Sourdoughs International.
What other group is having a discussion about holey crumb? I could
probably contribute something to that debate.
Love
John
Boron Elgar
Apr 13, 2012, 12:45:23 PM4/13/12
to
On Fri, 13 Apr 2012 09:34:13 -0700 (PDT), KingOfGlop <wcs...@aol.com>
wrote:
>> Surely there is nothing wrong with a recipe that has a preferment, of
>> course, it is a favorite method of mine, but we do our best to make
>> sure someone new to the game knows the "real thing."
>>
>> Boron
>
>Yes, Boron but what is the "real thing". If I try to start a sourdough
>culture by exposing a flour/water mixture to airborne microflora in
>my kitchen which has been used for breadbaking since 1981 what is thje
>likely result? a commercial yeast ferment that is sour but not with
>the lactic sharpness of typical "genuine" sourdough.
Well, I think of the real thing as a successful starter. Whether one
actually wants a sour taste for the bread itself is always up for
grabs. I just use it as a live baking toy.
years. They refresh and work differently in breads and can has some
affect on the taste...the latter I will not swear upon, though, as I
cannot truly test it blindly. There are times when I prefer to use one
over the other in my baking. Sometimes, though, when I am refreshing
them all, I'll put the leavings into one bowl and use the whole lot as
the basis for the breads.
I warn you to take your armor
Best to you, John.
>
>Love
>
>John
>
>
wrote:
>> Surely there is nothing wrong with a recipe that has a preferment, of
>> course, it is a favorite method of mine, but we do our best to make
>> sure someone new to the game knows the "real thing."
>>
>> Boron
>
>Yes, Boron but what is the "real thing". If I try to start a sourdough
>culture by exposing a flour/water mixture to airborne microflora in
>my kitchen which has been used for breadbaking since 1981 what is thje
>likely result? a commercial yeast ferment that is sour but not with
>the lactic sharpness of typical "genuine" sourdough.
actually wants a sour taste for the bread itself is always up for
grabs. I just use it as a live baking toy.
>
>A "true" sourdough maintains it's purity because the lactobacilli in
>the mixture keep the pH so low that only the symbiotic "partner" of
>the bacillli can survive.
Yes
>A "true" sourdough maintains it's purity because the lactobacilli in
>the mixture keep the pH so low that only the symbiotic "partner" of
>the bacillli can survive.
>
>I've been dabbling in sourdough for many years and have found only one
>culture that remains stable in my kitchen, the San Francisco culture
>from Sourdoughs International.
I have several distinct starters that have remained so over the
>I've been dabbling in sourdough for many years and have found only one
>culture that remains stable in my kitchen, the San Francisco culture
>from Sourdoughs International.
years. They refresh and work differently in breads and can has some
affect on the taste...the latter I will not swear upon, though, as I
cannot truly test it blindly. There are times when I prefer to use one
over the other in my baking. Sometimes, though, when I am refreshing
them all, I'll put the leavings into one bowl and use the whole lot as
the basis for the breads.
>
>What other group is having a discussion about holey crumb? I could
>probably contribute something to that debate.
rec.food.cooking has a more general thread about bread baking now, but
>What other group is having a discussion about holey crumb? I could
>probably contribute something to that debate.
I warn you to take your armor
Best to you, John.
>
>Love
>
>John
>
>
KingOfGlop
Apr 14, 2012, 9:29:00 AM4/14/12
to
On Apr 13, 5:45 pm, Boron Elgar <boron_el...@hootmail.com> wrote:
discarding sabot kinetic energy rounds might be useful too!
Or even Bomb-pumped Gamma Ray lasers in extreme cases.
That site is the home of the last recidivist sweepings from the floor
of the Monstrous Ego Disposal site.
Fu*k 'em.
They care only about personal self-aggrandisement.
WE care about bread too.
Love
John
> On Fri, 13 Apr 2012 09:34:13 -0700 (PDT), KingOfGlop <wcsj...@aol.com>
> wrote:
>
>
> >What other group is having a discussion about holey crumb? I could
> >probably contribute something to that debate.
>
> rec.food.cooking has a more general thread about bread baking now, but
> I warn you to take your armor
Armour may not be enough. Razor wire, Napalm and armour piercing
> wrote:
>
>
> >What other group is having a discussion about holey crumb? I could
> >probably contribute something to that debate.
>
> rec.food.cooking has a more general thread about bread baking now, but
> I warn you to take your armor
discarding sabot kinetic energy rounds might be useful too!
Or even Bomb-pumped Gamma Ray lasers in extreme cases.
That site is the home of the last recidivist sweepings from the floor
of the Monstrous Ego Disposal site.
Fu*k 'em.
They care only about personal self-aggrandisement.
WE care about bread too.
Love
John
Janet Bostwick
Apr 14, 2012, 10:44:40 AM4/14/12
to
On Sat, 14 Apr 2012 06:29:00 -0700 (PDT), KingOfGlop <wcs...@aol.com>
wrote:
You are speaking about the men who post there to get their daily fix
of nastiness. Boron and I and the other women are not like that.
Janet
wrote:
of nastiness. Boron and I and the other women are not like that.
Janet
KingOfGlop
Apr 16, 2012, 3:31:29 PM4/16/12
to
On Apr 14, 3:44 pm, Janet Bostwick <nos...@cableone.net> wrote:
> On Sat, 14 Apr 2012 06:29:00 -0700 (PDT), KingOfGlop <wcsj...@aol.com>
Well, apart from the touch of most uncharacteristic smugness, I agree.
When I visit my family in Wales they always have a gathering of the
clans who split into men and women and I always end up in the female
conversation because the men seem able only to talk about sex and/or
football. Football is tedious beyond belief as a topic of conversation
and sex is for doing not talking about.
John
> On Sat, 14 Apr 2012 06:29:00 -0700 (PDT), KingOfGlop <wcsj...@aol.com>
When I visit my family in Wales they always have a gathering of the
clans who split into men and women and I always end up in the female
conversation because the men seem able only to talk about sex and/or
football. Football is tedious beyond belief as a topic of conversation
and sex is for doing not talking about.
John
Tim W
Apr 16, 2012, 4:21:19 PM4/16/12
to
That would be tolerable if there was anything to be learned there but I
found hardly anyone knew anything about cooking. I stay away now.
Tim W
Boron Elgar
Apr 16, 2012, 4:57:28 PM4/16/12
to
On Mon, 16 Apr 2012 21:21:19 +0100, Tim W <tim....@mtavirgin.net>
wrote:
There are some who really do know there stuff, but it isn't worth
hanging around and figuring out who they are.
Believe me, I have lost my temper over there, but good, and blasted
some of the bastards.. They are like zombies, though, and just keep at
it.
Boron
wrote:
hanging around and figuring out who they are.
Believe me, I have lost my temper over there, but good, and blasted
some of the bastards.. They are like zombies, though, and just keep at
it.
Boron
Barry Harmon
Apr 16, 2012, 10:39:14 PM4/16/12
to
Paul Lunardi <pa...@none.com> wrote in news:4f8581d6$0$11095$c3e8da3
@news.astraweb.com:
Paul,
Take a look at this site
http://artisanbreadbaking.com/bread/sourdough/
then find Samartha's site, I think it's Samartha.net, and look at what
he does.
If you can get the book "The Bread Builders," by Wing and Scott, get it.
My site will show yoiu how to do a sourdough. It isn't elegant but I've
had it work well over time.
Samartha's site is something beyond Post-Doc, but if you can make his
stuff work, you'll be a king.
My recommendation is to read my site, Samartha's site and the Bread
Builders. (My site's recipe is an adaptation of the one in the Bread
Builders) The book offers a wealth of good, easy to digest information
and a nice ethos to boot.
Then follow my instructions to the letter and see what happens. It'll
probably work.
After you've done a couple of runs with that recipe, move on to
Samartha's works.
Cheers,
Barry
@news.astraweb.com:
Take a look at this site
http://artisanbreadbaking.com/bread/sourdough/
then find Samartha's site, I think it's Samartha.net, and look at what
he does.
If you can get the book "The Bread Builders," by Wing and Scott, get it.
My site will show yoiu how to do a sourdough. It isn't elegant but I've
had it work well over time.
Samartha's site is something beyond Post-Doc, but if you can make his
stuff work, you'll be a king.
My recommendation is to read my site, Samartha's site and the Bread
Builders. (My site's recipe is an adaptation of the one in the Bread
Builders) The book offers a wealth of good, easy to digest information
and a nice ethos to boot.
Then follow my instructions to the letter and see what happens. It'll
probably work.
After you've done a couple of runs with that recipe, move on to
Samartha's works.
Cheers,
Barry
Motzarella
Apr 17, 2012, 10:39:39 PM4/17/12
to
"KingOfGlop" wrote in message
news:5bed5460-9e6b-4a8a...@t16g2000yqt.googlegroups.com...
into what they want. :)
Alan
Hankjam
Apr 21, 2012, 1:01:13 PM4/21/12
to
What I've got to say / suggest comes from about 9 months of working on
a sourdough.
I spent a long time scanning the net and as you probably know there's
a lot out there. Have to say I find most of it fine but not really
much help.
The range of techniques is legion and I tried a few without any good
result. The two areas I'm struggling with are the degree of hydration
and the handling at the shaping stage.
But first the beginning.... the starter.
I started quite a few using this and that recipe, some seemed
promising and others less so. In the end one sort of took off and
seems to have been getting better with time. It really was water and
flour 50:50 in terms of weight, a volume of flour is lighter than a
volume of water. I keep mine in the back room and refresh once a week
just before I'm going to bake a weekend loaf. I find the weekends I
have enough time. Even the smell of my starter is enough to get my
juices flowing. I've not worried about the type of water, it comes
from the tap, nor wood v metal, anything that comes to hand I'll use
to mix it together, though most of it is by hand.
Hydration is near impossible till you have experience of what you can
handle. I find if it is too wet it just flows away and you get a flat
bread.... too dry and mine explodes out the back.
Handling: how to handle from final shaping to bake tray for baking...
still not sure but at the moment I'm placing the final shape onto a
baking tray and making a big tent with a plastic bag..
Temp: used to start off pretty hot but found the rise not great and as
I say exploding out the back of the loaf.... not a good look.
My current method is:
400 g strong white flour
180 g warm water
200 g starter
10 g salt
Mix together and leave for 10 mins.
Lightly knead for 2 mins, rest for 45 mins, then stretching the dough
in one direction with one hand, then push back with the other hand,
then turn 90 degrees and repeat 6 to 10 times.
Rest for 45 mins under cling film and repeat stretching.
Then leave for bulk fermentation.
From here anything can happen depending on how long l leave it and how
moist it is...
The smell and taste are pretty good.... the shapes still need work...
Hope this helps and does not add to the confusion.
Hj
cshenk
Apr 22, 2012, 10:48:58 AM4/22/12
to
Tim W wrote in alt.bread.recipes:
Grin, depends on who you talk to. Then again, I've not been
newsgrouping much lately so you won't see me there recently either.
--
newsgrouping much lately so you won't see me there recently either.
--
~misfit~
May 2, 2012, 1:16:54 AM5/2/12
to
I spent maybe two months reading that group (and occasionally posting) but
ulitmately the negative energy was so overwhelming that I unsubscribed.
(Even though I can flame with the best and/or worst of them I'm a delicate
soul when all's said and done and can't sustain that sort of thing for long
without it taking its toll.)
Better to stay with this group, although I'm mostly a (grateful) reader
these days, having learned enough to produce consistently edible almost
complete food WW bread in my ABM, after a preferment. (Bread that is
fortified with a high percentage of meal made from various seeds, whose more
delicate compouns are protected from heat during the baking phase by a
wonderful symbiosis with compounds within the EVOO that I add.) It also
contains quite a lot of molassess for its contribution to the over-all
nutrient profile, as well as it's adding to the laxative effects of all of
that gorgeous dietry fibre from the (mostly) flax seed meal that the
high-ish levels of opiates which I take dictate I need.
Whew! Large paragraph, trying to avoid run-on sentences. :)
I still read, and learn here. All of the posts but less frequently than in
the past. My rare posts are mostly to help newbies, especially when it comes
to do with how much better ABM bread can be with a preferment and how to
proccess seeds into meal (and also how compounds within EVOO protect the
delicate nutrients within the seedmeal during baking [although, alas, I lost
the URLs to scientific papers {during a re-format / re-install of my
machine} which took me many, many hours to find - that back up my claims on
the subject]).
It must be parentheses breeding season going by the nesting behaviour
evidenced in this post. ;-)
Namaste,
--
Shaun.
"Humans will have advanced a long, long, way when religious belief has a
cozy little classification in the DSM."
David Melville (in r.a.s.f1)
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