SC - Steam in the Bread Oven
LrdRas at aol.com
LrdRas at aol.com
Wed Dec 2 18:57:15 PST 1998
In a message dated 12/2/98 5:22:18 PM Eastern Standard Time,
donna at Kwantlen.BC.CA writes:
<< I find the bread it makes to be somewhat finer in the crumb than whole
wheat -- but then again, I use a rather coursely-ground whole wheat flour.
E.B.
================== >>
This is an accurayte observation from my experience as well, little that it
is. Triticale hybrids show properties that are somewhat different than pure
spelts or ryes. I can't recall exactly what else is different but the crumb
thing is a definite.
Ras
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