SC - Re: Lard

[CBlackwill@aol.com]

In a message dated 5/15/00 9:08:27 AM Pacific Daylight Time, 
TerryD at Health.State.OK.US writes:

> On the otherhand there is a tradition of uncertain origin that French bakers
>  beat their dough with a rolling pin to improve the rise.  C'est la vie.

Beating the dough will help to relax the gluten, which would, theoretically, 
allow the dough to rise faster in the oven.  I'll look into the French method 
and get back to the list.  I don't know if it is period, but I'll give it a 
look-see.

Balthazar of Blackmoor

Complacency Breeds Contempt