[Sca-cooks] Verjuice, and whole wheat bread

[SEBD at aol.com]

In a message dated 9/3/04 4:22:14 PM Eastern Daylight Time, 
adamantius.magister at verizon.net writes:

<Snip>
> Bread made from chappatti flour (not to mention 
> chappattis) have something of the texture of semolina bread. Maybe 
> not cloud-light, but lighter than most whole-wheat breads.


______________

Someone, I think it was Fran Leibowitz, once wrote: Bread that has to be cut 
with a machete is bread that is too wholesome.

A loaf of pure whole wheat makes a nice doorstop if you varnish it. Trying 
some chappati flour makes a lot of sense. Or just play with the leavening. No 
matter what comes out, you can more or less eat it one way or another.

Does anyone know of a reasonably inexpensive source for verjuice? I just 
bought a bottle for sixteen bucks, but that's got to be somewhat over market, 
right?

Thanks,

Elianne of ynys Enlli
for those gentles who haven't met me, greetings.
I dwell in Whyt Whey, when I am home, that is!