[Sca-cooks] bread machines and sour dough starter

Stefan li Rous StefanliRous at austin.rr.com
Mon Feb 11 21:31:16 PST 2008

Dragon said:
<<< Another factor that steers me away from such a device is that my
breads almost always involve a starter or sponge that may be
fermenting for days prior to baking. This produces far more flavor
and a far better texture than anything you could possibly do in a
bread machine with quick rising yeasts. >>>

Oh? You have to use a dried yeast or baking powder with a bread  
machine? You can't use a starter or sponge with a bread machine? Or  
do you just mean that you let the whole loaf rise over a long period  
before baking it? If the latter, can't you let the bread machine mix  
and knead it and then let it rise over the several days and then bake  
it in the oven or bread machine?

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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