[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?
Stefan
--------
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 ****
More information about the Sca-cooks
mailing list