[Sca-cooks] testing bread recipes with Peter Reinhart

Betsy Marshall betsy at softwareinnovation.com
Thu Oct 2 11:14:20 PDT 2008

And the fact that I have no clue what a "slack dough" is, probably is a good
indication I shouldn't apply, but I would be interested in following along
from the sidelines! Betsy

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Susan Fox
Sent: Thursday, October 02, 2008 12:23 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] testing bread recipes with Peter Reinhart

Sandra Kisner wrote:
> I get the impression (assuming we're all accepted, and I think chances 
> are good) that it would be ok for us to discuss questions (but NOT 
> recipes!) here, to bounce ideas around for improving instructions or 
> changing small things.  Along the lines of "how do you deal with a 
> dough so slack?" or "I followed instructions and the loaf came out all 
> wet inside, what can cause that?"
> Sandra 

Maybe I'm a stickler, but I'm going to wait until he gives us 
instructions before saying I'll discuss with anyone.  He may not want us 
to.  I am willing to abide by the conditions of the experiment.

Some situations call for a slack dough, after all.  ;-)

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