[Sca-cooks] testing bread recipes with Peter Reinhart

Eric Dickey dietrich.von.greyssen at gmail.com
Thu Oct 2 11:31:21 PDT 2008

Well, this beginner has decided to write and see what happens.

On Thu, Oct 2, 2008 at 1:23 PM, Susan Fox <selene at earthlink.net> wrote:

> Maybe we should chronicle from the sidelines then, Peter willing.
> And a slack dough is pretty much what it sounds like, floppy and soft.
>  Good for things that you want to come out not-too-hard, like sweet rolls.
>  Not always easy to handle though.
> Looking forward to the adventure, Selene
> Betsy Marshall wrote:
>> 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.  ;-)
>> Selene
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