Sheldon > wrote in
:

> On Jul 5, 10:57�am, "Ms P" > wrote:
>> "Cuthbert Thistlethwaite" > wrote in message
>>
>> ...
>>
>>
>>
>> > Thanks for the info.
>>
>> > That was an off-hand remark by Alton Brown I wanted to clarify.
>>
>> > That being said, I still want my "artisan bread" loaves to rise a
>> > littl
> e
>> > more than they do, and am trying to figure out some possible
>> > variables.
>>
>> Save the water you boil potatoes in and use that in your bread.
>
> Pasta water the same... providing there's not an overage of salt.
>

Or make tea the night before, with extra water in the kettle, and use
that pre-boiled water. Water outgases as it gets warm...boiled water has
only the gases availible to it in your kitchen air as it cools to absorb.

--

The house of the burning beet-Alan