Dick Adams wrote:
> "Stephanie Brim" > wrote in message news:ANkql.592253$yE1.86138@attbi_s21...
>
>> ... I'm working on various experiments with stone ground rye,
>> whole wheat, and possibly fancy durum, as well as baking simple
>> French-style loaves almost every day using the same amount, by weight,
>> of flour and starter, plus enough water to get me around a 72% hydration
>> dough.
>
> That should work. Well, at least you are not so crazy yet that you're talkin'
> eggs, milk, butter, honey and perverse unsourdoughlike stuff like that.

There is nothing wrong with enriched breads. They have their
place...such as for peanut butter and jelly sandwiches for my daughter.

>
>> I'm still learning how to score well.
>
> Can we meet?
>

Adam would disapprove I think.

> --
> Dicky
>
>