"Tyler Hopper" > wrote in message
...
>
> "K. Reece" > wrote in message
> ...
> >
> >
> > > I thought a.b.r. would have much to say on the chiminea part. ];^)
> >
> > They might, but I'm sure they'll insist it can't be done without
precisely
> > weighing the chiminea and each and every piece of fuel and you'll
probably
> > have to have exact latitude and longitude coordinates and know the
precise
> > temperature and humidity levels for every foot of height of the
chiminea.
> > <cackle>
> >
> > Kathy
>
> You're right Kathy. I though the people on rec.food.cooking were anal.
They're
> amateurs!
>
>
> Tyler
>
>

I had to quit reading the bread group. I made 6 loaves of bread a week by
hand for several years. I measured the water, honey and yeast. The rest I
just dumped in until it was bread. I made a variety of breads too. I put
stuff like raw sunflower seeds and wheat sprouts in my bread. I also made
potato bread and oatmeal bread on a regular basis. I always just dumped
some in the bowl till I figgered it was enough!

Honestly bread isn't hard to make at all and not nearly the precise science
those people make it out to be.

Kathy