On 19/11/2015 7:02 AM, Bruce wrote:
> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
> wrote:
>
>> On Wed, 18 Nov 2015 07:47:06 -0700, graham > wrote:
>>
>> snip
>>> I confirmed that salt has an effect on gluten development when i made
>>> coccodrillo. The dough (glop) had come together but after a while being
>>> mixed with the K-beater, it started to weaken - you could tell in the
>>> way that the dough threw out "fingers". I then added the salt and it
>>> immediately sprang back.
>>> Graham
>>
>> It's fun to watch that cause and effect stuff happen with bread
>> dough!
>
> I like to watch grass and see it slowly grow.
>
You should take up cricket then. Pretty much akin to the same thing,
pace wise at least.

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Xeno