"RN" > wrote in message
...
>
> "Roy" > wrote in message
> ups.com...
> > HA...HA...!
> > RN you are admitting you are a crook yourself!.... and you want to
> > pass that shadiness of your character to the those bakers that I
> > already know for some time.
> > Sorry, to disappoint you..... that bakery had a transparent baking
> > methodology that any authorized visitor can watch for himself from
> > start to finish.
> > If by being a skeptic will make you happy.....Go..on ... wallow in the
> > mud of your own skepticism!
> > Roy

Roy, you are the one that made the statement that they have a "new culture"
that doesn't need added yeast but performs like an equal. And, your a man
who believes in science and if some amateur made that comment you would be
on them like a pack of dogs on a rabbit. Then, in your follow-up post you
made the comment "that bakery had a transparent baking methodology that any
authorized visitor can watch for himself from start to finish." Yes, before
they would give me authorization they most likely would have the dough,
flour or something already spiked with yeast before they would let me in.
Send us some samples of that "baker tradesman" special "new culture" and
just maybe Dick, Mrs. Adams, and myself can do a double blind study but of
course we would have to refresh a few times. We're a lot less judgmental
than you because we're just amateurs. I think I'll go back to lurking.
Terry........ just a spoiled child of rich, abusive, uncaring wine growers.