Kenneth wrote:
>
> Howdy,
>
> I may be missing something here, but...
>
> Heating does not produce the tastes and textures of
> fermentation of grain in my experience.
>

You got it. Cooked oatmeal in bread, tastes like... well, cooked
oatmeal.

I was trying to finesse the issue of "quickly". I usually have trouble
with it, since "bread" and "quickly" seldom seem to rendezvous at the
taste line.

Perhaps making bread is one of those fascinating, real life, examples
of "asynchronous" time. Three days is 20 minutes.