Dick Adams wrote:

>"Kenneth" > wrote in message ...
>
>
>
>>An added hassle is that the Calvel term sounds like an
>>unrelated scientific term , "Autolysis", which occurs when
>>cells (in our case yeasts and LB) start to burst and die
>>off. If you sniff around you will see that the two terms
>>sometimes get confused.
>>
>>
>
>It is no accident. These pseudoscientific book-writing baking
>gurus attempt make themselves appear scientifically credible in
>these sorts of fraudulent ways.
>
>
I don't think Calvel can be said to fall into this group. He was a
baker for a long time, and he's had too much of an impact on baking on
three continents to be written off in so cavalier a fashion.

>By the way, statistics prove that less than 1% of USA American
>bread-baking amateurs who attempt rye ( > 50% rye) bread
>succeed to the extent that it becomes fare in their homes. In this
>respect, it should be mentioned that Samartha is an import.
>Canadians may do slightly better.
>
>Probably the figure is closer to 0.01% if Samartha is excluded.
>
>

I'd be interested in the source of the statistics. I suspect they were
derived by the time honored method of anal extraction. But they still
might be close to right.

Last year, I couldn't give rye breads away. This year, I am
consistently selling all I make. I guess it depends on the crowd. How
adventurous they are, what their ethnic background is, and so on.
Northern European and Jewish ancestry probably indicates more of a
preference for rye than Southern European roots.

Mike


--
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