Rich Hollenbeck wrote:

> Doh! It's simple now that I've thought about it a long while.

Our baking ancestors were pretty clever weren't they?

Along these lines... here's another little gem. It's from Peter Mayle
latest book: "Confessions of a French Baker".

Gerald Auzet, the famous French baker, told Peter Mayle that he
controlled fermentation time by getting 3 variables to add to 56 C. So
if the kitchen is 20 C. and the flour is 22 C. then the
water must be 14 C.

I thought that was pretty neat.

Will