On 17 May 2007 07:10:22 -0700, Will
> wrote:

>On May 16, 3:44 pm, Felix Karpfen > wrote:
>
>> Hard science dictates to use a temperature of 110°C+ to get the Maillard
>> reaction off the ground. From the humperdickel photos, it looks to me as
>> though the crockpot temperature was too low for the Maillard reaction to
>> do its stuff.
>
>That is very interesting.
>
>The crock pot setting I used was high... so the water was simmering.
>And, of course, it always simmers nicely in my big tabletop unit which
>can go much higher.
>
>I think Dicky has a point with his response though. My pumpernickel
>(given that simmering water is not 110 C.) is as dark and flavor-rich
>as one would want. It's certainly as dark as the examples I've seen
>exported from Germany.
>
>So I'd still give the crock pot a trial. My experience has been
>good.

Hey Will,

My experiences have been as you describe (at a temp somewhat
lower than 110C) but I do wonder...

I do know that my pumpernickel is extremely dark brown, with
a very complex sweet taste. Something is producing all those
sugars, but Felix may be correct that it is a process other
than Maillard. No chemist I, so I ask, are there other
possibilities?

All the best,
--
Kenneth

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