On 2 Aug 2007, at 19:15, Jon Salenger wrote:

> It's true, I'm just repeating what I've read. In my defense, though, I
> will say that I'm only repeating stuff from people whose advice has
> given me great real results thus far, but then again I'm repeating
> stuff
> I don't _know_. Of course, how many of us are looking in a
> microscope to
> see the yeast feeding on the carbs? I think it's forgivable, don't
> you?
>
> Still, I'll take your advice and just keep my mouth shut and listen
> longer unless I have a question and if/when I post, I'll try to limit
> myself to what I have empirical experience with. Just wanted to
> join in.
> really. Forgive me. Having recently dicovered the joy of baking and
> having had such great results, my sponge is all proofed up with
> overexcitement!
>
> I hope it doesn't collapse ;P
>
> I'm off to try and get the holes in my crumb even bigger. Higher water
> content (70-85%) and longer fermentation is what I've read (and
> I've had
> some experience that seems to be consistent with this)..
>
> my best,
>
> = j

Oh Jon, this post is like one of those fruited loaves. So loaded.
Relax man. You don't have to prove anything. If you know something
great. You don't have to tell us everything you know when you post.
If you don't know, great, ask and there's loads of people that will
give you the answer.

You say you want to join in, if you really want to join in you'll
need to do what everyone else is doing. There's no patience here for
self confessed noobies trying to teach their grandmother to suck
eggs. We're all learning Jon some people here have been baking
sourdough for decades some for just a few years, if you want to teach
you'd better get some pretty good books to read from and quote well
if you don't want to get a good dressing down.

I'm not saying 'keep your mouth shut' far from it, just ask the right
questions to the right people show us the bread you're making, that
will prove more than words ever can if you feel you need to, you
don't by the way. Don't expect to quote crap though and not have
people tell you it's crap.

Jim