On Sun, 30 Nov 2003 19:26:41 GMT, HeatherInSwampscott
> wrote:

>On the other hand, the whole wheat sourdough bread I have made is
>moister with much more flavor, and is definitely more pleasurable to
>consume.

Hi Heather,

I made commercially yeasted breads for perhaps 40 years. It seems that
whenever I slowed them down (cold liquids, flour that had been in the
freezer, dough into the fridge because I had a meeting to attend etc.)
they were better in every way.

As you may know, I am a SD devotee, but much of that is my interest in
tradition (I also have calfskin heads on my turn of the century banjos
<g>). I often wonder if the delicious results are not due mostly to
the s-l-o-w process...

All the best,

--
Kenneth

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