On 19/11/2015 1:55 AM, Ophelia wrote:
>
>
> "Bruce" > wrote in message
> ...
>> On Wed, 18 Nov 2015 20:55:02 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "Bruce" > wrote in message
>>> ...
>>>> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
>>>> wrote:
>>>>
>>>>> It's fun to watch that cause and effect stuff happen with bread
>>>>> dough!
>>>>
>>>> I like to watch grass and see it slowly grow.
>>>
>>> Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff when
>>> alive I messed up this week. I made some of D's favourite cheese
>>> roll.
>>> I didn't knock back the first rise properly and the crumb is too light.
>>> That'll serve me right for being rushed
>>
>> Maybe you've discovered the secret to holey bread.
>
> Shhhhhh I think you'll find that Graham and Janet B has too <g> Don't
> tell or everyone will want it ...
>
>
"And his kissing is as full of sanctity as the touch of holy bread."
Shakespea AYLI III/4

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

"graham" > wrote in message
...
> On 19/11/2015 1:55 AM, Ophelia wrote:
>>
>>
>> "Bruce" > wrote in message
>> ...
>>> On Wed, 18 Nov 2015 20:55:02 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Bruce" > wrote in message
>>>> ...
>>>>> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
>>>>> wrote:
>>>>>
>>>>>> It's fun to watch that cause and effect stuff happen with bread
>>>>>> dough!
>>>>>
>>>>> I like to watch grass and see it slowly grow.
>>>>
>>>> Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff
>>>> when
>>>> alive I messed up this week. I made some of D's favourite cheese
>>>> roll.
>>>> I didn't knock back the first rise properly and the crumb is too light.
>>>> That'll serve me right for being rushed
>>>
>>> Maybe you've discovered the secret to holey bread.
>>
>> Shhhhhh I think you'll find that Graham and Janet B has too <g> Don't
>> tell or everyone will want it ...
>>
>>
> "And his kissing is as full of sanctity as the touch of holy bread."
> Shakespea AYLI III/4

*cough* I will leave that one for Bruce to ponder

--
http://www.helpforheroes.org.uk/shop/

In article >,
Janet B > wrote:

> On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
> > wrote:
>
> >In article >,
> > "Julie Bove" > wrote:
> >
> >> "Ed Pawlowski" > wrote in message
> >> ...
> >> > On 11/15/2015 9:15 PM, Julie Bove wrote:
> >> >>
> >> >> "The Cook" > wrote in message
> >> >> ...
> >> >>> Right now it is on sale at my local grocery store for $2.98 for a 5
> >> >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
> >> >>> bag this morning. I am stocking up since there is a good date on the
> >> >>> bags and I keep mine in a refrigerator until time to use it.
> >> >>
> >> >> I don't really see what the big deal is with it. I have bought it but
> >> >> I
> >> >> don't find it superior or anything.
> >> >
> >> > My wife sears by it. She gets a lighter bread and better rise. I do
> >> > very
> >> > little baking so I don't really have a co mparison.
> >>
> >> Didn't seem to go any better for me.
> >
> >For me it's taste. I don't add any salt to my breads, (or any of my food
> >for that mater) and I think the KA flour has a better taste than the
> >other super market brands.
>
> excellent article on the role of salt in yeast dough.
> https://cargillsaltinperspective.com...n-bread-dough/
> Janet US

That's interesting how the use of salt has changed over the years. It
took me 6 months or more without salt before my food no longer tasted
bland. But now I'm tasting flavors in foods that I never did before, and
even the smallest bit of salt in something ruins it for me, it is far
too overpowering of a flavor and masks the real taste of food for me.

On Thursday, November 19, 2015 at 10:52:21 AM UTC-5, Mark Storkamp wrote:

> That's interesting how the use of salt has changed over the years. It
> took me 6 months or more without salt before my food no longer tasted
> bland. But now I'm tasting flavors in foods that I never did before, and
> even the smallest bit of salt in something ruins it for me, it is far
> too overpowering of a flavor and masks the real taste of food for me.

So you can't eat in restaurants? I'd find that intolerable.

Of course, I put about 1/4 teaspoon of salt in my bowl of
oatmeal every morning (and that's just the start of the
day's salt intake), so I'm your polar opposite.

Cindy Hamilton

In article >,
Cindy Hamilton > wrote:

> On Thursday, November 19, 2015 at 10:52:21 AM UTC-5, Mark Storkamp wrote:
>
> > That's interesting how the use of salt has changed over the years. It
> > took me 6 months or more without salt before my food no longer tasted
> > bland. But now I'm tasting flavors in foods that I never did before, and
> > even the smallest bit of salt in something ruins it for me, it is far
> > too overpowering of a flavor and masks the real taste of food for me.
>
> So you can't eat in restaurants? I'd find that intolerable.
>
> Of course, I put about 1/4 teaspoon of salt in my bowl of
> oatmeal every morning (and that's just the start of the
> day's salt intake), so I'm your polar opposite.
>
> Cindy Hamilton

I can order a steak without seasoning, a baked potato (unless it's been
rubbed with salt, a horrifying new trend) and a salad with oil and
vinegar. But Italian, German, Mexican and Asian restaurants are right
out.

On the plus side, I have learned to cook.

"Mark Storkamp" > wrote in message
...
> In article >,
> Cindy Hamilton > wrote:
>
>> On Thursday, November 19, 2015 at 10:52:21 AM UTC-5, Mark Storkamp wrote:
>>
>> > That's interesting how the use of salt has changed over the years. It
>> > took me 6 months or more without salt before my food no longer tasted
>> > bland. But now I'm tasting flavors in foods that I never did before,
>> > and
>> > even the smallest bit of salt in something ruins it for me, it is far
>> > too overpowering of a flavor and masks the real taste of food for me.
>>
>> So you can't eat in restaurants? I'd find that intolerable.
>>
>> Of course, I put about 1/4 teaspoon of salt in my bowl of
>> oatmeal every morning (and that's just the start of the
>> day's salt intake), so I'm your polar opposite.
>>
>> Cindy Hamilton
>
> I can order a steak without seasoning, a baked potato (unless it's been
> rubbed with salt, a horrifying new trend) and a salad with oil and
> vinegar. But Italian, German, Mexican and Asian restaurants are right
> out.
>
> On the plus side, I have learned to cook.

seems that you haven't!