I put 11 fl. ozs. of water in my 5 qt. KA mixer bowl. I added
5.3333333 ozs. of flour. Covered the bowl and rested 4 or 5 days.

Sludge! Smelly! Bad Smelly!

mixed in the last 10.6666666 ozs. of flour, 2 tsp. salt and 1/4 tsp.
of yeast. Allowed mass to sit 6 to 8 hours.

STRINGY!!! Hooray. That's the beginning of SanFranciscensis
fermentation.

Baked 425 for 35".

FLAT, FLAT as Calista Flockhart, but excellent aroma and flavor.

wrote:
> I put 11 fl. ozs. of water in my 5 qt. KA mixer bowl. I added
> 5.3333333 ozs. of flour. Covered the bowl and rested 4 or 5 days.
>
> Sludge! Smelly! Bad Smelly!
>
> mixed in the last 10.6666666 ozs. of flour, 2 tsp. salt and 1/4 tsp.
> of yeast. Allowed mass to sit 6 to 8 hours.
>
> STRINGY!!! Hooray. That's the beginning of SanFranciscensis
> fermentation.
>
> Baked 425 for 35".
>
> FLAT, FLAT as Calista Flockhart, but excellent aroma and flavor.
Why?? or have I missed something?

wrote:
> I put 11 fl. ozs. of water in my 5 qt. KA mixer bowl. I added
> 5.3333333 ozs. of flour. Covered the bowl and rested 4 or 5 days.
>
> Sludge! Smelly! Bad Smelly!
>
> mixed in the last 10.6666666 ozs. of flour, 2 tsp. salt and 1/4 tsp.
> of yeast. Allowed mass to sit 6 to 8 hours.
>
> STRINGY!!! Hooray. That's the beginning of SanFranciscensis
> fermentation.
>
> Baked 425 for 35".
>
> FLAT, FLAT as Calista Flockhart, but excellent aroma and flavor.
Sorry, I forgot to sign it,
Ellen

Ellen I think this one line alone tells you this person doesn't know
what they are talking about, let along how to form sentences.

Jim

On 7 Apr, 00:29, ellen wickberg > wrote:
> wrote:
> >...
>
> > STRINGY!!! Hooray. That's the beginning of SanFranciscensis
> > fermentation.
> ...
> Ellen

I think if he'd put 5.3333332 ozs. of flour instead of 5.3333333, the
bread wouldn't be so flat.

viince wrote:
> I think if he'd put 5.3333332 ozs. of flour instead of 5.3333333, the
> bread wouldn't be so flat.
>
no, the problem was baking time: 35" !

S.
> _______________________________________________
>
>
>

I think he must have been trying for San Franciscan flour tortillas.

Jim

On 7 Apr, 13:21, Sam > wrote:
....
> no, the problem was baking time: 35" !
>
> S.
....

"Sam" > wrote in message
news:mailman.7.1207570908.4061.rec.food.sourdough@ www.mountainbitwarrior.com...
> viince wrote:
>> I think if he'd put 5.3333332 ozs. of flour instead of 5.3333333, the
>> bread wouldn't be so flat.
>>
> no, the problem was baking time: 35" !
>
> S.


No - the " symbol also means minutes.

Mary

On Apr 7, 12:49 am, TG > wrote:
> Ellen I think this one line alone tells you this person doesn't know
> what they are talking about, let along how to form sentences.
>
> Jim


humppphhhh!!! I'm a published cookbook author. The public buys my
books. They tell me what a sentence should look like! HUMMPPPHHH!!!

Published cookbook author or not if you don't use the skills you have
when communicating then what else do you expect people to think? You
did say you baked for 35 seconds....

On the sentence thing, you do realise that a sentence must have a
verb, a subject and a clause? If you write like that in your books you
might get published but I doubt you'd sell many. You sound like
William Shatner with Parkinson's.

On the stringy thing, well, that sentence doesn't make enough sense to
need me to poke a hole in it.

Jim

On 11 Apr, 01:05, " > wrote:
> On Apr 7, 12:49 am, TG > wrote:
>
> > Ellen I think this one line alone tells you this person doesn't know
> > what they are talking about, let along how to form sentences.
>
> > Jim
>
> humppphhhh!!! I'm a published cookbook author. The public buys my
> books. They tell me what a sentence should look like! HUMMPPPHHH!!!

On Apr 11, 4:08 am, TG > wrote:
> Published cookbook author or not if you don't use the skills you have
> when communicating then what else do you expect people to think? You
> did say you baked for 35 seconds....

No, he meant that he baked it for 35 inches.