Well I used the Bahrain culture in this recipe that turned out sooooo
good last time and it turned out great too !!! Crust fantastic, inside
soft & fluffy , not as sour as the first one but this culture is only
a few days old... Pix below. Oh and the fairies didn't get away from
me this time :-) Sure wish they were here with every loaf I try to
make LOL!!!! :-) nancy


http://www.villagephotos.com/pubbrow...der_id=1597106

That loaf looks great, Nancy.

I just made a homemade rye starter and will use it today.

I am not expecting perfection with a new starter but I hope I can get a
little more of the sour flavor I am seeking.

I just had to tell you, I've seen posts about flavor developing after
cooling and IT'S A FACT!! I toasted that bread this morning and it is
sour, not heavy duty, but better than last nite.. couldn't wait til it
cooled completely !!!! and for some reason it toasted better than any
loaf I've made so far.. they all burn around edges and have to go thru
cycle twice, but this one toasted just right... have no idea why but
hope all my breads show this kind of improvement.... :-) nancy



>soft & fluffy , not as sour as the first one but this culture is only
>a few days old... Pix below. Oh and the fairies didn't get away from

On Thu, 09 Feb 2006 20:53:04 GMT, nancy
> wrote:

>I just had to tell you, I've seen posts about flavor developing after
>cooling and IT'S A FACT!!

Hi Nancy,

Lionel Poilne, (the famous baker from Paris) was often
quoted as saying that his bread was best after three days...

All the best,
--
Kenneth

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