KathleenH | Indy Week

Member since Sep 16, 2008




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Re: “As bread has improved, so have bread books

David, thank you for cutting through the hype to the core issues ("Flour, water, salt and yeast makes bread. Flour, water, salt, yeast and technique makes great bread"). I've often wondered why unnecessary additives and seemingly huge quantities of yeast are called for in so many bread books, and it's encouraging to see a return to traditional, slow-rise methods. Life is indeed too short to eat additive-laden, forced-to-rise bread. There are still creative ways to make real bread in our busy lifetyles. Hooray for slow food! Thanks again. Kathleen http://www.breadbookutopia.com

Posted by KathleenH on 09/16/2008 at 9:55 PM

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