re: #289 RealityBasedSteve

I remember reading some on that myself. It seems that the very slow formation of the bubbles, and the motion as they work up through the dough during that 12 -24 hour initial rise actually forms the gluten. Pretty interesting stuff.

One nice thing, even if you totally mess something up, all you’ve really spent is time. The ingredient cost is really pocket change. Makes it easy to experiment.

One thing I have to warn you about, once you get a recipe and a technique that works for you, in 6 months (or less), you’re going to be posting and whining about how your clothes don’t fit… why am I gaining this weight…. (Trust me…)

RBS

Welllll, maybe. Me, I’m actually losing weight. On the other hand I’ve cooked, and loved to cook (except oddly in restaurants) for a long time. So yes for a while there was the “I like my cooking” growth. The ‘cook’s taste’ inch, and the inch from the “oh, that’s not enough for another plate I’ll just get rid of it” and…