New here :-) (OT!!!)

From: Richard Erlacher <edick_at_idcomm.com>
Date: Tue Mar 6 14:13:43 2001

Well, it matters with the bread, too, in that the consistency is impacted
considerably, but it's still bread.

Dick

----- Original Message -----
From: "Carlos Murillo" <cmurillo_at_emtelsa.multi.net.co>
To: <classiccmp_at_classiccmp.org>
Sent: Tuesday, March 06, 2001 10:31 AM
Subject: Re: New here :-) (OT!!!)


>
> It depends.... have you tried making croissant dough, the french
> "mille fleure" (sp?) thing with the wrong proportions of stuff?
> Or phyllo dough? believe me, an extra/missing cup does matter in
> that case.
>
> At 06:22 PM 3/5/01 -0700, you wrote:
> >Nothing drove that point home for me more than when I found that if I left
> >something other than flour, yeast, or water, out of my bread recipe, it
> really
> >didn't matter much. Moreover, if I put in an extra cupp of flour, or
> >inadvertently left one out, it didn't matter either. It still produced
> bread,
> >and the normal result wasn't sufficiently reproducible to point up any
> >difference between the amounts either...
> >
> >Dick
>
> --------------------------------------------------------------
> Carlos E. Murillo-Sanchez carlos_murillo_at_nospammers.ieee.org
>
>
Received on Tue Mar 06 2001 - 14:13:43 GMT