Cathy; I would love your recipe for crusty french bread.Just what I have been looking for.I have starter sitting on the counter now,then I can make my bread in the morning.If sometimes it takes 3 days to make a loaf of bread...are you keeping it at room temp for a day and then placing it in the refrigerator for a day or so?Do you spray your french bread with water when it's in the oven? Thanks so much for your help. Donna:)
--- In [email protected], "Cathy" <[EMAIL PROTECTED]> wrote: > > I'd like to give you my experience with > baking bread. I've been baking bread > for 20+ years. > > Bread needs to develop flavor, using a starter > and going through the long steps all add to > the flavor of your bread. The yeast needs time > to grow and that adds flavor and texture to > your bread. > > Right now I'm in the process of making bread > that takes 3 days. Now, I know that's a long time, > I sometimes just skip the last day step if I don't > have the time. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
