information on baking bread
>
> it;is said that moistenin, fluffing, and heating mature ground grass seeds
> makes them "more palatable" but i think it's more about food preservation
> and storage, although they do get sweeter. individual grass seeds are a
> very small meal. oh! i see -- raw flour would likely fill your gullet with
> dust, dry your mouth out, and make you gag and choke and cough.
>
so, we make use of plant eggs ("seeds") because it is yummy and filling for
our big mouths and bodies.
these seeds do lots of things that come together to make bread -- there is
gluten, for example. Anyway!
there are 2 categories of bread -- trashy bread and designer bread. at a
baking section of a good food store or in a cookbook you can find designer
bread. we'll be making trashy bread.
