>
>
> 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.
>bread needs some things but they are not ordering well in my mind right now; here they are out of order - water - time - kneading - gas bubbles bread is basically a way to take dry powdery flour and turn it back into a biteable, holdeable object.
