>
>
>>
>>>
>>> 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
>>
> don't forget - heat!
>
also - flour that binds together
wheat has gluten to bind it, if your bread doesn't stick you can add
something sticky to make it be bread, like wheat or egg (> >> bread is basically a way to take dry powdery flour and turn it back into >> a biteable, holdeable object. >> >
