2004-12-10, 13:01 | Link #241 | |
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2004-12-11, 19:03 | Link #245 | |
Senior Member
Join Date: Nov 2003
Location: Antwerp area, Belgium, Europa
Age: 48
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But this is because I allready am a big bread lover. I usually eat alot of bread each day, and different kinds. Just like a well known bread machine freak on this forum we also have a bread making machine at home Although personally I prefer the bread from acrross the street, the bakery shop around here is elite After watching ep 6 I must say the anime is finally getting somewhere, I was allready starting to fear it would be a constant competition between the guys in Pantasia, but the 6th episode certainly added a bunch of interesting characters Yakitate Japan is going down the right path And now, I'll go eat some bread |
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2004-12-11, 20:01 | Link #246 | |
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Join Date: Feb 2004
Location: Toronto
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2004-12-11, 20:04 | Link #247 | |
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Join Date: Sep 2004
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2004-12-11, 21:43 | Link #249 | |
Senior Member
Join Date: Nov 2003
Location: Antwerp area, Belgium, Europa
Age: 48
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And then the frenchman : I think we are gonna have alot more fun with him PS for those who don't know Zechs Marquise is a main character from Gundam Wing who dresses victorian style and is masked. |
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2004-12-11, 23:27 | Link #250 |
Uber Coffee for da win!
Join Date: May 2003
Location: Middle of insanity
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Yeah, you're right, he does look a lot like Zechs. That's the part that blew me away. I used to be a huge fan of Gundam Wing. Gauds, I've watched it so bloody many times I think my DVD player cried uncle.
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2004-12-12, 10:50 | Link #254 | |
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Join Date: Apr 2004
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Speaking of Gundam am I the only one here reminded of "Shining Finger" everytime I see the solar hands in the opening? |
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2004-12-12, 13:13 | Link #255 |
Uber Coffee for da win!
Join Date: May 2003
Location: Middle of insanity
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Hey, here's an interesting tidbit of baking trivia for you guys. How was dough fermented and proofed before the discovery of yeast? Answer: The dough would be made up, and made extra wet. Then covered and set to rest in a warm place for 2-3 days. During that time natural yeast would fall onto the dough, enter it, then cause it to rise. I've had naturally fermented bread and let me tell you, the taste is out of this world!! And it's so soft too!! Of course you're letting the dough rest for 2-3 days, so that's understandable.
Here's another trivia question. What was the first yeast based proofing and fermenting method used to make bread as we know it? Answer: Sour dough. This would be a flour and water mixture that would be made up REALLY wet, then set aside in a covered container for 1-2 weeks to sour and ferment. Then some of this mixture would be scooped into a batch of dough and mixed with it to add yeast to the new dough and allow it to proof and rise naturally. The sour mix could be replenished by simply adding more water/flour mix to the container, stiring and letting sit overnight. |
2004-12-17, 17:31 | Link #260 |
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from a looong time ago there was a discussion over whether bread would retain its shape when punched
some do http://MCN00b.homestead.com/files/P1010199.MOV of course...i didnt go all out just a little jab |
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