Comments on: The Perfect Loaf http://chrisvernon.co.uk/2010/04/the-perfect-loaf/ Sat, 21 Apr 2012 21:53:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Sophie Ramuz http://chrisvernon.co.uk/2010/04/the-perfect-loaf/comment-page-1/#comment-117 Sophie Ramuz Thu, 29 Apr 2010 14:36:44 +0000 http://chrisvernon.co.uk/?p=447#comment-117 For your information, next week happens to be Real Bread Maker week: http://www.ooffoo.com/listing/National-Real-Bread-Maker-Week.aspx For your information, next week happens to be Real Bread Maker week:

http://www.ooffoo.com/listing/National-Real-Bread-Maker-Week.aspx

]]> By: biffvernon http://chrisvernon.co.uk/2010/04/the-perfect-loaf/comment-page-1/#comment-112 biffvernon Sat, 24 Apr 2010 20:19:39 +0000 http://chrisvernon.co.uk/?p=447#comment-112 Ok but try this: same ingredients but divide the flour into two piles. Leave one pile aside and mix up the rest. It's a sloppy mess. Leave it overnight. Then add the rest of the flour and continue as you did before. The essential difference is that the yeast has been growing in half the flour for many hours. The loaf will taste better and be more nutritious. It's called the 'sponge method'. See also http://www.sustainweb.org/realbread/ Ok but try this: same ingredients but divide the flour into two piles. Leave one pile aside and mix up the rest. It’s a sloppy mess. Leave it overnight. Then add the rest of the flour and continue as you did before.

The essential difference is that the yeast has been growing in half the flour for many hours. The loaf will taste better and be more nutritious. It’s called the ‘sponge method’. See also http://www.sustainweb.org/realbread/

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