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Ur-Oma's Brotchen
Ur-Oma's Brotchen
I plan to make Ur-Oma's Brotchen both as per the recipe from
innerlodge . com and a whole wheat variant. Anyone try the whole wheat
variant? I was planning to use a a 50-50 mixture of bread flour and
whole wheat. Any comments?
I plan to make Ur-Oma's Brotchen both as per the recipe from
innerlodge . com and a whole wheat variant. Anyone try the whole wheat
variant? I was planning to use a a 50-50 mixture of bread flour and
whole wheat. Any comments?
Re: Ur-Oma's Brotchen
On 18 Mar, 00:20, OldGrey...@nosent . com wrote:
> .. Any comments?
Always make the recipe as per the authors instructions for the first
time. But you should really ask Dusty himself.
Jim
On 18 Mar, 00:20, OldGrey...@nosent . com wrote:
> .. Any comments?
Always make the recipe as per the authors instructions for the first
time. But you should really ask Dusty himself.
Jim
Re: Ur-Oma's Brotchen
TG wrote:
> On 18 Mar, 00:20, OldGrey...@nosent . com wrote:
>
>> .. Any comments?
>>
>
> Always make the recipe as per the authors instructions for the first
> time. But you should really ask Dusty himself.
>
That is, in general, good advice. If you have questions about a recipe,
ask the person you got the recipe from. They are more likely to
understand the recipe than someone who has never seen the recipe.
All too often in the baking newsgroups when you ask about a recipe on a
web site you get responses from people who have never seen the recipe,
don't understand the recipe, and who "don't make bread that way."
They'll tell you the recipe is all wrong and can't work anyway, and will
change it into something completely different.
If the author doesn't reply in a reasonable amount of time, then it's
appropriate to ask in news groups or mailing lists, and you can say, "I
sent John Doe, the author of the recipe at bakebreadmyway . com a note and
he never answered, so I am hoping someone here can help me."
Mike
PS - Yeah, people who ask about my recipes in news groups and have never
contacted me are one of my pet peeves. Mike
--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith
Once seen on road signs all over the United States:
At school zones
Heed instructions!
Protect
our little
Tax deductions
Burma-Shave
TG wrote:
> On 18 Mar, 00:20, OldGrey...@nosent . com wrote:
>
>> .. Any comments?
>>
>
> Always make the recipe as per the authors instructions for the first
> time. But you should really ask Dusty himself.
>
That is, in general, good advice. If you have questions about a recipe,
ask the person you got the recipe from. They are more likely to
understand the recipe than someone who has never seen the recipe.
All too often in the baking newsgroups when you ask about a recipe on a
web site you get responses from people who have never seen the recipe,
don't understand the recipe, and who "don't make bread that way."
They'll tell you the recipe is all wrong and can't work anyway, and will
change it into something completely different.
If the author doesn't reply in a reasonable amount of time, then it's
appropriate to ask in news groups or mailing lists, and you can say, "I
sent John Doe, the author of the recipe at bakebreadmyway . com a note and
he never answered, so I am hoping someone here can help me."
Mike
PS - Yeah, people who ask about my recipes in news groups and have never
contacted me are one of my pet peeves. Mike
--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith
Once seen on road signs all over the United States:
At school zones
Heed instructions!
Protect
our little
Tax deductions
Burma-Shave
