>
>>
>> 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!> > bread is basically a way to take dry powdery flour and turn it back into a > biteable, holdeable object. >
