cmaz504@ut-ngp.UUCP (04/10/84)
Anyone have a recipe for bread that doesn't use sugar? I've tried making the regular variety without the sugar and it comes out rather dense. Thanks.
pc@hplabsb.UUCP (Patricia Collins) (04/11/84)
Can someone explain sourdough bread making? I LOVE Boudoin's San Francisco sourdough, and even Parisian is pretty tasty. I believe that only sourdough is made without any sugar or shortening. (Most breads use sugar for the yeasties and some add shortening.) Once you have your starter dough, what's next? Is it true that you can only successfully make sourdough bread in a few geographic regions? Patricia Collins hplabs
berry@zinfandel.UUCP (04/17/84)
#R:ut-ngp:-49100:zinfandel:4300057:000:678 zinfandel!berry Apr 13 15:50:00 1984 >>Is it true that you can only >>successfully make sourdough bread in a few geographic regions? >> >> Patricia Collins No, it is not true. My friend at Toscano-Colombo (They have 2 VAX 750's and an 11/70, BTW, but running VMS and RSTS.) says their researchers can now make Sourdough anywhere; geography and climate have nothing to do with it. The magic is procedure and the starter culture. And, no you can't get any of their starter. My friend says she would be fired if she got me any and she can't get it anyway. There are numerous sourdough cookbooks available, most are pretty decent. Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900