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January 23, 2003
Flour. Yeast. Salt. Water. What wonderful possibilities can be spun from these simple ingredients, out of the complex chemical reactions that occur between them. I am still learning, yes, but the artisan loaves that come out of my Kenmore oven, baked on metal, have even the Dutchman exclaiming it looks like it came out of a stone oven. And the tang, not from an infusion of sourdough, but created from hours of slowly morphing chemical reactions, carbon dioxide bubbling up all day. Yet the prospect of producing on a mass scale is intimidating, even with the assistance of a Kitchen-Aid.