6 Mar
2001
6 Mar
'01
6:13 a.m.
Well, it matters with the bread, too, in that the consistency is impacted
considerably, but it's still bread.
Dick
----- Original Message -----
From: "Carlos Murillo" <cmurillo(a)emtelsa.multi.net.co>
To: <classiccmp(a)classiccmp.org>
Sent: Tuesday, March 06, 2001 10:31 AM
Subject: Re: New here :-) (OT!!!)
It depends.... have you tried making croissant dough, the french
"mille fleure" (sp?) thing with the wrong proportions of stuff?
Or phyllo dough? believe me, an extra/missing cup does matter in
that case.
At 06:22 PM 3/5/01 -0700, you wrote:
Nothing drove that point home for me more than
when I found that if I left
something other than flour, yeast, or water, out of my bread recipe, it
really
didn't matter much. Moreover, if I put in an
extra cupp of flour, or
inadvertently left one out, it didn't matter either. It still produced
bread,
and the normal result wasn't sufficiently
reproducible to point up any
difference between the amounts either...
Dick
--------------------------------------------------------------
Carlos E. Murillo-Sanchez carlos_murillo(a)nospammers.ieee.org