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Posted: Tue Jan 12, 2010 8:18 pm
by caribe
trog wrote:bcombs wrote:Isn't the crust more nutritious than the rest? Is is for potatoes, not sure about bread.
The crust browns because of oxidation of the sugars,
This statement is correct. I am not sure about the sealing in part and the rising part of your post.
http://en.wikipedia.org/wiki/Maillard_reaction
Posted: Tue Jan 12, 2010 8:21 pm
by caribe
By the way similar chemistry occurs to the glycoproteins in our aging bodies. The same chemistry happens (but faster) if you have diabetes and you are not taking care of yourself.
Posted: Tue Jan 12, 2010 11:09 pm
by Clevis Hitch
caribe wrote:In Crust we trust.
Posted: Fri Jan 15, 2010 4:20 pm
by trog
ref - The Breadbuilders Book
Posted: Fri Jan 15, 2010 5:23 pm
by toad857
bread is so 20th century. it's all about clif bars nowadays.
Posted: Fri Jan 15, 2010 8:46 pm
by krampus
It only took three days, but I get it now. cutting the crust off bread, its all about kicking the old people out of climbing. Thank god, so tired of hearing how it used to be 45+ pounds ago.
Posted: Sat Jan 16, 2010 4:46 am
by Clevis Hitch
There is that mysterious vibe.....
