tag:blogger.com,1999:blog-13936314.post116542799542687039..comments2023-07-12T07:22:02.075-07:00Comments on Pop Culture Junk Mail: The staff of lifeGael Fashingbauer Cooperhttp://www.blogger.com/profile/10720729203329325754noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-13936314.post-1165912723863988202006-12-12T00:38:00.000-08:002006-12-12T00:38:00.000-08:00That's a good rise you got on that one. Mine is no...That's a good rise you got on that one. Mine is not quite rising as much. Still, excellent loaf. I've been doing mine in a stock pot, heavy gague but nothing like LeC or cast iron. It works.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13936314.post-1165624779333792182006-12-08T16:39:00.000-08:002006-12-08T16:39:00.000-08:00I went ahead and made a loaf of this today. I used...I went ahead and made a loaf of this today. I used 1 teaspoon salt and added 2 tablespoons sugar (I like my bread plain, but it usually needs just a little sugar I find.) My loaf actually came out kind of burnt -- and I don't think it was the sugar, since even the flour coating was charcoal black when I took it out. But the inside of the bread was just right, so as long as I chop off the crust it's fine.<BR/><BR/>It actually is like a more complicated version of the ancient Roman bread recipe I sometimes make. Roman bread: 3 cups flour, 1 1/3 cup liquid, 1 tablespoon yeast. Salt and/or egg optional. 400 degrees for 20 minutes; let rise in a dish overnight then heat.Anonymousnoreply@blogger.com