Re: Re: Breads

Yes, for that the coolness of stone would be good, but for regular
bread making, you want warm, not cool, so I'm not sure about any type
of stone - marble or granite - being the thing to use?????

Marge Talt, zone 7 Maryland

who, speaking of bread making, received a bread machine for
Christmas!  Been reading up on it and trying to read this thread in
the morass of all the thousands of emails stacked up on this box. 
Need to go looking for 'bread' flour - never used it before;  always
used just regular whole wheat and unbleached white....

mtalt@hort.net
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----------
> From: cathy carpenter <cathyc@rnet.com>
> 
> Makes sense if you are producing a product that has some of the 
> flakiness of a croissant or puff pastry which requires pieces of
butter 
> incorporated into the dough without the butter being entirely
absorbed 
> by the flour.
> Cathy
> 
> On Saturday, December 21, 2002, at 07:50 PM, Cersgarden@aol.com
wrote:
> 
> > In a message dated 12/21/02 5:27:06 PM, mtalt@hort.net writes:
> >
> > << .I
> >
> > have a slab of marble  >>
> >
> > Marge, marble is what I was thinking of.  The instructor of the
bread 
> > class I
> > took so many years ago suggested this.  My neighbor has a built
in 
> > marble
> > slab he uses for bread making.
> >     Ceres
> >
> >
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