Re: Ok, who is the smart guy that invented XML?

In article <20110213221317.762070851241337@xxxxxxxxxxxxx>,
Roger Burton West <roger+asr201102@xxxxxxxxxxxxxxxxxxxx> wrote:

All the "normal" bread I've had in the US has tasted noticeably sweet.
When I first bought a bread-maker, its English-language recipe book was
set up for the American palate...

I can't recall ever having bread, other than that which was supposed
to be sweet, that tasted sweet. Not sure what you were given and told
was "normal".... A one-pound loaf[1] might have a couple of
tablespoons of sugary substance add to it at the beginning, but if
there's any detectable amount left after fermentation, they're doing
it wrong. Even the mushy faux-sourdough I grew up on didn't taste
anything like "sweet", never mind "noticeably sweet".

Now if you're talking about raisin bread, zucchini bread (actually a
quickbread), or brioche, I could understand.

-GAWollman
(recipe at <http://bimajority.org/~wollman/recipes/wheat-bread>)

[1] That's a loaf made from a pound of flour, not a loaf that weighs a
pound.

--
Garrett A. Wollman | What intellectual phenomenon can be older, or more oft
wollman@xxxxxxxxxxxxxx| repeated, than the story of a large research program
Opinions not shared by| that impaled itself upon a false central assumption
my employers. | accepted by all practitioners? - S.J. Gould, 1993
.

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