On Wed, 17 Aug 2005 03:16:25 GMT, WaltA
<please@[EMAIL PROTECTED]
> wrote:
> Chris and I wrote :
>
>>So you don't knead to dough that any more? <gd&rvvf>
>
> Crumbs ! It is true, and if you would step this way into my kitchen I
> could show you the _proof_ of that :)
>
> remind me, gd&rvvf = ??
Grin, Duck and Run Very Very Fast (also RLH = Run Like Hell, RVVFA = Run
Very Very Far Away and other variants). Compuserve originally, I
believe.
>>, for many of the breads I like (Laugenbretzeln
>>and Laugenbroetchen, for instance) it's also the glaze. For which I
>>haven't found a recipe...
>
> Pass, cant help, sorry.
> There is a fella on rec.food.sourdough (Samartha Deva) of Germanic
> origins and into craft breads, he might be of help ? dunno.
> I did a brief google, but am no wiser, are they good for enclosing
> sausages ?
Laugenbroetchen should be (round buns, sliced crosswise on the top
before baking so they split when cooked). Laugenbretzeln are the big
plump pretzels (not the skinny bent twiglet things the Americans call
pretzels), fitting a sausage in would be not easy.
> Gosh! Did you spot that? I do believe I may (briefly) have got 'it'
> back on topic :-!)
We can't havee that! What is the airspeed of an unladen sparrow?
(Consider the question well before answering. Do not attempt to write
on both sides of the paper at once.)
> PS
> Well that is odd, time p***** so quickly, I thought that I had sent
> this reply, but it still lurketh in my outbox, and now I cant even see
> the post that I thought that I was replying to !!
> It must be either
> (1)age
> (2)homebrew
> or(3)the internet
I blame the government <g>.
Chris C
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