Newstalk 970 WBLF. I’m Wes Richards with some thoughts on bread and water.
On my side of the mountain, we have enough calcium in the water to make osteoporosis practically extinct. Boil a pot and there invariably are these attractive white dots on the inside and getting them off requires a sandblaster.
Around here, people who don’t want to drink the stuff and use spring water. And then they take calcium supplements.
Go figure.
On the other side of the mountain, there’s zero calcium, but plenty of iron. So while osteoporosis can be common, no one has an iron deficiency.
Which makes one wonder whether people there drink spring water and take iron supplements.
But no matter the contaminant or purity, water is a key ingredient in bread. And hard rolls. And bagels.
And that leads us to wonder whether anyone around here knows what a crust is.
You can’t get a decent hard roll. There are only a handful of places where you can get an italian bread with a real crust. And bagels -- even the best of them -- taste pneumatic.
One of the great incentives to move here was old country baking. Wow. Couldn’t wait.
Wow… still waiting.
You can get bread with real crust and dinner rolls in a couple of places. But they taste like what they are, pre-mixed, shipped in and stuck in an oven.
That’s okay. But JUST okay.
So let’s try to make our own in one of those machines you can get at the department or discount store.
That doesn’t come out right, either.
I have to assume it’s the water. So I’m going someplace where the water isn’t as pure as ours. Probably somewhere in North Jersey. I’m going to fill up a bunch of gallon jugs from the tap in the bathroom of a budget motel and come back and try the bread machine again, then report back to you.
I’m Wes Richards. My opinions are my own but you’re welcome to them. ®
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