Home Bread-Bakers v005.n009.2

BREAD Digest V5 #8

"Tom L. Wallace" <tomwa@jsbus.com>
Mon, 28 Feb 1994 11:06:24 -0800 (PST)
From: Lisa Stroyan <lisa@vger.sde.hp.com>                         

Subject: high-rising bread                                        

Message-ID: <9402232213.AA23927@vger.sde.hp.com>                  

> Furthermore, I have occasionally wanted to delay the bake cycle 

> for a slow-to-rise loaf.  And I have often wanted to start the  

> bake cycle early when the loaf has risen too quickly and I 
> to be around to see it pouring over the heating element. The 
> solution I know is to pull some or all of it out and bake in my 

> other oven.                                                     

The Zororuchi (spelling?) has the ability to set your 
rise times to custom.  My wife is the baker in our house (I got 
kicked off bread detail when I fried an engine trying to make
sourdough) but she says that it is really easy to do, and sets 
our ww bread for an extra 1/2 hour or so rising time.


Tom Wallace - Director, Distribution Sales       108 Whispering Pines Dr.
JSB Corporation                                   Scotts Valley, CA 95066
408-438-8300 ext 209; (in U.S. & Canada) 800-359-3408    FAX 408-438-8360