From: cosmicaug@hotmail.com   
      
   jill wrote:   
   > better late than never I guess...Hi August...Good to see you back. I   
   > was beginning to wonder if you and your hometown disappeared off the   
   > map, for about the past two months no reports from there on weather   
   > radio (no weather there?) and no sight of you here either, I was   
   > getting worried.   
   > jill   
      
            I live in Saint Cloud these days. I had no internet access for   
   over a month. Actually, I did have internet access through school but   
   not from home and I did not read Usenet or post (I suppose that I could   
   have chosen to read and post through Google but I didn't --and, in any   
   case, I'm too old fashioned to post through Google). The internet access   
   issue got resolved when I gave up on Charter and looked for other   
   alternatives. Now I have broadband for the first time. It is nice.   
      
   >   
   > August Pamplona wrote:   
   >> Frederick Burroughs wrote:   
   >>> August Pamplona wrote:   
   >>>> Frederick Burroughs wrote:   
   >>>>   
   >>>>   
   >>>>> I tried to adapt it to growing mushroom mycelium as an adjunct to the   
   >>>>> yeast. The attempt was a compleat failure. The dough rose, but fell   
   >>>>> flat during baking. The bread tasted bitter, and smelled of burnt   
   >>>>> hair and rubber, and burnt popcorn.   
   >>>>         Rather than having living cells doing what living cells do you   
   >>>> are probably having the enzymatic loads of lysing cells (mycelial   
   >>>> fragments, really) doing the work (however effectively) of your   
   >>>> fermentation (of both your bread dough and the fungal cell remnants).   
   >>>> I suppose that it is not surprising that this results in totally   
   >>>> different flavors and not in a good way. I mean, if you put your   
   >>>> maitake in a blender and let it stand for however long this was at   
   >>>> room temperature I would not expect it to taste very good.   
   >>>>   
   >>>>   
   >>> Good suppositions. The raw dough itself had a sweetish aroma, but   
   >>> distinctly different from yeasty dough. On baking it became repulsive.   
   >>> I'm wondering if, unlike yeast, mushroom mycelium does not bake well at   
   >>> high temperatures (450° F)? Many mushrooms develop awful tastes when   
   >>> cooked at too high a temperature.   
   >>          That could be the case but the temperature is never going to be   
   >> that hot inside the loaf itself. Unless such bad flavor components from   
   >> the crust dominate the rest it probably shouldn't turn out as bad as   
   >> what you describe. I suspect that it might have been bad throughout the   
   >> whole loaf. Did you ever taste the raw dough? I'm just wondering if it   
   >> was also very repulsive.   
   >>   
   >> August Pamplona   
      
   August Pamplona   
   --   
   If you could prove religious beliefs with the scientific   
   method, it would be science.....and nobody would believe it.   
   - Stephen Colbert   
      
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