From: cosmicaug@hotmail.com
Quee wrote:
> St Cloud? as in Fl.?
Sorry, I should have been more specific because I knew that
there exists a St. Cloud in Florida. It's Saint Cloud, MN. Not horribly
far from where Jill lives, actually; because I recall commenting how I
lived a fair distance away but had been going to school (commuting then)
closer to where she lives.
August Pamplona
>
> "August Pamplona" wrote in message
> news:4sbse3Fuj1vtU1@mid.individual.net...
>> 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
August Pamplona
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