[pct-l] Pct-L Digest, Vol 51, Issue 16

[Yoshihiro Murakami]

Dear Seth

I am sorry. The translation of cooking was very difficult for me. So,
I omitted the explanation.

It is for the preservation at the normal temperature. If you
completely sealed the bread and killed all the bacteria, the taste of
bread will be maintained for several months.


Additional explanation

I usually use:

dry yeast - one large spoon. if you use more yeast, the fermentation
will be facilitated. The amount of yeast only related to fermentation
speed.

sugar - I may use 100 cc. It only related to fermentation speed. if
you use more sugar, the fermentation will be facilitated.

honey - I may use 50 --100cc. The amount of honey related to the
sweetness. No other side effect. If you love sweet bread, you may use
more honey.

olive oil - I may use 50-100cc. The amount of olive oil related to
total calories. If you use more oil, you can get more high energy
bread, but you may feel difficulties to eat bread.



2012/3/15 Seth Jacobs <jacobs.sethf at gmail.com>:
> I'm going to make this receipe.  Anybody know the why of step 11 (boiling
> the bread in a bag)?
>
>
>
>>
>> > Thanks giniajim
>> >
>> > The recipe is here: http://bit.ly/bnVwpt
>> >
>> > I am eating this bread every day, so I would like to eat this on the
>> > trail. one loaf of bread weighs around 2 kg. It is enough for 1 week's
>> > breakfast and lunch.
>> >
>> >
>> >
>> >
>>
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-- 
Sincerely
--------------- --------------------------------------
Hiro    ( Yoshihiro Murakami  村上宣寛 )
facebook  http://www.facebook.com/completewalker
Blogs  http://completewalker.blogspot.com/
Photo  http://picasaweb.google.co.jp/CompleteWalker/
Backpacking since about 1980 in Japan
JMT, 2009, 2010, 2011(half).
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