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Pastimes : Clown-Free Zone... sorry, no clowns allowed
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To: Mark Adams who wrote (161059)4/19/2002 10:34:36 PM
From: Joan Osland Graffius  Read Replies (1) of 436258
 
Mark >>An aside; As DAK would suggest, I think at least, the quality of most bread today probably has suffered too, suggesting maybe a negative hedonistic adjustment may be in
order.)

This is so true. Now that I am retired I bake most of the bread we eat. I have my grand mothers recipe and can still get flour ground from North Dakota wheat (Dakota Maid) which is the highest in protein content and milled the old fashion way - not like general mills or those other flour names known to man. If you take a close look at the labels on the bread you buy today you would not eat it.

Joan
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