Bread Machine vs Kneading by hand
Old Style (??)
yeast storage - cupboard or frig
Gas or Electric Oven
How many times/how long to knead it
Ingredients
"Grammie's Recipe"
Why do older women know how to do it so well?
Why can some do it better than others?
Cooking times
Do weather factors make a difference? Rainy days vs. Sunny
What about seasons?
Brick Oven?
Different kinds/different tastes/different parts of the country/world
Just what does yeast do?
Where does yeast come from?
Why do some breads rise differently
What about sugar? Flour? Molasses?
Is there a "bad" bread
What is the best bread nutritionally
Elijah or Ezekiel bread ? the one with all the natural ingredients
Store bought vs homemade
enriched flour vs regular
why rectangular loaves? Who came up with that?
What happens if you can't eat bread? If you have Dietary issues
What if you choose NOT to eat for religious purposes? Dietary purposes?
Multi-grain vs. Wheat vs. who knows
Too many choices
Bread?? Where'd that word come from?
Who made the first bread?
How come I try and try and get taught and still can't bake a good loaf?
How thick is the "correct" slice
Is it harmful (does it make you gain weight)
Try googling 'slow bread making'--made a big difference to my thinking and practice!
ReplyDeleteFine brainstorm list--plenty of isearch hooks here, but I'd steer clear, more or less, of the historical stuff, the stuff you can easily dig out of an encyclopedia, and go with the more personal and opinion questions.