information on baking bread
it;is said that moistenin, fluffing, and heating mature ground grass seeds makes them "more palatable" but i think it's more about food preservation and storage, although they do get sweeter. individual grass seeds are a very small meal. oh! i see -- raw flour would likely fill your gullet with dust, dry your mouth out, and make you gag and choke and cough.
so, we make use of plant eggs ("seeds") because it is yummy and filling for our big mouths and bodies.
these seeds do lots of things that come together to make bread -- there is gluten, for example. Anyway!
there are 2 categories of bread -- trashy bread and designer bread. at a baking section of a good food store or in a cookbook you can find designer bread. we'll be making trashy bread.
bread needs some things but they are not ordering well in my mind right now; here they are out of order - water - time - kneading - gas bubbles bread is basically a way to take dry powdery flour and turn it back into a biteable, holdeable object.