zlacker

I see that I'm not the only geek who likes baking. When I was a PhD student I seriously considered packing it all in and starting a bakery. I'd just discovered what seemed like the forgotten secret of good bread: time. At the that time in the UK most bakery bread was terrible and bread recipes in books or online called for short rises in warm places. I had to go back to older books to discover the secret.

I would have been ahead of my time if I'd actually gone through with it. These days it seems that the secret is out again with recipes calling for 6+ hour rises. In the town I used to live there is a very successful artisan bakery now.

>>black-+(OP)
I notice recently that the hipsters over on Metafilter are trying to smear bread bakers as "brogrammers" and "neckbeards". What is wrong with them.

And you are right about the rising time. I do an 8 hour rise. Doctor Carrie Reams said that the rising time breaks down the phytates which in turn releases the calcium into a form that the body can digest. 2 hour rise doesn't do that.