Re: fermentation of bread -

[Guest guest]

,

Could you post the contact info about the guy who had the two week

fermented bread?

Thanks,

[Guest guest]

> Could you post the contact info about the guy who had the two week

> fermented bread?

,

Here's a link-y:

http://www.californiaheartland.org/archive/hl_250/bezianbakery.htm

Bezian Bakery, 4725 Santa Blvd, (323) 663-8608.

B.

[Guest guest]

On 8/2/05, downwardog7 <illneverbecool@...> wrote:

>

>

> > Could you post the contact info about the guy who had the two week

> > fermented bread?

>

> ,

> Here's a link-y:

>

> http://www.californiaheartland.org/archive/hl_250/bezianbakery.htm

>

> Bezian Bakery, 4725 Santa Blvd, (323) 663-8608.

Thank you. I want to find out exactly what he is doing.

[Guest guest]

> Thank you. I want to find out exactly what he is doing.

,

Eh, the guy's a lunatic. If you have difficulty

reaching/communicating with him, post a list of questions and I'll

present it in person next time I see him.

B.

[Guest guest]

I usually buy one loaf of his " Boule " (plain sourdough with no herbs)

bread per week. The only other bread I buy is the Alvarado street

sprouted sourhough. I think Bezian is much better tasting/texture. Do

you have an opinion on his bread making process or his bread in

general? My wife or I am headed to the santa monica farmers market

today at 10:am. Let me know if you want me to ask him anything.

>

> > Thank you. I want to find out exactly what he is doing.

>

> ,

> Eh, the guy's a lunatic. If you have difficulty

> reaching/communicating with him, post a list of questions and I'll

> present it in person next time I see him.

> B.

[Guest guest]

> I think Bezian is much better tasting/texture. Do

> you have an opinion on his bread making process or his bread in

> general? My wife or I am headed to the santa monica farmers market

> today at 10:am. Let me know if you want me to ask him anything.

,

He has literature describing his process makes the bread harmless for

*many* gluten-intolerant folks.

His breadmaking process appeals to me mostly in that it is a labor of

love--he does not charge much for this obscure, artisan bread--and he

puts that focus into his product.

My question is where he got the notion to do a two-week ferment?

B.