Talk:Bread machine: Difference between revisions
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imported>Subpagination Bot m (Add {{subpages}} and remove checklist (details)) |
imported>Mary Ash No edit summary |
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:Me too! [[User:Petréa Mitchell|Petréa Mitchell]] 12:11, 28 April 2007 (CDT) | :Me too! [[User:Petréa Mitchell|Petréa Mitchell]] 12:11, 28 April 2007 (CDT) | ||
==Removed the part about phytase enzyme== | |||
Removed the part about the phytase enzyme as there is nothing to back up this claim. No foot notes or any fact. Bread making whether by hand or by machine does not normally take 8 to 12 hours to make. The only time you would do this is if you are making a sponge type bread. Most breads are made from start to finish in about four hours unless you bake with rapid rise yeast. Bread machines can also bake at extended times. My Zo has this feature but I rarely use it. [[User:Mary Ash|Mary Ash]] 03:23, 28 September 2010 (UTC) | |||
Revision as of 22:23, 27 September 2010
Shouldn't this article be in the food science workgroup, instead of the engineering workgroup? The content seems much more food-science than engineering to me. Anthony Argyriou 11:58, 30 March 2007 (CDT)
- Me too! Petréa Mitchell 12:11, 28 April 2007 (CDT)
Removed the part about phytase enzyme
Removed the part about the phytase enzyme as there is nothing to back up this claim. No foot notes or any fact. Bread making whether by hand or by machine does not normally take 8 to 12 hours to make. The only time you would do this is if you are making a sponge type bread. Most breads are made from start to finish in about four hours unless you bake with rapid rise yeast. Bread machines can also bake at extended times. My Zo has this feature but I rarely use it. Mary Ash 03:23, 28 September 2010 (UTC)