h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Real Bread-Making - A1309376
Author: Frenchbean - U236943

This was a labour of love and fun to write. I hope you enjoy it as much.

Does it need more historical context?

Do I need to say more about non-wheat flours?

Would it benefit from more discussion about different types of wheat flour - 100%, 85% wholewheat, strong white, granary, malted etc etc?

I could have gone on a lot more about the horrors of mass-produced modern 'bread', but reigned in. Does that bit work?

Glad to be peered at....


F/b

Can you remove the first header? It's not necessary as the title forms the first header.

Is that what you meant? No need for "Introduction"?
Whatever...!

F/b

Yep, that's what I meant!

Actually, it's a matter of preference. It looks nicer without a header at the beginning, but a subheader would do just fine I think.

The EG generally accepts this. The title only forms the header if the header is the same as the title

I *knew* this had to be your entry, F/b.

Typo:

repitition > repetition

and a question:

'White stoneground flour has the bran and semolina sieved out of it.'

I though semolina, meant half milled. Tell me a bit more about this.

You could also link to my Yoghurt Soda Bread entry A694640, which is suitable for people with yeast allergy or candida.

There's also entries on German Bread A471340 and Bread A227422 (although this one is a bit thin), Danish Rye Bread A500482, Cheese Foccacia Bread A1132110, French Pizza Bread A493517 and Barabrith A615070.

Looking good, F/b.

Frenchbean, Jodan's usually right about most things, but I think I disagree in this case - everything's always open to debate, but at the moment it's not a matter of preference and the EG generally doesn't accept headers or subheaders at the start of articles. I believe the reason is because it looks a bit funny in some skins. It's one of the first things a new <./>SubEditor</.> is taught - an explanation can be found in the section ' and Tag' on the <./>SubEditors-GuideML</.> page.

Just my - I think I'm factually right here, but I'm always willing to accept that I may be not!

I think you are right Number Six, and also think this is a stonkingly good entry.

Bread is a subject I know nothing about - other than my friend's homemade stuff tastes way better than that out of the supermarket - so unfortunately I can't offer more constructive criticsm, other than to say 'Good Stuff'

You are factually right, the EG tends to not like headers at the beginning, but it's still a matter of opinion. I know I got two entries in with a header at the beginning.

Three actually-
A985287, A972326 and A1006507.
But I digress Nice entry FB Here are some miscellaneous comments-

"Factory bread is bland." This, though it is true, is an opinion, which ought to be taken out. You could probably get away with something like 'Most people agree that factory bread is bland', if indeed they do

The opening quote is-

"Wherefore do ye spend money for that which is not bread?" the Prophet Isaiah asked. Listen up.

Normally, this would be in apostrophes for quotes and/or italics, so it would be 'Wherefore do ye spend...'

You also may be forgetting that a footnote is treated as a sentence, so that they begin with a capital letter and in with a period/full stop.

In the section called Method, you make an unordered and add 1, 2, 3 at the beginning of each point. Consider changing the tag from to and taking out the numbers. It will automatically make it an ordered list for you

Factory bread generally *is* bland. Fact. Although not all of it is. Some breads, eg that produced by 'Cranks' is really nice. The sentence could be amended to read, 'Factory bread is in the main bland'.

Ah, but bland is in the eye of the beholder. I agree with you, by the way, but I think the sentence does need amending

Hi Frenchbean,

Enjoyed your entry very much.
I think we all agree that supermarket/factory bread is bland and unhealthy, but I suppose you have to be careful with the wording anyway.

Otherwise, I think it's close to perfect (I can't comment on the actual recipes and methods, but as far as style, etc. goes) - ready for the EG.

Awu.

Doh!!

Found a typo.

More peole depend...

Awu

1. Why is there a 'listen up' in the first line, after the quote? It's not really necessary - if people clicked the link, they want to read the article, don't they?
2. 'White bread does not contain protein, etc'. This is untrue - some might have lesser amounts than your 'real bread', though. Some white breads now add more fibre in. Maybe you could stick in an 'as much'.
Factual evidence based on prepackaged loaf marked 'Traditional White' found in fridge - 9.1% protein, 3.5% fibre by weight.

Fantastic amounts of peering at this. Thank you all... I'll do some editing later on today.

I'm easy about the header. Having taken it out, it does look better and I guess it's pretty obvious that it's the Intro at the beginning anyway.

I'll take out value judgements: thank you for picking those up.

Typos, footnotes, numbering etc. I'll get on to.

Thanks for the links ZSF. How on earth did you know it was my entry?!

Semolina is a by-product of seiving stoneground wholewheat to make white flour. It's about the 3rd grade of seive that extracts it from the wheat. Some places you can buy it just like that, but mostly it's then bleached to make the stuff that most shops sell. I'm not sure what part of the wheat makes up semolina, but can find out more. I guess roller-milled wheat also produces it, but I have no idea how, so you're probably right about that.

Nightshade: yup, I agree that fibre and protein are found in mass-produced bread, but the message I'm trying to get across is that it's not naturally there - but added later - and we don't actually know what form it takes. I'll amend the section so that's more clear. Thanks for highlighting it.


F/b

I think I've picked up on most of the PR comments.

Not all of the bread links fit in very well, ZSF. I don't want to include them for the sake of it. What do you think?


F/b

Great article!; Really wants to make me get up and make some.... all i need is an oven Just one thing; in the 'recipe' for how to make the bread, you include fresh yeast in the ingrediants being added, would it be worth mentioning here, again, that dried yeast can be used (once prepared properly)? Just my

Hi 2legs:
You mean I've put dried yeast in the recipe, not fresh yeast? Fresh yeast could indeed be used, but I think I wrote enough about it in the text for people to understand how to use it didn't I? Perhaps I'll add something about how much fresh yeast relates to how much dried yeast, just to clarify it all.

I hope you're off to make a loaf now!


F/b

Hi there F/b. I think I was the one who suggested that you did the entry, so it wasn't that difficult to work out it was likely to be yours! Great to see you've made such a good job of it.

As for the links, it was natural to think of my entry vis a vis the yeast intolerance and then it was just a question of searching on 'bread'.

The query on semolina was pure inquisitiveness.

I don't think you're going to have any difficulty getting this into the guide, but I don't think it will be me who picks it this time (I picked the mudbrick oven entry!) as it's too far away from my picks.