The Original Gay Porn Community - Free Gay Movies and Photos, Gay Porn Site Reviews and Adult Gay Forums

  • Welcome To Just Us Boys - The World's Largest Gay Message Board Community

    In order to comply with recent US Supreme Court rulings regarding adult content, we will be making changes in the future to require that you log into your account to view adult content on the site.
    If you do not have an account, please register.
    REGISTER HERE - 100% FREE / We Will Never Sell Your Info

    To register, turn off your VPN; you can re-enable the VPN after registration. You must maintain an active email address on your account: disposable email addresses cannot be used to register.

  • Hi Guest - Did you know?
    Hot Topics is a Safe for Work (SFW) forum.

Brown or white?

What bread do you prefer?

  • White

    Votes: 17 45.9%

  • Brown

    Votes: 22 59.5%
  • Total voters
    37
star-warrior said:
But, you're just wierd, so there :p
Click to expand...

Snatched!

Pb0sq.gif


I love you Kuli but you skrange, gurl. Real skrange.
 
The denser the bread, the better. White bread is mostly air and lacks nutrients. Darker and heavier breads are more nutrient dense. Better yet, lower the gluten content and add in sprouted grains and we're talking some serious bread.
 
Spiff said:
The denser the bread, the better. White bread is mostly air and lacks nutrients. Darker and heavier breads are more nutrient dense. Better yet, lower the gluten content and add in sprouted grains and we're talking some serious bread.
Click to expand...

What does "lowering" the gluten content do?
 
Kulindahr said:
Lowers the price of gluten meal organic fertilizer by increasing the supply. :D
Click to expand...

Good for lawns, bad for bread.

Flours with low gluten amounts are excellent for making pastries like scones and cakes. The crumb is soft. But bread flours with higher gluten amounts give the elasticity that gives their wonderful pliant structure. Breads don't fall apart like cakes do because of the important work gluten does. Breads without enough gluten are loose, lack character and have an insipid, monotonous texture.

We knead gluten to make good bread.
 
I like all kinds of bread except for the cheap stuff that is mass produced garbage. I love sourdough, marble rye, dark rye, russian rye (black bread), homemade white breads, on and on.
 
I prefer white bread or Italian bread, but I also eat light rye or wheat bread sometimes. Of course cinnamon raisin bread is good for a change for breakfast, but is too sweet for a regular diet.
 
In my youth, there was bread (white) and then this exotic derivative called "brown bread" that hippies and old constipated ladies ate (i.e. whole wheat). You could also buy it at "historical villages" where they'd show you how an ox turning a grindstone would make what passed for flour back in the pioneer days.

If I could, I'd just buy a kilo of pure gluten laced with yeast and a bit of butter.



(actually I like rye breads, and some of the swedish seed loaves I ate were amongst the best bread i've tasted. But that's basically bread from another planet. Or, say, Europe. Otherwise it's gotta be white.
 
Fit for Life - Someone has been remiss in posting for quite awhile - but he had PC problems and then had to find source docs.
I *think* he's re-reading so he can get some *facts* back in his head.

Some of us have been waiting and waiting.

Or, there's his I have a new hip thread in HT. That's REAL life.
 
DonQuixote said:
Fit for Life - Someone has been remiss in posting for quite awhile - but he had PC problems and then had to find source docs.
I *think* he's re-reading so he can get some *facts* back in his head.

Some of us have been waiting and waiting.

Or, there's his I have a new hip thread in HT. That's REAL life.
Click to expand...

You been smoking dat bubble gum kush huh
 
You must log in or register to reply here.
Back
Top