janne at the bakery
Out of context: Reply #7
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- RustyStew0
baker: Hey there, if your not too busy with other things, I have compiled some ingredients that I'd like you to try as a cheap replacement of flour and still have the bread rise and be fluffy. Unfortunately, we only have a budget of 5 euros for the entire project so don't spend more than 3 hours on it. Do you think you can do that?
apprentice: Sure thing boss, but looking at these ingredients I can tell you right now that we are going about this all wrong. If we really want to test our ingredients accurately we would need a controlled temperature environment, need some moisture control installed as well.
baker: We can't do that for this project. I only want you to spend 3 hours on it, and we don't need that level of precision anyway.
(3 hours passes)
baker: Hows it been going? What have you found out?
apprentice: Well, the ground cashews is the only one I've tried so far.
baker: What? Why the hell is that?
apprentice: Well as I began to work with it I realized that the proportion of ground cashews wouldn't necessarily work if used at the same ration as flour and in order to rule out that possibility I have in fact done 100 different versions of the bread with the only variable being the ground cashews.
baker: And what percentage worked the best?
apprentice: None, none of them made it rise and be fluffy.
baker:...jackass.- haha yes the apprentice.. we knead(oh glorious pun!) that!janne76