These notes were taken by David S. Cargo for his personal use, and should not be expected to be complete minutes of the meeting.
Klecko has been busy....
Dan addressed the question, "Why are European breads better?"
He said that they had a long tradition of baking with wheat and with breadmaking. In the early history of the United States, wheat was not very available, and flour was somewhat rare.
Klecko will be doing breadcarving again for Christmas. (Last year Poles all over came to see his work.) The location is in front of the Bean Factory coffee shop at Saratoga and Randolph. This is just east of Snelling and Randolph.
Klecko again mentioned the American Institute of Baking at Manhatten, Kansas as a place of great knowledge about bread baking.
Wet doughs can sit longer with less yeast than other dough.
Klecko talked about how you can become an expert in applications of just a single type of dough (such as sourdough), and use that as a base for wide variety of breads. He mentioned the Tiseran monks who make everything from one type of dough.
Klecko said that Oct. 17 is the Greek festival of Florax, the oven god.