Talk:Brioche

From Wikipedia, the free encyclopedia

	Food Portal This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
Stub	This article has been rated as Stub-class on the quality scale.
Low	This article has been rated as low-importance on the importance scale.
Food and drink task list: Here are some tasks you can do for WikiProject Food and drink: Help bring these Top Importance articles currently B Status or below up to GA status: Food, Bread, Beef, Curry, Drink, Soy sauce, Sushi, Yoghurt, Agaricus bisporus (i.e. mushroom) Bring these Top Importance articles currently at GA status up to FA status: , Italian cuisine, Cuisine of the Thirteen Colonies, Coffee, Milk, Pasta, French cuisine, Chocolate Bring these High Importance articles currently at GA status up to FA status: Burger King Participate in project-related deletion discussions. Get rid of Trivia sections in articles you are working on. Add the {{WikiProject Food and drink}} banner to food and drink related articles to help bring them to members attention. It could encourage new members to the project too. Provide photographs and images for Category:Wikipedia requested photographs of food Review articles currently up for GA status: Burger King legal issues, Chocolate Review articles currently up for FA status: Butter

This is the talk page for discussing improvements to the Brioche article.
Please sign and date your posts by typing four tildes (~~~~). Put new text under old text. Click here to start a new topic. New to Wikipedia? Welcome! Ask questions, get answers. This is not a forum for general discussion about the article's subject.	Be polite Assume good faith No personal attacks Be welcoming	Article policies No original research Neutral point of view Verifiability

[edit] TODO

-Add a nice picture of brioche nanterre loaf. The current picture has an extremely unattractive (and atypical) crust color. I can take a picture in the next week to upload. A picture of Brioche a tete is also needed, but I don't have the right pan to make it in. -Add a section on variations, such as raisin, coulibiac and savory cheese -Add a section on technique/procedure -mention sponge method

A related issue: Why is there no page on enriched breads in wikipedia? The word 'enriched' in the first sentence of the article should link to it.

Rosenbluh 05:45, 21 March 2007 (UTC)

Shold some of that information go on the french cooking wikibook page? b:Cookbook:Cuisine of France or b:Cookbook:Bread Recipes? --MyOwnLittlWorld 18:07, 9 May 2007 (UTC)