SC - big spice question

[LrdRas at aol.com]

In a message dated 4/22/99 10:37:24 AM Eastern Daylight Time, 
TerryD at Health.State.OK.US writes:

<< Really?  If you are talking about bread, convert to measuring your
 ingredients by weight, as professional bakers do.  You'll find most recipes
 scale up or down reasonably well.  >>

Hello! We are talking leavinening with baking which absolutely NO relevence 
to upscaling wpices which is what the originalthread was talking about.  To 
equate leavening with spices is truly ludicrous in the extreme...

Ras
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