[Sca-cooks] raised crusts

[Cindy M. Renfrow]

Thanks for the suggestions!

>  I'd add it 1/4 at a time to make sure the dough didn't get too wet.

Bear, how can you tell at this stage how wet is too wet?  Any practical
objection to my using my kitchenaid mixer with the dough hook? or will this
overwork the dough?

I'm going to bake it with a filling of flour, since this is only for show &
I intend keeping it for awhile.

Cindy