[Sca-cooks] raised crusts

[Philippa Alderton]

--- Terry Decker <t.d.decker at worldnet.att.net> wrote:
> Oops.  That should be between 48 and 60 ounces for
> the flour, which will
> raise the water to between 2 and 3 cups, if I'm
> estimating correctly.

Whew! I kinda thought that wasn't much water for that
much flour, Bear, but I'm certainly NOT the baker you
are ;-)

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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