[Sca-cooks] raised crusts

[Decker, Terry D.]

Take my good advice with a grain of salt, it works most of the time with
fine wheat flour, but every so often a wild variable turns it upside down
and gives it a shake (about the time my ego is congratulating itself).

If you have any other baking questions to fill in your notes, ask away.
Those I can sometimes answer off the top of my head.

I've got a couple of weekends of housecleaning scheduled, so I too may get a
chance to play in the kitchen as Cindy is doing.  I've got a long delayed
barley bread experiment and an urge to test some of the rye pastry doughs in
Welser.  I've got some salmon in the freezer, so fish in pastry is a
possibility.

Bear


> --- Terry Decker <t.d.decker at worldnet.att.net> wrote:
>
> <A bunch of good stuff for judging water/flour
> mixtures>
>
> Thanks, Bear;-) I've got a bunch of your emails on
> baking on my other hard drive, but until I can rescue
> the information, I'm sorta back to bare beginnings-
> this, too, will be filed for future use ;-)
>
> Phlip