[Sca-cooks] OOP: Kataifi

[Bronwynmgn at aol.com]

In a message dated 12/29/2005 5:52:27 P.M. Eastern Standard Time,  
sjk3 at cornell.edu writes:

<<Will I know before it
goes in the oven, or does it need to  rise above room temperature before
you notice anything?  For that  matter, what do you notice?>>
 
I wasn't actually there when it happened, but I heard about it in  detail.  I 
can't remember if you actually bake baklava or not, but I seem  to remember 
that they noticed a bad, fermented smell after it had reached room  temperature.
 
Brangwayna