[Sca-cooks] Bread Yeasts
selene at earthlink.net
Sat Jan 19 12:06:00 PST 2008
Happily, the qualities that make you bad a "flaky" crusts will make you
great with period coffyns, where tensile strength is key. Make lemonade
out of those lemons, and make fabulous historical cooking vessels out of
flour. I bet you have the the might and the knowhow to make a
multi-level raised Sea-Pie, let the little modern homemaker try that one
with "flaky" crusts and watch them crumble. Yay You! =)
Georgia Foster wrote:
> Kimberly Vallance wrote " I just fail at pastry crusts ..."
> Me too. (insert heavy sigh with deep emotion). Never could get the hang of a decent flaky shortcrust. Just not in my abilities list, and I have been trying for 35 years.
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