Some cosmetic changes in preparation for larger site changes in the works.


Made pierogi yesterday. I didn't have any Gold Medal flour (which I always use for this) so I

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Joined: Dec 11, 2005


Posted to Thread #20626 at 8:06 am on Oct 5, 2011

used what I had- King Arthur. The dough was extremely hard to work with. Used the same recipe I always use. How come? ?

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