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Food, Friends & Fun| Curious1 | Good advice, cyalexa. Sally has wonderful looking bread on her blog, I'm amazed at her expertise. |
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Veteran Member 7176 posts Joined: Dec 9, 2005 Options |
Posted to Thread #21048 at 8:00 pm on Nov 30, 2011
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Other messages in this thread:
- 21048. Question and help needed from bread/roll bakers please... [LINK] - Barbara in VA - 11:28am on 11/30/11 (12)
- My advice: - mistral - 12:32pm on 11/30/11
- I'm also surprised they went with cake flour, which would have corn starch. [LINK] - MarilynFL - 1:17pm on 11/30/11
- Me too. Cake flour?? Strange. I've used the King Arthur recipe too. It is a good one. [NT] - CathyZ from Kauai - 3:44pm on 11/30/11
- I agree with the others--cake flour seems out of place. For bread you want to develop gluten - Joe - 6:12pm on 11/30/11
- Thank you all very much.I will try the KA recipe next! I'm determined to figure out this yeast stuff [NT] - Barbara in VA - 6:28pm on 11/30/11
- try these, from Sally's blog - cyalexa - 7:45pm on 11/30/11
- Good advice, cyalexa. Sally has wonderful looking bread on her blog, I'm amazed at her expertise. [NT] - Curious1 - 8:00pm on 11/30/11
- I considered myself "yeast -challenged" - cyalexa - 8:17pm on 11/30/11
- I posted the link [NT] [LINK] - AngAk1 - 4:25pm on 12/01/11
- Then again, maybe the author of the recipe likes a cakey roll. . . - mistral - 9:22pm on 11/30/11
- This just reminded me of when a class mate in college raved about some biscuits. . . - mistral - 9:24pm on 11/30/11
- European flours have lower protien than US flours - desertcook - 10:19pm on 11/30/11