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I'm thinking they're a nice place to get started. And from what I can tell

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Joined: Jan 11, 2007

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Posted to Thread #12391 at 1:00 pm on Oct 28, 2008

on the professional bakery side, you master the components and then just mix and match from there....Either or both of those books would be a good launching pad for that. While typically I'm not up for a dish that has 8 different components, it's fun to take an afternoon and give a few components a whirl. My books are packed away in storage but I need to fish them out again.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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