ext_59053 (
bellinghman.livejournal.com
) wrote
in
major_clanger
2009-11-22 11:59 am (UTC)
no subject
An interesting point.
I'm making some New England rolls. The result may not be authentic, but it looks right, and tastes good. However, I've got to the stage of not measuring the flour content any more when making bread doughs, so that may be compensating.
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no subject
I'm making some New England rolls. The result may not be authentic, but it looks right, and tastes good. However, I've got to the stage of not measuring the flour content any more when making bread doughs, so that may be compensating.