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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#16
03-28-2008, 03:39 PM
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 So we are not allowed to respond on any posts. Strange blog you got going here. I was trained at the Cordon Bleu in France and learned quite the opposite. Strange you were told that about breads in France, but maybe that person liked eating very stale bread. Where the yeast is not usually the main flavor in a flavored bread, it certainly is there to enhance and enrich the flavor of the bread.      |
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#17
03-28-2008, 04:10 PM
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| You can reply to any and all posts without regard to their age  I was referring to your observation of a potentially inflamatory remark included in another post. We try and keep things civil here and I just did not want to reignite an old fire.As to the yeast thing, we can agree to disagree
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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