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#16
01-20-2002, 11:12 AM
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 crust or pro crust hi cape chef i agree with you 100 per cent, but originaly i had the impression that the first few lines buy Tollhousegoddess i quote an accomplished home baker who regulary makes her own....... still the book has the first section intended primarily as a review of the more fundamental bread making techniques.I still think there is a lot of material to learn from this PROFESSIONAL BOOK AUSTIN   Last edited by austinfarrugia : 01-20-2002 at 11:24 AM.      |
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