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Posts by frabotta

Hi Spencer,   Where do you buy the flavor enhancer with the creme de tartar?  Do you have to use fresh bakers yeast or can i use dry?   Elyce
You're funny too!! 
Thank you for the information--aweswome--yes i did mean bread flour!!!--Too much wine when writing to you--sorry!!
How long does the dough need to set before cooking?  Do you let the dough rise in the pan first and then form it into the pan?  Also, do they use cream de tartar?  I spoke to the manager at Ginos a few months ago and he said that they use malted barley flower and whole wheat flower--do you know the other ingredients?  Also, thanks for the prevouis information!
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