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French bread a bit too heavy - Page 2

post #31 of 37
Peter, I sent you a pm.  Please let me know.
post #32 of 37
Thread Starter 
Hi Kokopuffs and Cakeface,
I had a wonderful time in Hong Kong and now I'm looking forward to picking up where we left off. I did not recieve the PM or the photos. Maybe I don't know how to find them. I looked on my e-mail but nothing there. Hmmm?
post #33 of 37
Peter, I re-sent the PM thru Cheftalk and so you should see it at this website/your profile.   Lemme' know, please.

-T
Edited by kokopuffs - 4/18/10 at 12:25pm
post #34 of 37

My browser is Internet Explorer Version 6 and I think that there's some incompatibility between it and the new formatting used at the various forums.  Your not receiving my emails relate to that incompatibility.

post #35 of 37

deleted deleted deleted


Edited by kokopuffs - 4/20/10 at 5:07am
post #36 of 37
post #37 of 37

Ohoo,

 

I'm not sure if you followed the entire thread -- and even if you did, you should be aware that there were a lot of PMs going back and forth that aren't reflected here. 

 

Peter Cook, the OP, was interested in producing a very specific type of bread with a very specific type of crust -- all the while fighting Filipino weather conditions.  By the time this thread ran its course you'd have to term him an  advanced baker -- at least as far as pain ordinaire.  Your suggested video recipes and  techniques don't apply to what he was trying to do.   

 

On the other hand, you've got a pretty interesting collection of resources and may want to start your own thread to better share them with those whom might best benefit.  I suspect they're pretty much lost in this thread. 

 

Welcome and good luck,

BDL

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