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doodlebug said
on 8/14/2008 ummmmm I think something (s) is missing
Like, how much flour, water, etc.
RecklessRon said
on 4/25/2008 Where are the amounts? How much sugar, salt, water, yeast, milk, oil (and what kind)?
RecklessRon said
on 4/25/2008 Where are the amounts? How much sugar, salt, water, yeast, milk, oil (and what kind)?
RecklessRon said
on 4/25/2008 How much yeast, how much water, how much milk, how much salt, how much sugar, how much and what kind of oil, etc. ?????????????????
rebeljane said
on 4/25/2008 It would be nice if there was a list of ingredients for this article
rebeljane said
on 4/25/2008 It would be nice if there was a list of ingredients for this article
Anonymous said
on 2/14/2006 As a home brewer, I have studied these little buggers, as well as water chemistry. Chlorine will make the beer taste bad, but does not harm the yeast. If you want to remove chlorine, a hardy boil will drive the chlorine out. So, boil and cool your water if you're worried about this.
Anonymous said
on 11/22/2005 Place a pie plate half full of water in the oven before turning it on to preheat. Leave it in the oven while baking bread for a crisper crust. This works well with Italian bread, too.
Anonymous said
on 11/22/2005 When making any kind of bread you want to rise, don't use tap water. City water has fluoride and chlorine that kills the little yeast critters that make dough rise. Use bottled water or let water sit overnight!