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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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01-03-2005, 12:59 AM
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Kenneth wrote: On 27 Feb 2005 21:40:21 -0800, wrote: When you say that the "bread turned out fine" what are you comparing it to? Okay, the bread turned out nice and golden and crusty on the outside and fluffy and soft on the inside. Is that a good enough assessment? 
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09-03-2005, 07:42 PM
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"michael" wrote in message .. .
On Mon, 07 Feb 2005 18:33:07 -0700, janie wrote: Anybody know a secret? For lean doughes w/no fat or added sugar. Wash with Use 1 whole egg for softer 1 egg white for harder crust throw in a pinch of salt and two pinches of sugar. Or use milk 'n' sugar for a soft crust. Store bought bread usually has some sort of sugar/milk in the dough which gives it color. btw Lack of salt in the dough will cause pale bread. I don't agree with this
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09-03-2005, 07:49 PM
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