On Thursday, April 6, 2017 at 4:15:57 AM UTC-4, Wayne Boatwright wrote:
> On Wed 05 Apr 2017 09:58:24p, Cheri told us...
>
> > "Wayne Boatwright" > wrote in message
> > 9.45...
> >> On Wed 05 Apr 2017 07:21:24p, Cheri told us...
> >>
> >>> I got started early and made Paul Hollywood's Roquefort/Walnut
> >>> bread. I don't usually eat bread but I did have some and it was
> >>> so good that I could have eaten a lot more, but I froze what was
> >>> left and will dole it out.
> >>>
> >>> https://s8.postimg.org/hx2xxgjyd/HPIM0641.jpg
> >>>
> >>
> >> Cheri, that looks absolutely scrumptions! There would be no
> >> leftovers here. :-)
> >
> > Thank you. It is really a good recipe and I have been wanting to
> > make it since seeing him make it on The Great British Baking Show.
> > I love that show, but I have a hard time with metrics. However,
> > the scale and weighing made it easy.
> >
> > Cheri
>
>
> Well, you did a smashing job!
>
> I'm in the US but bought my first British cookbook many years ago, so
> many years ago that it was hard to find metric culinary scales in the
> US. I found a shop in London where I could buy scales, measuring
> spoons, cups, and jugs. That made it easy to follow the recipes. If
> I'm baking from an older American cookbook, I usually convert the
> recipes to metric since it's more accurate.

Who was it (I can't recall) who used to post here whose sig was
"Are we going to measure or are we going to cook?"

CindyHamilton