"graham" > wrote in message
news:cNlZd.676184$Xk.191457@pd7tw3no...
>
> "Cindy Fuller" > wrote in message
> ...
>> In article >,
>> (The Old Bear) wrote:
>>>
>> And I thought I had a lot of baking books! I would also add Bernard
>> Clayton's The Breads of France to the list. His directions are
>> meticulous (and lengthy), perfect for a novice at artisanal breads.
>>
>> Cindy
>
> Except that he adds milk powder to many of the recipes that should be
> straight dough.
>
> Graham
I'm glad you mentioned this. I've noticed this in his recipes. I've often
wondered, "what gives here." Are there certain bakers that prefer bread
that calls for milk added as an ingredient, and it's that simple -- I don't
know.
Dee