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Jane Lumley
 
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Default It's getting to be bread time again

In article >, David Feuer <f.e.u.e.r-
> writes
>Passover is over and the school year is drawing painfully to a close, so
>it's getting near time to start a starter and make some of that
>sourdough bread. I'm also looking forward to working on making the
>perfect whole wheat cinnamon roll. I now know that the local bakery
>uses brown sugar, so I'll be sure to stick with that as I experiment.
>My big trouble is making the rolls moist enough.
>
>David


I've taken to using muscovado sugar for cinnamon rolls.
--
Jane Lumley