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.

LinkBack Thread Tools Search this Thread Display Modes
  #16 (permalink)   Report Post  
Old 31-05-2005, 02:34 AM
Vox Humana
Posts: n/a

"jimmyjames" wrote in message

You're sooooooo talented mr Vox Humana! I'm sure that your Breads etc.

just Wuuuuuunderfullll

I think someone needs a nap.

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
I make stove top bread frequently. I make dough, flatten it (usually) to fit the bottom of my cast iron frypan, and cook it really slowly. Sometimes I let it rise, sometimes not. Depending on the dough volume, it ranges from a half inch thick to two Tim Recipes 0 22-12-2005 11:15 AM
Sticky batter hutchndi Sourdough 5 05-09-2005 08:49 PM
Really Sticky dough [email protected] Sourdough 3 27-01-2005 05:16 PM
Sticky Turkey? Mickey Zalusky General Cooking 0 08-11-2004 09:39 PM
Sticky Millet Gary K. Vegan 2 06-10-2003 04:58 PM

All times are GMT +1. The time now is 01:54 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022
The comments are property of their posters.

About Us

"It's about Food and drink"


Copyright © 2017