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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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I have a question about the KAF cookbook. I read the reviews on Amazon
and some people rave about it, while others complain that if you don't use the KAF products, the recipes don't turn out. Does anyone here have any experience with that? TIA! ![]() |
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On Sun, 04 Dec 2005 01:12:12 GMT, deepeddygirl
wrote: I have a question about the KAF cookbook. I read the reviews on Amazon and some people rave about it, while others complain that if you don't use the KAF products, the recipes don't turn out. Does anyone here have any experience with that? The Baker's Companion one? I have it and haven't used it too much--mainly for cookies, I think--but have had no problems using Gold Medal flour. --Rebecca |
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rebecca wrote:
On Sun, 04 Dec 2005 01:12:12 GMT, deepeddygirl wrote: I have a question about the KAF cookbook. I read the reviews on Amazon and some people rave about it, while others complain that if you don't use the KAF products, the recipes don't turn out. Does anyone here have any experience with that? The Baker's Companion one? I have it and haven't used it too much--mainly for cookies, I think--but have had no problems using Gold Medal flour. --Rebecca Yep, that's the one! Thanks for the response. ![]() |
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I have two of King Arthur Flour books--the latest is KAF Baker's
Companion. I like it best. I have not had a problem using Gold Medal Flour for KA flour. In fact, in this book, it does not specify the company's products--e.g. many of the recipes call for unbleached all-purpose flour, no specific brand is suggested. I use my Gold Medal bread flour because that is what I have. I have not had any problems with the quality of the baked goods. I do have to make the same adjustments with their bread recipes that I have to make with those from other books--namely, if the recipe says 4 to 5 cups of flour, I start with a scant 4 cups and add the rest of the 4 cups' worth if needed. This is because I live in the Southwest which has a very dry climate. When I lived in the Pacific Northwest with its high humidity, It always took the larger amount. This is/ was true with any brand of flour. |
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I use both the KAF and the cookie companion wihtout their products. My
stuff turns out fine. Wendy ----- Original Message ----- From: "deepeddygirl" Newsgroups: rec.food.baking To: Sent: Saturday, December 03, 2005 8:12 PM Subject: King Arthur Flour cookbook I have a question about the KAF cookbook. I read the reviews on Amazon and some people rave about it, while others complain that if you don't use the KAF products, the recipes don't turn out. Does anyone here have any experience with that? TIA! ![]() _______________________________________________ Rec.food.baking mailing list http://www.otherwhen.com/mailman/lis...ec.food.baking To unsubscribe send a mail to and then reply to the confirmation request. -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.362 / Virus Database: 267.13.10/188 - Release Date: 11/29/2005 |
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