Thanks to everyone who answered my question about sugarless dough.
>
>I'm curious, the recipe for the Italian bread sponge is from Secrets of
>a Jewish Baker, if I posted the whole recipe would that be illegal?
Consensus on this list seems to be that it's OK if you credit the
originator of the recipe. [And we don't have too many at one time -- Jim]
Please post it, it sounds good (but remember the credits!)
Cheers,
Miche
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Michelle Campbell
Internet: michelle.campbell@stonebow.otago.ac.nz
My opinions are my own, not those of the University of Otago
Beer is furrowed.
- Nigel Barley, _The Innocent Anthropologist_
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