I received this from Mr. Prejean, and it is certainly comprehensive. Frank
Brewster.
-----Original Message-----
From: Willie J. Prejean <prejean@urjet.net>
To: frankb@penn.com <frankb@penn.com>
Date: Saturday, November 27, 1999 7:34 AM
Subject: Baking Information
>Hello Frank,
>You said in an E-Mail from bread-bakers-errors@lists.best.com that you were
>a rank amateur, and would appreciate advice from any of you experts.
>(Everybody
>else is an expert in my book.).
>
>I don't consider myself as an expert, but I have a web page titled "Willie
>Prejean's
>Baking and Baking Science" with lots of information on baking plus
>demonstrations
>on how to make many types of breads, pastries, etc. including recipes. You
>are invited
>to visit the URL at:
>http://users.accesscomm.net/prejean/
>
>Willie from Spring, Texas a suburb of Houston, Texas.
>
>
>