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flat soft bread for fahitas and tacos

"melissa milos" <milos.family@sympatico.ca>
Wed, 18 Sep 2002 12:31:05 -0400
v102.n043.1
I have been baking bread for at least 18 years now and my reprituar and 
knowledge are above the normal publics, but certainly not above the working 
knowledge of the contributers of this sight.  I do much and almost all of 
the bread and pasta preparation for my family as well as the baked 
goods.  I live in canada so ordering from King Aurthur is not finacially 
viable. Other places of ordering preferably canadian would be a god sent.

I have had to purchace my soft taco shells because of the time consumtion 
of rolling them and as well my mini pizza shells.  The type I like arelike 
the ones used for wraps at kfc or wendy's if anyone would share their 
recipe with me you would further save my family food budget and then a 
could buy an attachment for my magicmill which I love.

Further note I discovered baking by wieght 4 years ago and those who say it 
is the consisrancy for baking are absolutly right in most of europe it has 
been a standard for many generations. My german bread books all give 
measurements in weight.