When I opened the breadbakers site last Saturday morning at 7 AM EST, there
were THREE responses waiting for me!
What wonderful people!
I received more than 20 "lessons" in the first 48 hours and they are still
(Friday noon) still arriving! I tried a personal response to each but I
have had a houseful of out-of-towners
I now own a Salter 3007 (one of my sons decided I should have it) and am
testing every ingredient I can think of.
Every response emphasized the importance of being consistent, keeping
notes, and using the charts and formulae available. And, as one respondent
advised, make thosae individual notes that characterize each recipe.
By the way, I never found a weight for whole wheat pastry flour. (Whole
wheat is MORE than AP/bread) and cake flour is LESS).
Whole wheat pastry is 4 1/2 oz. per cup! Ta-dah!
Again my thanks to you all. I'll post a progress report whenever my kitchen
empties!
Fredericka (p.S. Another response just came in!)