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ricman · July 2, 2017

Worth....I know that feeling. I made many a door stops when I first started using freshly milled flour. There is certainly a learning curve and bread making is as much art as it is science IMO.

July 2, 2017	#28
ricman Tomatovillian™ Join Date: Jan 2013 Location: Ardmore,Oklahoma Posts: 169	Worth....I know that feeling. I made many a door stops when I first started using freshly milled flour. There is certainly a learning curve and bread making is as much art as it is science IMO.