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Old 11-01-2011, 11:53 AM   #11
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Thanks for your advise!!

I am trying to make pan di spagna and I am having trouble getting a fluffy cake
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Old 11-01-2011, 12:26 PM   #12
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I make a large yeast cake rumbaba in a kugel ring.
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Old 04-14-2013, 02:03 PM   #13
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I did not want to start new yeast thread, so I decided to add my question here since it is about yeast versus some other substance. I read today that you can use cognac in bread baking instead of yeast. Have you heard of that?
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