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Old 05-25-2006, 04:16 AM   #11
Sous Chef
 
Join Date: May 2006
Posts: 665
A suggestion?

Consider getting ahold of Paula Figoni's "How Baking Works." This is THE baking science textbook used in baking schools and it explains in great detail the function of every ingredient you'd ever want to use. Does away with a huge amount of the guesswork!

All of the above issues: steam, milk versus water, types of yeast, the effect of salt, etc., etc. are covered.
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