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Old 12-29-2004, 12:40 PM   #21
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I'm glad it turned out good for you miguzi!

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Old 12-29-2004, 12:45 PM   #22
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Originally Posted by miguzigoldfish
fococcia just came out of the oven. i bit of a struggle getting it ou of the pan, but it's delicious
Gee, you didn't waste any time did you?!?!

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Old 12-31-2004, 12:26 AM   #23
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My Stats:
Your Quit Date is: 11/25/2004 11:23:00 AM

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Altoids work well for small cravings, so does some real heavy duty gum like Dentyne Ice, but for the really bad cravings, nothing beats a menthol eucalyptus cough drop!
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Old 01-06-2005, 07:17 AM   #24
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re proofing AD yeast

for my humble opinion on proofing yeast, see http://home.earthlink.net/~myjunketc/data/yeast.htm
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Old 02-23-2005, 01:25 PM   #25
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I don't bother waiting for AD yeast to proof anymore. I just put it in the water, and then mix it up with a whisk until it dissolves. The trouble is, AD yeast doesn't always foam up when you dissolve it, even with ample sugar, yet it always seems to work, no matter what.

The one strange thing I have noticed is that all cookbooks and recipes claim that yeast should be dissolved in tepid/lukewarm water, which they put at 105-115 F. However, at this temperature, the water is clearly somewhat hot, and not what I'd call lukewarm. Typically, kitchen sink hot water taps seem to put out water between 100 and 125 F. I don't understand why they'd claim the water needs to be lukewarm, when this is clearly not the case. My thermometers can't all be wrong.

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