Intro - belated
I really wasn't thinking when I sent my first "thread". I'm Dave. I live in so cal, San Diego actually. I've been cooking and baking for many years and enjoy it immensly (spelling?). I do a lot of experimenting and usually the recipes turn out edible, if not exactly what I was hoping for. I've invented and collected thousands of recipies of all sorts over the years and would be happy to share with one and all.
Currently my sister and I are compiling a "family" cookbook; recipies from Mom, Dad and all. This project may take forever as new contributions roll in and I have to format them to fit the book.
One major project: I'm trying to duplicate the rye bread made by the Vienna Bakery in Fremont, NE and used for sandwiches at Irv's Deli in the same town. It's a big, round loaf with a soft crust, no seeds and a smooth, medium texture, not heavy. No heavy molasses taste either. Any and all suggestions will be welcome, and I will be happy to share any of my recipes with y'all.