Joe, your mailbox is full. But I'll just post my message here...

I added it when I added the egss. The original recipe doesn't say, but

I just figured as long as it was in with some liquid (the eggs) it'd be okay. Good catch! I didn't even notice that.

 
That's it. Thanks

I think I did see that post, but didn't realize for some reason that it was a whole long thread. Thanks again.

 
Yes, they do! I think I'll try them tomorrow night. I have all the ingredients and a bamboo

steamer that I've never used!! Sounds like a good one to break it in with.

 
Does anyone have Randi's Italian Bread recipe with the bigo starter she posted

waaay back on Gail's? (And that would be "biga" starter)

It was the first "real" bread I ever made, and I cannot locate my hard copy. I've tried to find it on Gail's, no luck so far.

If anyone happens to have it or have a trick to access the archives of Gail's (other than the search on the Epi site), I'd be very appreciative!

 
Folks, it looks like this thread will become a long tribute. If we INDENT now, we can keep it intact

Once we pass 30 posts things start bouncing around.

 
I used it in a cooking class. The class raved at the first bite, then went silent as they

cleaned their plates.

 
(((Michael))) Yes, this is the one!

Now, don't ask me why I could not find it, I seem to have become search impaired.

Thank you so very much!

 
You must log in or register to reply here.
Back
Top