Hi, I've been playing around with dessert pizza for a while and I would like to share this recipe with anyone with a "sweet tooth" like mine. I use the recipe for pizza dough featured on this site (we seem to like the sweet pizza to have a thicker crust than regular pizza) The dough is prepared as usual. For the base topping, I mix (electric mixer) aprox. three ounces of cream cheese with 1 1/2 ? ? cups of powdered sugar. I usually thin this with a little milk to make it spread easily on the crust. Once this is on the crust, I top with chocolate syrup, just drizzle it around the crust. Then drizzle caramel syrup around the crust.

Someone tell me why so many of the bloody sourdough recipes ask you to culture a larger amount than you'd ever need and to throw away a large portion of what you culture instead of using a smaller amount???! For example in the Bread Bible the sourdough recipe is great. I have found if I make a double chef, and reserve 300 gr and use 300 gr what I am throwing away can feed that day's batch of bread. But the handling instructions are off in that I find that the best instructions come from Chez Panisse cookbook. Does this super starter have greater strength or something?

Happy Baking

Ryan

I am new to the exciting world of baking breads and I wanted to know what size and type of material for a loaf pan is the most versatile for a beginner bread baker. Any suggestions would be greatly appreciated.

I've been thinking about making a sourdough start for about a year. I've been putting it off because I have a very small condo kitchen. I'm not sure that I have room for the process. Is it as big a deal as I think it will be?

After reading everyones advice on stand mixers, I bought the magic mill DLX. Wow, it can mix anything! I'm very pleased, just as qahtan advised. As I write this, it is mixing a double batch of dog biscuits, while all four of my dogs sit in the kitchen waiting! This dough is somewhat the consistancy of playdough and this mixer handles it with no trouble.

Oven help...

I noticed the comments about yeast. I buy yeast at Sams/Wallmart. The price is right, but they come packaged in two one pound packages (that't a lot of yeast!) I have been placing the package in the freezer after opening it, and have had no problems rising bread even after the expiration date.

Nothing like planning ahead!! I'm in the process of baking rolls for my husbands office Thanksgiving dinner. I have both white and wheat raising at this time. I have always baked rolls in a pyrex dish, but I just had a thought about baking then on a stone. Any ideas out there? Thanks

You might want to reduce the baking soda in the Toffee oatmeal cookies. I found it better the second time when I reduced it by half.............. qahtan

oops, I sent this message earlier but must have sent it to the wrong place. Thank's to all that sent their opinions about stand mixers. I hope to look at all the brands and make a wise decision. I have seen the KA pro. I found the exectrolux on ebay. The unique mixing style of the exectrolux looks intresting, also I like the idea of the bowl scraper, no more scraping ths side of the bowl! Also qahtan, I hope to bake your oatmeal toffee cookies this weekend, I have the ingredients ready.