Hello to all,
I've read book reviews here, on Amazon, and other places about apparent errors that were noted by readers in Jeffrey Hammelman's and Daniel DiMuzio's otherwise wonderfully rated books. Both of these books are published by Wiley, and I was surprised and bothered that Wiley hadn't posted Errata pages for either of these books. Dan's book only came out this past February so one can possibly excuse the fact that there isn't an Errata page for that one, but Jeffrey Hammelman's book was published in 2004, so it's hard to find an excuse for that.
Good Morning Everyone!!
I am new to the forums,but I need some help.I have been making breads and stuff from eversince I was a kid with my mom.Everybody in my family loves my rolls and breads I need to send some baked items overseas and am worried about it spoiling.
it takes anywhere between a week to 2 weeks to get by mail.Is there anything I can do to help keep the bread soft or even the icing on my rolls? or just keep them from going bad ffor that amount of time?
I had the very big pleasure of spending the last two weeks in a tiny village on the coast of greece, south and east of Kalamata.
The primary bread at the local grocery store, and every taberna we visited, was the same simple loaf. Oval or torpedo shaped, it had a moderate to fine crumb with white-bread taste (although quite yellow inside) and sesame seeds all over the top. It did not taste overly milky or egg-y, but more like a loaf with quite basic ingredients.