Hello from Costa Rica
I have been learning to bake bread for some time,
either by reading (Beranbaum's Bread Bible), or by visiting
baking sites or by asking.
So far, my disasters have been few, thanks to the clear
descriptions of TBB, but still, I can´t consider my bread
Anyway, I have a lot of questions to make, in regard, especially,
to ingredientes and *kneading*. Will I, some day, learn when
a dough has been well kneaded????
Anyway, receive my regards from Costa Rica.
Another costarican in the forum?