Finally recieved Gelzer's Artisan Breads (great book by the way) and decided to make the Kossar's onion bialy recipe. Was fairly easy, except I thought I would burn up my Cuisenart processor before I had made the 3 turns in the mixer. But it survived ok. Think I would cut the recipe down the next time. Am chomping at the bit to make Essential's Country French as soon as my sourdough starter is ready. Would post a picture, but not sure how to this.