February 14, 2011 - 1:07pm
still learning
New to the forum, and of course I came here with a problem about very hard crusts on my German rye breads. Did a search and already I have learned several things to try.
Hope I can attend regularly and eventually make some contributions. I've been baking and cooking for quite a while now, and like to think I am a student of the arts, and one who has a lot to learn yet.
Glad to be here.