New here :-) (OT!!!)

From: Carlos Murillo <cmurillo_at_emtelsa.multi.net.co>
Date: Tue Mar 6 11:31:28 2001

It depends.... have you tried making croissant dough, the french
"mille fleure" (sp?) thing with the wrong proportions of stuff?
Or phyllo dough? believe me, an extra/missing cup does matter in
that case.

At 06:22 PM 3/5/01 -0700, you wrote:
>Nothing drove that point home for me more than when I found that if I left
>something other than flour, yeast, or water, out of my bread recipe, it
really
>didn't matter much. Moreover, if I put in an extra cupp of flour, or
>inadvertently left one out, it didn't matter either. It still produced
bread,
>and the normal result wasn't sufficiently reproducible to point up any
>difference between the amounts either...
>
>Dick

--------------------------------------------------------------
Carlos E. Murillo-Sanchez carlos_murillo_at_nospammers.ieee.org
Received on Tue Mar 06 2001 - 11:31:28 GMT