I'm a pretty good amateur home cook. I love to experiment, and only on the rare occasion make a truly inedible mistake. But I don't measure, I substitute ingredients, and I mix and match recipes off the internet and from my home library. And I don't keep records. So I can seldom if ever exactly replicate a dish. So I'm considering using some of my time this summer to experiment. I seldom bake, because baking doesn't fit my
Orignal From: OT--Summer Sourdough Science
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