In article >,
notbob > wrote:
> No seriously, we more than welcome knowledgeable foodie folk,
> specially on the nitty-gritty technical stuff like kitchen math. Would
> you be willing to share some specific kitchen math concerning baking?

> nb

I'll bet the rec.food.baking people could help you.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller