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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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On Sun, 19 Nov 2006 15:38:06 +0000, Richard Hollenbeck wrote:
> Are there other concerns? Yes. Practice, practice, practice being able to roll out near perfectly uniformed strands for your weave. |
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On Mon, 27 Nov 2006, ZerkonX wrote:
> On Sun, 19 Nov 2006 15:38:06 +0000, Richard Hollenbeck wrote: > > > Are there other concerns? > > Yes. Practice, practice, practice being able to roll out near perfectly > uniformed strands for your weave. How about rolling dough to a uniform thicknes, and cutting strips? |
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Dave Bell wrote:
> On Mon, 27 Nov 2006, ZerkonX wrote: > >> On Sun, 19 Nov 2006 15:38:06 +0000, Richard Hollenbeck wrote: >> >>> Are there other concerns? >> Yes. Practice, practice, practice being able to roll out near perfectly >> uniformed strands for your weave. > > How about rolling dough to a uniform thicknes, and cutting strips? Think about it. There's a cornucopia in the middle of the table with X-mas goodies cascading out of it... Is anyone going to say, "Hey. Those strands aren't even. I can't stay here and eat or drink." Don't worry about perfect anything. It's bread dough adn it'll change in the course of handling, assembling, cooking and finishing. This is one case where good enough is good enough. It ain't world peace, it's just lunch,... Pastorio. |
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