Passover is over and the school year is drawing painfully to a close, so
it's getting near time to start a starter and make some of that
sourdough bread. I'm also looking forward to working on making the
perfect whole wheat cinnamon roll. I now know that the local bakery
uses brown sugar, so I'll be sure to stick with that as I experiment.
My big trouble is making the rolls moist enough.

David

David,
Good to see you're back. I hadn't seen your name in a long time. I almost
started a "what happened to David Feuer and that Jeresey Devil guy" post, but I
feared an actual bread recipe might break out.

Ed Bechtel

In article >, David Feuer <f.e.u.e.r-
> writes
>Passover is over and the school year is drawing painfully to a close, so
>it's getting near time to start a starter and make some of that
>sourdough bread. I'm also looking forward to working on making the
>perfect whole wheat cinnamon roll. I now know that the local bakery
>uses brown sugar, so I'll be sure to stick with that as I experiment.
>My big trouble is making the rolls moist enough.
>
>David

I've taken to using muscovado sugar for cinnamon rolls.
--
Jane Lumley