Quote:
Originally Posted by jnieman
One recipe called for putting a 1/2 cup of water in a sheet pan in the bottom of the oven to make a crispy crust. Is that necessary? Do you only use King Arthur Flour? I did see it at Publix. Is there a difference in that and Pillsbury?
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Best to use King Arthur Bread Flour, second choice any other Bread Flour, not all-purpose flour. It does make a difference
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. . .there is nothing better for people than to be happy and to enjoy themselves, and also that everyone should eat and drink, and find enjoyment in all his toil. . .
Ecclesiasites 3:12
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