This bit of research was triggered by frustration at the large variety of Swiss flour types. I really didn't know what I was buying, and logically have had varying success with baking bread. There are a few hardy expatriate souls out there who seem to experience the same thing, so I thought a little discussion and explanation might help. Here it is, if you want to contribute/edit just get in touch and I will set it up.
Ciao Paula
Friday, 21 September 2007
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