Ingredients

Description

Discussions about different ingredients, where to procure them, etc.

Effective 1/1/12, New Enhancements to nybakers.com

Making high-gluten flour

What to do if recipe does not indicate whether to use diastatic/ non-diastatic malt powder (or syrup)?

farina di castagne (chestnut flour)

About soft sugar

Soy Flour - Shelf life?

Active Dry vs. Instant

Cinnamon Rolls with Active Dry Yeast

Sourcream as efficient, good substitute for egg

Where's the Chocolate?

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