DanMcG wrote:Thanks Robert, I was going to ask about freezing them, I guess you're a mind reader as well as a master at sausage.
One other question for you bakers out there. I think I'm over kneading the pastry. Robert said to "knead till smooth to the feel" which isn't a long time. But I've been kneading till it looks smooth, which is along time and results in it being somewhat elastic....Is that over worked?
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