Just A Side Note

Consider this page a footnote that covers most of what I will post about.

A few things about the recipes I use:

  • I use King Arthur Flour products whenever possible.  They make a wonderful AP flour that is extremely versatile and consistent with its protein content.  I use Hodgson Mill Rye Flour and I use a local mill for my corn meal.  My sourdough starter came from KAF.
  • I try to measure by weight rather than volume whenever possible.  Do yourself a favor and just purchase a kitchen scale.  You can pick one up from Walmart for a decent price but I got one off of Amazon.  I use OXO Good Grips 5-Pound Food Scale with Pull-Out Display  It's a good price at $30 and is the one recommended by Alton Brown from Good Eats.

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