Thanks so much, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
I've used Real Yoghurt, but am not entirely happy with it -- missing that yoghurt tang,and not happy with texture (like some commercial yoghurts, sort of jelled -- uses Pomona's Universal Pectin -- it seems yoghurt won't set up without it). I'm hoping for advice myself. Thanks.
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Well played. You deserve a cookie.
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