Thanks so much, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Use spring's bounty to freshen up those hearty favorites.
Keys to One-Pot Meals for Spring
Our Newest Book-Baby's Pretty Sweet
Mediterranean Kitchen Mats in Bold New Patterns
Save on Our Clever Italian Risotto Pan