tag:blogger.com,1999:blog-8498906567991326964.post3338055220083426885..comments2013-03-12T18:28:49.067-04:00Comments on ovenminded: Jim Biscardihttp://www.blogger.com/profile/05178972652687615083noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8498906567991326964.post-40793469782713683262011-03-06T18:42:07.477-05:002011-03-06T18:42:07.477-05:00I like how you did your photo's also. Your br...I like how you did your photo's also. Your bread looks great!bakercozhttps://www.blogger.com/profile/12901299917035048821noreply@blogger.comtag:blogger.com,1999:blog-8498906567991326964.post-56665443826762582592011-03-05T17:41:59.709-05:002011-03-05T17:41:59.709-05:00Looks tasty Jim. What amazing loft you're gett...Looks tasty Jim. What amazing loft you're getting on the rises. Is it particularly warm where you are, or does that just happen?<br /><br />By the way, thanks for what you said in the introduction. I felt exactly the same way when I first did these recipes, but now that I have an idea of what the dough is supposed to be like, things are much easier. My cinnamon raisin walnut bread is in its first rise now, so we'll see how it turns out...Adam Potthasthttps://www.blogger.com/profile/00686426103984188017noreply@blogger.com