I was wondering if you were going to mention the unpleasant part of using baker's ammonia. I am living in Denmark where it is called Hjortetaksalt (apparently it used to be made from deer antlers). We have used it in hindbaer snitter (sort of like a very rich pop tart) and we have to open the kitchen windows and leave the kitchen for part of the baking because of the fumes. It does give the pastry an amazing texture so we put up with it. I wonder if using a fan assist oven exasperates the problem as the recipe only calls for 1/2 teaspoon. I don't know - I'm just not having this problem with the smell, etc., that you folks seem to be having... Maybe it's the 1/2 teaspoon, which really is pretty minimal. PJH

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