PJ, nice to see that you're a "cover girl." Great photo! I picked up the magazine to read it and told my husband "I know that woman from somewhere!" I think it says a lot about your warm relationship with us, 'your" bakers, that I felt I knew you, even though we've never met in person. Baking question -- I'm making sandwich bread today, using the Old Fashioned Oatmeal Bread recipe. One of the ingredients is Lora Brody's Dough Enhancer. I notice you no longer sell this. What exactly is (was) it, a bit of extra gluten? I am going on a hunch and using Bread Flour instead of the AP called for, in the hopes that this will fix whatever the LB stuff was supposed to. Anyway, it will taste great as it's kind of hard to make "bad" bread. Thanks, Candace - You must be in the DHMC vicinity, then? LB dough enhancer was gluten, dry milk, and.... I think ascorbic acid? You could definitely throw some gluten in there if you like. And I AGREE - it's hard to make "bad bread," in the global sense, because even if you don't like it the birds will. Have fun - I'm making cream of tomato soup on this rainy, cold, Mud Season day. PJH

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