Love the research. Use only KAF (I buy a huge bag at BJ's club and keep it in the freezer) parchment (I buy half sheets precut at the restaurant store as its such a great bargain) and an independent oven thermometer for yummy products. Also, I use a Danish Whisk when incorporating ingredients, much better than a wire whisk or a spoon. Linda, all good suggestions - thanks for sharing here. PJH

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