I don't buy print books because the print is too small for my old eyes. Mostly I edit online recipes and print them in a font 14. They are all too wordy. I put oven temp, bake time and internal temp at the top so I can easily preheat and I can keep referring to the bake time. Old bread recipes always include a lot of variability in the water and flour meassures. Regardless of season and humidity levels, I find I can pretty much always use the King Aurthur recipes as presented. That has really helped. King Aurthur recipes have lately been beating out my old time favorite sources. KA have given me the best results.

• Reply