Quote:
Originally Posted by Chainsaw13
Dayum, Jason. Those look good. Bring on the lox and cream cheese.
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Thanks Bob. They are tasty, but still work in progress to get just right. Don't know if I need higher proteing flour (used my Bread Flour which should be over 13%), more kneading or more boiling time.
But good enough to keep experimenting and not feel bad about destroying the work.
