The spray bottle is a good idea.
As I recall, the crust is enhanced if the dough is wetted (basted?) sometime
into the baking. 'Twould be a great time to spray with CS.
Chuck
Can you imagine a roast aardvark without an apple in its mouth? It's like a
martini without the egg
On Wed, 11 Jun 2003 10:40:14 -0700, Jack Dayton <[email protected]> wrote:
>>
>> Opps, hadn't read that far. But you might consider putting the CS in a
>> spray bottle, and spraying the outside after baking to prevent mold later
>>
>> Marshall
>**************************
>
>Thanks Marshall,
>
>but I don't follow your thinking about spraying,
>I thought that CS was ineffective when dry.
>
>But that's easy enough to try, because the
>loaf sits on a rack to cool -- easy to spray.
>
>Jack
> All Polar Bears Are Left Handed.
>
--
The silver-list is a moderated forum for discussion of colloidal silver.
Instructions for unsubscribing may be found at: http://silverlist.org
To post, address your message to: [email protected]
Silver-list archive: http://escribe.com/health/thesilverlist/index.html
List maintainer: Mike Devour <[email protected]>
