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Found 2 results

  1. So of late I've been on a bit of a culinary kick wrt bread - I've been doing a lot of sriracha cheesebreads and the like to help handle something of an outbreak of avacados in the area, and we've valiantly beaten them back. So now, I've stepped on something new, that those of you who do a lot of technical baking may or may not have heard of: a japanese baking method called Tangzhong. Anybody who's made choux pastry (profiteroles, eclairs, and the like) has at least a passing acquaintance with the method. Rather than simply using dry and wet ingredients mixed together, a third step is taken
  2. I am moving this to it's own thread.... Posted Today, 10:21 PM I bought some Sculpy today as well, but I plan on making a well, similar to 02634: Well Of Doom, but without the tentacles. (Bonus, Nice cashier lady had a 50% off coupon that she used for me!) And other dungeon dressing things. I was surprised at how malleable the stuff is, I expected to have to knead it for a long time, but it was pliable and easy to work with in under 5 minutes. So I started by making a circle 13/4" in diameter and about an 1/8 in thickness. I then laid a 'worm' of sculpy about 1/4 in in diameter arou
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