Don't know what went wrong
since other bakers loved it, but I wouldn't bother again.
Not exact matches
I did what
other King Arthur Flour
bakers said
since I only had regular cocoa in the house.
but I do have gluten - free friends and family, and as I've been a home -
baker since forever, I'm fascinated with some of the
other flours you are using, especially buckwheat and sweet rice flours.
Everyone is happy and the
other guys have taken notice and started to improve their formula, get great equipments and all that, and you tell your boss you need a certain kind of flour, a certain kind of oven, sugar from Brazil etc and they decide to get you what they feel is good enough and not what you requested, there is always that tendency to go «don't blame me, you didn't get what I asked» when the pastries don't taste so good cos you know everyone is going to blame you
since you are the
baker.