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"This is awesome pizza dough. I tend to half it to get one good sized pie, and bake at 420 for 15 minutes on a pan, then 15 directly on the stone (makes it easier for me to shape it. The dough tastes fantastic, and has that perfect combination of chewy and crunchy crust. As others have mentioned, I also find it best to make sure my starter is VE..."
May 23, 2010 on Food.com
"This is amazing bread. I have even managed to absolutely destroy it putting it into the oven (stuck on the peel, totally deflated hitting the stone, and it perked up again while baking to make a beautiful loaf. The interior crumb is like nothing else.I don't know what it is about I find whenever possible now I follow at least part of this metho..."
Apr 10, 2010 on Food.com
"Absolutely fantastic, delicious, I don't need another biscuit recipe ever again.Dangerous, though, these never survive through until leftovers, they're gobbled up in no time.I love your grandma!"
Apr 8, 2010 on Food.com
"This is absolutely fantastic, and looks beautiful too, I've given this away as gifts on more than one occasion.And any recipe that will take leftover starter is a bonus in my book, it kills me to throw starter away!"
Apr 6, 2010 on Food.com
"Banana nut bread has to be one of my favorite things on earth, and to make one with leftover starter only makes it that much better.I use butter instead of shortening and white whole wheat flour, it rises beautifully and is absolutely yummy."
Apr 6, 2010 on Food.com
"Really yummy, really moist meatloaf! My only chance would be the sauce, it's a little sweet for me, I think I'll probably half the sugar in the future."
Mar 31, 2010 on Food.com
"These are to die for. I used white chocolate chips instead of butterscotch, since they were all I had on hand, and the result is incredible. so insanely rich, perfectly gooey, fantastic."
Mar 27, 2010 on Food.com
"Nice and easy, holds up well in the fridge over a few days."
Mar 26, 2010 on Food.com