I'm really getting into baking my own bread. Even the 'failures' taste better than store bought. Anyone try baking bread in clay pots, or the pot liners? I read that they can be 'seasoned'and will replicate a tile lined oven. Also, do you add gluten flour to your recipes, or just stick w. flour, salt, yeast, etc.?

-- stef (sbrogers@csonline.net), June 09, 2001

Answers

Go to:

http://www.grannyskitchen.com/flowerpot.htm

-- TomK (tjk@cac.net), June 10, 2001.

Stef My kids gave me some clay pots a few years ago and I use them a lot when cooking inside. I have smallers ones and the standard size I really like them although cast iron my favorite. Just soak them in warm water about 1 hour before putting dough in and oil good, bread will rise quicker. Coaltrain

-- coaltrain (prairierose91@hotmail.com), June 10, 2001.