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Microcap & Penny Stocks : The Microcap Kitchen: Stocks 5¢ to $5 -- Ignore unavailable to you. Want to Upgrade?

To: caly who wrote (5)	1/7/2001 6:15:17 PM
From: Jim Burnham	Read Replies (1) \| Respond to of 120415

Baker Calypso, Telling when the dough is fully baked is, of course, the hardest part of the recipe. I used to fret terribly about making sure that the dough was fully cooked, but I found myself with too much dry and crusty bread. Now I do things a bit different, first I scrap off the excess dough before it falls into the market oven, and I also risk no more than a quarter of the original batch past May. I'm the type of person that would much rather have a soft and chewy bread than dry and crusty. Of course, if you find yourself having to take a great deal of scrapings off the dough while it is in the oven, I would highly recommend that you pull the remaining dough out in April. Never hurts to get out of the kitchen a little early, before everyone else shows up to make a mess. My new model is "Be the first to put your dough in and the first to take your bread out." Baker Jim