tag:blogger.com,1999:blog-7757350942807174715.post2153422441765730783..comments2008-04-18T18:44:13.152-07:00Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7757350942807174715.post-78045298762311453972008-04-18T18:44:00.000-07:002008-04-18T18:44:00.000-07:002008-04-18T18:44:00.000-07:00Those look great. Seriously, I need to try this.<BR/><BR/>Interesting, you mention that putting it in the fridge creates more flavor. Many pizza makers and bakers frown when dough goes into the fridge. My baking mentor says it is the secret to great flavor. A good starter makes a difference too it seems. <BR/><BR/>I need to try this recipe. You make it seem easy, and I know bread is the toughest beast of all in the kitchen.<BR/><BR/>Nice pics and description as always.<BR/><BR/>Cheers<BR/>MattRowdywww.rowdyfood.comnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-32185105332137891482008-04-17T18:52:00.000-07:002008-04-17T18:52:00.000-07:002008-04-17T18:52:00.000-07:00Thanks, Liz. They were surprisingly easy to make, so I think we'll be having them often.Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-46693142738871861702008-04-17T13:30:00.000-07:002008-04-17T13:30:00.000-07:002008-04-17T13:30:00.000-07:00Oh WOW! They still looks great!Lizhttp://www.fooding411.com/noreply@blogger.com