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science in cooking
#12
(06-18-2016, 08:32 PM)sally Wrote: No I did not go to fucking Italy to pick them up you goddamn crazy old whore. You order them from Sourdough International. It's a dormant starter from a bakery in Italy, that's the starter they've used for 100 years. Every good bread starts out with a starter, one that's been handed down for decades. I'm not talking the bread from the grocery store, I'm talking the bread you take a bite out of and thought you died and went to heaven.

Just letting you know that i had the best laugh this year so far....I laughed out loud until I had tears..... I do look fairly good though for being such an old whore.......
and I am sure your bread is delicious......I think my grandmother had some of that starter stuff she brought over from Germany and I bet it is was older than your stuff...

hahhahhahhahhahhah
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Messages In This Thread
science in cooking - by sally - 06-18-2016, 07:14 PM
RE: science in cooking - by OnBendedKnee - 06-18-2016, 07:35 PM
RE: science in cooking - by sally - 06-18-2016, 07:50 PM
RE: science in cooking - by OnBendedKnee - 06-18-2016, 07:52 PM
RE: science in cooking - by sally - 06-18-2016, 08:18 PM
RE: science in cooking - by blueberryhill - 06-18-2016, 08:22 PM
RE: science in cooking - by sally - 06-18-2016, 08:32 PM
RE: science in cooking - by blueberryhill - 06-18-2016, 10:11 PM
RE: science in cooking - by sally - 06-18-2016, 08:42 PM
RE: science in cooking - by OnBendedKnee - 06-18-2016, 09:21 PM
RE: science in cooking - by sally - 06-18-2016, 09:34 PM
RE: science in cooking - by OnBendedKnee - 06-18-2016, 10:03 PM
RE: science in cooking - by sally - 06-18-2016, 10:25 PM
RE: science in cooking - by OnBendedKnee - 06-18-2016, 11:04 PM
RE: science in cooking - by Maggot - 06-19-2016, 07:44 AM
RE: science in cooking - by sally - 06-19-2016, 09:57 PM
RE: science in cooking - by Maggot - 06-19-2016, 10:16 PM