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May 2009

A Pizza Find

For years, I have been trying to make a good thin crust pizza. When my wife and I were in Italy several years ago, we really enjoyed a pizza we had in Rome, near the Trevi Fountain. The crust was so thin and crisp that it was almost cracker like. I tried everything I could think of to make a... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Making Cinnamon Rolls with Self-Rising Flour

I have a question about self-rising flour. I have a recipe that calls for yeast and warm water. I was wondering if I can substitute self-rising flour and avoid all the yeast and it's complications (like water at 110 degrees etc.)? The recipe is for cinnamon rolls. Thank you so much for your help. --Shannon Self-rising flour is a lower... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward