I read a number of the reviews and had some good results. I can't sit here and say what should or shouldn't be done or why. But I can mention what I did and that it was really good. I used a sauvignon blanc, just a regular bottle, nothing too pricy, but [arguably] not bottom of the barrel either. Got good cheese, shredded and added the flour to the shredded cheese. I simmered the wine right in the fondue pot and the added the cheese a little at a time. (no butter) The only real trouble I had was keeping the cheese melted right, but that's hardly the recipes fault, this is my first fondue so I'm still learning how to use the pot. I had also made this as an appetizer to a steak dish (mustard/parm crusted NY strip) and everyone enjoyed dipping the steak into it more than they did the bread/apple/veg I had prepared. Wife's Birthday dinner successful, brownie points to offset what I did for v-day accepted. :)

Reviewed On: May 17, 2011

Epic failure for me :( But I'm not completely blaming the recipe. It never rose like it was supposed to. Mine turned out grainy and very dense. I substituted pastry Flour, and in step 2 I added yeast to the warm milk before mixing with flour. I haven't made many breads/pastries but of all the recipes I looked at or used I have always seen to add yeast to a warm liquid 1st. It chilled overnight. (2nd chill) Other than that I followed the recipe to the letter.

Reviewed On: May 12, 2008

awesome, made salted pretzels, pretzel dogs, and cinnamon and sugar all with 1 batch. Although for some reason the dough didn't rise up very much, I still loved it though best recipe yet.

Reviewed On: May 2, 2008