You must log in or register to comment.
I have in the oven right now a “bread” to which I accidentally doubled the amount of butter in the batter. I’m not certain what will come of it, but hell, it’s already in the oven.
How did it turn out?
So it tastes great, but its structural integrity is seriously lacking and it falls apart. Lesson learned to pay better attention.
Butter attention is key
Baking bread and baking pastry are two entirely different fields. Bread don’t give a fuck (outside of sourdough), pastry will shank a bitch if its one degree too warm
Never understood this. I dick around while baking all the time. I pretty much never follow the recipe, and just throw whatever in in whatever amount I feel like. Sometimes things get weird, but usually it turns out alright with just a bit of extra flour or water to get the consistency right.
Cooking on the other hand… As far as I can tell, meat goes from raw to tough as nails in about 3 seconds.
