[Sca-cooks] Tart Owte of Lent Recipe
dragon at crimson-dragon.com
Fri Mar 28 13:55:26 PDT 2008
Elise Fleming wrote:
>I think next time I will see about using a food processor for grinding up
>the cheese, but the hand method for the dough worked fine. I just don't
>know why mine was less stiff - maybe too much water?
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It could have been too much water, it could be different type of
flour with a different level of protein or moisture content. Even the
age of the flour can have an impact. A lot of factors go into it.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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