SC - Atlantian 12th Night
Bonne of Traquair
oftraquair at hotmail.com
Wed Jan 6 19:37:47 PST 1999
In a message dated 99-01-04 21:07:11 EST, you write:
<< The original was quadrupled so I of course quartered the
recipe ( especially for a first try) anyways when I was in the middle of
it I realized that that I had used 1 cup water instead of the 1/4 cup it
should have been so instead of 1 cup milk I used 1/4 cup. Well the
question is I know the amount of liquid total was correct but would the
reversal ( ie boo boo) I made affect the overall taste/ consistency?
The bread is great but I am curious if correcting the boo boo would make
it better? Is it six of one and half a dozen of the other? Or does the
original have 1 cp milk 1/4 water ratio for a reason? Woul appreciate
any thoughts ( my brain has been tossing this back and forth with no
success all day)
Thanks Bunches! >>
Well, the original mistake was mine. When I first enlarged the recipe, I
quadrupled ALL the measurements, including the amount of water for proofing
the yeast (1/2C x 4 = 2C). Believe me, this is too much! Using this much
water necessitated adding a lot more flour to get the right texture, and it
seemed to not taste quite as nice. Therefore, I cut the proofing water by
half (2C / 2 = 1C) which
seems to be plenty.
What it seems that you did was to substitute the amount of milk for the amount
of water. This probably made the loaf a little less rich-tasting. Here are
the original proportions from James Beard
1C rolled oats
1C boiling water
2 pkgs dry yeast
1 tspn granulated sugar
1/2 C warm water
1C warm milk
1 Tblspn salt
1/4 C dark brown sugar
4--5 C all-purpose flour, approx
The small amount of powdered ginger is a suggestion from Favorite Breads From
Rose Lane Farm. The author feels that it 'warms up the yeast'.
Anyway, I'm glad that you enjoyed the bread.
Devra
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