SC - Bread and Rise time
Decker, Terry D.
TerryD at Health.State.OK.US
Sun Oct 10 07:21:04 PDT 1999
Christina van Tets wrote:
>
> Hello the list!
>
> Helen wrote:
>
> >Ok, great info! But I still do not understand why do UK recipes call for
> >caster sugar in the batter?
>
> in answer to my post
> >
> > > Hello! FWIW, the sugar that comes for strewing over things, and the
> >gizmo
> > > for so doing, are correctly spelt caster, not castor.
> >
>
> and then Elysant wrote
> >Thanks for the correct spelling. I was never the world's best at it ;-)
> >
>
> Don't worry, this is the CMA. Who cares about spelling really? I just
> remember the bits that amuse me. And no, I've no idea why they call for it
> in recipes either.
>
> Cairistiona
Possibly because it dissolves more easily than the coarser types of
granulated sugar? In the U.S. I occasionally run across recipes calling
for "bar sugar", which is finer than regular granulated sugar, but not
as fine as confectioners' sugar, and is specifically for dissolving in liquids.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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