SC - biscuits oop

[Elaine Koogler]

Sounds like a good way to take out your agressions after a hard day in the
battlefield of corporate America!  or wherever!  Very much the same as wedging
clay works...gets the air bubbles out of the clay and the frustration out of
your soul!

Kiri

CBlackwill at aol.com wrote:

> In a message dated 5/12/00 4:06:02 AM Pacific Daylight Time, troy at asan.com
> writes:
>
> > The chemistry (really the physics, I think) is as follows. Beating the
> >  dough for a prolonged time accomplishes two things: it traps air inside
> >  the dough and distributes it evenly, rendering it sort of spongy so that
> >  "oven spring" can create the rise by a quick jolt of steam inside the
> >  dough in the hot oven, and by overworking the gluten. The biscuits, as I
> >  think Balthazar mentioned, don't get quite as dramatic a rise as
> >  leavened biscuits do, but this is compensated for by extreme tenderness.
>
> Adamantius hit the nail on the head with this reply.  I strongly recommend
> this method be tried at least once in your baking career.  Just flop the
> dough out onto a flat surface, and hammer away.
>
> Balthazar of Blackmoor
>
> Complacency Breeds Contempt
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