SC - OOP pie crust question
Philip & Susan Troy
troy at asan.com
Wed Nov 22 05:52:12 PST 2000
UlfR wrote:
>
> On Tue, 21 Nov 2000, Decker, Terry D. wrote:
>
> > In general, when not making specific recipes, I usually use a 3-2-1 (ratio
> > of flour, fat, cold water) pie dough. This may or may not have a pinch of
>
> By weight or volume?
>
> /UlfR
This being Bear, I'm assuming that he follows the baker's habit of
weighing most ingredients. You could certainly get away, most of the
time, with using volume if a single unit is applied, but weight, or
rather, mass, is somewhat less risky.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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