[Sca-cooks] wafers

[Stefan li Rous]

Huette said:
> As for the doughy-ness, I believe that you should
> have thinned the batter down with whatever liquid
> you used in the recipe.  Doughy-ness usually
> means that the batter is too thick.
If the wafer ends up hard/stiff on the outside and doughy inside. If 
the wafer isn't crisp on the outside then while it could be this, I 
think it could also be the amount of sugar. If the recipe has worked 
before then yes, it is likely to procedural rather than the amount of 
one particular ingredient. On the sugar, for instance, I've never 
gotten the non-sweet, savory wafer recipes to be stiff. They've always 
been pretty limp, so I haven't attempted them much. It would be nice to 
get a nice crisp cheese wafer, though.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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