[Sca-cooks] OOP Flavored Short Bread

Linda Peterson mirhaxa at morktorn.com
Fri Nov 9 15:21:51 PST 2007

I'll bet there's a Tablespoon of water's worth of difference in the 
humidity of the flour between my place and yours!

Mirhaxa  ;)
   mirhaxa at morktorn.com

On Fri, 9 Nov 2007, Johnna Holloway wrote:

> It may not be optimal but it does work. And it can be better than
> changing the chemistry of the dough
> by adding water. A number of the 18th century shortbread recipes call
> for melted butter.
> Johnnae
> Nick Sasso wrote:
>> Saffron's essentials are warm water soluable rather than fat soluable.
>> Ergo, the butter won't get the dissolving and infusion that you want.
>> niccolo difrancesco
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