[Sca-cooks] OOP Flavored Short Bread
johnna at sitka.engin.umich.edu
Fri Nov 9 18:41:59 PST 2007
Plus the sugars vary as well as the flour. So maybe there should be a
between saffron in water and saffron melted butter batches.
Linda Peterson wrote:
> 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 ;)
>> 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.
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