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Yeah the right flour is important.
Tonight I made a 'french olive loaf' bread recipe which was good last time. Used Red Mill self-rising All Purpose. Worked it real good on the counter for a good ten minutes but glutens holding the dough together in strands never formed. It was a nice firm bouncy ball though. Put it on a cookie sheet after rising a couple hours and it sagged into more of a flat blob. What I ended up with was a nice salty, crumbly, cake.
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Meanwhile other things are still happening.
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