Loading…
Loading…
16d ago
inA pastry chef in Savannah showed me her 40 year old proofing box and it changed how I think about proof times
Wait, so it's the moisture not the age? That actually makes way more sense now.
17d ago
inBought a 'cheap' polaroid back for $60, should have just saved for the real one
Roller pressure is actually adjustable on most of those backs with a small screw, not something you shim with tape.
17d ago
inPSA: weighing flour with a scale is not automatically better, and a test kitchen in Chicago proved it to me
I had the same thing happen when I switched to weighing everything. My grandma's biscuit recipe calls for "a coffee cup of flour" and when I weighed it out the dough turned into a brick. She scooped her flour loose and never leveled it, so her cup was way lighter than the standard 120 grams. What finally worked for me was weighing a few batches and writing down the grams that gave me the texture I remembered. Now I keep my own notes on the recipe card and ignore the charts online. A scale still helps when I double a batch, but only once I know what the number should even be.