Hi Ben,
Re: Apricot-Almond Bread
By: Ruth Haffly to Ben Collver on Sun Dec 03 2023 20:22:19
Given that you're useing only one cup of flour, you probably need only
half a cup of water.
That's cool that you can remember so clearly a loaf of bread that you cooked one time many years ago. Sometimes my mind works that way too.
And then suddenly, that river that went underground so long ago surprisingly resurfaces and i feel that "i've still got it!"
Given how much baking I've done over the years, some things stand out
more, like the proportion of liquid to solid (flour, etc) looks "right".
You don't want soup; one time I dictated a pizza crust recipe over the
phone to a friend. She thought I said "3-4 cups of water" when I
actually said "3/4 cup of water". She called, in a panic, a bit later,
saying that the dough was soupy. I asked her what she'd done, so she
read back what she'd written down. Turned out she had too much water so
I told her how much extra yeast, salt, oil and flour to add, knead well
and put extra dough in the freezer for later use. From then on, we
referred to that time as her "pizza soup".
Thanks! I bet it was closer to half a cup of water. Since
different BC> flour has different absorbancy, i'd probably improvise
and aim for BC> what i've already learned as optimal pizza dough
consistency.
I am house sitting and will be cooking for an elderly dog. Due to
health problems, he has become very picky about what he will eat.
His human family recently and discovered, thanks to Thanksgiving leftovers, that he is much more enthusiastic about eating food if
it is warm and topped with gravy. So i will be making chicken &
gravy dinners for him.
Sounds good. We used to fool Sam into thinking he had gravy on his
kibble by just adding a bit of water. Gravy would have tasted better but
didn't have any on hand all the time. Crazy dog, but a loveable one.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... *Everyone is weird. Some of us are proud of it*
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