jjahorn

I have a book about a German couple who moved to the middle of nowhere in Canada and stopries about their adventures. The book starts with how their dog will not stop trying to chase porcupine, and moves nicely into the solution to their problem - Porcupine stew. Most of the book is about living in the wilderness and recipes from the frontiersmen who opened up the 'new world'.

Hi, New member here, and a hobby chef. This last week I was trying a few different yeast dough recipes from American web-sites, and found an I had a problem. The 3 recipes I used (weight measurements for the ingredients - so it should have been fairly accurate), all had a fairly high level of liquid. When I combined everything - respectively after the first rising, I found that the dough was not at all malleable, but very much a wet glop. To be able to work with them I had to add quite a big more flour to firm up the dough. This happened with a 'pizza' flour (I assume it had a higher glutton rate) and normal 405 flour. Is it possible that the flour that I get in Germany does not absorb liquid the same as the flour that would be used in America? Has anyone else experienced this? Maybe I just had some bad luck and tried 3 separate recipes that well all equally unbalanced... Thanks,

I've never tried it, but Heston Blumenthal says in his books that he always brings his fruit to a specific infraction level (26 Brics I believe). Then he can always use the same base. The instrument for reading the sugar level is not expensive - I think you get it at good wine stores. My daughter asked for a peanut butter ice cream last week - so I tried one this weekend, with a raspberry swirl to make it a PB&J. Not so impressed. The cold really dulled the nutty flavour, and the consistency from the peanut butter was a little like a custard that had split. A little grainy. Well, I like that she wants to try new things... I'll keep looking for the ultimate ice cream.