59 minutes ago, Raamo said:
Grr why don't I have my books yet. It's well below 0C here as well - but we keep the house humidified. We are used to very wet dough since that's one of the keys behind AB in 5 mins a day. Anyway back to the topic - we've found with other high end cookbooks that they sometimes require some adjustment - I was hoping MB would be more precise. But there will be a Corrections and Clarifications page - alas it doesn't seem to be up yet...
Are we talking about off by a cup or more - or is this enough to be a factor of flour conditions? I've made plenty of bread in the past where I had to add more flour then it called for. What are the recipes pain de mie and _________?
More than half a cup. And I’m not for a minute suggesting that the recipes are at fault. They’re using a very different flour and probably a very different atmosphere.
Don’t think it would be too wise to post recipes. And while I know that ingredient lists cannot usually be copyrighted, I am loath to risk any infringements.
