1 hour ago, Duvel said:
It’s sparkling water. It makes the resulting loaf a bit fluffier (for a lack of a better work for less dense). Can you describe what issues you have with the texture ? Maybe we can troubleshoot it …
That could have been my problem. I used a sparkling mineral water. It could have been that my mixture wasn't emulsified enough because in order to keep it cold enough I may not have mixed it thoroughly.** It was more the texture of meatloaf with quite a lot of air pockets.
**Disadvantage of working in a tropical kitchen.
