boulanger wrote:
>
> "Sky" > wrote in message
> ...
> > boulanger wrote:
> >>
> >> "Alan Calan" > wrote in message
> >> ...
> >> >I bought one of those on Sunday in anticipation of the snow storm. I
> >> > also wanted to use up a William Sonoma credit that I had. So, what
> >> > went wrong:
> >> >
> >> > I followed the recipe for egg pasta provided in the manual of the
> >> > roller/cutters. It said 3.5 cups of flour (I used 125 grams x 3.5 or
> >> > 437 grams), 3 eggs, 1/2 teaspoon of salt and one tablespoon of water.
> >> > It made very dry dough that would not come together. So I started
> >> > adding water and I'd bet all in all I added close to a 1/2 a cup or
> >> > more.
> >> >
> >>
> >> That's the trouble with stupid cup recipes! They never tell you how to
> >> fill
> >> the cup and the weight can vary from 100g to >130g.
> >> The recipe I have is:
> >> 300g flour
> >> 3 eggs
> >> 1 tsp salt
> >
> > Most definitely! When baking/making stuff like bread & pasta - it's
> > much better to go by weight!!! I'm learning this the hard way, too!
> >
> > Sky, who's yet to figure out a good baguette
> >
> Have you tried Maggie Glazer's recipe? Apparently, it's very good but I've
> not tried it. The classic French dough is 60% hydration, i.e., 60g water to
> every 100g of flour but their flour is softer than Canadian and US bread
> flours that require more water.

!!!! Oh gosh, more "science" to learn So far, I've been able to
make fairly good bread, and other times I get less than satisfactory
results (sigh). No, I've not tried that particular recipe you've
mentioned. Can you kindly provide a website or link to it? I'd greatly
appreciate it. When making bread, I've learned measuring by weight
provides better results than when measuring by volume.

Sky, a baking newbie!

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