Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 08-11-2005, 03:36 AM posted to rec.food.baking
baker1
 
Posts: n/a
Default Bread flour in Shortbread recipie...results

Not bad, a bit more crumbly than using AP. Still had a nice texture,
crunchy when cooled, but not like cookie crunchy. I'd probably stay
with the AP, but at least I know the results.

They baked at the same time and temp (20 min @ 285F convection) and
appears exactly the same as AP (just slightly brown on edges.)

I don't think the Bread Flour offered the same 'melt in you mouth'
that AP did, again, I think it's because it's slightly more firm.

Hey, at least they're edible...we've all thrown away batches of food.

Gary

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Shortbread and shortenin' bread. James Silverton[_2_] General Cooking 17 07-01-2009 01:39 AM
Good focaccia bread recipie for use with pizza stone? Dirty Harry General Cooking 12 18-07-2008 05:49 PM
all purpose flour and bread flour blackdog General Cooking 2 06-05-2006 07:34 PM
shortbread -- results Kathy in NZ General Cooking 0 17-12-2005 01:20 AM
Bread flour for shortbread? baker1 Baking 6 02-11-2005 10:54 PM


All times are GMT +1. The time now is 11:17 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017