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Old 03-30-2011, 04:19 PM   #11
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125 grams of sugar? That seems way way high to me.

My typical dough is:

Flour 960g
Yeast 12g
Water 653g
Oil (fat) 24g
Sugar 25g
Salt 19g

I use not quite twice the flour and you have 5 times the sugar.
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Old 03-30-2011, 04:21 PM   #12
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Quote:
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125 grams of sugar? That seems way way high to me.

My typical dough is:

Flour 960g
Yeast 12g
Water 653g
Oil (fat) 24g
Sugar 25g
Salt 19g

I use not quite twice the flour and you have 5 times the sugar.
Yeah, I'm making a dessert.
I would never bake bread with only wheat flour. And certainly not with sugar.
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Old 03-30-2011, 04:22 PM   #13
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Ahh..

Sorry.. thought we were talking bread.

Check the expiration of your yeast. Fleischmanns should be fine otherwise.
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Old 03-30-2011, 04:26 PM   #14
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Ahh..

Sorry.. thought we were talking bread.

Check the expiration of your yeast. Fleischmanns should be fine otherwise.
Not expired.
Guess its time to learn to eat cement boller.

Thanks for all your answers, FrankZ!
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Old 03-30-2011, 07:25 PM   #15
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What are boller?
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Old 03-30-2011, 07:33 PM   #16
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What are boller?
Traditional boller



I was gonna bake this with the bolle dough
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Old 03-30-2011, 07:35 PM   #17
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Those look yummy. Do you mind if I ask where you are from in Europe?
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Old 03-30-2011, 07:40 PM   #18
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Those look yummy. Do you mind if I ask where you are from in Europe?
Sure, I'm from Norway.
And so are all my recipes. Lots of kitchen-raging-time.
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Old 03-30-2011, 07:42 PM   #19
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I don't live in the US any longer, but the cake yeast used to be available--you might ask at your grocery store if they have fresh yeast or baker's yeast. Seems to me it was in the dairy case...
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Old 03-30-2011, 07:44 PM   #20
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Sure, I'm from Norway.
And so are all my recipes. Lots of kitchen-raging-time.
I do hope you will share them! My ancesters were Norwegian and my dad has been studying Norwegian. I'd love to surprise him over Easter with some "real" Norwegian food. The boller look like something I'd like to try!
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