CWS4322
Chef Extraordinaire
Long story short, I stepped on a nail Monday night while feeding the woodstove. So, yesterday I spent the day on the couch reading cookbooks. I have a copy of Professional Cooking. Since it is baking season, I thought I'd check out Chapter 24. In this chapter, baker's percentages are explained. Wondering if anyone has converted "home" recipes to baker's percentages.
I have all the ingredients to make my grandma's brown sugar shortbread cookies. I thought I'd weigh all the ingredients and make her recipe according to baker's percentages and another batch the conventional way and see which I like better. I'd love to have a discussion on baker's percentages and how to use those for home baking.
(Baking is a much more interesting pursuit than painting--I hate painting and it takes me forever to get one room painted--one down, four to go).
I have all the ingredients to make my grandma's brown sugar shortbread cookies. I thought I'd weigh all the ingredients and make her recipe according to baker's percentages and another batch the conventional way and see which I like better. I'd love to have a discussion on baker's percentages and how to use those for home baking.
(Baking is a much more interesting pursuit than painting--I hate painting and it takes me forever to get one room painted--one down, four to go).