Miscellaneous Flour/Baking Comments
The whole wheat flour from Famous Foods is grittier than the previous major-supermarket type. Stone Ground maybe? When I made bread the other day, I noticed an actual wheat grain.
Last night I made a roux. With whole wheat flour already somewhat brown, it's hard to tell when to quit frying the wheat. Good though; I think I'd been too timid with the flour last time I made a sauce.
These Chocolate Chip Walnut Cookie bars I made today are too greasy, and the batter was very thick, even though the recipe actually specified "bars". I think next time I would either make a brownie recipe without the cocoa, or drastically alter the specified 1:1 milk:oil ratio.
Last night I made a roux. With whole wheat flour already somewhat brown, it's hard to tell when to quit frying the wheat. Good though; I think I'd been too timid with the flour last time I made a sauce.
These Chocolate Chip Walnut Cookie bars I made today are too greasy, and the batter was very thick, even though the recipe actually specified "bars". I think next time I would either make a brownie recipe without the cocoa, or drastically alter the specified 1:1 milk:oil ratio.