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[elisaana]

I'm feeling far better than this morning, and I'm taking steps to make sure I don't dry out again when I go to bed tonight.

Today's excitement took place in the kitchen! Here are the recipes I made today:

Tuna Salad
Combine a forkful of mayonnaise with a 6 oz. can of tuna, drained.

CasseroleBoil pasta. Fry onions (and ground meat as available

Comments

[queenpam]

There is a difference between whole wheat flour and whole wheat pastry flour, but it doesn't always matter. Pastry flour is finer, and translates to lighter, fluffier results. Stuff made with regular whole wheat flour comes out denser and more bread-like. There can be a difference in cooking times and the amount of liquid necessary, but I can never remember how that works.

Regarding failcakes: try baking at a lower temperature.

Aha, just found this: http://cookingdonelight.com/blog/2007/10/20/regarding-whole-wheat-pastry-flour/
"But there is a big difference between the whole wheat pastry flour and the regular whole wheat flour. The regular whole wheat flour will make your baked goods much more dense, heavy and “chewy” (not what you want in a light, fluffy baked good). If you are having a hard time finding whole wheat pastry flour, there are few things that you can try. First, you can put the regular whole wheat flour in a blender or food processor for just a few seconds to make it a less coarse, “finer” grain. If that is too much of a hassle, you can just swap the quantities on the all purpose and the whole wheat - for example, if it calls for 1 cup WW pastry flour and 1/2 cup all purpose, use 1 cup all purpose flour, and 1/2 cup regular whole wheat flour."

[elisaana]

Ah, so my muffin tops will be chewy. (I haven't actually eaten one yet, but they look yummy!) For the tart crust, it's supposed to be equal amounts all purpose and whole wheat flour, so it looks like I inadvertently switched the amounts anyway. ;)

Thanks for the research!

[elisaana]

There can be a difference in cooking times and the amount of liquid necessary
And that TOTALLY explains why my batter was so thirsty!

Regarding failcakes: try baking at a lower temperature.
Perhaps... I think I'll also work from a recipe next time, or at least have a better idea if I'm aiming for omelette, crepe, or pancake. I hereby renounce my belief in a continuum of yummy brunch foods between the three.