Baking Made Easy (BBC2)

bexster1975

Thanks for that.:(

The book is great, lots of recipes not in the series

bexster

LondonDreamer

Bumping this back up because I made the cookies and cream brownies today and they are perfection. Thin dry crust with pure fudge underneath. Going to experiment with different biscuits/mixers, but I think I've found my perfect base brownie. Delicious! :drool:

Glad I already packed the rest away or they might not have lasted the night. :rotfl:

JillS_2

zippychick wrote: »

Strong flour is probably bread flour. It has a higher gluten content AFAIK

i would recommend bicarbonate of soda (or otherwise referred to as baking soda - ive written this on my tub as i get it confused sometimes) and baking powder. They are both different kinds of raising agents. Ive never needed to use cream of tartar after baking for a year or two . Bicarb or baking powder may interest you & cream of tartar - what do you use it for?


Zip

I use cream of tartar for drop scones mainly. It also occurs occasionally in other recipes but can't think what at the moment. I make loads of drop scones (love 'em) but the box still lasts a long time though I ignore the use by date and that seems OK. I've made drop scones without c.o.t but they don't seem to taste the same.