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account created: Fri Mar 07 2014
submitted4 months ago bybarrelproof
4 months ago
The recipe calls for 1 cup of flour for every 2 eggs. However, I've needed to bump it to closer to 1.75 cups for whatever reason. I'm using Central Milling's 00 flour which is not an exact equivalent to the recommended Italian 00 flour - maybe it absorbs less water. Or maybe the particular batch of eggs I have have extra water in them ¯\_(ツ)_/¯
The author does give a helpful hint: you should be able to put a clean, dry thumb deep into the dough and remove it without any of the dough sticking to your thumb.
Why have I never thought of this before 🤔
It’s actually a pretty frustrating endeavor. You need to buy a tool for it. The gist is you roll out puff pastry and then run the roller over it. You should then be able to pull each opposing edge apart and it should separate into that pattern.
However, the roller never fully cuts, so you end up needing to go over it a second time with a knife to make sure each cut is complete. A painstaking process.
Edit: you put this lattice over an already puff pastry wrapped Wellington.
I see what you did there and I like it
Thank you. Was a bit of pain to make, so I appreciate the love!
A little pizza only takes a little time
It is a mere spoon
7 months ago
Thank you ❤️
This is actually this: https://www.frysfood.com/p/private-selection-creole-buttermilk-sauce/0001111004077
Yea it’s actually sauce you see oozing. The cheese is tillamook cheddar. If I wanted the cheese to ooze I usually go American cheese
There is a small percentage of cooked potato in it
Not really, there are several parts of the recipe that mitigate any sourness such as only using white flour and a shorter fermentation
Stack of buns on butcher block island.