haven't done for this recipe but I'm constantly doing it with other recipes. You can alter a recipe in many ways. formulas, method and proceedure, ingredients. If your altering for a specific effect then the first step is to take every measure to achieve consistancy in ingredients or other wise it's futile.
flours pretty much have to be chosen, not bought. Grocery APF may differ 3,4,5% in protiens. If you don't adjust your mixing to % of protien/gluten you will have a variation in each batch.
It's fun to play, but if you get that one batch that "flips your switch" and you haven't approached the tweak from a chemistry point of view, chances are you won't get it again.
pan
by chemistry I mean documentation, etc. |