Reply to thread

Message: [QUOTE="Norcalbaker59, post: 44429, member: 2340"] Three things he missed are 1) ratio of flour and sugar to butter; 2) butterfat percentage in butter; 3) weight of eggs. Both flour and sugar are hygroscopic and compete for free water in water. Adjusting ratio of flour and sugar to the weight of the egg is the fastest and simplest way to change the hydration level, not throw out an whole egg white. Tossing out an entire egg white will throw the whole recipe out of whack. Also change the type of butter and the ratio of butter to flour and sugar. His approach is strange, not one a baker usually takes. [/QUOTE]