![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
The Importance of Nutrition
Nov. 22nd, 2008 02:41 amI've now finished both my bowl of chocolate pudding, and my sampling of the new shortbread I made, so, filled with sugar and caffeine, it's probably time for bed.
Incidentally, I tried making the soda bread from The New Best Recipe
with rye flour instead of cake flour, and it's substantially better. It has a more rounded personality, with just a hint of rye, that gives it a lot more depth than the original. I also discovered the spreading problem I've been having with the shortbread was almost certainly because of the organic, cultured hippy-butter I'd been using. An Emergency Sweet-Tooth Run to the grocery store tonight forced me to get standard Land-O-Lakes commodity butter instead, and it held it's form far better, allowing the shortcake to remain mostly round, with only about a 45-degree slope around the outer edge.
Incidentally, I tried making the soda bread from The New Best Recipe
with rye flour instead of cake flour, and it's substantially better. It has a more rounded personality, with just a hint of rye, that gives it a lot more depth than the original. I also discovered the spreading problem I've been having with the shortbread was almost certainly because of the organic, cultured hippy-butter I'd been using. An Emergency Sweet-Tooth Run to the grocery store tonight forced me to get standard Land-O-Lakes commodity butter instead, and it held it's form far better, allowing the shortcake to remain mostly round, with only about a 45-degree slope around the outer edge.
