On 2017-12-19 3:35 PM, Casa del Sol naciente wrote:
> On 12/19/2017 2:27 PM, graham wrote:
>> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>>> On 12/19/2017 12:51 PM, graham wrote:
>>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>>> "graham"Â* wrote in message news >>>>>>>
>>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>>> I've just taken it out of the oven and it doesn't look too
>>>>>>>>>>> bad. However, I think I used too much Nutella and next time
>>>>>>>>>>> it will only be a very thin smear on each layer. I don't
>>>>>>>>>>> think my grandson will complain:-)
>>>>>>>>>>>
>>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>>
>>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>>
>>>>>>>>>> Art food.
>>>>>>>>>>
>>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>>>> scraps. My son's family got the main one.
>>>>>>>>
>>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>>> anything was left for breakfast...
>>>>>>>>
>>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>>> mostly.
>>>>>>>
>>>>>>> You just have to reduce the leavening agent a bit and increase
>>>>>>> the oven
>>>>>>> temperature by 10-20F.
>>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent
>>>>>>> the
>>>>>>> sponge from collapsing.
>>>>>>>
>>>>>>> ==
>>>>>>>
>>>>>>> You know where I am, will I have to make any heat adjustments to
>>>>>>> make that Star Bread???
>>>>>>>
>>>>>>>
>>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>>> baking powder.
>>>>>
>>>>>
>>>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>>>> I suppose that accompanies the reduction in BP. The whole idea is
>>>> that the lower atmospheric pressure needs countering with a heavier
>>>> mixture.
>>>
>>>
>>> Now there's a good science-based explanation, - yes.
>>
>> I've just baked a batch of French macarons and they are a complete
>> failure. After looking at several Youtube videos, my meringue was
>> perfect and the final mixture looked identical to those in the videos
>> and the piped mounds pre-baking also looked perfect.
>> Now I wonder if it's altitude, oven or a combination.
>> Graham
>
> You do some advanced baking for sure.

I like the challenge!

>
> I'm sorry I can be of no help other than to commiserate.
>
> We're trying to back-engineer cookies that spread by design, not accident.
>
> Dunno if it'll happen, but...onward!
>
The dark chocolate chip cookie that I showed here a few days ago was a
spreadable one - not the cowpat!!!! You just drop walnut-sized balls of
dough onto the cookie sheet and they spread into a perfectly shaped,
conventional cookie. The recipe is in grams if you want to try it.