|
| Your subscription on Sourdough Companion
| notifies you of a new post:
|
| Author: farinam
| Title: Chelsea Buns
In response to requests, I have decided to post the recipe that I used for my
recent post on this topic.
I have not given timings as I know that everybody's starter has a different
activity and temperatures vary widely. Mine bulk proved for 3 hours and
then proved for 7 hours before baking. The proving time was probably a bit
long but I was away from the house longer than expected. The sugar in the
fruit mix had liquified to some degree, probably due to the long contact
time. I didn't note the room temperature but it was probably about 17-18C.
| Link: http://sourdough.com/recipes/chelsea-buns
| Direct unsubscribe link (content type):
|
http://sourdough.com/s/del/node/type/recipe/-1/1000458/9d2617ec43cf75fe546e773246f6b875
| --------------------------------------------------------------------
| This is an automated message. Please do NOT reply to the sender address!
| To manage your subscriptions go to
| http://sourdough.com/user/1000458/subscriptions
Hiç yorum yok:
Yorum Gönder