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Re: Proverbs 3.14

Posted by JohnL on Sat Apr 14 12:37:05 2012, in response to Re: Proverbs 3.14, posted by cortelyounext on Sat Apr 14 11:30:27 2012.

The last time I deviated from the recipe by substituting baking soda for flour which resulted in an unmitigated disaster of epic proportions which scarred me psychologically

Oh dear. There is a chemistry to baking though: you need a certain amount of fat and, for pastry, there is a relationship between the melting temperature of the fat, how much air you can get into the mix (my grandmother would always rub the fat and the flour together by hand, and said that it needed to stay cold) and the oven temperature. You want the pastry to cook and set before the apples, so that when the apple volume reduces, the top doesn’t sag.

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