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MarilynFL

Never made it, but to add another, King Arthur worked through one. I like their methodology.

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Joined: Dec 12, 2005

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Posted to Thread #28416 at 6:12 pm on Jan 26, 2016

And the fact that they give weights.
Bienenstich...say THAT fast three times.
Here are a couple online hints for this cake:

"You don' need to proof the yeast, and you can substitute instant if you want without any problem.

The double rising will improve the flavor of the cake. An overnight rise in the refrigerator should improve it even more. When it comes to yeast-doughs a long, slow rise is ideal for maximum flavor development.

If you're having trouble getting it to roll out without snapping back let it rest on the counter for 10 minutes to give the gluten in the dough a chance to relax. That should make it easier."

Good luck.

Link: http://www.kingarthurflour.com/recipes/bienenstich-recipe


Jesus saves. Buddha recycles.


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