Mike T.

January 17, 2009 at 10:59am

Thanks Frank. My other concern, besides the 30% difference, was that on the Pain de Mei blog page, they said to decrease the amount of flour if I made it in an open loaf pan, so I figure that I should increase it if I put it into this pan. I'm assuming that because it is covered, you need more flour for the trapped moisture. So, beside doing an overall 30% increase, do I have to add more flour to take into account the increased moisture? Thanks again! Please give us a call on the hotline, 800-827-6836, for specifics. Frank from KAF.
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.