Impossible

I've made Welsh cakes several times, and they're quite tasty.

Saturday, though, I used an impossible recipe from Martha Stewart. The recipe contained 3 cups of flour, one egg, and 2 Tbs of milk to form a dough. How do you form a dough from that amount of liquid?

I ignore Martha Stewart recipes. She's wrong very often.

Larry, you said you made it on Saturday. I assume your tweaks made it edible ?
Another impossibility is something in Stanley Tucci's book Taste. A recipe for Parmigiano stock calls for 1 quart of water, 1.5# of parm rinds and 7 oz of salt boiled for hours. Sounds like a good recipe for a salt lick when that little bit of water boils off.

I ignore Martha Stewart recipes. She's wrong very often.

Actually, I'm well aware of that after reading that unauthorized bio about her years ago, which also showed what a really nasty person she is. Why her editors don't catch her mistakes is beyond me.

Larry, you said you made it on Saturday. I assume your tweaks made it edible ?
Another impossibility is something in Stanley Tucci's book Taste. A recipe for Parmigiano stock calls for 1 quart of water, 1.5# of parm rinds and 7 oz of salt boiled for hours. Sounds like a good recipe for a salt lick when that little bit of water boils off.

I added milk until I could make a workable dough.

Tucci's Salt Block recipe would be a wonderful gift for our woodland friends or even gourmet cows.

[Robin Garr]

Larry, Martha is often wrong, but if you've ever looked into Peter Reinhardt's excellent bread books, a very wet dough, up to 70% water, is the best way to get really fine quality Euro-style breads with oversize holes. If you haven't found Reinhardt, it's well worth your effort to look him up.

Larry, Martha is often wrong, but if you've ever looked into Peter Reinhardt's excellent bread books, a very wet dough, up to 70% water, is the best way to get really fine quality Euro-style breads with oversize holes. If you haven't found Reinhardt, it's well worth your effort to look him up.

I doubt a 70% water ratio would work on Welsh cakes (they're fried on a griddle), but I own two of Reinhart's books (they're great) plus many other bread books. My latest is The Village Baker by Joe Ortiz. I also have a fondness for two old books by Bernard Clayton, Jr.

Anyone read Bittman's recent book Bread ? Focus is whole grain. I found it strangely organized and think it would be very difficult for someone thinking it was a simplified version of dutch oven no knead bread. I picked it up at the library and decided not to purchase. I like Reinhardt's and Robertson's books on breads and Jeffrey Hamelman from King Arthur. Hamelman did a YouTube series during lockdown called Isolation Baking that was excellent.

Anyone read Bittman's recent book Bread ? .

You do what I frequently do: check out a library book before buying. But Bittman's new no-knead book has fourteen holds on three copies, so it'll be a while before I read it. I did run across my Silverton's book on the La Brea Bakery tonight, though. It's where I got my red grape sourdough starter.

Another good bread book is:

Artisan Sourdough Made Simple, Emilie Raffa

Another good bread book is:

Artisan Sourdough Made Simple, Emilie Raffa

I'll take a look.

[Jenise]

Bill Paumen! Welcome back!

Thanks, Jenise.
(Couldn't figure out how to quote your post)

[Jenise]

Your response is self-explanatory, no worries. But for the record you'd click on the quote marks, far right.

[Robin Garr]

Another good bread book is:

Artisan Sourdough Made Simple, Emilie Raffa

Welcome back, Bill! LTNS!

Martha Stewart, the Rachael Ray of the geriatric set?

[Jenise]

That's cute, Bill. I will allow that Martha knows a lot more about food than Rachel does, but I don't like her any better.