Wednesday, December 9, 2009  TWD Follow-Up: Sablé Science
Experiments  This week's TWD recipe inspired me to try some
variations.  Since I studied science in college, and have a
number of scientists and engineers in my ancestry, I decided to
do some science experiments with these sablés. What would happen
if I varied just one ingredient? Such as the type of flour, or
sugar, or egg?  First experiment: type of flour. What happens if
you use flour with a different protein content? I made one half-
batch with unbleached all-purpose flour and one with unbleached
pastry flour, measuring the flour by weight. Both were lemon-
flavored and shaped into logs.  The ones with the yellow dot on
top were the pastry flour ones. (The dot was made with egg,
water and food coloring beaten together).  Results:
unfortunately I underbaked the all-purpose flour batch a bit.
This made comparing the two more difficult. Drat. Next time, I
must remember to bake some of each batch at once. Because of the
underbaking, the all-purpose flour