Process analysis
I have great respect for others that are masters of their kitchen. In particular, the people who make biscuits without hesitation, and who never seem to brook failure.
Perhaps due to my training, or my inexperience, I’ve been trying to make my baking biscuits into a scientific process. When I (lightly) scorched two panfuls, earlier this week, the new oven was suspect. Maybe it was hotter than I expected. This time around, I decided to reduce the cooking time while keeping my indicated temperature the same. Scientific, right?
Not so much. I cut the recipe in half, as a security measure. I then (my fault) rolled my dough out into a too-thin layer, which made producing my cinnamon spiral into a difficult process… holes in the dough. Unwilling to sacrifice the concept, I made lumps instead of rolls. They were tasty (lots of sugar), but my charred layer was still there, even though I reduced the time in the oven by 20%. After careful reflection, I now believe that the parchment paper may be to blame.
I’ll have to eat this batch before resumption of the experiments.
Had company out from the city this evening. Someone who has followed the planning of this great project, but had (until now) not received the tour. I’m glad about the feedback. We’re not too far off track. However, we may be so far from the metro area that “visitors need to pack a lunch and a sleeping bag”. Spoken in jest. I hope.
Had to fasten doorknobs on a couple of doors, this evening. I wonder if the installer didn’t understand “tight”.
