HomeRoast Digest


Topic: Off topic biscotti (5 msgs / 108 lines)
1) From: Marty Wooten
Mike - the BBQ sounds fantastic, but I had better figure out what i did wrong with my Biscotti last night before I try the Q. 
Any helpful suggestions (doesn't just have to be from Mike) would be appreciated. 
I tried Randy G's recipe (with the exception of using Splenda )that he has on his website since i have heard it is easy and good, but when it came time to cut them before cooking each of the sides, the loaves crumbled when I touched them. Still trying to figure out what I did wrong. 
Marty

2) From: Kona Konnaisseur miKe mcKoffee
This is a multi-part message in MIME format.
Hmmm, diagnosing baking problem via email may be harder than coffee =
roasting problem! Question, did you use olive oil or butter? I've always =
used butter but assume Randy used olive oil successfully so shouldn't =
matter. Real question, did you use two teaspoons baking powder (tsp) as =
in the recipe or two tablespoons (which is 6 teaspoons IRRC) which would =
be trippling the leavening! Sounds like they over raised and puffed up =
so maybe that was your mistake. Hmmm again, just re-read what you said =
again. Didn't say they puffed up, just crumbled. They are delicate at =
that stage and I cut them gently with serrated bread knife with very =
little crumbling. Maybe yours hadn't baked long enough before attempting =
to cut. Do you have a good oven thermometer? I should also mention that =
I make two loaves and bake them 10 minutes longer than in the recipe =
before cutting them. All I can think of with my limited baking =
knowledge. Sorry.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

3) From: Marty Wooten
I knew if anyone was up to the challenge Mike, it was you.
 
I used the olive oil, mixed the Splenda , then the other ingredients as the recipe states and I did use the two teaspoons of baking powder, not tablespoons.
They actually did not raise much at all. Not as much as my other biscotti recipe.
I used a serrated bread knife, well tried to gently, but we all know how that turned out.
I do have an oven thermometer, I will double check it.
 
I will try the extra 10 minutes since I did two loaves as well and see how this works.
 
Thanks for the suggestions, I will try it again and see what happens.
Kona Konnaisseur miKe mcKoffee  wrote:
Hmmm, diagnosing baking problem via email may be harder than coffee roasting problem! Question, did you use olive oil or butter? I've always used butter but assume Randy used olive oil successfully so shouldn't matter. Real question, did you use two teaspoons baking powder (tsp) as in the recipe or two tablespoons (which is 6 teaspoons IRRC) which would be trippling the leavening! Sounds like they over raised and puffed up so maybe that was your mistake. Hmmm again, just re-read what you said again. Didn't say they puffed up, just crumbled. They are delicate at that stage and I cut them gently with serrated bread knife with very little crumbling. Maybe yours hadn't baked long enough before attempting to cut. Do you have a good oven thermometer? I should also mention that I make two loaves and bake them 10 minutes longer than in the recipe before cutting them. All I can think of with my limited baking knowledge. Sorry.
 
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

4) From: Steven R
Quoted from Marty Wooten's email dated 11/19/2004 4:27 AM:
<Snip>
Did you know that baking powder has a rather short shelf-life?
I didn't, and the last time we had a biscotti meltdown the baking powder 
was the culprit.
Just a thought.

5) From: Marty Wooten
I did not even think about that. I will have to get some new baking powder for the next batch. Thanks for the tip.
Steven R  wrote:Quoted from Marty Wooten's email dated 11/19/2004 4:27 AM:
<Snip>
Did you know that baking powder has a rather short shelf-life?
I didn't, and the last time we had a biscotti meltdown the baking powder 
was the culprit.
Just a thought.


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