Last time I did farinata I found a problem in the BittmanWorld recipe. This time I avoided that problem by starting with 1:1 chickpea flour:water. The weights were 160g flour, 240g water. This ended up being texturally right, but now there's too much salt in the recipe... ah well. That's easy to fix.
Zwetschgentorte mit Linzerboden
3 hours ago