Sunday, May 31, 2009

Sunday lunch: problematic farinata

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.

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