Some recipes add an egg to shortcrust pastry rather than water. Adding an egg will firm up the pastry, try it😉

Hi Kel, Just did some experiments and I was amazed how good it all worked. See the separate post just now and let me know how it goes for you. Cheers, Gerry

Hi Kel, Gerry here, I will do some experiments and let you know how it goes. The quickbread recipes with baking powder work with regular FF and an oven, the only thing I haven't tried is the microwave part. Cheers, Gerry

Yes lots of customers use ultra fine for flatbreads, pizza, tortillas etc Go for it😀

Very nice, thanks for the post. Yes a pastry recipe opens up a multitude of possibilities.

Follow the bread roll recipe and bake for at least 30 minutes and 190 fan. Check on them from 25 minutes onward. My oven does not burn them until around 40 minutes but every oven is different. You might turn the temp up after 30mins to 205 or so for another 5 minutes plus. Always check the color though. It works for me.

Here is a link to James Martin's recipe https://www.cooked.com/uk/James-Martin/Quadrille-Publishing/Desserts/Cakes-and-bakes/Chocolate-cola-cake-recipe

Roger

Do you need to grate the cheese or what size are cubes. Do they melt in with the batter when cooking??

Agreed, pastry works with either but best with uf or a blend. You can also add a little regular flour to the fiberflour for failsafe results

Use an egg or two instead of water in your pastry to make it more robust. Otherwise a little short and flaky

A little salt and baking powder too

Try 200g ff to 100g butter or better Atora. Bring together with an egg and if necessary a little water. It will be more fragile to roll out but makes a great flaky pastry

Rubbish bags work fine if you tray fits in and can be sealed by folding underneath it

6 g per 100g. Dilution and fermentation reduces the 15 g in the ultra fine. Could be even lower with prolonged fermentation. Not been tested under those conditions so far. But more fermentation equals lower carb…..

Very impressive. Olympic gold. He rest of us have something to aim for

3 tsp of yeast is mentioned in the recipe

I doubt there would be an ideal ratio, adding a little regular flour improves consistency as well. Personal taste rules here.