Posted on 09/29/2023 11:24:14 AM PDT by Red Badger
If you ping Freeper “my life” there may be...........
" https://www.westonaprice.org
Home - The Weston A. Price Foundation
" The Weston A. Price Foundation (WAPF) is your source for accurate information on nutrition and health,
always aiming to provide the scientific validation of traditional foodways.
People seeking health today often condemn certain food groups
— such as grains, dairy foods, meat, salt, fat, sauces, sweets and nightshade vegetables — but the ..."
(From the article):" Refined wheat and grain products; new classes of fats made from vegetables and seeds using complex processes like hydrogenation;
factory-farmed grain-fed meat;
and a whole cornucopia of additives ranging from preservatives and texturizers to colorings and stabilizers
—none of these things had ever been consumed in quantity.
Some had never even been consumed at all, but now all were combined and packaged into a type of product we call “processed” or “ultra-processed” food."
(The article continues .. )
TPIWWPOP
I use a tablespoon of lemon juice instead of vinegar. Adding an acid gives the crust a more complex flavor, and makes the sweet ingredients taste sweeter by providing a contrast.
The prevent gluten formation, use vodka for part of the liquid.
For flakiness, make sure the dough is comprised of tiny bits of fatty flour interspersed among tiny bits of moistened flour. When shaping the dough, make sure to do the “fold-and-flatten” part at least 4 times. That way, the tiny bits are in thin sheet-like shapes instead of round lumps. When baking, the water in the moist parts of the dough will evaporate, and the steam forces the different types apart. If the dough is overmixed, the different types of dough become one type, and then they don’t behave differently enough to form flakes.
(I’m not sure I’m explaining that very well. It’s one of those things that easier to describe if I can sketch it out while talking.)
I’ll bet your Baklava is to die for! :)
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