Originally Posted by Larkin121
"If you have 2 cups of flour, and 4 eggs, how much butter would need to be added to balance the fat and liquid equations?" sounds much like "If train A left the station at 3:30 and train B left the station at 3:35..." lol
It totally sounds like one of those train problems
I like math but I'm a little at geometry than I am at algebra. You'd think the science of baking would be easy for me but I have trouble remembering what ingredient does what in a recipe, what cream butter with sugar does, and how the order of ingredients effects the recipe. Apparently they forgot to teach me the baking part in Organic Chemistry! That said, I haven't actually sat down with a book that goes into great detail and tried to learn. I just try and remember bits and pieces that I have read on here or seen on Alton Brown!
If you have any suggestions for tweaking the recipe let me know. I am going to be using it several times over the next week!