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Joined 2 years ago
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Cake day: June 14th, 2023

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  • Also, ‘red food colouring’ differs between countries/jurisdictions. What counts as ‘red food colouring’ in the USA and South America for example, is banned in Europe and Australia as being mildly carcinogenic. This happened back in the 1980s. Here we use a different compound for the purpose - eg annatto. So where and when was the original study done? Essential to know exactly WHICH red food colouring is the potential culprit. Also yellow food dye is similar situation. Was that in the original study???
    Actually I think I know that study - it’s fairly famous for being deeply flawed in it’s methodology and interpretation of results. It also pre-dates the numerical code for additives that we see on labels nowadays. So it’s hard to actually compare to modern products however processed in this country.




  • Flour to HANDS, not to the dough. I’m serious. What is happening is that the oils/moisture on your skin is sticking to the dough (whatever sort). So wash hands, dry well and then dust with flour back AND front- use at least 1 tablespoon and shake off excess to one side to use under the dough later. Then punch the dough, fold and whack it until it comes together. At least 3-5 times. Then knead or not depending on recipie. DON"T KNEAD MUFFINS, and scones only lightly. Chilling the dough once it’s come together does help.
    Or you can embrace the sticky, and then when the dough comes together rub off the sticky bits into the dough (only if hands are clean). Dough behaves a bit like bluetack in that it can be rubbed into balls that attract other balls.