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Old 10-16-2007, 07:23 AM   #31
Brendajm
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Thanks for this recipe, I finally got around to making it this morning, I was kinda afraid to try it as most ofmy ingredients are really old, but it turned out great, Icant wait for my next cup of coffee.
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Old 07-30-2008, 06:22 PM   #32
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Bumping..forgot about this..look so good.
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Old 02-15-2009, 09:43 PM   #33
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quick or the loose? thanks
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Old 02-15-2009, 10:04 PM   #34
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quick or the loose? thanks
I don't think I understand the question Bella.


lol DAH!!

carbalose.....

Last edited by Kevinpa; 02-15-2009 at 10:06 PM..
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Old 02-16-2009, 07:27 PM   #35
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ha! you know me, i need exact directions...thanks made me laugh at myself!
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Old 07-15-2009, 06:14 AM   #36
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Okay, Kevin, bear with me.

I am spending summer away from much internet access, so I'm behind the times, but I see you have a new bake mix with resistant corn starch.

Is the mix a complete replacement of the former mix?

Or is it a specific use mix.

I am sure you've answered this, but my feeble skills can't find the thread/answer.

It's about time for me to mix up some more mix, and I do have the resistant corn starch.

Thanks in advance!
Janie

And your grand is simply grand! So cute!
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Old 07-15-2009, 09:16 AM   #37
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Okay, Kevin, bear with me.

I am spending summer away from much internet access, so I'm behind the times, but I see you have a new bake mix with resistant corn starch.

Is the mix a complete replacement of the former mix?

Or is it a specific use mix.

I am sure you've answered this, but my feeble skills can't find the thread/answer.

It's about time for me to mix up some more mix, and I do have the resistant corn starch.

Thanks in advance!
Janie

And your grand is simply grand! So cute!
Here's a link to page 6 of Kevin's bake mix thread, where he gives the new formula (on post # 135):

http://www.lowcarbfriends.com/bbs/lo...our-mix-5.html

...As I understand it Kevin does intend it as an all purpose replacement (certainly he does for all baking powder/soda apps), but you're certainly going to have to follow different rising procedures for yeast breads--bread made with this delicious stuff rises differently, for better and worse, than bread made with the old formula. With the old formula (making "pita" rolls/bread), you could let the dough rise to monstrous multiples of its original size and it would never really collapse--not so the new formula--but you can take a look at the exchanges that follow # 135 about the loaf bread...

Last edited by CreekWatcher; 07-15-2009 at 09:26 AM..
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Old 07-15-2009, 11:34 AM   #38
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I made a double bartch of these tonight using my newest flour mix and a few small tweaks like using coconut and sunflower seeds instead of nuts. I thought they had an excellent taste.
Those look so professional!!! Just the thing (and the right amount of sweetness) to go with all the ice-cream I've been making lately
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Old 07-15-2009, 08:04 PM   #39
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Oh, yum, I love biscotti.

B
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Old 07-15-2009, 09:26 PM   #40
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Originally Posted by magnamater View Post
Is the mix a complete replacement of the former mix?

Or is it a specific use mix.
Janie, for me this is a complete replacement for any yeast application. I also will be trying it in all my recipes and I do expect that in time this will be the only mix I make.
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Old 07-17-2009, 07:12 AM   #41
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[QUOTE=Kevinpa;7628325]I tweaked another variation of my biscotti recipe this morning.

Organic Cocoa Bits Biscotti

Kevin, are those cocoa nibs you are talking about? I have some in the freezer, can't wait till a special occasion to make these biscotti/cheesecake minis.

Love that you used lorann orange oils here too. I think those are the most tasty concentrated flavorings out there.
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