Biscuits

	C	D	E	F	H	I	J	M	N	O	P	Q	R
1	Title -	Biscuits

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3	Ingredients				Enter Flour or Dough Total Weights for Results From Formula:			WATER TEMPERATURE
4					Flour Total Weight		Dough Total Weight	Desired Dough Temp	Room Temp.	Flour Temp.	Friction Factor	Preferment Temp.	-=> Water Temp
5					3,883.70		7,200.00	78	76	74	33	38	51
6		Preferment/ Starter	Soaker	Final Dough	Preferment/ Starter	Soaker	Final Dough
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8		%	%	%	(g)	(g)	(g)	CONVERT UNITS
9	cake flour			100.00			3,883.70
10	<flour>							Value	Unit	New Unit	-=>	Result
11	<flour>										-=>	<>
12	<flour>
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14	Soaker
15	Preferment/Starter
16	Barm/Mother
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18	salt			3.32			128.94	INSTRUCTIONS
19	baking powder			4.61			179.04	-To calculate the masses of ingredients, enter a FTW or DTW and select an option
20	butter			20.79			807.42	from the "Calculate" menu on the bar up top.
21	buttermilk			36.67			1,424.15	-Use the tables above to find water temperature or convert units as necessary.
22	creme fraiche			20.00			776.74
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39	Total -	0.00	0.00	185.39	0.00	0.00	7,200.00
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41	NOTES
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43	Sable butter into dry, mix to a shaggy ball, flatten and fold a couple of times. Flatten again and cut.
44	This started as a recipe from the CIA's The Modern Cafe but was adjusted with more baking powder to make up for not using self-rising flour like the original.
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