Thanks Comments on my PicsIIRC Barb made a *make me feel good* comment on how clean my stove was. That was such a nice thing to say! As Barb or anyone who cans...
ChefCarol
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Thanks! I'm aware of the variation among the various wheats, and had already used high gluten flour for baking bread and regular flour for pizzelles in the past. They were, generally not as crisp as we felt they they might be, so I was curious as to what a low gluten flour might do for us. That type of flour is not widely sold in the supermarkets in my area (Near Baltimore, MD), but I located a small box of it and so tried some. An overnight rest in the open should tell the story, but the pizzelles seemed to be OK, crispy without being burnt. Humidity is low now, finally, fortunately. We'll see tomorrow.
There are, literally hundreds (Thousands?) of pizzelle recipes out there - confusing to say the least, and time is pbutting, so I'd rather not have to reinvent the wheel. Based on a Google search, I've learned that they should: 1. Not be kept in a tightly closed container, and, 2. They should be kept in a tightly closed container! I'm opting for a loosely closed container to keep critters out. I'm still curious as to what the various ingredients folks put into the pizzelles do for them - the recipes vary in ratios of ingredients, types of fats used (oil, butter, margarine,) etc.. I'm curious as to what can be reduced without harming the "cookie", for calorie reduction. So much to do, so little time. Wish I were 70 again :-)
