J jad135 New member Jul 14, 2015 #1 You once mentioned using imported lard in place of oil in the dough recipe. Would the lard be the same percentage as the oil? Last edited: Feb 18, 2020
You once mentioned using imported lard in place of oil in the dough recipe. Would the lard be the same percentage as the oil?
T Tom_Lehmann Moderator Staff member Jul 15, 2015 #2 jad135 said: You once mentioned using imported lard in place of oil in the dough recipe. Would the lard be the same percentage as the oil? Click to expand... Yes, you can start at the same level as you used oil but because you are looking for the unique flavor from the lard most people increase the lard to at least 4% and some go even higher, 8% is not unusual. Tom Lehmann/The Dough Doctor Last edited: Feb 18, 2020
jad135 said: You once mentioned using imported lard in place of oil in the dough recipe. Would the lard be the same percentage as the oil? Click to expand... Yes, you can start at the same level as you used oil but because you are looking for the unique flavor from the lard most people increase the lard to at least 4% and some go even higher, 8% is not unusual. Tom Lehmann/The Dough Doctor
R rgjujitsu New member Jul 15, 2015 #3 I recently did bacon fat dough cracker crust at 10% with great results. Last edited: Feb 18, 2020
