Hello!
I have yet to make my first batch yet (some ingredients were delayed) and you all have already been so helpful with my first recipe, but I have a question about micas before I start.
I have seen two ways people are using micas, 1. mix with a little bit of oil then pour it into the batter, 2. directly adding the micas in the batter.
Is there a reason for this? I am assuming option1 requires less SB so you can control your batter more (and have it not accelerate as quickly).
Also, if you are using option 1, are you supposed to subtract the oil from the original recipe so you're not adding more oil? Ie, I'm supposed to use 17 oz of olive oil, but I use 2 tbsp (= 1 oz) of olive oil to mix with my micas, does my recipe go down to 16 oz now? What happens if I don't use all 2 tbsps of mica blend?
Same with using TD - if I use distilled water to mix with it, do I subtract it from the total water amount?
Thanks for all your help!
I have yet to make my first batch yet (some ingredients were delayed) and you all have already been so helpful with my first recipe, but I have a question about micas before I start.
I have seen two ways people are using micas, 1. mix with a little bit of oil then pour it into the batter, 2. directly adding the micas in the batter.
Is there a reason for this? I am assuming option1 requires less SB so you can control your batter more (and have it not accelerate as quickly).
Also, if you are using option 1, are you supposed to subtract the oil from the original recipe so you're not adding more oil? Ie, I'm supposed to use 17 oz of olive oil, but I use 2 tbsp (= 1 oz) of olive oil to mix with my micas, does my recipe go down to 16 oz now? What happens if I don't use all 2 tbsps of mica blend?
Same with using TD - if I use distilled water to mix with it, do I subtract it from the total water amount?
Thanks for all your help!