You'll note in this blog a reference in ingredient lists to olive-oil based spread, where you might expect to find butter or margarine. This is because I use Bertolli spread most baking. I find that it whips up into a cream nicely, it is less likely to curdle in sponge mixtures than butter and it's less hard work if you're making pastry by hand.
Of course, there are some occasions when only butter will do, like when you're making brioche, and when that is the case I will list butter as an ingredient. Otherwise, please feel free to use your spread choice. All I would say, is if you're going to the effort of using special flours like spelt or kamut, you might as well use one of the healthier fats too.
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