Since I don’t have the calibration weights for my scale today, I weighed a newer dollar bill and it weighed 1 gram. If I breathed on the scale it did weigh differently. I could only find one metal lid container that was exactly 2 ½ “ in diameter and ¼” in height at home. I don’t keep any jarred spaghetti sauces or many jarred things at home. The other metal jar lid was a little smaller. I used the 2 ½ “ diameter metal lid for the MM 10 gram dough. The other lid I used for my leftover 10 gram MM dough. I had the toaster oven at 500 degrees F first, because if I turned it much higher the broiler coil wanted to turn on, before I placed both skins in the oven. Neither of the two doughs ballooned, but both did rise. I wasn’t sure of how to split them, but used an x-acto knife to slice the top down the center, but not to the bottom of the skin, and some needles to pick the skin. I am not sure if I was supposed to split the skins in two or not, so that is why I am now posting the pictures of the process so far. If I am doing something wrong, let me know. The both skins are now baking in the toaster oven at 200 degrees F.
I did taste both raw doughs and I really couldn’t taste any significant amount of difference in the two doughs.
Should I take this skins out at different time intervals and weigh them until they stabilize?
What other specific tests will help this thread?
Do you want me to put the frozen MM dough ball on my kitchen scale and take a picture of how much it weighs? I already tasted a piece of the other MM dough ball, and also took out 10 grams for the tests, so weighing the dough ball that is now in the refrigerator and won’t be of any help.
In the natural sunlight my dough ball was only a tiny bit darker. It almost looked like the same color of the dough balls Bob sent to me. I thought my Golden Barrel Supreme Baking Molasses does have a small amount of blackstrap molasses in it. Do you recall that conversation before in this thread?
I liked your joke! I agree, so close, but yet so far.