I don't have shortening and was wondering what pork fat would do to the texture of my crusty rolls? Can pork or bacon fat be used to replace shortening in roll
I'm preparing some form of pastry. The usual ingredients: flour, water, and shortening. What would happen if I don't add shortening?
Is there a shortening substitute that can also prevent gluten growth?
What is the ratio of fat to flour in shortcrust pastry? I cannot find anything on the matter, and it said somewhere that it was 4:1 but I've been told different