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How do I make una salmuera for Pan Amasado? |
I have a recipe in Spanish that asks for 2 - 3 cups of brine as the liquid for a bread dough. However, it doesn't say how strong the brine should be. I'm thinking 1/2 teaspoon per cup of water. What do you think? I dont know, but the best pan amasado I've eaten in my life was in Pirque! Check some chilean websites where they post recpies, like www.gochile.com. 1/4 of a tespoon of oil |
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