ISO: ISO Marilyn FL - about the GBH -

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evan

Well-known member
I think your recipe is the main problem, dear!

First, the rye (I have never EVER seen rye in a GBH recipe before!) and honey makes your finished GBH soft. We use white flour only, and never honey but often some syrup in addition to sugar.

Also, compared to the recipes over here, your sugar content is too low (sugar helps keeping the GBH stay hard.) The sugar ratio to flour is usually 1:1 or 1:2.

I agree with overbaking your GBH. Maybe drying it (like you'd dry crisp buns) afterwards would be a good idea too.

(Are you sure you can't alter the recipe just a little? The recipe you are working with is doomed to create problems for you.)

Good luck on your project. I look forward to see a picture of the finished GB house smileys/smile.gif)))

 
Thanks sweetie....we're already past "doomed to create problems"

I'm on my third set of this special dough and the house is upright at last, helped along with a wooden dowel, styrofoam cones and metal corner mounting brackets.

Not the mention the non-traditional kitchen tools employed: 35,000 rpm Dremel with a 1/4" bit, spirit level, and D6000 mounting glue after I decided to embrace the whole "structural support is allowed as long as it is not visible" restriction and make it mine.

How is humidity during the winter in Norway? I hope he is doing well because his evil twin brother is parked right here in Florida where, at 9:30 pm, it is still 80 degrees, "feels like" 84 degrees, with 74% humidity and a 20% chance of rain. I haven't shut off the A/C since starting this--oh shall we just say--challenge.

But tonight life is good. The house is finally in a x:y:z spatial relationship, I made the cutest red and white striped awning and finished 12 more seashells.

Whose stupid idea was that seashell roof anyway?

 
Marilyn - when is this thing due to be finished? Hope we get pics!! Maybe FEMA will help out!

 
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