(Community Matters) Great pic and interview of Michael Barnes & Kip Keller in Rare.
unfortunatley, the issue isn’t available to link to online.
community matters
It's about community, entrepreneurs, politics, art . . and sometimes just silly fun . . . a slightly gay blog.Eugene Sepulveda
Love big West Texas skies, the unimpeded horizons of the coasts, Austin and my husband, the Rev. Dr. Steven Robert Tomlinson, with whom I’ve spent the last 24 years – nineteen years since we were married on Salt Spring Island, British Columbia, Canada. Then, married again at St. James Episcopal Church in Austin, TX on June 27, 2015.
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Don’t have a clue if this will get Kip Keller’s attention, but I need to know (regarding biscotti recipes) how to modify baking times/temps if using convention oven. Saw comment in Statesman article . . .many thanks
Tina; I don’t know if Kip has answered your question because I can’t find the blog but I have been making biscotti even longer than he and might be able to help.
I have never used a convection oven for biscotti but would cut the time back about 10% and see what happens. They are very forgiving and, as long as they get solid enough to slice properly, you can make it up for any softness on the second bake.
After you bake enough biscotti, you get a sense for what the dough should feel like, both raw and baked.