Hi all - have made two dampers in my new camp oven over the past week and whilst they tasted ok they were very crumbly to the extent of virtually falling apart - any suggestions on how to keep it together. Thanks
dragonfly1 said
03:21 PM Aug 18, 2015
Might not be enough milk or water to dry here is a nice moist damper
2or3 cups of self raising flour 1 big tablespoon of butter 1cup of grated pumpkin 1 cup of grated cheese little bit of salt
enough milk to make it into a moist dough cook in camp oven until it has hollow sound when tapped
Dragonfly1
Cloak said
07:21 PM Aug 20, 2015
If you use a high protein flour and kneed it plenty it goes a little rubbery and the crumbly scone like texture is gone.
Hi all - have made two dampers in my new camp oven over the past week and whilst they tasted ok they were very crumbly to the extent of virtually falling apart - any suggestions on how to keep it together. Thanks
Might not be enough milk or water to dry here is a nice moist damper
2or3 cups of self raising flour 1 big tablespoon of butter 1cup of grated pumpkin 1 cup of grated cheese little bit of salt
enough milk to make it into a moist dough cook in camp oven until it has hollow sound when tapped
Dragonfly1