In the world of carpentry, the adage is to measure twice and cut once. In the world of baking, there are two types of people.... ones that have mis-measured ingredients and ones that will. Today was my turn.The cafe uses a ton of buttermilk biscuits so the chore today was to make a double batch. For reasons unknown, I thought that 20 pounds of flour would be more fun than the necessary 10 pounds that the double recipe called for. Once it goes in the mixing bowl, you're kind of committed. Luckily, I noticed the problem immediately and it was fixable.
For efficiency purposes, everything the bakery makes is done on a large scale (let's say 100 items) and then frozen. During the week, smaller batches (15 for example) are thawed, allowed to rise (proof) and then baked. Everything gets used quickly so making a double (in this case quadruple) batch isn't a big deal if it is caught and corrected. For penance, I had to say 10 Hail Mary's and cut 360 biscuits. Urrggghhhh....
