Cake question

I haven't been there, though. Hoges in WA

G'dday mate!

I already know that you are from Western Australia...either from the Perth, Fremantle, or possibly Broome? Western Ausralia is such a big area that was used by the British in the 1950s to test their nuclear bomb prototyples during the cold war such as the infamous Maralinga blast. The WA is too obvious to confuse with Washington besides youa are using SRF not cake flourw which should be the norm of household bakers in the Amercian continent . Regading Hershey replacement use any natural dark cocoa you can find in Western Australian market; maybe Coles and Safeway have it.

On Sun 21 Aug 2005 12:31:32a, Hoges in WA wrote in rec.food.baking:

I have to admit that I haven't been there either. Kingman is quite near a number of wonderful tourists destinations, however, that include the Grand Canyon, Hoover Dam, Lake havasu, Lake Mead, etc. I don't believe the temperatures get quite as high as they do here.

Hoges in WA wrote on 21 Aug 2005 in rec.food.baking

OP probably uses Fryes Cocoa....which isn't dutch processed. To my tastes Dutch processed tastes less bitter.

Hi Roy

Maralinga is a couple of thousand miles to the east in South Australia. Our cold war tests were on the Monte Bello Islands a thousand or so north of me.

I live in the south west corner near the hook you can see on the map.

The reason for the tag is that in an Australian Football Newsgroup I am in there was already a Hogan, from South Australia and we agreed to differentiate.

Re the cocoa, I can get Cadbury's Bourneville Cocoa (very British) - I just needed to know if the Hershey's one had any unusual characteristics.

Hoges in WA

(tucking into a pile of Oatmeal biscuits I managed to con my daughter into baking for me)

On Sun 21 Aug 2005 05:46:13a, Mr Libido Incognito wrote in rec.food.baking:

Agreed, but some recipes may need to be adjusted because of the lower acidity of Dutched cocoa.

On Sun 21 Aug 2005 05:48:51a, Hoges in WA wrote in rec.food.baking:

No, Hershey's is just a very plain cocoa powder, nothing special. Your Cadbury's is probably of better quality and flavor.

I'm a Brit living in Canada who also lived for a while in Perth, WA. I've used Hershey's, Cadbury's and Fry's and there's little difference. I was once offered a job in Albany but I think Margaret River would have been preferable;-) Graham

Wayne, at some time or other I've used all of them and by the time you've added sugar, vanilla and perhaps coffee and buttermilk, it doesn't matter much which type you use. Graham

On Sun 21 Aug 2005 06:45:17a, graham wrote in rec.food.baking:

Certainly little if any difference as far as flavor is concerned, Graham. However, I've read that recipes depending on the reaction of baking soda and the acid in regular cocoa may not work as well with Dutched cocoa, since the acid level is significantly reduced. I haven't experimented with it, so I obviously don't know for sure.

I wonder if UK and Aussie recipes take that into account as most would be based on non-dutched cocoa such as Fry's. Graham

I've just rooted out the can of Fry's cocoa at the back of my kitchen cupboard. It says clearly on the label: "Since 1728, FRY'S COCOA has been using the Dutch process for superior quality and flavour"

I think that there may be a typo. Wasn't the Dutch process invented in

Graham

Wayne: I've been googling (instead of doing the weekly laundry) and here's a link that back's up your thoughts on the subject.

Hhmm so you are nea Albany.

Mate are probably chomping on Arnotts biscuits?

BTW, Hershey is a natural cocoa, , somewhat acidic....Bournville IMO is somewhat milder..( slightly dutched)..but it will work anyway. I......

Mmmm... Caught my eye, as I mopped up the last crumbs from my second wedge of yesterday's late night soda bread. (I *will* stop at two!)

Are these a sweet biscuit, or like a dinner baking powder biscuit?

I should have seen and added this one, from Melbourne:

On Sun 21 Aug 2005 08:43:26a, graham wrote in rec.food.baking:

Thanks, Graham!

On Sun 21 Aug 2005 08:33:24a, graham wrote in rec.food.baking:

Yes, in 1828 by Conrad J. van Houten.

On Sun 21 Aug 2005 10:15:44a, Dave Bell wrote in rec.food.baking:

This sounds SO good! Is this not like an Anzac biscuit?