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 Damper - some tips and tricks

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Scolers
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PostSubject: Damper - some tips and tricks   Wed May 19, 2010 8:55 pm

I can't beleive you guys haven't got a damper recipe ... [You must be registered and logged in to see this image.]

Just thought I'd share some things I found out.

The basic damper recipe consists of 2:1 flour vs. milk. A little bit of butter into the flour and you have your basic recipe.

I did some 'damper scones' yesterday and used 2 cups of flour with 1 cup of milk. Add a teaspoon of butter and then knead the SR flour (not too much or it might not rise as well).

I then rolled it into a 'sausage' and cut off 8 scone size pieces and popped them in the oven. Worked a treat. [You must be registered and logged in to see this image.]

The average damper 'bread' will take between 6-8 cups of flour (then halve that for your milk).

Believe it or not I haven't used the dutch oven yet for a full sized damper ... [You must be registered and logged in to see this image.] .. but am going to Kilkivan next weekend so will give it a whirl then.

I might even add in some dried fruit just for something to do ... [You must be registered and logged in to see this image.]

Anyone want to add some tricks or tips to this thread re. dampers?

Cheers ...

Scol.
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PostSubject: Re: Damper - some tips and tricks   Thu May 20, 2010 9:55 am

scol i do have a recipe but was waiting for someone else to share their's [You must be registered and logged in to see this image.]

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Scolers
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PostSubject: Re: Damper - some tips and tricks   Thu May 20, 2010 7:27 pm

Well I shared soemthing ... not sure if it was a recipe or not tho' .... [You must be registered and logged in to see this image.]
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