Branch 3, different supporters that seem to work well. 2X heavy hitters for the VC, but only totaling @ 6.0%. The TPA Milk/Dairy does something "special" to it, despite not being visible in the finished mix. Sorting out supporting weights now with CAP SC, FW BC, and TPA CGCC which only work to add a smooth ricnhess, and base. FA's Mada, and Almond are only to enhance the V top end. FA MM may or may not stay.
Branch 3F with 6:2:3.2:1.5. May remove FA MM as rounder, will see after 1 month +/- Start with 1.0% per creams/bakeries, and adjust down if needed.
Creams look heavy on paper, but working great in mix, takes edge of some of the egg without burying it..
From 3E added cream/bakery
SS for local testers, 0% otherwise Ultimate target < 13.0% total flavor.
Base 6%
Bakery 2%
Cream 3.2% == Reduced to 1.75%
Enhance 1.5%
Super Sweet 0.5% == Changed to FW Sweetener 0.95%
I'm still loving both the v.1, and v.2, with not a ton of difference in between them. Obviously the saline and sweetener can be omitted, as I'm toying around with enhancements at this point.
So funny elr notifies me 5 months later that this was released lol. Wtf elr?!?! Looks really tasty. I've never used saline in a recipe in the 7+yrs I've been diying. What does saline do?
@Apathy, funny thing is, almost 3 months later I got and alert for YOUR message LOL. Saline CAN help out and enhance some recipes. Used too heavily, it can WRECK THEM. Too high and you start to taste the salt, but lower down, it can add body, make other flavors pop more, or become more vibrant. It's just like using salt in food. It opens up your flavor receptors, and allows MO flavor in. It's not required here, but I wanted to try and boost it up just a bit.
I’ve just received the notification that there’s been a comment on this recipe SIX MONTHS after it was posted 🤣 so while I’m here how is this recipe going mate?