I don't know if I'm just being dumbI didn’t think so. It’s a recipe that’s already paid for itself in the savings it’s made me on ingredients. I’ve got lots of baking books, including the Finch that I haven’t even used, and the Jane patisserie one where I’ve made one cake from. Ive actually made hero sponge I don’t know how many times. So for me it was worth it and I like her content.
But the only difference I can see in the recipe is it uses oil, buttermilk and milk instead of butter?
(if it's the right recipe I'm looking at)
So what makes it so much cheaper?
Especially if you use Stork
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