I don’t pick it up but my taste buds are shot.
Sorry to bump an old post, but I didn’t want to start a new thread about Peanut Butter.
I just got a few bread flavors and obviously am now craving to make a PB+J mix. The smell of SSA - Fresh Bread Crispy Crust makes me drool and think of peanut butter and jelly sandwiches.
So I have a couple of questions regarding peanut butters:
Aside from DAAP being removed, what’s the difference between TPA PB and PB DX? I have the original version, and want to know if I NEED to buy the dx? I bought the original to mix Gruber Grape and just realized that the mix calls for the dx.
A post above calls for 4:1 DX to SSA. So same question. Can I use the OG opposed to the DX and get the same result? I’m not at all sensitive to DAAP, and in my experience the DAAPy flavors taste better than their DAAP free counterparts. Is it the same with these Peanut Butter flavors?
The Peanut Butters I own: SSA PB, TPA PB, WF Buttercream (PB), and FLV Beer Nuts (which is a PB to me).
Thanks for your help!
I don’t think you can get the same results if you were subbing it in a recipe, but think you can get away with it if you bump the percentage up a bit and go with a longer steep.
if your using TPA PB DX at 4 bump the Non DX to 7 and let steep.
We did a deep dive into peanut butter over on VC a while ago. I hope this helps.