I think I might know why my bread didn't turn out. I am no scientist by any means, but I have my theory. The recipe I got from my dear friend Princess called for all-purpose flour and I used 100% whole-wheat flour. Now, whole-wheat flour is a lot heavier and denser than all-purpose flour so I'm wondering if the yeast quantity wasn't enough for a 100% whole-wheat bread?? It makes sense to me but I don't really know.
When I told James how my bread kind of flopped he said that making bread is tricky and it's harder here in Florida. Maybe something to do with the humidity? I know my kitchen was warm enough. It's small and the oven had been on for over an hour.
I am somewhat scared of the bread-making process because I don't want to make any mistakes and I don't know what you can get away with per se and what will make it not turn out. I also don't want anymore waste. I shall press on! I am going to find the right recipe and will make the perfect loaf of bread!
Also on my list of recipes to find and conquer are:
Chocolate Sheet Cake
Homemade Hot Pockets (with the successful
whole-wheat bread dough)
Key-Lime Pie with homemade crust
(Key-Lime Pie is Jame's favorite!)
2 comments:
Thoughts:
Don't make any changes to the recipe until you'me made the original successfully! Did you use any unbl. flour? 100% w.w. bread is tricky! I know! (Though I'm no expert!)
Hmmm. Not sure the humidity bothers yeast, but maybe so?!
I'll supply the milk or coffee to go with the cake! When shall we eat??
Tab, you are putting me to shame these days. Remember when we used to joke about you making frozen pizzas for supper all the time? I don't even remember the last time I attempted a completely from scratch...ANYTHING!!! I am really good at turning on the oven to throw something frozen in, but I am even better with the microwave Lol:) Good luck with your bread and other cooking/baking endeavors!
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