Well, darn.
Jan. 21st, 2007 07:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Every time I try to make bread, it always ends up too dense. Things looked promising at first today, but the auspicious first rise did not progress to a light'n'fluffy second rise. I could blame it on whole-wheat flour, but I don't think that's the problem. I'm just not sure.
On the other hand, the Syrian Zataar that
sytharin gave to me a looong time ago was delicious when mixed with olive oil and balsamic vinegar and applied to the uber-dense bread.
Well, it's just about time for bed. Tomorrow morning I'm back to rowing again. Whee!
On the other hand, the Syrian Zataar that
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Well, it's just about time for bed. Tomorrow morning I'm back to rowing again. Whee!
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Date: 2007-01-22 03:32 am (UTC)you are probably right about the wheat flour. It does bake denser and heavier, and adding a bit of regular bread flour or adjusting the yeast content should fix that. You are brilliant. I made bread yesterday, too. We are braintwins.
<3 Jessica
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Date: 2007-01-22 04:38 pm (UTC)I also put mine in a warm oven with a dish of water to help it rise.
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Date: 2007-01-23 12:45 am (UTC)Whole wheat flour, in my experience, definitely makes for a denser bread. I find that recipes that use half whole wheat, half white pretty much eliminate the denseness issue, if you're willing to pervert your cooking with white flour.