Staff of life, etc.

[serinde]

I have come out storming against my bread issues. I have one loaf of potato bread dough which is, I hope, rising; and I have two small loaves of soda bread in the oven.

With the soda bread, I'm experiencing some of the same trouble that I do with pie crust: I never get it properly homogenous (unless I over-work the dough) so it cracks here and there. This of course matters somewhat less on a round loaf than it does on a pie crust, but I am displeased and I want it to stop. And I still can't tell what I do differently from Mom. Grahr.

Last week's kuchen success has given me a more positive attitude towards matters of yeast. This will, of course, come crashing down if today's experiment fails. But! I have a new apron that delights my soul and I think it has given me that extra boost of confidence. In this sign I shall conquer.

Comments

baking with yeast

[cobrawoman.livejournal.com]

I used to do a great deal of yeast baking-- all our bread and assorted
cakes. I found that the doughs were pretty forgiving, and I loved the
results (most of the time).

If you need encouragement, you know very well where to find me.

Re: baking with yeast

[syringavulgaris.livejournal.com]

Thanks! I think I may not need to take advantage, however, because IT IS WORKING!!. I've had two beautiful rises, and the loaf is baking now.

From this point on it's a SMOR (--Recipe), as I seem to be able to reliably reproduce the technique.