Staff of life, etc.
Dec. 1st, 2007 04:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serindeI 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.
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.
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Re: baking with yeast
Date: 2007-12-01 10:41 pm (UTC)From this point on it's a SMOR (--Recipe), as I seem to be able to reliably reproduce the technique.