In other news, I'm trying to bake bread but I'm afraid this humidity may ruin it.
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water temp is really the key in most baking. It should ideally be room temperature that might require ice water in hot climate
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Been playing around with slightly warmer than room temp... Also is it just me or does same amount of flour weigh more in different places?
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sifted flour makes a difference. In commercial stuff we only used sacks that were weighed and measured small amounts with volume
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Might be my imagination/limited experience. I always sift tho. No scale but been thinking about it....
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I'm interested to see how your bread turns out. I've been wanting to try making my own pita
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Haven't tasted it yet but looks good; could sound more like a drum when I hit it tho so we'll see about the fluffinesspic.twitter.com/N9AyqZvwsM
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This is the exact type of bread I enjoy. That looks like great crust! Hope you can enjoy it with butter or olive oil and sun dried tom. :)
End of conversation
New conversation -
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you can never hurt a dough by adding more flour to get the consistency. Most dough should be semi-sticky.
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