In other news, I'm trying to bake bread but I'm afraid this humidity may ruin it.
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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weight is the easiest way to get it right. At home I have to resort to volume though.
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