For those of you who expressed curiousity about the bread in the comment section on yesterday's blog, here's how it came out.
The Queen of the Kitchen sliced one loaf this morning and was surprised to see that it looked about the same as when it's made with the right size measuring cup.
Perhaps a bit more "holey" but not enough to worry about.
To clarify, going light on the flour would create a less dense texture to the bread, with holes appearing.
(So sayeth My Mentor, and who am I to argue.)
We hasn't tasted it yet because there were scones to devour this morning but it shouldn't be any different from normal.
The proportions are the same: 3 of enriched flour, 2 of whole wheat flour.
If my ineptness had not been on display, that would be 3 cups to 2 cups.
This bread was made with 2-and-1/4 cups to 1-and-1/2 cups.
Even if the bread is not noticeably altered, in the future, I pledge to check my measuring cups more carefully.
And that makes a better baker, doesn't it?
I've never followed a recipe in my life and no harm done!
ReplyDeleteSounds like you might be the perfect customer for Sam Sifton's new cookbook: "No-Recipe Recipes".
DeleteI try to follow the recipe and then alter them later if I try it again. The scones sound great!
ReplyDeleteIt looks good to me! I like holes in my bread.
ReplyDeleteThat looks very good.
ReplyDeleteLooks fine to me!
ReplyDeleteLooks good enough to eat!
ReplyDeleteI think a bit of butter would make your batter better.
ReplyDelete