OK, it's official ... I have no baking-fu.

[unixronin]

I am, as of this afternoon, 0 for 3.  Even when following the recipe exactly, including the undocumented "wait five minutes here" step (which cymrullewes told me about this morning), I cannot make bread even using an automatic bread machine.  You know, the kind where you dump in the ingredients, push the "START" button, and it does everything else.  Even if cymrullewes supervises the measuring and adding of the ingredients, if I do the measuring and adding and the pushing of the button, the loaf will fail.

Comments

[cymrullewes.livejournal.com]

This time the cause is too much liquid. The first time was stirring things together. I'm not sure what the second time's failure point was. Baking is a precise chemical experiment so the more causes we can find and fix the nearer to the goal we'll get.

Should have twigged to that as soon as I saw the top of the loaf. Remember me doing this when I was experimenting with sourdough back in Tracy? The texture also supports the theory of too much liquid. So use the jug and not the cups when measureing. I think what I might need to do is measure the yeast out for you. 2.25 teaspoons equals one packet of yeast. I'll sometimes fudge it using the tablespoon measure.