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Rant: my bread went from hockey puck to bakery loaf after one change and I feel dumb
For 8 weeks every loaf I baked came out dense and sad, like a brick you could build a shed with. I was measuring flour with a big scoop right from the bag, which packed in way more than the recipe meant. Then my buddy Dave, who runs a little bakery in Boise, watched me do it and just said "you're adding like a whole extra cup of flour every time." I switched to spooning flour into the cup and leveling it with a knife, same recipe, same oven, and the next loaf actually rose. Has anyone else figured out their baking problem was something this stupid?
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danielw8828d ago
The line about measuring flour with a big scoop right from the bag is exactly what got me too, and I bet it goes further than just the flour. Once I started spooning and leveling, I noticed my sugar and cocoa were packed the same way, so every sweet recipe I had was off by a mile. Then I weighed a leveled cup against what a scale says a cup should be, and even being careful I was still off by a little each time. It turns out the fix is not just spooning, it is getting a cheap kitchen scale and going by weight for everything. Same recipe, same oven like you said, but now the numbers do not change no matter how hard I pack the bag. Your loaf rising after one change makes total sense because you were basically baking a different recipe every week before.
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