A friend insisted he did not need his bread machine book. He gave it to me
it was The Electric Bread.
I have a four other bread machine books, but this is the only one that
rates the loaves according to theri ability to rise. The rating ranges
from 1 to 5. They also have a picture comparing a short loaf(pumpernickel)
and a tall loaf(saffron-white flour). they say, many times, there's
nothing wrong with the loaves, and people complain that the loaf does not
rise.
I made a short loaf yesterday. It was from a butter milk recipe, and I
substituted the buttermilk for yougurt w/ 1 teaspoon vinegar. The loaf is
not crumbly, has a nice shape, no air bubbles, just not very high.
I am here wondering whether it is this way, or whether I should change the
flour. I have been using Canadian Robin Hood(all purpose). However,
previously, this flour performed better than many strong or bread flours,
so perhaps I should just enjoy my short loaf. Any suggestions?
Later,
Jazzbel
>>>>>
Bread Baking is lot like married love.
The first loaves of bread you make are not the best
you'll ever make, but they are better than any you've ever bought.
--Anonymous.