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Location: US
Posts: 11842
Sloppy joe, you bet your butt there is cinnamon in it (raisin bread without cinnamon is a crime against Nature). And of course, honey can be sub for the brown sugar without making any other adjustments.
It looks great, and I'm sure it tastes great.
I don't have the skill.
That's a good way to imagine it. I made a loaf a couple of days ago.
You cant do that with baking, exact measurements are a must. Baking is much more scientific than cooking.
You cant do that with baking, exact measurements are a must. Baking is much more scientific than cooking.
Runt...you watch waaaaaaaaaaaaay too many of the cooking shows on the television pal.
Have you ever...in your entire life....baked something that didn't require instructions??????
Exactly where does the "science" portion come into effect?
Cakes, cookies, and other baked goods are somewhat more forgiving when the recipes are tweaked, but customization usally falls in the add-in category (flavorings, nuts, fruits, chocolate, etc.), rather than the fat/flour/levening ratios.
Clearly by this post, you are just chasing my name around , should I be flatterted ?
The science of baking ? Anyone that has baked knows ratios and measurements must be much more precise than in normal cooking. The results of baked goods are much more dependant on the chemical reaction and ratio of mixed ingrediants.
Yummmmm Yummmm give me some warm oat raisin bread !!!
I'm sure you are!!!!!
Little Jules What will I ever do ?