It so appears that modern recipe writers are inept.
I say this because I'm baking some bread and are a little bothered by the measurements being unrealistic.
Yeast doesn't come in a jar, it comes in 7g packets so when they write add 15g yeast into the mixture and work through thoroughly it is very difficult to achieve that amount precisely. For 2 loaves I added 3 sachets worth. I' let you know how the results go and re-write the recipe in an easier to utilise format.
The fun part is watching the dough rise. The recipe said until it's double its original but I think the 2 hour that would take is unnecessary, it's rising happily right now so I'm gonna slam it on in after 45 minutes mainly because I've co-ordinated my cooking with my IPlayer viewing schedule...
I made the best batch of bread yet!!!!
Top Tip, If there is flour left in the bowl after you've formed the loaf shape, sprinkle as much of it as you can back over the pre cooked dough, it forms a superior crust to die for.
I say this because I'm baking some bread and are a little bothered by the measurements being unrealistic.
Yeast doesn't come in a jar, it comes in 7g packets so when they write add 15g yeast into the mixture and work through thoroughly it is very difficult to achieve that amount precisely. For 2 loaves I added 3 sachets worth. I' let you know how the results go and re-write the recipe in an easier to utilise format.
The fun part is watching the dough rise. The recipe said until it's double its original but I think the 2 hour that would take is unnecessary, it's rising happily right now so I'm gonna slam it on in after 45 minutes mainly because I've co-ordinated my cooking with my IPlayer viewing schedule...
I made the best batch of bread yet!!!!
Top Tip, If there is flour left in the bowl after you've formed the loaf shape, sprinkle as much of it as you can back over the pre cooked dough, it forms a superior crust to die for.
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