Quote:
Originally Posted by DubaiSis
I'm (patting myself on the back) a good cook, and my pastries are great. I used to make croissants from scratch. (who has the time or patience any more?) Seriously, one hundred percent from scratch. And they would bring you to your knees. But I can't bake bread to save my life and that is a travesty. I can make brioche, which many people find difficult, but you'd think that would make a standard loaf of white bread a piece of cake. I ALWAYS end up with a brick. The other thing I don't do well is pancakes. Friggin PANCAKES. I wonder what the commonality is.
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You either aren't letting your bread rise long enough (it should double in size) or you are killing your yeast so it isn't rising. When you mix the yeast in water, (usual first step), make sure the water is exactly body temperature. You do this by testing the water against the inside of your wrist. It should feel like NO temperature.. not hot, not cold, just the same exact temperature. This is the same way you test baby formula. Inside of the wrist.
I don't know how you screw up pancakes.
I love to bake
My fruit pie recipes all call for flour, not pectin. I'll be making strawberry rhubarb pies on Sunday.. a Mother's Day tradition in my family.
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