Novicebaker35
Cook
- Joined
- Oct 29, 2008
- Messages
- 65
I've got a pumpkin pie in the oven right now and will bake some gingerbread cookies a little later. Smells soooo good in here.
I have started adding additional water to NYT breads with rye and wheat flours (25%). 2-3 T is about right, but a little more won't bother it.Just took white whole wheat NYT out of oven - smells good! Let's see how it tastes. The batter (guess that's what you call it) was a bit stiffer than regular white bread for the same NYT recipe. If it's kind of dry and heavy I'll try adding about 2 Tbsp more water next time.
Somewhere, in one of these threads, I asked if anyone had a recipe for sandwich rolls (sub, grinder) that would resemble those from the grocery store bakery, i.e. light texture and thin (not artisian) crust. I've got lots of recipes that make that claim and not one of them delivers. Has anyone in our family had good luck with this endeavor?
wass dat 4 me??That's easy for you to say!