I was reading Shirley Corriher's Cookwise last night and ran across these examples in the section on "how to spot a bad bread recipe". I actually knew the answers before I read them! No, not from reading Shriley, or Harold McGee - but from reading the sections other than just the recipes in Joy of Cooking! Can you spot the problems?
1. Rye Bread:
The recipe calls for 2-packages of yeast and 3 cups of rye flour. The bread comes out dense like a doorstop.
2. King's Cake:
This is a New Orleans Mardi Gras sweet bread and the recipe was published in the newspaper. The recipe calls for 2 packages of yeast, 3 cups flour, and 1 cup of sugar. Turned out flat and dense.
HINT: I have given you the part of the recipe that causes the problem in both cases. The rest of the recipes is insignificant and has nothing to do with the problem.
I'll post the answer in about 48-hours ... need to give you time to make your guesses.
1. Rye Bread:
The recipe calls for 2-packages of yeast and 3 cups of rye flour. The bread comes out dense like a doorstop.
2. King's Cake:
This is a New Orleans Mardi Gras sweet bread and the recipe was published in the newspaper. The recipe calls for 2 packages of yeast, 3 cups flour, and 1 cup of sugar. Turned out flat and dense.
HINT: I have given you the part of the recipe that causes the problem in both cases. The rest of the recipes is insignificant and has nothing to do with the problem.
I'll post the answer in about 48-hours ... need to give you time to make your guesses.