tag:blogger.com,1999:blog-9159762980607752249.post675941391890340054..comments2024-01-04T02:55:11.577-08:00Comments on Exploring Real Food: Fight Back FridaysLisahttp://www.blogger.com/profile/14555673137094906043noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-9159762980607752249.post-7506443206696707992010-04-02T06:18:08.615-07:002010-04-02T06:18:08.615-07:00Hi Lisa!
Thanks for linking to my recipe! I'...Hi Lisa!<br /><br />Thanks for linking to my recipe! I'm sorry that the loaves didn't turn out perfect, but you are on the right track! Just from looking at them, I'd recommend a longer rising time when they're in the pan, and then make sure you slash the tops of the loaves right before you put them in the oven (with a very sharp knife or razor blade, slice into the loaves quickly about 1/2" deep.) Slashing will basically allow you to tell the dough where to expand (which it did on it's own on the side) rather than the dough splitting wherever. It will also (since the slash is on the top) make it rise up more during baking.<br /><br />I am going to be uploading a new recipe for whole wheat oatmeal sourdough bread next week, starting from uncooked oats, so keep your eye out! That way your next batch won't taste like chai unless you want it to! :)<br /><br />Best,<br />Sarah<br /><br />PS - I have duds every once in a while too . . . mine generally turn into croutons or breadcrumbs but french toast or bread pudding are also great options! Thanks for the inspiration!Sarahhttps://www.blogger.com/profile/04904001311262731237noreply@blogger.com