tAdd notes - recipes - Recipes
HTML git clone git://lumidify.org/recipes.git
DIR Log
DIR Files
DIR Refs
DIR README
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DIR commit beb3eb2b3d57157d9999893c1081921008a5133e
DIR parent bc72bbae13e68ab2b702e0268287e31ad7dc1d4e
HTML Author: lumidify <nobody@lumidify.org>
Date: Mon, 13 Apr 2020 13:04:25 +0200
Add notes
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M baked_stuff.md | 11 +++++++++++
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DIR diff --git a/baked_stuff.md b/baked_stuff.md
t@@ -45,6 +45,17 @@ Now some general notes:
that's just a matter of taste.
- After putting the dough into a bread baking form, you can smooth the
top with wet fingers.
+- When baking any bread with potatoes in it, you may need to drastically
+ change the amount of water added because the potatoes may contain very
+ different amounts of liquid. I pressure-cook my potatoes, so they also
+ don't contain as much water as potatoes that were boiled completely
+ in water.
+- When making bread with a wet dough in a bread baking form, make sure the
+ form is large enough because the dough may overflow otherwise once it
+ rises.
+- If the bread or buns turn stale in the fridge, you can always try
+ toasting them. This has especially worked well with some of the
+ buns I've made - they often turn much nicer after toasting.
#### Spelt (Dinkel) Bread
- Ingredients