Moving from 9,000 feet above sea level to 900 feet above sea level has inspired me to dust the counter with flour and proof some yeast. I thought that baking bread at sea level was going to be easy... I hadn't considered the fact that I'm still experimenting with gluten free flours on "normal gluten bread" recipes.
Two very dense loaves into it and I'm ready for the third try to be the charm. However just like life there are no guarantees with baking bread. Each loaf teaches me a bit more- ahh, yes let the yeast proof in peace and kneading can be therapy but it shouldn't hurt the dough.
Any tips for a novice bread baker?
I found these gluten-free bread tips and am going to test a few out.
Yes, my flour blend has been cold... and my dough hasn't been rising.
1 comment:
Oof, I am not one to help you figure that out! I baked a gluten free cake out of the box and it didn't rise?!
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