In real life my experiment is baking bread. I've made different breads over the years, but I recently decided to try again in the hopes that we could make a tasty sandwich bread which doesn't mold between the day we bring it home and then next day when we finish the loaf. If we save money, great. If the nutrition is better, fabulous. I'll look into those points once I've finished deciding which recipe I like best.
Tonight I'm experimenting with a whole-wheat sandwich bread recipe which yields 4 loaves. The yield is what I needed since I've making a 2 loaf recipe every two days for the past few weeks. In addition to French Bread, hamburger buns, banana muffins, and healthy whole wheat dinner bread, that adds up to a lot of baking. But, hey, with the oven on so much, we can keep the thermostat lower!
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2 comments:
I always get excited when you and Maryan post something!
I know it doesn't taste as good, but we keep bread in the fridge to keep from molding as fast. And I think the more whole grain the slower it does tend to mold.
Recently we went to the allergist and heard promising news that the allergist never had adults wheat allergic, so I'm looking forward to the day when I can bake breads again.
Cute picture of Maria!
Midnight and the 3 pullman loaves did not cook completely, probably because I covered the pans with a room temp stone when I put them in the oven instead of warming it first. The other loaf is tasty.
Waiting a bit to see if I can get these cooked through.
Jenn, I can't wait for the day you can bake again too.
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