The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I really need help here

daniellestoor12's picture


August 22, 2012 - 10:03am -- daniellestoor12

I recently moved from Phoenix, AZ to Soda Springs, ID and I can't bake anything! I was just trying to make a simple zukini bread I could make in my sleep before. Now holy cow; it rose up and fell. I looked up about higher elevation baking and removed some sugar, levening and added a little more liquid but nothing really helped it to get the right texture. Please help I would like to keep baking and I need to make my daughter's birthday cake soon. Thanks for any help that can be given.

Dan001's picture

Sourdough/ flour and rising

August 14, 2012 - 5:51am -- Dan001


I have been doing a delicious sourdough bread with a no kneading technique for a while with a dutch oven. Let it rise for 5 hours, fold it and put it in the dutch oven at 425 degree for 1 hour. Very simple but delicious bread. Rye starter and all purpose flours for the bread.

I venture myself in a more traditional way to do my sourdough as i am trying different high quality flour. (Hard winter wheat and Red Fife). I realised that it is a big risk as i am not only changing my technique but also the flour... Lot's to deal with all at once.

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