Hey all. I am bored and noticed I haven't contributed much to the forum lately, due to my proofing loaves (1000+ grams) having to be thrown in the garbage this weekend.
Having just pulled yet another crusty loaf out of the oven, I'm wondering what I might be doing wrong. You see, it seems that whatever I bake, be it cake, bread, muffins... and whichever recipe I follow, I always get a crust that is a little thicker than I would care for. This is not only the exposed part of the bread (or muffin etc), but also the part that is inside any pan I might use.
I just found a recipe that I have been using for a couple weeks for blueberry muffins. They have turned out AMAZING every time. I haven't tried too many recipes, but I think I have found one I am sticking with already.
I have made them with and without the crumb top and they are great either way. I recommend doubling the recipe as the small number (half dozen) they make don't last long enough.
Anyway, here is the Recipe if anybody is interested.
I have recently discovered a good mix of gluten free flours that are freshly ground and nutritious. My daughter likes to stay away from gluten so I've been developing the recipes for her but the whole family has been eating them. :)
I freshly grind all my whole grain and was disappointed in the lack of nutrients found in the gluten free recipes I was coming across, so I tried a combination of pseudograins, ground them myself and found I really liked it. So here it is...
1 1/2 c. brown rice
1/4 c. amaranth
1/4 c. millet
1/4 c. flaxseed