This just gave me an idea for something I saw at the thrift store near the laundromat I had to go to.
There was an old light fixture with space for three bulbs. I think perhaps it would be referred to as fluted, though it reminded me of flowers. I would love to build an earthen hobbit house and hang that above the door.
When baking bread, things can go wrong. The Flour Advisory Bureau (FAB) provides advice on how to bake bread and other recipes with flour.
The crust has broken away from the loaf
If the bread has a ‘flying top’ where the top crust breaks away from the loaf then you have most likely under proved it.
I’ve dough developed a skin after I left it to prove
Do not leave your dough uncovered when proving as it can cause the dough to develop a crust.
The crust has split at the side of the loaf
If the crust splits at one side of the loaf then you may have baked the loaf too close to the side of the oven.
My loaf has a flat top
If the loaf has a flat top then you may have used flour which is too weak. Always use strong bread making flour. Other potential reasons for this problem could be that too little salt was used, the dough was too wet or that the dough was poorly shaped.
The surface cracked after I took it out from the oven
If the crust surface cracks after removal from the oven then you could have over-proved the dough, the oven could have been too hot or the bread could have cooled in a draft.
The dough collapsed when I put it in the oven
If the dough collapses when you put it into the oven then it is likely that the dough was over-proved.
My bread is like a brick – it has a dense, heavy texture
If the bread has a heavy, close texture and hasn’t risen very well then there are a number of reasons for this. The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place that was too hot.
My bread has a course, open texture
If the bread has a coarse, open texture then the dough could have been too wet, over-proved or the oven temperature was not high enough.
My bread is holey
If the bread has an uneven texture with large holes then the dough might not have been knocked back properly ,which could potentially leave large air bubbles, or the dough could have been left uncovered during rising.
My bread tastes sour and yeasty
If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.
My bread goes stale very quickly
If your bread stales quickly and is crumbly then you may have used too much yeast, the flour may not have the correct protein content or the length of time that you left the dough to prove for was either too long or too short.
The last turnip. I'm leaving it to seed and it just keeps getting huge. I decided to taste a top too. It's a very strong broccoli flavor.
The only thing left in the garden is a turnip in another spot that was stunted, some kale that's going to seed, and a lone little bok choy.
I'll be pulling it all out when the weather clears up. Hoepfully it's soon.
Also, I hope everyone is doing okay considering what's goinf on the world. I'm going to try to earn some money by drawing and painting so I can get supplies and stuff.
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