Monday, July 07, 2008


I also just bought a book: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. I've tried making home baked bread, but I have had difficulty with the bread rising.

Now I know why: I was using hot water on the yeast when I should have been using lukewarm water instead (100 degrees F). I'm currently making my first loaf with this new technique. The dough rose better than it's ever risen before. As soon as I have it baked, I'll have to report on how well it did. So far, it's been an easy process.

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