Baking errors: all of us make them. Even the (nicely)-seasoned bakers within the King Arthur Flour take a look at kitchen endure their share of mishaps, from burned cookies to collapsed truffles to “soup” pies (you’ve made a kind of, proper?).
The factor is, whenever you make a mistake at house, it ranges anyplace from mildly irritating to disastrous. However after we make them right here at King Arthur, it may be trigger for celebration. As a result of failure means we’ve discovered what NOT to do with any specific recipe — and we will move that information alongside to you.
All of it simmers right down to this: We make each baking mistake doable, so that you don’t should.
Be part of us now as we share a few of our favourite “Uh-oh” moments from the previous 12 months.
Yeast dough no-no’s
Yeast dough typically has a thoughts of its personal, doesn’t it? On this case, we had been testing a baking pan utilizing a recipe for very moist dough that we suspected would exceed the pan’s capability.
Spectacular success! We proved it: that specific recipe gained’t match on this specific pan.
Talking of sturdy development —
That is your dough. That is your dough throughout bulk fermentation. Develop, dough, develop!
Fortunately, it was in a really very very massive plastic tub.
We regularly label our experiments utilizing a felt pen on parchment. A “everlasting” marker. Seems that yeast dough, when it rises and spreads onto its ink label, will in actual fact choose up the ink and imprint itself.
Cool! There’s no mistaking that this loaf had “zero rise.”
Now, right here’s a REAL catastrophe. Dangerous phrases had been mentioned, I admit. After spending 5 days rising a brand new sourdough starter from scratch, I used to be giving it one final feed/rise inside my turned-off…