Hi there,i am having a possibly similar problem with a mushy 2" high
carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.

i used a 1' wide deep ceramic pan (without a hole) and stuck to the
recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)

any ideas what i can try to improve the texture? thanks




On Apr 27, 8:26*am, Wayne Boatwright
wrote:
On Sat 26 Apr 2008 09:24:55p, Tim Smith told us...



I've generally had to use more flour in dough recipes than the recipe
calls for. *I'm guessing that this is because I'm in an area with higher
humidity than average.

What humidity is assumed by typical recipes--is there a standard, or is
it just whatever it was at the place where the recipe was developed? *
And is there some kind of formula I can use to calculate how to adjust
for higher (or lower) humidity, or are there published tables for this? *
Or should I just start keeping a log of every dough I make, recording
quantities of ingredients, humidity, temperature, and result? *(Would
air pressure also be a useful variable to record?).

If you bake bread using recipes that specify ingredients by weight rather
than volume, in most cases this should solve your problem. *Flour and other
dry ingredients will hold humidity and contribute that to the product, thus
your need to add additional flour using the liquid specified. *You've
actually added more "liquid" using humid dry ingredients. *That's not to
say that adjustments of flour to liquid ration don't have to be made on
occasion, but that's best done by how the dough feels. *Recording changes
and conditions when you make a recipe is not a bad idea, but it also may
not be that realiable.

--
* * * * * * *Wayne Boatwright * * * * * *
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* * *Saturday, 04(IV)/26(XXVI)/08(MMVIII)
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* * * * Countdown till Memorial Day * * * *
* * * * * * *4wks 1dys 45mins * * * * * * *
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* If it's comprehensible, it's obsolete. *
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