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Old 19-08-2005, 06:39 PM
Mike Avery
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Hi - do any experts have some guidelines on judging why bread didn't
work out.

I make bread & scones and sometimes they are perfect, sometimes too
brittle, sometimes to chewy/doughy, sometimes too dense.

I'm trying to figure out what went wrong and am looking for guidelines
such as:

if too brittle then you didn't add enough xxx ?
if too dense then you added too much xxx ?
if too doughy then you added too much/little xxx?

Is it possible to answer these questions or is this too simplistic an
approach ?

I have a troubleshooting guide on my web site at that might help you with
yeasted loaves.


....The irony is that Bill Gates claims to be making a stable operating
system and Linus Torvaldis claims to be trying to take over the world...

Mike Avery mavery at mail dot otherwhen dot com
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