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 * * * * * *
> -------------------------------------------
> * * *Saturday, 04(IV)/26(XXVI)/08(MMVIII)
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> * * * * * * *4wks 1dys 45mins * * * * * * *
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> * If it's comprehensible, it's obsolete. *
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