Yesterday I tried a yummy carrot cake recipe and substituted with fresh milled flour. But I also baked them in some silicone bakeware that I was given. First mistake was to do three new things at once.
1. I baked them into loaves rather than cupcakes so I wasn't sure about the timing. I think they might be overdone.
2. The cake has a different taste to it that I can't quite place. So now I don't know if it is the change to the flour or a something that seeped out of the bakeware.
3. I also found that the cake did not come out of the bakeware well, I thought it was supposed to just slip right out. Well it didn't and I was so upset I threw them out.
I also realized that for baking I should be using a different type of wheat. I read that for breads and other doughs that rise, hard wheat is best. And for pastry type baking soft wheat is best. a few days ago we recieved our shipment of several buckets of grain, so all I have to do is organize it and get it set up so that it is easy to get into whatever bucket I need.
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