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Fun With Bread
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I was feeling a little down in the dumps today. I don’t know how everyone else copes with the blues, but for me, baking has always been the answer. I have talked about before how living at a high altitude can make baking difficult, but lordy! The bread monster I produced today is beyond anything I have done in the past!
I read a few web pages about high altitude baking before I started today. For gluten free baking at high altitudes, it is recommended that you:
1. increase the heat by 25 degrees.
2. Add 1 tablespoon of flour for each 1,000 feet over 3,500 feet altitude.
3. Decrease liquid by 1 tablespoon per 1,000 feet over 3,000 feet altitude.
And so I began. I can only wonder how much this stuff would have grown if I had used the directions printed on the bag! For more on this wonder loaf, click here.
I'm sorry you had a collapse, but I really like the phrase "bread monster." 🙂
Bread monster is a great term. But how do you add flour? Are you using rice flour instead of wheat flour?
LOL! You just have to laugh. Must be a learning process. Hope this got you out of the blues. Big HUGS!
BTW, how did it taste?
Oh Laren, must be " ladies blues weekend" ! I've just posted about the blues and how I went into my photo archives to alleviate them (it did!) I simply LOVE your bread. What did it taste like? (((Hugs))) Jo
Sally: I used sweet sorghum flour this time.
Gaelyn and Jo: It tasted great, even though it flowed out of the pan.
Hilarious! I would have laughed hysterically if I found that when I opened the oven. Hahahaha! Too funny!
It looks messy but delicious! I would have just broken off a piece of the overflow and munched out!
Karen — if it tasted good who cares what it looks like? (I used to care about looks, but not any more ;>).. So you said it tasted great and I hope baking and tasting it got rid of your down-day blues too.
ooo
LOL that is funny! Thanks for sharing. No matter what shape the bread is, I;m sure it was yummy!