@MROO
I hope my gluten free reply didn't come off as dismissive, it wasn't meant to be. A GF thread is a good idea and perhaps something I'll start later this summer when things are a little slower for me...ie: too dang hot to do anything outside.
Right now I'm re-perfecting my recipes.
I was never a real big baker before life was turned upside down, and where I learned to cook and bake GF was in a flatter state. After moving here it never dawned on me that I'd have to change my baking because of altitude. Canning yes, but baking? Didn't think I was that high up.
However after the move my stove, which I brought with me, seemed "broken". It was a nice stove 12 years ago and I thought well, I used it up and time to get a new one (yeah, twist my arm somebody...)
And things were going fine with the new stove (convection...yeah baby!...<insert Tim the Tool Man grunts here>....) until I started trying some harder items again.
So, I joined the BYC bakers thread (Any Home Bakers Here?) and though only a few people understand GF, there are some very knowledgeable bakers over there and they were able to help me through a series of questions and suggestions that led me to figure out altitude might be my problem.
I'm working back through my recipes with the adjustments and so far so good. Brioche is on the list for today or tomorrow and once I get a better handle on things...AND the flour shortage lets up (we GF'ers have been hit extra hard) I'm even going to make a sourdough starter. <more Tim the Tool Man grunts>
I hope my gluten free reply didn't come off as dismissive, it wasn't meant to be. A GF thread is a good idea and perhaps something I'll start later this summer when things are a little slower for me...ie: too dang hot to do anything outside.
Right now I'm re-perfecting my recipes.
I was never a real big baker before life was turned upside down, and where I learned to cook and bake GF was in a flatter state. After moving here it never dawned on me that I'd have to change my baking because of altitude. Canning yes, but baking? Didn't think I was that high up.
However after the move my stove, which I brought with me, seemed "broken". It was a nice stove 12 years ago and I thought well, I used it up and time to get a new one (yeah, twist my arm somebody...)
And things were going fine with the new stove (convection...yeah baby!...<insert Tim the Tool Man grunts here>....) until I started trying some harder items again.
So, I joined the BYC bakers thread (Any Home Bakers Here?) and though only a few people understand GF, there are some very knowledgeable bakers over there and they were able to help me through a series of questions and suggestions that led me to figure out altitude might be my problem.
I'm working back through my recipes with the adjustments and so far so good. Brioche is on the list for today or tomorrow and once I get a better handle on things...AND the flour shortage lets up (we GF'ers have been hit extra hard) I'm even going to make a sourdough starter. <more Tim the Tool Man grunts>
Last edited: