What are you baking the week of July 28, 2019?

[BakerAunt]

I baked my Lower Saturated Fat, Whole Wheat, Sourdough Cheese Crackers on Friday morning, from the dough I mixed up last week. The extra flax meal doesn’t appear to have affected texture or taste.

[BakerAunt]

This Saturday evening, I'm baking Bernard Clayton's Dark Grains Bread, from his New Complete Book of Breads, a recipe that I've been tweaking but have not baked since last September. I read over my notes and made a couple more changes. I'll add a note tomorrow, after we slice into a loaf for lunch, about taste and texture--and also about whether I'm ready to post my revision of the recipe.

[BakerAunt]

I didn't get as much rise out of this bread as I recall in the past. Possibly it was my alteration, but I also noticed less of a rise with the Grape Nuts Bread I baked two weeks ago. I'm wondering if I need to lower the oven rack, which seems to be above the middle, when I bake bread. I don't seem to be getting that final oven spring. The loaves seem the same size when they come out as when they went in, but I don't think that I've let them rise too long.

The bread tastes good. The crumb is good, but it is not as light as in the past.

• This reply was modified 4 years, 9 months ago by BakerAunt.

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