tag:blogger.com,1999:blog-5541500.post286554989467983551..comments2024-03-29T11:29:58.276+09:00Comments on BigHominid's Hairy Chasms: Round 2 resultsKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5541500.post-73988252624114848062021-07-07T14:29:08.919+09:002021-07-07T14:29:08.919+09:00Neither can I.Neither can I.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-57632320324455832722021-07-07T13:59:09.695+09:002021-07-07T13:59:09.695+09:00Commenting on these in reverse order...
Yeah, dou...Commenting on these in reverse order...<br /><br />Yeah, double-acting baking powder does have a double action, but I am suspicious of the idea that fat was the culprit in preventing any rise. I say this because, now that I have a better handle on things, I see that your recipe is basically a cake recipe. Cakes have a ton of fat in them, yet they still rise up to be light and fluffy. It's got to be something else.<br /><br />The fat will, though (as you noted), have a marked effect on the texture of the bread, so if you didn't like the texture you got, you were probably right to dial it back.<br /><br />I do wonder why the recipe calls for hot water. Maybe that helps the dry ingredients absorb the liquid? Otherwise I can't see a reason for it.Charleshttp://www.liminality.orgnoreply@blogger.com