Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 I made this bread last night and made a similar one months ago. Each time I've made it the top crust and sides pull away from the center of the bread so I have these. Hopefully that makes sense. Any guesses as to what I'm doing wrong? I'm baking in a glass loaf dish at the temp given in the BTVC book (350 deg) Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 At 09:02 AM 9/22/2010, you wrote: I made this bread last night and made a similar one months ago. Each time I've made it the top crust and sides pull away from the center of the bread so I have these. Hopefully that makes sense. Any guesses as to what I'm doing wrong? I'm baking in a glass loaf dish at the temp given in the BTVC book (350 deg) With glass baking dishes, you usually need to lower the temperature by 25F for the specified amount of baking time. So you'd want 325F, not 350F. I managed to turn a carrot dish into caramelized carrots (real tasty, but not what I was after!) by forgetting that little trick. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 Thanks! I will give it a try. Of course I'm still eating it...I'm much less picky since starting SCD 10 months ago!MarlaSent: Wednesday, September 22, 2010 2:59 PMTo: BTVC-SCD Subject: Re: Lois Lang Bread At 09:02 AM 9/22/2010, you wrote:I made this bread last night and made a similar one months ago. Each time I've made it the top crust and sides pull away from the center of the bread so I have these. Hopefully that makes sense. Any guesses as to what I'm doing wrong? I'm baking in a glass loaf dish at the temp given in the BTVC book (350 deg) With glass baking dishes, you usually need to lower the temperature by 25F for the specified amount of baking time. So you'd want 325F, not 350F. I managed to turn a carrot dish into caramelized carrots (real tasty, but not what I was after!) by forgetting that little trick.— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 At 04:28 PM 9/22/2010, you wrote: Thanks! I will give it a try. Of course I'm still eating it...I'm much less picky since starting SCD 10 months ago! And you know, pickiness can be a brain/gut connection, so that suggests you are making progress at healing! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2010 Report Share Posted September 23, 2010 That's funny! I used to be really picky, but I'm willing to try about anything these days, especially if it has some super duper health benefit. It's kind of an adventure to try new foods :-). I just tried brussel sprouts a couple weeks ago (liked them), and beets and lentils are next on my list. I have yet to develop a taste for peppers though. Never liked them as a kid, and still don't like them :-(. Holly Crohn's SCD 12/01/08 > >Thanks! I will give it a try. Of course I'm > >still eating it...I'm much less picky since starting SCD 10 months ago! > > And you know, pickiness can be a brain/gut > connection, so that suggests you are making progress at healing! > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
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