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I am now sure the problem was - -

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I am now sure the problem was - -

Postby Ron Evers » Dec 18, 2008 2:28 pm

I am now sure the problem was yeast inhibitors in the fruit that caused my fruit bread to raise so slowly. I used the same flour except for a cup of whole wheat added & the same yeast to make Italian bread today & it raised beautifully.

The wood is clear between the knots.
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Ron Evers
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Re: I am now sure the problem was - -

Postby Laura » Dec 18, 2008 3:41 pm

Yum that looks good. . . I'd like a large hunk off one end please.
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Re: I am now sure the problem was - -

Postby B_BQ » Dec 18, 2008 5:05 pm

Oh yes! I'd like the other three crusts! :lol:
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South/Central Ontario

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