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I am now sure the problem was - -
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I am now sure the problem was - -
by 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.
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Ron.
The wood is clear between the knots.
The wood is clear between the knots.
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Ron Evers - Posts: 5585
- Joined: Nov 14, 2006 2:19 pm
- Location: 60 km N.W. of Toronto in the country, zn 4b/5a
Re: I am now sure the problem was - -
by Laura » Dec 18, 2008 3:41 pm
Yum that looks good. . . I'd like a large hunk off one end please.
- Laura
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Re: I am now sure the problem was - -
by B_BQ » Dec 18, 2008 5:05 pm
Oh yes! I'd like the other three crusts! 
~BBQ
~BBQ
Zone 5b
South/Central Ontario
Every day may not be good, but there's something good in every day
~ Author Unknown
South/Central Ontario
Every day may not be good, but there's something good in every day
~ Author Unknown
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B_BQ - Posts: 6848
- Joined: Nov 14, 2006 1:59 pm
- Location: Bay of Quinte, SE Ontario Zone 5a/b
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