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Date: | Sun, 26 Jan 1997 11:14:57 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Dear fellow bakers:
Ineed a little help, here folks...I have been working on home-made
breads, and am running into a problem with yeast breads. I am using
"safinstant" GF yeast, and recipes from the list or from Bette Hageman's
books. When I let this stuff rise, it goes nuts!! The last loaf I made
started as enough batter to fill the bread pan about 1/2 way. After the 45
min. (recommended) rise time, it had spilled over the sides, down across my
stove, and was dripping onto the floor (kind of like The Blob) What am I
doing wrong? any ideas beyond using a 10 minute rise time? The bread still
tastes ok, but it leads to extensive clean-ups, to say the least. :-)
All input will be much appreciated!
Marne and her pet monster bread dough...
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