Blog on saving money and living on a budget in CT.
Wednesday, February 17, 2016
My bread buying funds are limited; I only bought a pkg of 6 Portugese rolls (marked down) and a loaf of Jewish seeded Rye. I mixed up a batch of honey-wheat dough in my ABM, it didn't rise well, so it's drying out for bread crumbs.
I mixed up a batch of white bread dough in the ABM-again a poor rise, so I used the mini convection oven as a proofing oven. Better results (see above). Tastes great, I am having toast this morning.
Bread makers: is it the ABM (temp didn't seem all that hot) or the yeast (kept in a well sealed jar) or both?