Below I have shared some of the e-mails from readers who had some issues with baking bread. I know I learn from others’ experiences.
To all who are more experienced in baking bread, write me if you have any bread baking tips to share with us.
I just read your recipe for Whole Wheat Bread with Raisins and Walnuts in the Gloucester Daily Times. I was wondering if this recipe can be doubled without adjustments. Even though I’m an okay cook, I have never baked much. This recipe sounds tasty and I want to give it a try!
I have not doubled this recipe but most bread recipes are good to double, just follow the basics: Have your ingredients room temp, have the kitchen warm (for rising). If you are unsure about something, King Arthur Flour has a “baking hotline” where you can call for assistance, (855) 371-2253.
Have a good baking day,
I am going to bake some bread this weekend, but the last time I tried it the dough did not seem to rise very well. Has this happened to you, and do you have any suggestions?
It has happened to me. There are a few things that could cause this: old yeast; water was too cool to activate the yeast or so hot that it killed the yeast; rising place too cool.
My mother had the greatest luck with her bread rising and I follow her “tricks.” For a nice, warm rising place with no drafts, she turned the oven on warm, opened the oven door, and set her bread to rise on a chair in front of door, but not right on top of it. She covered the bread with towels to keep drafts away. This has worked for us.