Humidity?

On Sat 26 Apr 2008 09:24:55p, Tim Smith told us...

If you bake bread using recipes that specify ingredients by weight rather than volume, in most cases this should solve your problem. Flour and other dry ingredients will hold humidity and contribute that to the product, thus your need to add additional flour using the liquid specified. You've actually added more "liquid" using humid dry ingredients. That's not to say that adjustments of flour to liquid ration don't have to be made on occasion, but that's best done by how the dough feels. Recording changes and conditions when you make a recipe is not a bad idea, but it also may not be that realiable.

Hi there,i am having a possibly similar problem with a mushy 2" high carrot cake. after 1.5 hrs baking at 180C the inside looks like a pudding instead of the expected baked cake texture.the outside is almost burnt.

i used a 1' wide deep ceramic pan (without a hole) and stuck to the recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)

any ideas what i can try to improve the texture? thanks

Howdy,

You describe the baking temperature as 180C...

Can you say how you measured that temp?

I ask because if you believe that to be the temperature of the oven because you "set" it to that temp, we may have a solution to your problem:

Many ovens slip out of calibration rather quickly, and rather significantly.

All the best,

Hi Tim,

After you mix the ingredients together, do you ever just let 'em sit for twenty minutes or so?

You might find that doing that provides you the same benefit as adding flour.

By the way, you say that you "hat to use more flour."

But you did not say what it was that forced you to do that...

Please say more.

All the best,

'sorry, "had to use more flour."