Posts by jfield

Yay! Glad they turned out so well. I'm also glad you said that it might have even needed more salt. That is a big thing with me; people just don't use enough salt when it comes to desserts and baking in general. I go on at some...

It sounds like a great recipe. I might have to play around with it myself:) Pumpkin has such a delicate, lovely flavor, it really seems a shame to mask it with cloves. Hope you and your husband are happily full of maple pumpkin loaf...

Poached meringue quenelles floating on creme anglaise. Baking=crunchy. No fun to have eggs with the shells still on! :crazy:

It's hard to speculate w/o knowing the recipe and the procedure you used. Type of flour would be good to know as well. Many, many good folks here. You can be sure to get the help you need; we'll just need more information.

I vote cut back on the cloves, yes to the canola oil and it's probably okay, sugar-wise. You probably could cut back on the granulated somewhat, since the pumpkin will keep things nice and moist. I'd also add the salt to taste--I think...

Mysterious, indeed. Hope someone can shed some light on your issue. Good luck!

This happened to me just last Monday as I was baking our loaves for home. Here's what I think happened to me--hopefully, my theory will help you, as well. I forgot to account for the fact that it was 67 degrees in the kitchen. ...

A drier loaf will kill your beautiful, hard-won crumb structure. Pile on the corn meal and enjoy!

Hot cream can get a sticky protein film on top upon sitting. The strainer catches that for you:)

If you use a "construction gingerbread" recipe without leavening, it shouldn't rise much, but it is possible that your edges will have spread a bit. Just slice them off with a serrated blade. As to your template size, it...