Hello Everyone! I live in Northern California. I've always loved baking but since I moved into this house nine years ago, some things I've made for years just haven't come out the same. Cookies and cakes come out fine but most of the quick breads (banana is the worst) seem to be so dense and heavy and underdone. Since I am NOT an expert, I have no idea what to do (maybe adjust time or temp or both) so I've been avoiding recipes that I know just don't work in my oven. The recipe and the pan and the baker - ME - haven't changed. The only difference is the wall oven. When I finally tried an old favorite banana bread recipe that came out perfect in my old home, I went online to finally ask for help. I searched for the difference between a floor oven and wall oven and it brought me here. So...here I am. Nice to meet all of you.
Hello from California
Aloha, welcome to Chef Talk.
I hope that you've already gone to the Pastry & Baking forum to address your issues with your oven.
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