Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 So glad to hear you're trying cakes in muffin tins, little loaves and big loaves and all the different szes for baked goods. It is kind of liberating to have lots of different ways to bake the same thing! Sarah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 Sarah, thank you for the freedom, I never would have been bold enough to try it with out you...it is so liberating I just love it...I even made cherry bread the other day & switched up an ingredient & I'm not so anal about measuring to the exact crumb ( " they " say you've got to be exact with baking recipes) and things are turning out just fine! I love it!! m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2005 Report Share Posted July 6, 2005 I don't have a muffin top pan, but I'd like one. But if I had everything I wanted there would be no room to bake! Substitutions and changes in baking are fine, as long as you keep the flour and wet ingredients about the same. Use half whole wheat flour and half white, or buttermilk instead of regular milk (or apple juice, or orange juice), leave out the nuts or add them, trade rasins for coconut, and ground flax seed or chocolate chips, whatever you want. Baking is more particular than cooking in terms of following a recipe, but if you keep the key parts: flour, levening, liquid and fat, you can pretty much change anything else. And it's a lot of fun to see what happens when you make zucchini bread with, say, carrots. Have fun! Sarah Quote Link to comment Share on other sites More sharing options...
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