So I added the whole packet of instant yeast when the recipe called for less than half and now they have this horrible yeasty almost bitter after taste :(

  • HelloThere
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    1 year ago

    As I said, I don’t disagree with the need for precision and repeatability - and respectfully, and without wanting to directly appeal to authority, I’ve been home baking for over 15 years and professionally for about half of that - but just repeating the same recipe every time is not going to teach you what the changes you make cause precisely because you will always be dealing with the inconsistencies which occurs within your kitchen.

    My standard loaf recipe - because I live neat the coast at approx 55deg North - varies greatly across the year depending on time of year. In the summer everything is quicker - especially if sourdough or misc yeasts - even if all quantifies are literally identical. This is because of different temperatures during autolyse of, or quantities of lime/impurities, etc in, the water. This can lead to a good 5cm lower rise across hours in winter compared to summer.

    My point is simply, these differences are not a problem or something to be worried about. They are a fact of life because, as you say, baking is a science.

    Enjoy doing it, and most of all enjoy eating it. That is all that matters.

    • amio
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      1 year ago

      That’s my point. You’ve done this a lot, so you know what lines you can cross when. OP fucked up their first ever crumpets and should probably have paid attention to the recipe. Enjoying cooking and eating is easier when you’re not fucking it up, I can say from experience.

        • amio
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          1 year ago

          OK, well, OP and I disagree. Have a nice day, goodbye.