baking in Nourishing traditions

[Ozmomto3]

Every time I bake using the recipes in Nourishing traditions the results are very ordinary.  Usually the goods look shriveled up and burnt, but I always use the recommended temp and tend to take things out of the oven earlier than stated.  When I bake goods without soaking, the results are always more reliable so I don't think its my oven temp.  Does anyone else have similar issues?

thanks,

[yummus]

Hmm, I made the banana bread once and it was underdone in the middle but quite dark (which is why I took it out early I think)... so had I left it in for the correct amount of time it may have shriveled...

[Anniebird]

I bake using the NT soaked flour recipes a couple of times a week and almost always have good results.  For me the trick to avoid the shriveling is to put my pizza stone in the oven on the top rack so that there is no direct heat on the cake or bread.  I bake my sourdough bread this way as well.

ETA:  I also bake for longer than is stated in the recipe.

[yummus]

Ooo, good tip! Thank you 

Originally Posted by Anniebird 

I bake using the NT soaked flour recipes a couple of times a week and almost always have good results.  For me the trick to avoid the shriveling is to put my pizza stone in the oven on the top rack so that there is no direct heat on the cake or bread.  I bake my sourdough bread this way as well.

ETA:  I also bake for longer than is stated in the recipe.

[Bantams]

Try a lower temp, for longer.

But I've never had much luck making soaked-flour recipes turn out with the correct texture - seems like there is always too much moisture that doesn't absorb or evaporate.

It's not you - it's the recipe.  I've had more success coming up with my own recipes that rely more on ground almonds and less on soaked flours.

[krankedyann]

I haven't had luck with any of the baking recipes in NT as written.  I've had to adjust them all, and that's been over three ovens in three different houses.

[jenniepaige]

Try the banana millet muffins in this recipe. I used 1/2 spelt, half whole wheat pastry and the 1/3 cup millet. Came out perfectly. I also beat it with an electric beater for a bit to get the consistency back. Also are you using freshly ground grains or flour? I find the freshly ground to work a bit better.

ETA: I forgot I also used 2 eggs rather that one and added a little applesauce. Made them again last night. SO GOOD!

Edited by jenniepaige - 4/13/11 at 4:35pm