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The Watercooler
Two tablespoons is different than two teaspoons!
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<blockquote data-quote="Marguerite" data-source="post: 114507" data-attributes="member: 1991"><p>Oh, Kathy, I was so worried it might have been one of the recipes I gave you... Aussie teaspoons/tablespoons do vary from US, but not THAT much...</p><p></p><p>Don't give up. I've had a few disasters also. Are you SURE it's inedible? Don't worry if it's just a funny shape. A lot of my bread is a funny shape, but it still tastes OK.</p><p></p><p>With the dough looking dry - I found this was a worry for me in the beginning also. A bread mix I use has some useful instructions on this, about how long it takes the mix to "take up" the flour. You sort of time it, if it takes more than a certain amount of time, you add a bit more water. If it takes less, then you need more flour.</p><p></p><p>One thing you should learn- there is a lot of 'wiggle' room, and you should get a feel for relaxing a bit more about baking bread.</p><p></p><p>Something else you will find - when the loaf is freshly cooked, it's very difficult to slice. You will easily make a real mess of it. If you wait until the loaf has cooled, it's easier to slice. A couple more hours - easier still. You can also get gadgets to help you slice a loaf. It's up to you.</p><p></p><p>An option - slice it really thick, like stepping stones. If it's really fresh, it will get wolfed down fast.</p><p></p><p>better luck next time!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 114507, member: 1991"] Oh, Kathy, I was so worried it might have been one of the recipes I gave you... Aussie teaspoons/tablespoons do vary from US, but not THAT much... Don't give up. I've had a few disasters also. Are you SURE it's inedible? Don't worry if it's just a funny shape. A lot of my bread is a funny shape, but it still tastes OK. With the dough looking dry - I found this was a worry for me in the beginning also. A bread mix I use has some useful instructions on this, about how long it takes the mix to "take up" the flour. You sort of time it, if it takes more than a certain amount of time, you add a bit more water. If it takes less, then you need more flour. One thing you should learn- there is a lot of 'wiggle' room, and you should get a feel for relaxing a bit more about baking bread. Something else you will find - when the loaf is freshly cooked, it's very difficult to slice. You will easily make a real mess of it. If you wait until the loaf has cooled, it's easier to slice. A couple more hours - easier still. You can also get gadgets to help you slice a loaf. It's up to you. An option - slice it really thick, like stepping stones. If it's really fresh, it will get wolfed down fast. better luck next time! Marg [/QUOTE]
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Two tablespoons is different than two teaspoons!
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