In which I am the worse housewife ever

[jadesfire]

You know, I make really, really good gingerbread, brownies, cookies and assorted other cakes. My casseroles are decent, my curries taste good and I'm a whizz with pasta sauces.

So why can't I make a decent loaf of bread in a breadmaker? I followed the instructions, I counted everything and was really, really careful. And, to give myself some credit, the resulting loaf is edible. It's also about the half the size it should be and tastes vaguely like soda bread with a salty crust. *headdesk* I've decided that the only possible explanation is that the breadmaker hates me.
So. Ahem. It turns out that I got my tsps and tbsps mixed up when it came to the salt. That'd do it... *headdesk*

ETA: I just exploded milk all over the microwave.

...

Maybe it's a good thing I go back to work tomorrow, don't you think?

---

And just so this post isn't only about me whining:

SGA Rec: The rest of you have probably read this, but I stumbled across Fireball and just adored it. Well, I confess to skipping some of the more graphic McKay/Sheppard parts, but I loved the feel and tone of it. We watched 'Cars' again the other night, and I remembered how much I loved it (I want to go tractor tipping!) so maybe I'm still riding that wave, but anyway. It's yet another gorgeous SGA AU. What is it about that fandom that produces so many of them?

Comments

[hellenebright.livejournal.com]

Too much salt and not enough liquid. Watch out for the following

• does him indoors use coarse salt and you used the free flowing stuff? You only need half as much.


• does him indoors walk away, or watch it mixing? If he watches it mixing, chances are he adds more water "if it looks dry" without thinking to say anything about it.


• most breadmaker recipes seem to be in cups. Assuming you have a set of measuring cups, do you pour the flour into the cup, or scoop it out of the bag with the cup? Experimental data suggests that you get more flour with the scoop method, because it packs tighter.


• the little dear doesn't by any chance use *warm* water, without telling you, now does he?


• breadmakers are peculiar about where in the machine you put the various ingredients. Assuming yours is a 'water below/flour on top' machine, make sure you make a hole *right down to the water* to pour the yeast into, but only make a little dint in one corner to put the salt into. Salt kills yeast, so you want to get the yeast in the water with some salt free flour first, before it comes in contact with the salty flour. You'll notice breadmakers tend to half mix it, then stop for a bit, then start again. This is why. When mixing in a bowl you can replicate this by making a well in the flour, then spreading the salt around the rim of the bowl, at the top of the well.

[jadesfire2808.livejournal.com]

*sheepish look* We figured out the problem. I did this the other night with curry as well - got my tsps and tbsps mixed up. I was just about to edit the post... My excuse is that my brain is not firing all cylinders right now, and that's not from TW squee, sadly. I'm just hoping I stay awake til the end of the damn episode - I'm about ready for bed right now.

Thanks for the advice, though. We're looking for a breadmaker of our own (this one is my in-laws') and I'm determined to get it right eventually!

[(Anonymous)]

Hi there! I was just wondering this morning where you'd been and if you were ok.

--Terry

[hellenebright.livejournal.com]

Been kind of distracted. I got an unexpected promotion just before Xmas, as I was engaged in the miserable business of taking my employer to an Industrial Tribunal. Fortunately that matter has now resolved itself, but the promotion has kept me busy and the household has had the flu, just to add to the gaiety of nations (in fact, I think Emma has mono - she's had flu-type symptoms for about eight weeks now, and at the age of 15, that would be an obvious diagnosis)