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Hi,

I know I am posting a lot of questions-- but boy oh boy am I struggling!!!!! Help. Okay so I made Oatmeal Muffins and Banana-Applesauce Bread. Both recipies are on p. 225 of the 12 days to dynamic health book...

I already have a clue as to what the problem is... I added too much liquid... BUT -- BUT-- I followed the recipies! Why did both recipies turn out heavy and soggy?

Now, honestly I ate the food anyway-- I even pawned some of the bread off on friends (of course I told them it was bread pudding). Man oh man was it tasty!

A friend mentioned to me that perhaps it is the humidity and the elevation of my location. HUH?

Does humidity change a recipie??

I live in a flood zone??? No way muffins---> mush...


Help!

Shoot! I put this in the wrong section! Um... can a moderator move it? I hope no one minds!

Don't worry about it being in the "wrong" section. I don't think there are any board Nazi's here.

I don't have that recipe book, but did you perhaps switch white flour to whole wheat flour? Is it possible your leavening agents are old (baking soda and baking powder)? I am sure someone will come along who can answer more specifically.

Hmm let me write the ingredients... for the one I liked the best...
If folks can help me fix this one I'd be quite grateful!

(recipie paraphrased LOTS)

Banana-Applesauce Bread

1/2 c mashed banans
3/4 unsweetened applesauce
1/4 c. honey
1/2 c. water
1 1bs lemon juice
2 c. whole wheat flower
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. grated lemon peel
1 tsp. vanilla extract
2 tsp. cinnamon
1/2 c. raisins


oven... 350 degrees... stir wet ingredients.. in seperate bowl mix dry ingredents... pour wet ingredients into dry and mix.... pour into loaf pan... bake 1hr...

nope
nope

I used the right flour and the baking soda and baking powder... It's odd... because when you make a wet mix-- a quick bread-- it is hard to be able to see if you have made mistakes... but if you make like a loaf of yeast bread it is obvious if it is too moist.

I just looked at a few quick breads I do, and the ratio of solids: liquids is closer to 3:1 or even at times 3:2. Yours looks closer to 1:1. I'd be tempted to cut out the water or add another 1/2 cup to 1 cup of flour. Sometimes you do have to judge a bit by batter consistency, especially with whole wheat.

Also, did you use whole grain whole wheat flour as opposed to regular store-bought whole wheat flour? The former has about 49% more bran in it and I notice does cook considerably more dense.

Disclaimer: I am no chef but am just giving suggestions as I often wing it in my cooking these days.

hmmm... yeah that makes sense...

The mix needed to be thicker.

So there is whole grain whole wheat flour out there (in the world)?

I used-- smooth whole wheat flour... I will have to go on a shopping expedition for this flour.

Thanks for the tip.

Just a quick note- humidity and elevation can make a huge difference in baking. Moisture in the air can make foods more wet- so if you live in a more humid place you'll have to do like was suggested- cut back on the wet parts or add more to the dry. The same thing goes for a rainy day, or if you use a swamp cooler which puts more moisture in your home. That's why people often get frustrated and can't figure out what went wrong when they were making that meringue, or their cookies were flat, or their bread didn't have the right texture, etc. Do a little research on the internet and see what works best for your area. It can be a little frustrating, just experiment a little, not everything will turn out, but the more you do it the easier it will become to figure out what you need to change to make things work. Good luck!

Kribby, yes, you can purchase whole grain whole wheat flour or buy a machine and grind your own. I was told where I bought my mill that if you don't refrigerate or freeze your flour after grinding that many of the vitamins have evaporated or oxidized within 72 hours. So take care where you buy your flour if you purchase it pre-milled that it has been properly stored. Otherwise there is not much point.

Beware however because whole grain whole wheat flour does, however, cook considerably more dense than regular whole wheat flour, so you might want to work out some of the bugs in your baking right now before changing something again. Or you could do it all at once.

I am with Hope, I think I would leave out the water but also, I find that I add about 1 Tbs. vinegar to any baking and it just makes it lighter. Also, how ripe are the bananas? The riper they get, the more moisture you are dealing with.

Keep trying and let us know when you come up with the winning combination.