Whole Grain Baking - Sue Gregg Cookbooks

Tastes flat?
· Salt left out
· Not enough salt
Poor flavor?
· Recipe not followed correctly
· Recipe doesn't suit your taste--adjust to suit your taste
· Your creative additions didn't quite work, but don't give up
Has large air holes?
· Air bubbles not pressed out adequately
while shaping the dough (pp. 136-137)
Crumbles when sliced?
· Too dry (p. 131)
· Not allowed to cool thoroughly before slicing
· Wrong kind of knife for the task--an all too common occurrence
Causes indigestion, drowsiness, or other discomfort?
· Not baked long enough
· Sensitive or allergic to wheat, gluten, or other ingredient
· Carbohydrate eaten alone can cause drowsiness--eat some
protein with the bread
· The condition, Candida Albicans, a proliferation of yeast throughout
the body cells, is aggravated by eating foods containing yeast
· Bread eaten while too fresh (p. 140)
What to do with Bread 'Failures'
Make bread crumbs
Trim off burned part, break up into blender and process to crumbs;
freeze in tightly covered container. Use to garnish casseroles or in
recipes calling for bread crumbs.
Make bread cubes
Trim off burned part, cut in cubes and freeze to use in bread stuffing.
Make croutons
Make Soup 'n Salad Croutons, Soups & Muffins or Meals in Minutes.
Make a dessert
Use in Sweet 'n Spicy Pudding, Desserts; rich and delicious!
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