Better Homes & Gardens - Chef Scott Peacock (writes for them) - Classic Pound Cake - May 2009 Issue

Marilyn: note that this poundcake is baked at 300. could 350 be too high for

rising too quickly in the other recipe?

 
Oh, I'm finding all sorts of "little things" I did differently that added up to concaviosity. Who

knew something could be so tempermental.

 
yes, so tempermental and yet, our great great grandmas probably baked them in a wood oven.

 
Ha, doesn't go back that far in my family! I've been helping my sister with the KA dinner roll

recipe, and as we were trouble shooting, I got a smile out of thinking about how my mom could make wonderful breads without any equipment with bells and whistles, a thermometer, scales, etc or bread flour.

 
You must log in or register to reply here.
Back
Top