Hey Just Bento,
I was kind of hoping to find some tips on baking at high altitudes. I live in Colorado, so baking is always tricky. I know that when you bake things from a box they tell you to add some flour, but I was wondering if there were other rules that like that I should keep in mind for general baking. Also, how much flour, ratio-wise, should you add to a recipe? In particular, I've had a lot of trouble getting bread to rise. It just sorta...deflates after I pick it up again. I'm good at cooking, but I suck at baking, so any general baking advice would help, too. I don't have a bread maker or any fancy equipment, since I'm just a college student with no money.
Thanks for your help. :)
Onaka ga suiteiru!
|Sesame salad dressing||Supertaster||9||2 years 37 weeks ago|
|Authentic paella?||maki||10||2 years 38 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||2 years 41 weeks ago|
|Shiso - uses for this herb||Loretta||0||2 years 43 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||2 years 43 weeks ago|