Baking Having to add more flour

MaisieD

MaisieD

1984 is not fiction.
I decided to start baking my own bread again since the commercial bread we were eating is now 5 bucks a loaf. It has been a successful endeavor. So today I decided I would try my hand at making hamburger buns.
My question is; why do I have to add almost an extra cup of flour to all of my baking recipes except cakes? The hamburger bun recipe called for 3 1/2 cups of flour, I had to add an extra cup to get the proper consistency, the same with my bread and cookie dough.
I live in east central Florida. Could humidity be the issue?
 
W

WalknTrot

Veteran Member
It is here in winter - for the opposite reason. The air in the far north is so dry in winter that we have to use less flour or use more water/liquid. The flour itself gets over-dry.

Part of it could just be that your recipe isn't quite right, either. Experienced bread bakers go by "feel" more than "recipe".:lol:
 
MaisieD

MaisieD

1984 is not fiction.
WalknTrot said:
It is here in winter - for the opposite reason. The air in the far north is so dry in winter that we have to use less flour or use more water/liquid. The flour itself gets over-dry.

Part of it could just be that your recipe isn't quite right, either. Experienced bread bakers go by "feel" more than "recipe".:lol:
Click to expand...
This is the recipe from my 1963 Better Homes and Gardens cookbook that I made in the 80's. Best white bread ever, it calls for scalded milk, which is considered an old timey thing. I find it gives the bread a cleaner taste, nice crust and consistency. When I started making it again it felt like visiting with an old friend. Baking bread was when I went into my own place and just focused on what I was doing, not thinking about bills, gotta clean the toilet, do wash, etc..
 
H

hd5574

Veteran Member
I always just made my bread recipe and divided my dough....a loaf....some rolls ...and some hamburger buns and couple of hot dog buns for DH
 
You must log in or register to reply here.
Top