tag:blogger.com,1999:blog-3631772140669662893.post2987777086595811745..comments2023-06-16T08:01:54.957-07:00Comments on Focus: BBA #1: Anadama BreadHeatherhttp://www.blogger.com/profile/07799421256296958940noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3631772140669662893.post-45218370172739641632009-10-26T08:10:55.940-07:002009-10-26T08:10:55.940-07:00Add me to the club of New Englanders who have neve...Add me to the club of New Englanders who have never heard of that bread! Maybe in my neck of the woods in MA they didnt make it? LOL Looks good though!Lisahttps://www.blogger.com/profile/06946177483738085745noreply@blogger.comtag:blogger.com,1999:blog-3631772140669662893.post-37988914172886625062009-10-25T23:01:22.280-07:002009-10-25T23:01:22.280-07:00My house is about 75, but could be a little warmer...My house is about 75, but could be a little warmer in mid-day since the sun is beating down on the kitchen. Maybe I should try cranking the A/C more when I'm baking. You have NO IDEA how much I miss Alaska right now - my house was always so cool that enlongating bread times was no problemo.Staceyhttp://food.jitterbeangirl.comnoreply@blogger.comtag:blogger.com,1999:blog-3631772140669662893.post-38108017559559850402009-10-25T20:25:25.236-07:002009-10-25T20:25:25.236-07:00I didn't notice a big deflation. Thinking bac...I didn't notice a big deflation. Thinking back, I'm pretty sure it didn't. I also added some of the molasses first, before the flour. How warm is your house? I cranked the heat up today for the bread, maybe that had something to do with it, too.Heatherhttps://www.blogger.com/profile/07799421256296958940noreply@blogger.comtag:blogger.com,1999:blog-3631772140669662893.post-61132243605008183492009-10-25T20:23:11.820-07:002009-10-25T20:23:11.820-07:00Your sponge looked bubblier than mine, but then ag...Your sponge looked bubblier than mine, but then again, you let it go for 20 minutes more than mine. Did it visibly sigh and deflate when you added the next ingredients? I'm not sure if the super-fast fermentation and proof were caused by an over-ripe sponge or what, or if sponges are supposed to be like that.Staceyhttp://food.jitterbeangirl.comnoreply@blogger.com