Breadmaking 101

Lesson 2: Getting Started

Problem or No Problem?

A lot of first-time quick bread bakers worry when their loaves come out with a crack down the middle. This isn’t really a problem. Actually, it’s a good indication that your bread has risen well while baking. That zucchini bread we were talking about before didn’t do this. “The Best Quick Breads” suggests letting the batter sit for about 20 minutes before baking if you want to get rid of this crack, but I don’t worry about it. Your friends will be able to tell it was made at home, but that’s the point, isn’t it?

There are other potential problems you can have. If your bread is tough or has lots of tunnels, it was probably over mixed. If it’s crumbly or bitter, you probably had too much leavening. If it stays flat, your baking soda or powder may be expired (the chemicals can lose their potency over time.) To test baking soda, take a couple of tablespoons of plain white vinegar and add a teaspoon of soda. If it froths like a grade-school science project, you know it's good. With baking powder, add a teaspoon to 1/2 cup of hot water. It should bubble if it's active.

If it’s soggy in the middle, you may have had too much liquid, or if it’s really dry you may have too much flour. This is where baking gets tricky. You may have followed the recipe to the letter and still end up with something less than perfect. Maybe it was really humid that day so you needed a little extra flour. These kinds of problems are tough to resolve because you may have problems one day and do the same thing again another day and it works out. That’s part of the magic of bread that’s hard to control, but it’s fun to try and figure things out.

I’ve made tons of quick breads over the years and literally never have made anything inedible. So don’t be afraid. Let’s get baking!

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