Baking in somebody else’s kitchen…

Bake in your own kitchen twice a week for year after year and you’ll get to knowing where everything is so well you’ll stop even thinking about it. That can be a problem if you need to plan on baking in somebody else’s kitchen for a while. First week I was here I bought some bread but I always planned to bake my own when that ran out and so I brought the essential stuff, or the stuff I thought was unlikely to be in the new place. There’s a really nice oven so that was unlikely to be a problem; I bake in an antique and it always works out okay.

So yeah, here were plenty of mixing bowls. I was stumped for a while on a measuring cup, but it turned out I only overlooked the obvious one standing there waving its nonexistent arms at me. Never did find sugar, and we’ll see how that affects the final product. But I had yeast, and my bread pans, and the dough beater I’m familiar with. Totally forgot a cooling rack, but I can improvise that. So off we went…


…and I’m looking forward to tasting it this evening, because the texture of the loaves is kinda weird. Not sure why, probably just a difference in the ovens. Anyway, it’s bread and likely to be a lot more familiar than what I bought last week.

About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
This entry was posted in Uncategorized. Bookmark the permalink.

6 Responses to Baking in somebody else’s kitchen…

  1. I’ll be anxious to hear the report. The diff in texture that you mentioned could be because of any difference in altitude between the Lair and the city.

  2. Joel says:

    That’s a thought. Now that you remind me, I actually took quite a long time getting my bread recipe working reliably at home, at high altitude.

  3. Tennessee Budd says:

    CH beat me to it–altitude was my first thought. Differences in the water might play a part, but I’d think it would be minuscule.

  4. deadpoolman@sbcglobal.net says:

    Saw this and thought of TB. Laughed loudly.

    http://knuckledraggin.com/2019/06/good-morning-355/

  5. Jim Price says:

    I’ve baked bread for years, and when I moved from near sea level to above 4000 feet there was a dramatic difference. I had to make make an adjustment in the amount of liquid, although I don’t recall which way. Also, the lack of sugar will make a difference in the amount of food available for the yeast. And last, regardless of what the dial says on the oven, there may be a difference in the ACTUAL temperature of the oven. It all makes a difference, but I don’t recall ever producing a loaf that didn’t taste good. Maybe not AS good, but still good.

  6. Jean says:

    As we moved into the new house (new to us) and left behind the place we lived for 32 years, I put labels on the cabinets so I could find the stuff I need to cook.

To the stake with the heretic!