recipes

commit beb3eb2b3d57157d9999893c1081921008a5133e
parent bc72bbae13e68ab2b702e0268287e31ad7dc1d4e
Author: lumidify <nobody@lumidify.org>
Date:   Mon, 13 Apr 2020 13:04:25 +0200

Add notes

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baked_stuff.md
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diff --git a/baked_stuff.md b/baked_stuff.md
@@ -45,6 +45,17 @@ Now some general notes:
   that's just a matter of taste.
 - After putting the dough into a bread baking form, you can smooth the
   top with wet fingers.
+- When baking any bread with potatoes in it, you may need to drastically
+  change the amount of water added because the potatoes may contain very
+  different amounts of liquid. I pressure-cook my potatoes, so they also
+  don't contain as much water as potatoes that were boiled completely
+  in water.
+- When making bread with a wet dough in a bread baking form, make sure the
+  form is large enough because the dough may overflow otherwise once it
+  rises.
+- If the bread or buns turn stale in the fridge, you can always try
+  toasting them. This has especially worked well with some of the
+  buns I've made - they often turn much nicer after toasting.
 
 #### Spelt (Dinkel) Bread
 - Ingredients