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Baking is finicky stuff. Are you sure it's the oven that's making it come out differently than you'd like? Like many home cooks/bakers, I have learned this the hard way.
I've tried a few different temperatures and baking times, but I usually get a flattened loaf that resembles stale, unsweetend biscotti. Even the ducks at the pond wouldn't eat it. Sometimes I get a reasonable success, but maybe it's this new oven I have. It's a GE gas oven with loads of electronics, but unfortunately no circulating fan. My parents once had an oven with a fan and they got much better results with it.
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