In an age where you can google most questions to find a definition, logical answer (or worse, someone's unwanted and unasked for life story) concerning a recipe... I still find it nicer to be able to connect with fellow newbie cooks and bakers.
Especially when it comes to certain questions that Google can't answer. Like: What the hell is a sponge and why do I need it for carrot bread? Nobody prepared me for how much work a seemingly simple bread would be.
I abandoned the recipe that called for this mysterious sponge as the yield was a whopping three loaves and I have only three people to feed, but I can't help but wonder if the original would have come out...better? I followed this one to the T but my bread was chunky and lumpy and the edges were cooked hard and center still gooey because it was so THICK.
How about you all? Any recipe ditching and regret, or tales about this mysterious baked sponge?
...And maybe, anyone have a better carrot bread recipe?
Especially when it comes to certain questions that Google can't answer. Like: What the hell is a sponge and why do I need it for carrot bread? Nobody prepared me for how much work a seemingly simple bread would be.
I abandoned the recipe that called for this mysterious sponge as the yield was a whopping three loaves and I have only three people to feed, but I can't help but wonder if the original would have come out...better? I followed this one to the T but my bread was chunky and lumpy and the edges were cooked hard and center still gooey because it was so THICK.
How about you all? Any recipe ditching and regret, or tales about this mysterious baked sponge?
...And maybe, anyone have a better carrot bread recipe?
Ah, sponge? I think they mean sponge cake. I think you have to make a recipe of sponge cake and then add the rest of the carrot bread ingredients to it. Depends on what recipe you're looking at. Sponge cake is firm, yet rich and well-aerated, kinda like a sea sponge, so maybe that's why they asked for it to compliment the taste of carrots. I could be wrong though~
I've only had one recipe not work out well for me, and I can barely recall what it is (when I do, I'll edit it in.) As for carrot bread recipes? I haven't baked bread in a while besides banana nut bread, so I can't help you on that, sadly...
But I hope that helped a bit! I need to consider baking a nice sponge cake myself one day.
I've only had one recipe not work out well for me, and I can barely recall what it is (when I do, I'll edit it in.) As for carrot bread recipes? I haven't baked bread in a while besides banana nut bread, so I can't help you on that, sadly...
But I hope that helped a bit! I need to consider baking a nice sponge cake myself one day.
Maaaannn.... I gotta say that I think that Lucree is right about the sponge cake thing, but I will say that all of the carrot cake and carrot bread I've had actually is like super dense.
As far as the one that came out chunky and lumpy, I'd suggest blending (or mincing or whatever) the parts that came out chunky finer, which may alleviate the lumpiness if the lumpiness is affiliated with the batter. If not, mix it a bit more vigorously?
Secondly with that, it sounds like the baking temperature and time were off, if it was hard at the edges but gooey in the middle. Try a lower heat for a longer time. Also, from my understanding, a convection over is superb for baking, though it does take longer at any heat.
As far as the one that came out chunky and lumpy, I'd suggest blending (or mincing or whatever) the parts that came out chunky finer, which may alleviate the lumpiness if the lumpiness is affiliated with the batter. If not, mix it a bit more vigorously?
Secondly with that, it sounds like the baking temperature and time were off, if it was hard at the edges but gooey in the middle. Try a lower heat for a longer time. Also, from my understanding, a convection over is superb for baking, though it does take longer at any heat.