Baos: The Rise & Fall (and Rise?)
2008, August 14 - 16:34 — jacklang
I have been making white spelt sourdough Bao.
They taste great!
However. I have a problem.
I steam them for 20 mins, but they come out with the dough collapsed. What am I doing wrong?
Should I add baking powder to the dough?
The bread made with the same dough and baked comes out OK, with good crumb texture.
They taste great!
However. I have a problem.
I steam them for 20 mins, but they come out with the dough collapsed. What am I doing wrong?
Should I add baking powder to the dough?
The bread made with the same dough and baked comes out OK, with good crumb texture.
