I don't make a wide variety of breads, so don't have much to blog about. Thought if someone was looking online for the difference in finished bread colour between black and champagne gold pans, he might stumble across this. That's the grammatical "he", btw. Same dough, same bake, at 350° for 30min. No comparison of shiny, sliver pans because I've given up on them. Waaay too light.
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Gold on the right?
Bishop takes black 🙄
I had another picture from a different bake where the loaves were sitting on their respective pans, but didn't keep it. Since we can't edit our original posts, I figured the internet stumbler could figure it out himself. 😁
At least I can.
Below I have visited my recent post about the Sidekick. The Edit next to the underlined View will allow me to update it.
Oh, thanks so much for telling me. I was looking at the bottom of the post where flag as spam, edit, and reply normally are.