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First, thank you all for your kind words about Finn. The girls have been pretty unconcerned about her absence, which is kind of a relief. I'm sadder than I ever thought I would be and keep expecting to see her when I glance out the back door or open the dishwasher (she liked to lick up the crumbs), and I certainly miss her when Phoebe spills crumbs all over the floor. It's odd to be a dogless family now.

But, we go on. And I have a pressing question about making quick breads -- banana, pumpkin, and the like. Whenever I make these concoctions, they turn out kind of...flat. A loaf of my banana bread is only about two inches high, which just seems a bit wrong. What am I doing wrong? What can I do to get it to rise higher in the pan? Advice appreciated.


Anonymous said…
I really don't know what is wrong if you are putting either baking powder or baking soda in the amount called for in the recipe. You may be using too large a pan. Or it could be the fact that you are close to sea level, and I think that affects the way that things like that rise. Other than that, I really don't have a clue.

aimee said…
I was wondering about the sea level thing too. When I lived in Houston, all my baked goods were flat. Cookies, breads, you name it. So maybe looking that up and seeing if their is a way to adjust something.

I would also try using a smaller loaf pan but the same amount of batter.

Yes, I am being redundant. I should have just said, I agree with mom. Oh well.

I have been thinking about y'all. And giving my dogs extra love too.
H Noble said…
Okay, I thought I had great advice but Karen and Aimee already covered it.

You might google NC recipes and see if they use different amounts of those ingredients. My baked goods turn out differently in Dallas than they did in Lubbock even.

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