I am baking a bit of bread today. I've found a most excellent Swedish book about bread making which contains really really nice recipes. What is a bit annoying is that there are some typos in the ingridients list which makes for some very runny dough or very hard dough depending on what they've missed. First time I found out one of the recipes was a bit odd was when I had added half the stated amount of flour and the dough was made alread. You know, the stage when it's gone all nice and soft and has just the right texture and there I was trying to figure out how to put the rest of the flour in. I didnt in the end otherwise it wouldn't have been bread, it would have been brick.
Well the bread I'm making today is called Pain Polka and here it was the amount of liquid that was wrong. I didn't twig either when I read 9dl of water to only 1,4 l of flour. That is way to little flour. Oh well I compensated with adding more flour and now have 2 HUGE round breads cooling on the rail rather then 2 medium sized round bread... Ho hum, the more for Jamie to eat and I am pretty sure he won't complain one bit!
I made a note on the page about the blunder and will try it out with 4 dl of water with the 1 dl of sour cream instead of 8+1.