I need help.
I’m not a trained baker or cook. Everything I know I learned from the internet or my mother.
In my dreams I enroll in culinary school. Right. In my dreams when I win the lottery and pay off the $30,000 I already owe in school loans. What was that I have a degree in again? Oh yes, Sociology. BIG money maker there, let’s not even go into my Masters.
Anyway, back to the point, I yearn to be knowledgeable of the science behind it all. I want to know the proportions and chemistry because I have ideas – flavors in my head but I don’t know how to transform them into something tangible that actually is as good as I imagined it would be. I spend way too much time than I care to admit scouring the internet for recipes that may come close to what I’m imagining but I’m usually halted by ingredients that I refuse to use (like shortening) and I don’t know how to approach the altering process to achieve the outcome I desire.
Take this quick bread I tried to make yesterday inspired by this recipe. I wanted to make a dark chocolate bread with raspberries and blackberries. I accomplished something that looks beautiful, but it wasn’t nearly as tasty as I imagined it would be or could be. It wasn’t really tasty at all. Here is what I did:
4 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
1/4 cup butter
melted all that together
2 cups flour
1 tsp. baking powder
1/2 tsp. b. soda
1/4 tsp. salt
1/2 cup sugar
mixed that together
1 tsp. vanilla
3/4 cup milk
Added that to the chocolate, and then mixed it all together and folded in 1 cup of blackberries and raspberries. Baked it at 350 for 55 minutes or so.
It was D-R-Y. Not only was it dry, it was practically flavorless. If I was blindfolded, I would’ve never guess I was eating chocolate bread. So so so disappointing. I wasted so many ingredients on something I seriously can’t even force down. I thought I’d make it better by covering it with chocolate ganache, I mean WHAT can’t ganache fix, right? Yeah didn’t help in the slightest … it was that bad.
My big questions is: HOW DO I GET THAT? What in the recipe made this bread so dry and boring? What’s missing? What needs to be missing? Experienced bakers, please educate me. Please and thank you.