I bake quick breads and recently, a recipe for carrot and raisin quick bread that I've used before, sinks in the middle just 2-3 minutes before it finishes baking. I don't open the oven door until the quick bread is finished baking and the baking powder I'm using has an expiration date of Dec. 2010. What happened? Does anyone know why this is happening all of a sudden?
By Nancy Rogers from Northridge, CA
If you stir quick-bread too long you can "break down the gluten" which may have caused your problem. Next time, only stir your wet and dry ingredients together until they are JUST mixed (a minute or less) and see if that helps. It can't hurt!
* Also, sometimes I'll add a little extra baking powder (like 1/4 - 1/2 teaspoon) just to make sure.
You don't live at a high elevation do you? Because this could cause it.
I'm having trouble myself, most likely, if all things are same the oven is not holding temp as before, wasn't really preheated enough, or possibly humidity has affected your flour (it does), so it wasn't really enough flour. Probably not the baking powder.
You might be able to find the answer on the following websites: www.baking911.com/
www.dianasdesserts.com/
Here's a good link:
www.spokesman.com/
Sounds like overfilling pans and too high an oven temperature are common culprits, but lots more info is provided.
