I made the lemon cake recipe in the recent edition of Cook's, and the two layer cakes seemed to not rise in the middle. I am wondering if anyone has any ideas for this. Could it be that the oven couldn't maintain temp with two pans? BTW, I am at high altitude, and I didn't modify the recipe, so could that have led to the low middle?
I also baked some whole grain bread, another Cook's recipe, and it rose during the various risings, but it came out dense and low in the final baking. Any ideas? I was thinking that I might not have needed it enough.
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I made the lemon cake recipe in the recent edition of Cook's, and the two layer cakes seemed to not rise in the middle. I am wondering if anyone has any ideas for this. Could it be that the oven couldn't maintain temp with two pans? BTW, I am at high altitude, and I didn't modify the recipe, so could that have led to the low middle?
I also baked some whole grain bread, another Cook's recipe, and it rose during the various risings, but it came out dense and low in the final baking. Any ideas? I was thinking that I might not have needed it enough.
From what you describe it is an altitude problem.
Generally the adjustments are dependent on the altitude. How high up are you?
