Lazy arse method of making bread (if you don't have a breadmaking machine) Lazy arse method of making bread (if you don't have a breadmaking machine) - Page 3
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  1. #21

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    Quote Originally Posted by clearedforlanding View Post
    Remember some herbs require Decarboxylation before cooking. 50g sounds about right for a loaf of bread.

    On a separate note, it makes me want to scream when I hear American's say 'herb'. Obviously I am not accusing you of being american Paddy.
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  2. #22

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    Just a random contribution:

    I've been making bread for a few weeks with my sourghdough starter, but it never looked quite right. It was always too liquid and not bubbly enough. I was feeding it with plain and strong bread flour. Once I ordered some Rye flour (In stock | Shipton Mill - Home of Organic Flour) it instantly perked up and looks like the pics on the web.

    The shipton mill flour is really nice and makes some lovely brown loaves.

  3. #23

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    Quote Originally Posted by Pogle View Post
    Bookmarked! Will give that a try at some point, thank you

  4. #24

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    Quote Originally Posted by Pogle View Post
    I’m making a lot of Japanese milk bread (Hokkaido milk bread) at the moment. It is wonderfully soft and is supposed to last well as it’s made with a roux (tangzhong). However it gets eaten too quickly to test that theory out!
    It does require a bit of faffing but is really, really worth it. I’ve started adding things like dried wild garlic and herbs to it now and it’s worked well.
    Next thing to try is to make sweet rolls with it with either an almond or cinnamon paste filling.

    I can also heartily recommend Japanese cotton cheesecake too. It’s like nothing you’ve ever tried before.

    I had a load of dried yeast in before lockdown and have bought a 16Kg bag of flour, which made me very popular with the carers and neighbours as I was happy to give lots away!
    Ooh, I’ve always wanted to try Hokkaido bread. I think I’ll give it a go when I get some flour.
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  5. #25

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    Quote Originally Posted by hairymouse View Post
    Just a random contribution:

    I've been making bread for a few weeks with my sourghdough starter, but it never looked quite right. It was always too liquid and not bubbly enough. I was feeding it with plain and strong bread flour. Once I ordered some Rye flour (In stock | Shipton Mill - Home of Organic Flour) it instantly perked up and looks like the pics on the web.

    The shipton mill flour is really nice and makes some lovely brown loaves.
    Mine was like that, even with rye flour. Either use less water or find somewhere warmer for your starter to sit.
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  6. #26

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    I think it's temperature. Mine was sluggish due to having quite a cold flat and no airing cupboard

  7. #27

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    I've got spare yeast.

  8. #28

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    Quote Originally Posted by ladymuck View Post
    I think it's temperature. Mine was sluggish due to having quite a cold flat and no airing cupboard
    HWMBO or your bread ?


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  9. #29

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    Quote Originally Posted by minestrone View Post
    I've got spare yeast.
    looking beyond my hygiene issues, I bought 250 g of tinned dried yeast in Feb, there are 13 7g Sainsburys dried yeast packets in the larder I don't need.

  10. #30

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    Quote Originally Posted by cojak View Post
    Ooh, I’ve always wanted to try Hokkaido bread. I think I’ll give it a go when I get some flour.
    Shame you're not in Manchester, I could give you a couple of Kgs.
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