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Lazy arse method of making bread (if you don't have a breadmaking machine)

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    #21
    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.
    "A people that elect corrupt politicians, imposters, thieves and traitors are not victims, but accomplices," George Orwell

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      #22
      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.

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        #23
        Originally posted by Pogle View Post
        Bookmarked! Will give that a try at some point, thank you

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          #24
          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.
          "I can put any old tat in my sig, put quotes around it and attribute to someone of whom I've heard, to make it sound true."
          - Voltaire/Benjamin Franklin/Anne Frank...

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            #25
            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.
            "I can put any old tat in my sig, put quotes around it and attribute to someone of whom I've heard, to make it sound true."
            - Voltaire/Benjamin Franklin/Anne Frank...

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              #26
              I think it's temperature. Mine was sluggish due to having quite a cold flat and no airing cupboard

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                #27
                I've got spare yeast.

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                  #28
                  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 ?


                  Sent from my iPhone using Contractor UK Forum

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                    #29
                    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.

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                      #30
                      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.
                      I'm sorry, but I'll make no apologies for this

                      Pogle is awarded +5 Xeno Geek Points.
                      CUK University Challenge Champions 2010
                      CUK University Challenge Champions 2012

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