Posted:
Fri Oct 17, 2008 2:07 pmby wheels
Posted:
Fri Oct 17, 2008 6:50 pmby sausagemaker
Hi Phil
Thanks for the link, I think I will try to make my own
Cheers
Richard
Posted:
Fri Oct 17, 2008 7:00 pmby saucisson
Please let me know if you find a source of lecithin granules Richard ,
Dave
Posted:
Fri Oct 17, 2008 7:09 pmby captain wassname
Phil
I was less than sereiouse about the glycol But I have used lemon juice for years and this has had a disinct effect on my wholemeal baking,though I have never felt the need to use it in white flour loaves I will research the ellenns food reciepe to see if I can make this at home.will post back
Jim
Posted:
Fri Oct 17, 2008 7:49 pmby captain wassname
Dave
Jelly pectin powder I presume from most supermarkets
Powdered ascorbic acid Just vit.C powder ?
Diastatic malt powder from any decent home brew outlet?
I know its optional but what the hell is non instant milk powder?
Jim
Posted:
Sun Oct 19, 2008 5:21 pmby lemonD
Dave,
Noticed Lecithin granules in Holland & Barrett yesterday, same price as Jim's link.
LD
Posted:
Mon Dec 15, 2008 10:08 pmby Kitchen Foods
Hi all,
Sorry I've been off forum for a while, things have been very very busy!!
I think I started something in the UK when I started selling improvers, lots of comments for and against and lots of people copying my ideas!!!! Anyway its all good fun and keeps me out of mischief, a bit!!
Don't forget that all improvers are different, even though they may have the same name, cheaper ones usually are 'cheaper', think of the difference between a bargain supermarket loaf and a quality high street bakers loaf.
Anyway, I'm still waiting for my friend (and SMF member) to make me sausages! home made sausages in home made toast sounds delicious!!
Sorry if this is a plug but you need any improvers etc we have a xmas sale on also any order over �10 gets you a free novelty gift, my novelty gifts always put a smile on customers faces!!!!!! be quick though to get your order before xmas.
Also remember that we are always here to answer any bread questions, just email me and I'll help if I can, however most members on here now know a thing or two about breadmaking!!
Merry Christmas
Emma x
Posted:
Thu Dec 18, 2008 9:21 amby Mike D
I received mine last friday and did bagels with it in on Sat
The OH said there were a lot better than previous efforts!
Posted:
Fri Dec 19, 2008 8:29 amby lemonD
Mike,
Are they proper chewy bagels ?
I've been looking for a good recipe/ technique. As I said on a previous post mine come out like nice crusty rolls with a hole in the middle
LD
Posted:
Fri Dec 19, 2008 1:29 pmby Mike D
LD,
What I do after the second proving is place them in simmering water, for 30 secs each side and then they go in t'oven. That gives the the chewy texture.
I saw them do this here:- (go about 25 mins into show)
http://www.bbc.co.uk/iplayer/episode/b00g24tp/The_Hairy_Bakers_Christmas_Special/
