www.sausagemaking.org

It was the way I moulded them They were so light, the would just float away and become miniature UFO's


I don't know how that happened....they taste great and texture is superb. I used some bread improver I got from Emma at Kitchen Foods and read the instructions again...turns out I was only putting about half of what I should have been in the mix.

They'll go really well tomorrow with some honey roast ham I have in the fridge and some of the green tomato chutney I made last month.

Mike D wrote:
They'll go really well tomorrow with some honey roast ham I have in the fridge and some of the green tomato chutney I made last month.

And don't forget the home-made butter

lemonD wrote:And don't the home-made butter

I've been holding off from even starting on that thread ... need to master the bread first

Cheers

Got my cream supplies in so butter making this aft!!! WHEY-HEY

Yes, what's that all about? I want mine like that!

Porker you must try the buttermaking

I read it yesterday and made some today.Really easy with a link to video that is so easy to follow plus threre is an offer at Tesco for cheap cream

Jim

captain wassname wrote:Porker you must try the buttermaking

I read it yesterday and made some today.Really easy with a link to video that is so easy to follow plus threre is an offer at Tesco for cheap cream

Jim

Don't tempt me Jim, I've a shop to do in Tesco some of these days

Cheers

You'll need to get a move on Porker as the cream offer finishes tomorrow!

Asda have double cream on offer at 98p for 600ml. Better rush wont last long at that price.

Thanks for the heads up, I didn't get out today, I'll make sure I do tomorrow . Having sworn to myself that life is too short to bother making your own butter, you seem to have dragged me in

Dave

Hey all, I made these the other day and they looked like they should when finished, but, when they cooled they were rock hard. Such a waste of time.




I used this recipe:

http://www.thefreshloaf.com/node/6245/a ... ment-31799

I didn't have bread flour so I used all-purpose. I didn't have malt syrup so I used a touch more sugar.

Sorry Christopher, but they do look nice !

Your problem most likely starts with not using Bread flour. Bread flour is high-gluten with small amounts of malted barley flour and potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity increases the elasticity of the gluten and its ability to retain gas as the dough rises.

AP is more suited to frying and every day use. Or if you like you can use 3/4 cup AP flour and 2 tablespoons cornstarch and come up with cake flour. Moisture is the friend to bread, That's why most bakers prefer Gas ovens over electric, gas contains moisture.

I really like to only use KA, but Harvest King is good to. Note; don't know if any of these are available out side of the U.S.

I am a member of TheFreshloaf, and just like here they are a great bunch of guys always willing to help. any recipe you get from them are going to be good.

Just keep in mind bread making can and most often is tricky business, any deviation from the recipe will most always result in disaster,
Your time was not wasted. that's how we learn.

I sure know I have turned out more then a few loaves of bread that could have been sold for street pavers

Good luck with it.

I made my usual pizza dough and usually put it in the fridge fro 2 to 3 days to rise slowly.
No room in the fridge so left it out for 2 days thinking it will be nice and sour doughy.
It turned to slush so added 2 more cups of flour and mixed and let rise the second time.
It came out a little like short pastry,really tough and thick
a bit like a (insert rubbish franchise Pizza name)base.