Search results

We’ll put back the insulation on the windows, dig out the Water Spray bottle, get the fans going, open windows not in the sun etc etc … … then we’ll bugger off to Scotland for a few days! To where it’s forecast to be at least 10*C cooler with occasional fog! :D My next brew (Inshallah) is a...

RIP Olivia, the sweetheart of at least one generation! :(

Unfortunately, the longevity of bread isn’t usually of concern in our family! asad. The mould we had on the loaf baked recently in the hot weather, was the only occurrence after years of baking my own bread. However, it’s a useful addition. Apart from the roux and the 75% hydration, the only...

If it tastes as good as it looks then definitely! I may also use the same system to make round loaves and rolls! Everything rests on the taste! athumb..

I honestly don’t know ‘cos I cleaned out a used FV while it cooled. I only made 77g (from the original start of 105g) which I put down to liquid loss during the making and “stuck to the pan and too lazy to remove”! The latter being why I will put it into the Kenwood mixing bowl the next time I...

Followed the recipe with one exception. I didn’t bother with “Brush the bread with milk.” ‘cos I’d used olive oil to smooth the top. As per the recipe I used a saucepan to make the Tangzhong and allowed it to cool before use. However, getting it out took a fair bit of effort so in future I...

Here’s hoping! Onward and upwards! athumb..

Of course they are Cayenne chillies and I would never even think of doubting such experts! However, I now wish I had checked before putting all five of them (plus some Chilli Powder, plus some Tabasco Sauce) into the chilli I’ve just made! “That’s a bit nippy!” said SWMBO after having a taste...

In the link for Japanese Milk Bread they had 43g water and 43g milk with 14g flour; so I used just water and rounded the figures up. My recipe (for lack of a better word!) has a 75% hydration so we’ll see how it goes! :D

Just finished modifying a really simple bread recipe as per the instructions contained in the link I left in Post #441. I have a load of cooking to do tomorrow ‘cos French friend finally got her Passport and gets into Portsmouth on Tuesday evening. Here’s the recipe I’ll try out: Tangzhong...

I hope so! I love “hot”! athumb..

Tough one! Wordle 415 5/6 ⬜⬜⬜🟩⬜ ⬜⬜⬜🟩🟨 ⬜🟩🟨🟩⬜ 🟩🟩⬜🟩🟩 🟩🟩🟩🟩🟩

It says Jalapeño on the packet of seeds - I think! But will check tomorrow!

… and then I thought “Well, this is the country where Budweiser is regarded as a decent beer, so why not?” :D:D

Tried it today … never again with a fan oven though ‘cos it collapsed! Only 6 hours, so will give the new method a go next week; mainly ‘cos I love a recipe that uses a “slurry”! :D

Bottled the MYO White Wine @ ABV of 7.5%! Tasted okay and hope it gets even better over the next month!

WOW! Memo to self: “Make sure you maximise harvesting! At that price, giving them away is better than leaving them!” athumb..

Live and learn eh? I was always taught that the word “Poms” came from the fact that newly arrived people turned as red as Pomegranates in the Australian sun. This happened even after we stopped using Oz as a penal colony (1788 to 1868) so it seems a more plausible explanation of the word. athumb..

First crop of my Jalapeños!! Took a nibble off the end of one and very impressed as to the freshness! Delicious! athumb..

Wordle 414 4/6 🟩⬜⬜⬜🟨 🟩🟨🟨⬜⬜ 🟩🟨⬜🟨⬜ 🟩🟩🟩🟩🟩