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I've done a Muntons Gold Old English Bitter that turned out quite similar. Slightly sweet with a malty flavour that reminded me of something between Abbott and Ruddles. Rather enjoyed it and luckily I was gifted a few by a family member. If you're after something that's as close as possible to...

Bought one yesterday 👍 Cheers Tom

https://www.argos.co.uk/product/5569106 I didn't pay that much by the way. Full bread making machine. I chose to use it only for making the bread dough. I have on many occasions made it by hand but the machine does an acceptable job and saves me time and effort 👍 Cheers Tom

Just had a look. The manual doesn't give a breakdown of the program timings but the French setting is 25 mins longer than the standard white loaf 225 mins Vs 200 mins. I'd have to watch the program cycle to see where the difference is. I'll go with the simple start of the basic dough mix for my...

Will have a look at the french bread setting and see what the timer says Cheers Tom

Right, I'm all fired up to do this in a week or so, or at least once pizza tea comes around again. I know it all depends on how thick you make the base but "roughly" how much dough is generally required for, say, a 10 inch pizza? The recipe in my booklet gives a total of around 750g, so if I...

I've already made a mental note about them. The metal trays are ok on their own for shop bought pizza with cardboard bases (that's how they taste sometimes) but I'd imagine fresh dough would need some support so I will be investing in one to sit inside the trays 👍 Cheers Tom

My initial plan is just to follow the instructions in the bread makers booklet. If I remember correctly it's a half hour mix followed by an hour's proof. It's the same basic program for bread dough. It does say in the notes to rest the dough for 15 mins. Once I've got one under my belt and if it...

That's the thing, I just want to be able to make tasty pizza. I don't want a fancy dancy oven or slabs of stone/steel to bake on (if I can make do without). I don't doubt that the extra gear will produce a better pizza, same with brewing, the more effort you put in the better the results. In...

Not so sure about that. I'm now 2/3 through the thread and your posts about the old bread maker and using those cheap metal trays with holes in have given me hope. More reading tomorrow..... Cheers Tom

Right, I'm about 1/3 through the thread and as I'm up early in the morning I'll have to finish it off tomorrow. Be warned, I will have questions 🥸 Cheers Tom

Warning ⚠️ Old thread revival ⚠️ Warning As many here do, I bake by own bread, usually 3 loaves a week. So why haven't I even though about doing my own pizza until now? We're having shop bought tonight and I was "moaning" to Mrs soupdragon about the lack of decent pizza around where we live...

I used to have an RD400, had it robbed from outside work when I was grabbing some overtime on a Saturday many, many moons ago 🥺 Very sad day Cheers Tom

I always used to, yes. I don't recall getting lower extraction when I switched from a 35ltr stove too pot to the all in one. Cheers Tom

https://www.crossmyloofbrew.co.uk/yeast-specs Hope that's a help Cheers Tom

Harp Cheers Tom

Some of their steaks feel like they have if you try to cut through them 😵‍💫 Cheers Tom

Recycled wetherspoons table? Cheers Tom

As I say to the kids (they're still the kids even though they're in their 30's, 40's), every day is a school day Cheers Tom

I take it that you did? :doh: Cheers Tom