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The Morphy Richards BM Club
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YAAAAY :T
Knew youd be convertedI agree it is ever so slightly disconcerting when you think nothings happening- and then it does :beer:
Ive sent OH with a few slices of yesterdays bake with a HM mushroom soup - he says his colleagues are constantly [STRIKE]jealous[/STRIKE] interested in the contents of his lunch :A
Yesterdays efforts was
1 almost full cup white, topped up with sesame seeds, poppy seeds, oatmeal sunflower seeds
1 cup white seeded
plus all the usual yeast/salt combos
And very good it is too.
Beware TNG, you can suddenly lose a lot of time in the baking aisle. I was gawping at the variety of flours & seeds in my tescos yesterday for over 25 mins :rotfl:
Got some carrs wholemeal to do later, im not a big wholemeal fan, much prefer granary, but it worked out as a good cheaper choice.
Am I right in thinking "brown" flour isnt the "whole of the grain?" only there was a tescos own brown, which I left on the shelf ( for next time!):beer: Well aint funny how its the little things in life that mean the most? Not where you live, the car you drive or the price tag on your clothes.
Theres no dollar sign on piece of mind
This Ive come to know...
So if you agree have a drink with me, raise your glasses for a toast :beer:0 -
angelavdavis wrote:Also, Carrie to save you buying anything else, it would be worth testing the yeast - even if its in date, it might be a dud batch. Put a teaspoon in 1/4 pint warm water with sugar, give it a stir and leave in a warm place to see if it gets frothy - should have about 2 inches worth after 10-15 mins.
If it froths up OK - yeast is OK and BM is bust, if it doesn't yeast is dud.
ive put it infront of the coal fire.... should work k there... after 10 mins its got1/2 cm of froth
trying the normal yeast now.does my bum look big in this sig?0 -
lynzpower wrote:YAAAAY :T
Knew youd be convertedI agree it is ever so slightly disconcerting when you think nothings happening- and then it does :beer:
Ive sent OH with a few slices of yesterdays bake with a HM mushroom soup - he says his colleagues are constantly [STRIKE]jealous[/STRIKE] interested in the contents of his lunch :A
Yesterdays efforts was
1 almost full cup white, topped up with sesame seeds, poppy seeds, oatmeal sunflower seeds
1 cup white seeded
plus all the usual yeast/salt combos
And very good it is too.
Beware TNG, you can suddenly lose a lot of time in the baking aisle. I was gawping at the variety of flours & seeds in my tescos yesterday for over 25 mins :rotfl:
Got some carrs wholemeal to do later, im not a big wholemeal fan, much prefer granary, but it worked out as a good cheaper choice.
Am I right in thinking "brown" flour isnt the "whole of the grain?" only there was a tescos own brown, which I left on the shelf ( for next time!)
Typical - reel me in first, THEN give me the warnings. Too late, the baking aisle it is for me. i only ever gave it a fleeting glance before......:o:dance:There's a real buzz about the neighbourhood :dance:0 -
carrieparkinson wrote:i'll have a go. ty.:D
ive put it infront of the coal fire.... should work k there... after 10 mins its got1/2 cm of froth
Sounds like a duff lot
You shouldnt have to have it in front of a fire to make that much
Try it again on your kitchen work top - if nothing happens, its the yeast that the problem - is it in date?:beer: Well aint funny how its the little things in life that mean the most? Not where you live, the car you drive or the price tag on your clothes.
Theres no dollar sign on piece of mind
This Ive come to know...
So if you agree have a drink with me, raise your glasses for a toast :beer:0 -
From a flour-y website:
All flours are classified according to the percentage of wheat grain present. This is known as the extraction rate. Wholemeal flour contains the whole grain and is therefore a 100% extraction flour. Brown flour contains about 85% of the grain and white flour between 75-80% extraction.
Wholewheat is another name for wholemeal. Both contain the wholewheat grain.
I like full wholemeal bread but for a lighter change (eg for bacon sandwiches) Iprefer using half wholewheat and half white to brown - as you get more 'bits' in it....0 -
lynzpower wrote:Sounds like a duff lot
You shouldnt have to have it in front of a fire to make that much
Try it again on your kitchen work top - if nothing happens, its the yeast that the problem - is it in date?does my bum look big in this sig?0 -
Carrie
Ive been using Hovis Fastbake yeast 99p for 6 sachets and I get 2-3 loaves worth of yeast out of each sachet
For a quid, Id just buy some more, and start with that.:beer: Well aint funny how its the little things in life that mean the most? Not where you live, the car you drive or the price tag on your clothes.
Theres no dollar sign on piece of mind
This Ive come to know...
So if you agree have a drink with me, raise your glasses for a toast :beer:0 -
Use the recomended amount of yeast and warm water in the book and add at least 1 tsp sugar. Mine worked well that way.0
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carrieparkinson wrote:it says jul 2007.... im now using normal allinson yeast. activating it before putting it in...... will i have to adjust the water from 1 1/2 cups to 3/4 or something n not put sugar in?
I always had trouble with Allinson yeast in a bread machine - now I use those packs of Doves Farm from Julian Graves and never have a problem. I store it in the freezer and it stays fresh until I use it up.:happylove0 -
the hovis yeast didnt rise. but ive just done it with the allinson and its foamarooney!!!! so ive slapped that in n set it off on a basic prog.... whats the worst it can do ? come out cakey?????:rolleyes: :rotfl:does my bum look big in this sig?0
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