Everyone Lobbing Ice-cream (into) Trolleys (with) Excitement

louj101

can anyone help as I feel like im going mad !!!

I can remember seeing a link on here yesterday for the rustlers that have got three coupons on one page.....I thought I saved it but I cant find it

can you just point me in the right place

zippydooda

TrulyMadly wrote: »

Well off to T to see if I've been lucky with the After Eights:D

Then a day in the garden I think.

It's gorgeous today:T

still £3 on line for me. says should be £1 but not

wackynut

louj101 wrote: »

can anyone help as I feel like im going mad !!!

I can remember seeing a link on here yesterday for the rustlers that have got three coupons on one page.....I thought I saved it but I cant find it

can you just point me in the right place

It's on 10 ways

louj101

wackynut wrote: »

It's on 10 ways

thank you :T

izzeyb

Morning all

Mimi1234 Mimi1234

You need to clear some space in your mail box please - you must be very popular

End of message won't send coz you are full - up:)

davemorton

Enterprise_1701C wrote: »

I don't know about gluten free, but with ordinary bread I find it is a better texture if you crush a vitamin c tablet and put that in the mix too.

Oooo, I have never heard about this before, could you explain a little more please?

ROCKINGHAM

Morning everyone

At least the Sun is trying to peep through here. Loads to do here today.

Every year I start stashing chocs and biscuits to bring down to Oz. So whats the deal on After 8's - then I can get the ball rolling! TIA

Classy_Chick06

Morning Guys!!

can i ask, what is the average paying speed for msl into paypal?
i know it says allow up to 28 days (or whatever) but have seen on here people getting it much quicker and doing multiple shops day after day and getting paid out.

I did a couple of shops on Wednesday and wanting to do some more but have not been paid out as yet so dont want to risk it in case i dont get my cashback ifswim.

are people waiting longer for payout or am i being too impatient?

silverhairgranny

louj101 wrote: »

thank you thank you thank you :A

Just noticed the offer ends on Tesco at £1.00 on 27/08/2013, Tuesday.:)

Enterprise_1701C

davemorton wrote: »

Oooo, I have never heard about this before, could you explain a little more please?

It was something I heard somewhere, I tried it and it does give a bit more rise to the bread. Found a little bit on the net about it

Vitamin C, or "ascorbic acid," if you prefer is a "dough conditioner." It doesn't do much for taste at all, and is used primarily for hearth breads by professional bakers who are handling large amounts of dough and want some extra certainty and less individuality regarding amount of time at a given temperature for a given amount of oven spring.

It's primary efficacy comes from its identity as an oxidant. You want to control quantity carefully. Too much will make for a stiff dough.

It won't necessarily give you better rise, but should help make sure you get all the rise you should -- and on schedule, too. It will also give you a finer and more regular and tender crumb -- which is something you want in a sandwich type loaf-pan bread, but probably not in an "artisanal" loaf.

I know you're approaching baking with a lot of enthusiasm and expanding your repertoire and knowledge base. For someone like you, it's definitely worth trying a few times or the not knowing will drive you nuts.

In my experience it's not something home bakers who do a fair amount of variety use very often. On the other hand, those who primarily make softer loaf-pan type breads, find it more useful. Personally, I don't use it. But don't let that influence you one way or the other. Give it a shot and let us know what you think.

Something along similar lines you might want to try is substituting buttermilk for all or part of the hydrating liquid -- again, with the hearth breads. You can use more buttermilk than either water or buttermilk and build doughs of higher percent hydration for a very tender and soft bread.

I don't think you'll find whole grain flour much different from white in terms of response to Vitamin C (or buttermilk for that matter), but my experience with it is neither broad nor deep, and I could easily be wrong. But you knew that.