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Mutleyracers

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  1. Hi. Had anyone started to bake bread using pure whole grains and have you been able to get a sandwich loaf soft texture or is this flour just like granary bread etc? Thanks
  2. Thanks for this. The cost to ship would be very expensive compared to the price of the book. It turns out that the kindle version however is now available. Upon looking I see it doesn't use metric weights, just cups which as a newby to baking I would like the weights.
  3. Hi. Thanks for the recommendation. Unfortunately I cannot get this book in the uk, for some reason it won't ship from the USA and there is no kindle version. Sounds interesting. Would like a go at the weeks worth of bread in a couple of hours!
  4. Thank you. The thing is, I am not sure if it is supposed to be like that as it is meant to be a white loaf suitable for sandwiches and toast. This is more the crumb of sourdough. Chewy etc. A nice crunch to it with toast though!
  5. Thank you. I shall check it out. I thinkni have seen a few of their videos on ripe test etc.
  6. Wow Looks and sounds amazing. I like the crumb. Thanks for sharing
  7. Hi. Thanks. I used Ken Forkish's Saturday day loaf recipe. The crust is awesome. Shatters as you bite into it.
  8. Sorry for the different posts of pics but it wouldn't let me post in the same post.
  9. Great reply. Thanks for sharing. Here is mine this morning from the cold overnight prooving in the fridge. Not tacky inside at all but still looks stretched if that makes sense? Oh, great rise out of this one as well as split seam on the top which I have read is a good thing...
  10. Looks so sloppy. Excited to see the finished product.
  11. Hi. It's a Siemens one. Has the water tank on the side that you fill and the evaporator dish at the bottom.
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