and Blossom wrote1 day, 5 hours ago
Hi carol I’m fine how are you? Stay healthy and stay safe,
and Odin wrote5 days, 14 hours ago
well done, I've been grabbing packs where ever I've seen them. Fortunately I work a lot with sourdoughs so can avoid baker's yeast for most things - with a bit of experimentation pretty much any bread can become based on a sourdough - so that has been a great help keeping at least some of my business alive over the last couple of months
and Felicity wrote1 week ago
thank you for your message. We're both keeping well thank you. There wasn't much change for me during the lockdown, I had to work, which was fine for me because being at home all the time would have done my head in.
We're also busy packing because we're going to move on Monday, my landlady wants to sell the flat. I'm getting really worried about it and I'm finding it hard to sleep, so I'll be pleased when it's next Tuesday!!
Hope you're both keeping well and stay safe xx
and Odin wrote1 month, 2 weeks ago
usually either a lack of yeast (so it sits as a solid lump) or water. Yeast can sometimes be killed if you use too hot water (I usually use cold) or if the bread sits too long (all the yeast dies so when it goes in the oven the bread can't rise).
If lack of water, then the dough tends to set as a solid block, you often get the top of the bread rising, a dome of fresh air then a solid lump.
I've made all these mistakes (& a few more). A good working ratio is 500g flour (white or wholemeal), 10g dried yeast (15g if its fresh), 10g salt and 350g of water (so you don't need to reset the scales).
That will tend to work, don't use more tricky flours like Rye till it comes out more or less ok. If you add seeds etc, they dry out the mix so best to add just a wee bit more water
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