I just ate a Scotch Bonnet with me dinner. Was feisty, but I handled it well.
You mean Crumblr.
5 Likes
Interesting!
Was the picture too big? I had to export mine from iPhoto, shrinking it in the process.
Put the raw link text in and wait for 20 minutes. Your balloon box (upper right, next to the magnifying glass box) will say “system” has edited your post, and the picture will magically appear.
Or at least that’s how it works for me.
I lost thirty pounds by cutting bread and potatoes out of my diet entirely, and have kept the weight off for quite a few years now by following these rules: No potatoes other than whole baked potatoes, and no white bread or bread that does not have abundant, visible whole seeds in every part of it. I love both potatoes and bread so these pictures make me drool.
PORN!! Yummy, yummy porn!!!
1 Like
In truth, I can’t eat this stuff much. Surfing + bread diet doesn’t seem to gel. When you’re fighting into a wetsuit the signs aren’t good*.
A loaf a week is ok. 50%+ wholewheat, and the butter stays in the fridge. Olive oil is the business.
Like you, I’ve chucked 30 lbs into the annals of history, and am in no rush to have them back!
*Edit: the analogy that initially escaped me was “squeezing a full grown King Penguin into a heavy duty condom”
Yeah the lots of bread diet is tough.
On the other hand, my “all Slim Jims” diet has been pretty effective. Just look at me now.
4 Likes
Not yet, but I’m very keen - my next purchase. I find with very wet doughs (apparently, the wetter the better, until you reach a silly point) they stick to the basket, but I can’t see them sticking to this.
The most important thing I’ve found with bread-making is no to use water straight from the tap. My sourdough starter sings to itself in the morning as I feed it filtered, then boiled and cooled water mixed with its nourishing flour. 28 degrees C is the temperature the starter / dough should be for optimum activity. The Andrew Whitley book has a useful equation for working out what temperature you should heat the water to.
Water from the tap - municipal water - is full of chlorine and fluorine that severely limits activity (basically, it’s murdering the microbes, which is what it’s really meant to do). Filtering gets [stuff] out, then boiling clears out the chorine.
Is that volcano camouflage??
Yup. Council pop is utterly minging. My job’s moved over to the Lake District, and the water where I am is fed from a natural spring, and the only treatment is it’s pasteurised. The difference just a week of that makes to your tastebuds & sense of smell is unbelievable. The first time I came back home after a shift & ran a bath, it made me gag.
1 Like
It’s important to ensure the urban masses are delivered chemicals direct to their alimentary canal.
For the protection of teeth, obviously.
Ministry for Weird Shit, Order No. 143-ab209-1917Yes. I use proofing baskets. Get a good amount of flour in there and you are good to go.
1 Like
I just made bagels for the first time. They came out great!
Recipe here: http://penniesandpancakes.blogspot.com.au/2013/02/basic-bagels-007-each.html
4 Likes
Good job! Bagels were my slippery slide into the world of dough and bread. My first batch came out so dreadfully that my inner “must do, will do” instinct kicked in.
Trying again, thanks to fireshadow’s suggestion…
Here is a photo of the first loaf I made (about a month ago) in my new covered stone pan. It was a basic Italian dough.
3 Likes
Drooling, Dr. Pavlov!
1 Like
Note that if you can make proper bagels, you can also make proper soft pretzels (and vice versa). Both, I believe, are boil-then-bake breads.
