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Messages - achookwoman
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19696
« on: January 11, 2011, 04:30:19 am »
Chelsea is right on the ball. I use about 1/3 of grain in a loaf or rolls. Some times this is just soaked a lightly boiled whole wheat, other times it is ground. I also add, in addition a handful of whatever grains I have on hand. Start out with some thing simple to get the feel, then add what ever you fancy. Wholemeal flour required a little more water. I have posted today, under Bread, a $1 loaf that is made with the 1/3 wholemeal to 2/3 commercial bread flour. Let us know how you are going.
19697
« on: January 11, 2011, 04:19:41 am »
Today, made cream of celery soup, $1 bread,(posted Photo under bread) roast chicken for lunch, pancakes (used the egg wash from bread plus 1 extra egg), Chicken stock from roast chicken bones. Tonight we are having chicken avo, mayo and bacon sandwiches.
19698
« on: January 11, 2011, 04:02:45 am »
Made this today , based on the 'no fuss' roll recipe. This is just the cost of the flour. I didn't count the electricity as I cooked it at the same time as I roasted a chicken. It is 2/3 white, and 1/3 home ground wholemeal flour.
19699
« on: January 10, 2011, 06:08:51 am »
I think that the cooking of the garlic takes some of the kick out of it. This is indeed quite different to the sliced baguette with the fresh taste of garlic.
19700
« on: January 10, 2011, 06:03:33 am »
I also use rice bran oil in my butter, and then freeze it in small containers.
19701
« on: January 10, 2011, 06:00:59 am »
I have a st. George and love it. The st.G. Had the option of a side opening door, from either side, which is good if you are short. It also has a double oven which is handy. The only problem is that it turns itself off if it thinks it. Is too hot. This is at about 250o. I had a Chef and it kept throwing the thermostat.Size is something to be considered. good luck and do your homework as it is important.
19702
« on: January 09, 2011, 09:12:31 pm »
Try on pancakes, tarts, queen of puddings.
19703
« on: January 09, 2011, 09:05:06 pm »
Nic. , hot cross buns do rise more slowly than normal bread. However it would seem that there is something wrong here. You have nothing to loose by putting it in the fridge overnight or if it is cool where you live, just leave it on the bench. I have found that for a quicker rise it is best to add the fruit after the first rise. Good luck and let us know how you go.
19704
« on: January 09, 2011, 07:38:24 am »
19705
« on: January 09, 2011, 07:34:29 am »
Lesley, you are one lucky ducky. Have fun with this great machine.
19706
« on: January 09, 2011, 07:29:00 am »
TB, welcome to the Forum. Pick a porridge recipe and fiddle with it until you get it to your liking. I used ILB's recipe, for me it was great.
19707
« on: January 09, 2011, 07:25:17 am »
19708
« on: January 09, 2011, 07:21:45 am »
Welcome Grub72. Keep having fun with your TMX.
19709
« on: January 09, 2011, 07:18:48 am »
Chrissy, You could strain it through a chux, Use the liquid in place of liquid in other dishes. Does sound like too much starter yogurt.
19710
« on: January 09, 2011, 06:33:29 am »
Sonan, love your Avatar. Can you tell us about it.
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