Welcome Happylittleday,  you are a smart one  .   I needed help to just introduce myself.   JD and Thermomixer held my hand until I got going.

Hi Russell,  The  things that I find most useful are a set of small stainless steel bowls,  I sit these on the TMX lid to weigh ingredients.   The other thing is a bottle brush from Safeway,  it has a blue handle,  is quite sturdy,  and costs $4 to $5 .   I have several spatulas, and never use the TMX one.   With the good bottle brush and spatulas I hardly ever remove the base for cleaning . .Another suggestion, if I may, is write all over your EDC book  when you make small adjustments to recipes,  you will get the same good result each time .   Have fun.

After you have used your first lot of starter,  feed it , leave on the bench for a couple of hours,  then put in fridge.   If the volume of starter is not going to be enough for your next lot of bread making feed it each day with equal amounts of flour and water.  Hope this helps Ceejay.     Just remember that the 'bug' in the starter is quite tough and take quite a lot of bad treatment.

I thought it should be cooked in the TMX ,  not in the oven. 

Good to know that the changes worked well.

Made with home grown cherry tomatoes, (seeds from Diggers),  this is the most full flavored sauce you can imagine.   There is no onion so it will keep well. 




1 k. tomatoes.
1 teaspoon each,ground  cloves, black pepper,  ground ginger ,( or 2 teaspoons of fresh grated ginger)
2 teaspoons of mixed spice
2 cloves of garlic ,  crushed
Pinch Cayanne
6g. salt
120g. white wine vinegar
200g. raw sugar

Place all ingredients except sugar, in bowl and cook for 30 mins., 100, speed 2, cup out.

Add sugar,  cook for 60 mins., 100 speed 1,  cup out.

Zap,  holding cloth over lid, turning dial from 1 to 10 for 1 min.

Bottle into sterilized jars.

This makes ,  in volume,  1/2 of what you start with.

MJ,  cant see why this wouldn't work.   Let us know.