Recent content by maws

Truly tried I cannot agree more with Caine's recipe. I bake a variety of breads but follow those instructions he gave almost to a tee - and we all enjoy the most delicious of breads. The Italian way of using a very small amount of yeast and then allowing it to develop for six, eight or more...

citron jelly I've often made this and it really is delicious. Peel the fruit and discard the pulp. Slice the peel as thinly as possible or dice. Soak in water for 4 days, changing water once. Using 2 cups of water for each cup of peel, slowly bring to boil and simmer gently until quite soft...

Hi - Rusks, or the eating thereof probably sounds a bit vulgar to one who hasn't grown up with the stuff. Basically it's a sweetish bread/muffin, often made with flour and bran/muesli - for health. After the dough is mixed (it's thicker than a muffin mix) small pieces are formed into balls the...

Thanx Oldcoot. Yesterday I tried and started a sourdough (biga or poori) the previous evening with ½ tsp yeast, just less than a cup of water and about 325 ml flour. So in the morning (this had risen beautifully) I added about 3/4 tsp yeast, 1 cup water and 3 cups flour. Some salt. It was a very...

Oldcoot - That is splendid - can't wait to try in our grape growing season - Jan-March. I worked in the wine idustry for some time, but never came across anyone baking bread with wine yeast. However, I am going to contact winemakers and hear if anyone can help. But here we have a tradition of...

I haven't been around for months and now see so many new names. Welcome to all. Great to find Kitchenelf, Dove and Oldcoot still around. Oldcoot, you're the bread expert. I bake regularly and love making biga or sourdough without adding yeast. Flour & water & 3 days does the trick. But I need...

Have you tried them on the barbecue? Here barbecued sheep's tails are a delicacy - crispy skin and lovely to chew on. The same can be done with pigs' tails. And have you ever tried pigs' ears? Yummy. Maws

That's one problem I have here - everything grows and develops too fast and seeds too soon. Delicate lettuce leaves turn bitter, etc. ut ou herb garden is planted at intervals, so as soon as one goes to seed, the next is ready for the kitchen. Homegrwon herbs, wherever, are really rewarding. Maws

Kyles - You really seem into herbs - and to have green fingers. Question: Australia must have been a haven for your love for gardening, but do you now live in a spot in the Uk where you can get the same results? I've seen gardens on TV shows with miles of herbs, but in a city it must be...

Wow Man - That's worse than the death sentence for the poor woman! Back to sushi - Love the stuff, but agree that it is damned expensive - here too. We make it often and sometimes one of my sons or the Grey One manages to haul in some fresh fish and we have a feast - our eldest recently popped...

Hi Kyles - Your father's breakfast delights reminds me so much of eating habits here in SA. Our farming communities thrive on enormous breakfasts consisting of porridge, eggs, bacon and sausage - often also lamb chops or steak. But we forget that these farmers arise at 5 am and return at 8 for...

Oldcoot - Only got to see your latest photo now - really looks great!! Milk and egg definitely makes lighter textured breads. For real yeasty taste I always revert back to sourdough without yeast. Having just started a new plant, I am ready for the cooler months (here) when we'll be using our...

AJ - Last year I kept a mother yeast, which had never seen a grain or spot of commercial yeast, only flour and water, going for more than 6 months. It was really well worth the effort. I am starting one again. The previous one was given to a friend when I went on holiday and she allowed it to...

Oldcoot - Looking at your loaves it is clear that stubbornness and determination wins! You'll find exactly what you want. Good luck. Maws.

Elf - I haven't made one for so long, just cannot remember. Is that the recipe with selfraising flour and beer? Sounds good for the bbq this weekend. Thanx. Maws.