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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.

Oldcoot - With breads like those you show us, who cares about aroma? Well, perhaps it would be an added bonus. Have you tried making a starter which sits for some time? I find that these give a definite yeasty smell to my loaves. You don't necessarily need to prepare sourdough - I simply mix...

Ciabatta and olive oil - yummy. Try dipping in a dukkah spice mixture too (after the oil) - forget the rest of the meal. Maws.

Hi All - Last weekend I posted (or thought I had) a new topic. On reviewing this site I can find no trace thereof. I was probably in my usual ruch and pressed the wrong key. So here goes again: to all the lovely bread experts (I recall a new member signing in recently) a request: what is the...

Thanx for the advice - I'll definitely look into it. Greetings Maws

Thanx Cocinero - I suppose I'll just have to stick to flour tortillas and wait until masa harina becomes available here. But what a process to produce this!! hanx for the scientific explanation. By the way, I have used masa hariona, in America when we lived there for four years, and for this I...

:?: Hi All - This is my weekend for gathering tips. Corn tortillas, eg. I know masa harina is used in the preparation, a cornmeal which has previously been treated. This is not available here. Would one be able to use ordinary cornmeal? Probably not. But what if I boil it first? I'd really love...

Regarding Oldcoot and his ciabatta. Could somebody please tell me exactly what the secrets are of a good crust and holey texture? I know the dough should be very slack and olive oil added, but are there any further recommendations? Maws

Hi Atomic - What a wonderful tip. In South Africa we don't have a large variety of potatoes, but what really gets to me is the fact that nobody cares aboyut names and potatoes are sold without any indication of the type - waxy or floury. It's all a case of trial and error on the consumer's side...

Hi - O fcourse I meant F - I had to find a chart to convert from Celsius and then made another mistake. In any case, it's HOT. The Woolworths we have are branches of Marks & Spencer and not the one I got to know in London and the USA (I think?). It was confusing when we lived in London and came...

The apple really produced pectin - or else it would not have reached a setting stagae. I really think I overcooked it - will try again and let you know. I have made quince jelly before - many years ago - and the principles remain the same. But thanx for replying. Maws - sweating in a summer...