Recent content by snowbeast

Wouldn't fly in South Africa. When the big lorry comes to collect milk they take a sample from the tank. The milk goes into the big tanker and transported to the debot. All the samples from the route are tested and if there is any nasties in any one sample the lorries tanker is dumped and the...

I'm on the fence on this one. Absolutely love my Japanese blades, I send them to a knifemaker for sharpening and can cut tomatoes paper thin. Once I got used to a single sided edge my cutting became incredibly accurate. I at one point used my Yanagiba for majority of my cutting. That said, I...

Craving incredibly starchy foods is a sign of depression. Has to do with serotonin levels. I had a rough patch and used to crave mashed potato sarmies.

Just a update: I am now making artisan loaves. Pretty simply combining water, yeast flour and salt together, leaving for 24 hours and baking. They taste better than shop bought artisan bread. I'll add pics as soon as soon as I get my photobucket account sorted. I did a costing and it costs...

Chilly day today, 17'C. Overcast and no rain. KwaZulu-Natal South Africa

From the replies in this thread I've decided to make a sourdough starter and in the process found out that my yeast was coming into contact with my salt. I know put my yeast in before the flour. Much better results now that I have formed a barrier between the two.

Thank you! That sounds exactly like what I was watching. I'm not too clued up on baking as I've just started the journey. As I'm moving into a very rural area I'm teaching myself quickly to bake so I always have bread.

Thank you, i'll google that. Might jog my memory.

A couple days ago I was watching the food channel and there was an interview with an artisan baker - he claimed his yeast was over 10 years old. He stored it in a jar and kept topping it up. I was too busy looking after my daughter to pay careful attention. Does any member know of a way or at...

Look for scanner apps for your phone on your app store, basically take a pic and store it as a pdf as a shortcut. I am lucky at work we have a massive scanner. I scan all my recipes. maybe start slowly typing them out?

From the small amount I've read hops roots grow deep and they need to be supported as they really get heavy. Personally I buy my hops as I only brew 25l at a time. I need lots of different types of hops to brew what I like. Maybe download DIY Dog by Brew Dog and look at their single hop beers...

I've been looking at this, but I don't eat tilapia. Would love to see if I can do this with trout. I have wild trout in a stream at the bottom of the property I'm moving into in December.

Currently reading 'breaking the Jewish code' forget the authors name. Basically it addresses how the most persecuted nation does so well in all aspects of life. Just bought 'the missing link' by Kevin Lings a South African economist and fund manager at STANLIB an investment company I use to...

Thank you for the responses. My dilemma was I sold my stove/oven and got a gas oven as I am moving from the city to a smallholding in the drakensberg in South Africa. My gas oven is not great. It wasn't sure about how reliable the electricity supply is. I'm going to try the dough function...

Thank you for the replies. I will try the yeast trick. In brewing we call it a yeast starter. My machine is second hand. It makes loaves from 2lb - 3lb. From the above I have found and downloaded the recipe book. Hopefully this will help going forward.