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Result........CT Scans all clear......just got letter..been sweating for a fortnight......

Just got back from QMC again........the last eight days have been a bit Traumatic to say the least,,...blood tests,,X-rays,,and today a visit to a Consultant........cut a long story short......problem

Two years ago today..........my life changed forever,,,about this time i was on my way down to the operating theatre for what turned out to be a ten hour operation...........its been life changing in

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Nah, Ian, I volunteer at Sheffield Park and garden (Google it). Been there since 2009.

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Brew, you need a high gluten flour for bread making, like I say, use a bread maker to mix the dough, I have to I suffer with my wrists.

I usually empty it out of the breadmaker, cut the dough in two, drop in two SS bowls, cover with a warm damp cloth, leave until double in size, then empty on to a cutting board and "knock back" then cut it into small bread roll sizes, put in a lightly greased high baking pan, cover with a warm damp kitchen towel and leave to "prove" Once doubled in size, in the oven to bake...

 

The trick to good bread is make sure you have enough water in the mix, not enough and the dough doesn't rise high enough and the texture is heavy and dry. 

 

It's very rare for us to buy bread, we prefer to know what goes into our bread.

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I don't know much about making bread..but.. My Brother bought a breadmaker and found the results to be crap.  However.. he played around wiith the mix of ingredients and got a mix/process which worked.

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We went for our booster jab (left arm) and flu jab (right arm) today.  When we were walking across the car park we were holding hands as we often do.  One of the younger volunteer guides said: “Aw, it’s so lovely to see you holding hands”.   We smiled sweetly of course but I felt a bit patronised with her thinking that older people were past that sort of thing!  I suppose I might have thought that as well when I was in my twenties though…

after our jabs we met with both our sons and some of their families and went for a 2 - 3 mile slow walk along the river at Ely.  We had the pleasure of walking their 2 dogs as well.  It was beautiful warm weather and we had a picnic along the way, with an ice cream from a Mr Whippy van afterwards.  
I feel so blessed it nearly reduces me to (happy) tears …..

 

 

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Well done Margie, it sounds like you had a fabulous day.  
I think the majority of Nottstalgians will be in line for a Covid booster in the next month or so, it’s almost six months since I had my second jab.  
We both had our flu jabs 4 weeks ago, on the first day they were offering them at our local pharmacy.  It was the first time I’d ever ended up with a sore arm! 

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On 10/9/2021 at 7:44 AM, Ayupmeducks said:

It's very rare for us to buy bread, we prefer to know what goes into our bread.

SWMBO sent me out to get some bread yesterday with no other instructions. I was stunned to see how many types of "bread" there was available!

 

Pumpkin seed - No doubt taken from pumpkins before being used for soup or Halloween lanterns

9 Grains -

Wheat - isn't that what bread used to be made of?

Corn - cornbread or biscuits in the USA, Cornflakes or corn on the cob with lashings of butter.

Oats - what people of Scottish descent or horses eat.

Rye - for whiskey

Barley - for whisky of beer

Triticale - some kind of Frankenfood crossbred plant

Linseed - for cricket bats

Millet - for budgies

Soy (kibbled) - a sauce for Asian food

 

Why oh why can't i get a plain white loaf made from wheat flour with a nice brown crust and fluffy inside and yes I did bring the wrong sort. Thank goodness I was not sent to get some milk.

 

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11 hours ago, LizzieM said:


We both had our flu jabs 4 weeks ago, on the first day they were offering them at our local pharmacy.  It was the first time I’d ever ended up with a sore arm! 

Same here Lizzie.  I’ve never had a sore arm after any injection but this time both arms are painful.  They were fine at first but the flu arm started aching about 4 hours after the jab and the Pfizer arm joined in with a vengeance about an hour after that!  Paracetamol sorted it anyway so that’s good.  A small price to pay for some protection…..

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I keep thinking I must start making bread again but then think ...useless as we have to eat it because it wont keep.Bread making can be very satisfying. Ive seen many programmes and videos on bread making and each one is easier than the previous. Pour your flour , add water mix lightly and leave a while then add very little yeast and leave to autolis until its full of bubbles , knock back and add salt leave again to rise and finish off. 

This isnt a recipe but my recollection of one of the many processes.  Ive tried so many different flours and I agree King Arthurs flour is best. 

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Reading this I was tempted to have anothr go with King Arthur flour......     HOW MUCH!!!!   yada:faint:

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Oz, my bread is light and fluffy inside, I just cannot get the same type of crust we had as kids in Nottm. Like I stated I use unbleached None GMO wheat flour and only use King Arthur brand which is available from Amazon.com.

Out local store stocks it as well, you can also buy direct from the on line. We also use that brand of plain flour for general kitchen use.

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Brew, it's not that much dearer than other bread flours over here, BUT, it's not got any additives which half the time you cannot pronounce and probably bad for you over the years, plus it's unbleached so much healthier.

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Nonna, IT WILL KEEP!! Try putting it in a plastic food bag and freezing it!!

We have frozen bread for years and it keeps well for a few weeks, it will dry out eventually. We freeze milk so as not to waste time shopping daily, I keep three "floating" quart plastic bottles. That way we have thawed milk as we need it.

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On 10/8/2021 at 9:29 PM, IAN FINN said:

Where are you working Beekay? Are you driving a corporation bus?

On 10/8/2021 at 11:17 PM, IAN FINN said:

Just Googled it Beekay looks a beautiful place to work i would think its quite a relaxing place.

This is what I drive at Sheffield park & garden Ian. Anyplace, Anywhere.

IMG-2521.jpg

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2 hours ago, Ayupmeducks said:

Brew, it's not that much dearer than other bread flours over here

£10.50 for 16Oz??

Paloe flour  £24.50 for 16Oz

 

Whole wheat organic 2lbs for £64.44 plus £167 shipping,,,,!!!!!!

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Where's the 167 quid shipping from??? Mars. I looked it up on UK Amazon, and it is pretty expensive, but I didn't find the bread flour. Looks like Asda was bought out by Walmart, have you checked them??

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No just googled for King Arthur flour, few seem to supply it over here and the last in the list was from  your side of the pond.

Asda don't have it...  

 

 

 

Details about  King Arthur, 100% Organic Whole Wheat Flour, 100% Whole Grain, Non-GMO Project 2

 

1 product rating

Item information

 

Top of Form

Condition:

New

Price:

US $87.88

Approximately £64.44

 

 

 

Gluten free at AMAZON £50 FOR 18oZ...

 

 

 

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15 minutes ago, Brew said:

£10.50 for 16Oz??

Paloe flour  £24.50 for 16Oz

 

Whole wheat organic 2lbs for £64.44 plus £167 shipping,,,,!!!!!!

Go on Brew, treat yourself to a 1/2 cwt of flour. You know you want to.:rolleyes:

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Only if you send me your card details, I'll send you a crust.... 'onest I will

 

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Just under $5 for a 5lb bag here, how on earth can they charge that much on the UK market??

 

I think I'll go into the smuggling business, I could probably make as much for high quality bread flour as the cocaine dealers do for their crap..

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33 minutes ago, Ayupmeducks said:

how on earth can they charge that much on the UK market??

 

 

Probably why no one stocks it...

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I've noticed that anything that your own country doesn't produce or make, costs the earth . 

As regards freezing bread, I do sometimes freeze it and have in the past when any homemade bread is left over. But then it takes up a lot of room and I find that when its popped in the oven to defrost it ( defrosting normally makes it a bit doughy) the crust flies away and you're left with pieces of crust and fluffy middles.

When i first starting making bread I always used strong white flour plus a bit of wholemeal added. When we came here I couldnt find the equivalent but looking for bread recipes they didn't use the strong flour only a "tender flour". Now they sell manitoba and I use a mix with other flours. Even pizzaole use a tender flour. Our flours are "00"and "0" with other numbers thrown in. I found it complicated at first as I bake a lot and had to keep looking the uses up.

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