The Potting Shed A forum to discuss Crafts, Cooking, Gardening, Countryside, Livestock and Pets    FAQ   Search   Memberlist   Usergroups   Join! (free)    Profile   Log in to check your private messages   Log in  handmaking bread Goto page Previous  1, 2, 3, 4          The Potting Shed Forum Index -> Cooking and baking View previous topic :: View next topic   Author Message cookie 1 Star Club Joined: 25 Oct 2006 Posts: 327 Location: Ilminster, Somerset Posted: Wed Jan 16, 2008 1:20 pm    Post subject: If you want to use fresh yeast, I discovered that the dreaded Tesco will give you 2oz free if you ask at the bakery section.It freezes well. Back to top tatter Star Dust Club Joined: 27 Mar 2007 Posts: 125 Posted: Wed Jan 16, 2008 1:35 pm    Post subject: Jellycat wrote: Hello tatter    long time no see.. Hi Jellycat Yes indeed, I neglected you, guys, a bit ...had nasty flu before Xmas...hope to visit the site regularly now. Bread making...if anyone's interested there is an event called BBD (bread baking day) and every month it is hosted by a different blogger..if you need more details, please visit Zorra's blog Back to top Aqui 4 Star Club Joined: 16 Jun 2006 Posts: 1702 Location: In a world of my own Posted: Thu Jan 24, 2008 11:54 am    Post subject: how wet should the dough be when you add the water? _________________ Aqui, T and Baby Jack! Oh my giddy aunt! Back to top Kathy Site Admin Joined: 15 Jun 2006 Posts: 5281 Location: Scotland Posted: Thu Jan 24, 2008 1:23 pm    Post subject: What flour and recipe are you using Aqui? Back to top Aqui 4 Star Club Joined: 16 Jun 2006 Posts: 1702 Location: In a world of my own Posted: Thu Jan 24, 2008 2:14 pm    Post subject: the first one off the doves farm spelt packet. _________________ Aqui, T and Baby Jack! Oh my giddy aunt! Back to top Kathy Site Admin Joined: 15 Jun 2006 Posts: 5281 Location: Scotland Posted: Thu Jan 24, 2008 3:06 pm    Post subject: Spelt flour gets sticky when kneading so keep plenty of flour beside you to keep flouring your hands and board. When you add the water to the dry mix it should be very difficult to mix it with a spoon, I use my hands. I usually add less water than the recipe to start with then add more a little at a time.   Back to top tatter Star Dust Club Joined: 27 Mar 2007 Posts: 125 Posted: Thu Jan 24, 2008 11:16 pm    Post subject: Good bread needs to be well hydrated. I'd avoid adding extra flour... 600g water is sufficient for a kilo of spelt flour (hydration 60%). The spelt dough is sticky and quite difficult to handle....you could use a mixer or a bread machine if you find it impossible to mix by hand... Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First         The Potting Shed Forum Index -> Cooking and baking All times are GMT + 1 Hour Goto page Previous  1, 2, 3, 4 Page 4 of 4   Jump to: Select a forum Welcome----------------Introduce yourselfGetting to know you Chat----------------The potting shedOrganised eventsGet on your soapbox! In the garden and countryside----------------Garden and allotmentLivestock and petsGoing wildEnvironmental awareness At home and in the kitchen----------------Cooking and bakingPreserving and curingBeverages and brewsThe libraryLive a healthier lifeFamily lifeGood HousekeepingBe your own bossFrugality The studio and workshop----------------Quilting and sewingKnitting, weaving and crochetCard, paper and woodSoapmakingBead artAll Other CraftsCountdown to ChristmasThe darkroomThe workshopOffcut bin Miscellaneous----------------Forum help and practiceFeedback and announcementsForum calendarThe boutique  You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum Card File  Gallery  Forum Archive Powered by phpBB © 2001, 2002 phpBB Group myff_thepottingshed3 style by ktauber