Apimondia Honey Show

[Dodge]

Yes I’ve given up on this and bake two or three times a week. Cotswold Flour do a great variety of flours.

Supporting local farmers too; J Clarkson Esquire perhaps

 

[deemann1]

Why would anyone with half a brain use dodgy honey in a honey show

 

[Garry R]

Try this recipe

500g Macroom flour From Macroom mill in Cork and you can get it sent to UK
400g plain flour

2tsp bicarbonate of soda

1 tsp baking soda

2 tsp cream of tartar (if using semi skim milk - see later)

2 tsp salt

Thoroughly mix these in a large bowl

Make up a jug with

700ml semi skim milk (or more traditionally buttermilk)

1 tablespoon sunflower oil

1 tablespoon treacle or honey

Warm in a microwave and stir in two eggs until all well mixed

Now add to the dry mix and stir until all wet.- it will be fairly sloppy.

Divide into 3 silicone loaf tins (Dunelm) Approx 820g each

Cook in oven at 190C for 30mins - remove from tin and reduce to 180C for 10mins out of the tin then onto a cooling tray

 

[Garry R]

https://www.ardkeen.com/products/ma...DXv_OMtZAckqy1DQia6DVi28qHqIZKy5a3SSsFPdjNtko

 

[Dodge]

Why would anyone with half a brain use dodgy honey in a honey show

Because if you can pass off your Honey at Apimondia after testing as genuine you can make a whole heap of on the international market one assumes.

 

[Penninetrader]

We've been making our own for so long that I couldn't even be sure what year it was when I last ate supermarket bread. I might even struggle to get the decade right

James

when you have time maybe you could tell us the type of bread and method of making thank you

 

[JamezF]

when you have time maybe you could tell us the type of bread and method of making thank you

During the week we just use a breadmaker overnight and a recipe that started out as one that came with the instructions, but has morphed over time to use a balance of white/wholemeal flour that we prefer as well as being tweaked slightly depending on what yeast is available, for example. We find that results vary depending on the batch of flour, yeast, humidity and temperature of the house despite being made in a machine.

At the weekend my wife often makes sourdough using a starter that she's had going for years (my brother has one too -- I believe he calls it Sebastian ). Quite possibly the recipe for that is never the same twice. Last weekend for example, she made a loaf of bread that used some of my home-brewed stout, but also made pizza bases and garlic bread (from the same starter) that didn't.

One of the fascinating things about making bread seems to be that if you go to the lengths of finding flours that aren't sold in supermarkets for example (or use home-brewed beer), the results can be a little variable because you're starting with ingredients that may not be quite the same every time. Even now once in a while we end up with a loaf that is unusually light and soft for instance, or at the other end of the spectrum, is suitable for use in hand-to-hand combat

James

 

[fian]

"Cea bread" (Cea is the name of the town where it is made, currently there are about 15 bakers left) is a sourdough bread with at least half local flour.
Making sourdough is not difficult and now winter is the most favorable time.
A. In a jar, mix flour and water so that it becomes a soft paste.
B. Leave the open jar on the kitchen counter for 2 days and stir the mixture.
C. Close the jar and store in the refrigerator for a week. At least once a day, remove from the refrigerator for 30 minutes, uncover the jar, add flour and stir the mixture.
D. From the third day onwards, the mixture should give off an acidic smell similar to vinegar, which means that fermentation has begun and should continue during that week.
E. At the end of the week you will have obtained a germ of sourdough.
F. Incorporate the sourdough into the first bread you make. Sourdough bread needs 5 to 7 hours of rest to ferment. Once it has rested, keep a small piece of the dough in the jar (so you don't have to start the process to obtain sourdough). Don't forget to "feed" the sourdough jar with flour.

 

[Erichalfbee]

J Clarkson Esquire perhaps

No
You should have a look here. There is a bewildering array.
https://cotswoldflour.com/collections/flour
I'm particularly fond of their Cotswold Crunch and Oat flour. I make it lighter by mixing in a good proportion of Canadian White.
Like James, every loaf is different but I don't use a breadmaker

 

[Penninetrader]

During the week we just use a breadmaker overnight and a recipe that started out as one that came with the instructions, but has morphed over time to use a balance of white/wholemeal flour that we prefer as well as being tweaked slightly depending on what yeast is available, for example. We find that results vary depending on the batch of flour, yeast, humidity and temperature of the house despite being made in a machine.

At the weekend my wife often makes sourdough using a starter that she's had going for years (my brother has one too -- I believe he calls it Sebastian ). Quite possibly the recipe for that is never the same twice. Last weekend for example, she made a loaf of bread that used some of my home-brewed stout, but also made pizza bases and garlic bread (from the same starter) that didn't.

One of the fascinating things about making bread seems to be that if you go to the lengths of finding flours that aren't sold in supermarkets for example (or use home-brewed beer), the results can be a little variable because you're starting with ingredients that may not be quite the same every time. Even now once in a while we end up with a loaf that is unusually light and soft for instance, or at the other end of the spectrum, is suitable for use in hand-to-hand combat

James

All noted, I notice that the baker was not mentioned as being part of the variables.

 

[JamezF]

All noted, I notice that the baker was not mentioned as being part of the variables.

The baker is the definitive variable

James

 

[judy12]

Likewise. I find the salt content of bought bread way too high now.

And with reference to strawberries in December, how many times do we fall for the "ripen in the bowl"scam before we realise that most unripe fruit will just go gently off.