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Life in Tasmania's Huon Valley, by a blow-in from the mainland
About Me
- Susan Moore
- Escaped Sydney in 2010 for a piece of paradise in Tasmania's Huon Valley. I'm a keen walker, remote worker, incompetent gardener, Bernese Mountain Dog owner, fan of almost anything German (food, language, cars, beer), amateur linguist, chook fancier, childfree.
Posts
your bread looks good, i had a few disasters so used regular self raising white flour and it seems better now. Im hoping to try some callington flour and see if that works. I had some yesterday with cream cheese and some nice cold meat from ziggys.
ReplyDeletehope you are both keeping well
Jo
Funny you say that Jo, my last one was a disaster. Too much water (the amount in the recipe isn't always needed) and then it was taken out of the oven too early. Fed it to the dogs'
ReplyDeleteHi Susan-gotta love making your own! Whilst I love the Callington Mill flour, I find the gluten content not sufficient enough to make the bread that I am able to with harder flours. Give it a go with 25% Rye and 75% Strong flour-the rye component may tickle thou's taste tendency toward the Teutonic
ReplyDeleteWill try that Steve, I have been meaning to mix it up with different types of flour. The starter I am using is rye and yes, my favourite bread IS the good old German rye/caraway loaf! Also wondering what to do with a load of buckwheat flour that I have left from a bread recipe I didn't like much...
ReplyDeleteBuckwheat flapjacks are the BEST!
ReplyDeleteWould buckwheat work in those savory pancakey things I saw in a "No Reservations" last week?
ReplyDeleteThey were make with coconut milk instead of milk, bean sprouts, various meats and I'll have to look up the rest.
They looked brilliant.