General Discussion > Food & Drink

Loaf Of Bread 'As Salty As Seawater'

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Rik:
Thanks, Gill, we'll delve some more.

Clive:
I used to use Allison's yeast but that just doesn't do it for me.  A very good point about keeping the yeast and salt apart.  I always put the salt and Marvel in when half the flour is added so the salt is buried with the final 8oz of flour.  I can't remember  the last time it failed to rise through the ceiling.   :laugh:

Simon:
No need to boast, Clive.  :)x

Clive:
 :hee-hee:

sam:
and the moral of the story.. don't live off bread. Nevermind the salt is hugely calorific... then again so so tasty. :-)

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