After another failure in the Milk Loaf department, I am minded to try a different flour. Basically I am wondering if the flour that I am using can support the required rise. I have had problems with it producing an apparently weak dough in the past. For my first (successful, apart from exploding from the …
Author archives: Scattered Thinker
Pizza
Base made with Basil and Pepper flour from Wexford Mill, and a very generous and erroneous glug of Truffle Oil (the bottle looked like the plain olive oil I intended to use)
The Mirror
33 words, inspired by Trifextra: Week Fifty-Nine
Spring Cleaning
Just a wee plea for assistance
Lunch
Simple food – salad and pizza, and a good red wine. You cannot beat it.
Give us this day our Daily Bread
Not all loaves are equal