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Quote from: livo on March 26, 2020, 09:45 PMI also highly rate the School of Artisan Food naan. It is different to the UK deluxe naan but just as good in my opinion.Thanks Livo,You've given me a fine project while in what is effectively lockdown...
I also highly rate the School of Artisan Food naan. It is different to the UK deluxe naan but just as good in my opinion.
First attempt at pizza this year. I was a little timid so overtopped but still tasty
Quote from: Madrasandy on March 28, 2020, 06:07 AMSpot on mate, I’ve being trying to get strong bread flour and dried yeast for 2 weeks now and can’t get anySame out here MA. I was lucky enough to find a 5kg bag of bread flour this week (last one on the shelf and the first I've seen in weeks) and when I got to the checkout it was on special. I already have a pack of yeast but it is unavailable in the main stores out here as well. Check the Asian markets. At a pinch plain flour (10% protein) is usually strong enough to do a fair pizza. Maybe ask a local bakery if they can spare a little yeast. You can grow yeast from a very small amount and harvest it. As long as you're reasonably sterile it isn't hard and you can keep a live yeast colony dormant in the fridge for quite a while. Check out the home brew forums for info. Home brewers harvest their yeast colony quite a lot.The other alternative is to do a sourdough starter.
Spot on mate, I’ve being trying to get strong bread flour and dried yeast for 2 weeks now and can’t get any
Everything else is good to go but the tin!
And this seems like a perfect time to try out loveitspicy's Doner-in-a-Tin - the one I said I would do years ago and never quite got around to it! Well, if I can buy minced lamb in the rapidly-emptying shops, that is!
I believe this is the same gentleman. Of course I could be wrong ?