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Headstall's Paddock

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Posted
4 minutes ago, Marty said:

 

You are a wicked, wicked man, Gary! :rofl:

:yes:  :P  ... hey... everyone needs love... :D 

  • Haha 5
Posted
17 minutes ago, Page Scrawler said:

Afternoon, Dugh, Mum, and Thistle.  :hug:  *scratches Thistle on his belly*

 

Hey, Marty.  :hug:

 

Hey, Bumble B.  :hug:

 

Hello, fairy queen.  :hug:

 

Hey, Gary.  :hug: :kiss:

Hi, Page. :hug: 

  • Like 3
Posted
1 hour ago, Marty said:

have my own recipe that has been adapted from ones from various sources. There are numerous ones available online (Google is your friend). The one below is close to my own, although I would only use a pinch of salt (not a teaspoonful), and I just cover the dough with a clean tea towel whilst it is rising (instead of oiled cling film).

I normally use All-Purpose flour (unbleached) and dry active yeast for baking, because those are the most common, and therefore the most convenient. And I usually buy the store-name brand. Maybe I just need to get better ingredients.  <_<

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Posted (edited)
46 minutes ago, Page Scrawler said:

I normally use All-Purpose flour (unbleached) and dry active yeast for baking, because those are the most common, and therefore the most convenient. And I usually buy the store-name brand. Maybe I just need to get better ingredients.  <_<

Look for a flour made from hard wheat it will have more gluten. I use King Arthur. Hard wheat is commonly grown in the northern part of the US and in Canada and produces what Marty knows as "strong" flour also known as "king" flour. Soft wheat is typically grown in the south. It is often found in cake or pastry flour. White Lily is a well known brand. I believe it's the reason that southerners make such tender flaky biscuits.

Edited by dughlas
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