The Mock Turtle

Cosmo, that looks like the kind of apocalyptic food I can get down with!

Oh my GOD, to the waffles and also to the pancakes which I wish I could see.

I am churning out loaves every three days and crackers twice a week and the odd flatbread and I need to do something more fun but there is no space in my brain except fold, turn, feed.

Gonna winch me out of the house when this is over. Well, if we don't run out of flour. I think I'll put a loaf on later to bake tomorrow.

I've set A&C to regular flour deliveries (plain and strong). I don't know if they'll (be able to) honour them, and it's not my choice of brand, but it optimises my flour chances.

Feeding this morning for bulk prove this afternoon/evening, baking tomorrow. Currently eating toast from Monday's loaf. Much as I like baking bread, and much as I like eating my own bread, I'll never take the convenience of a sliced loaf in the pantry for granted again.

A + C sound good, I think I might walk down to the shops later and see what I can get, otherwise hopefully Shipton Mill will reopen their shop soon.

Phwoar, I want a waffle maker!

Sorry, purple, wasn't clear - Las Vegas pancakes means pancakes from the Bellagio, in my head, because those were the best pancakes I've ever had (in December 2011 ). I still can't work out how to upload photos from my phone, like a true elderly, but I made a much better sourdough loaf yesterday which is LITERALLY bigger than my head. I intend to scoff it for lunch in a mere moment's time.

Also, I went to the town centre Sainsbury's today and found plenty of flours of all kind - I think the supply chain is bouncing back this week, so you might be able to access some more easily than you think.

Excellent news, I'm going to shop tomorrow so hopefully there will be some then!

Also, waffle makers are both cheap and brilliant. I get a fair amount if use out of mine.

Fingers firmly crossed. If it comes to it, I reckon I can start posting flour up and down the country.

I might honestly end up eating waffles 3 times a day, if I become the lucky owner of such a machine.

I don't see a problem with that, I make parmesan ones sometimes for variety

Hello, I have a non-sourdough bread related question and wondered if anyone knows the answer.

My fancy new oven has a bread baking setting. When I’m following a recipe, does anyone know if I would set the oven to the fan or non-fan temperature using the bread setting? The manual doesn’t help.

ETA: I’ve found a bread recipe for this type of oven, although the recipe is different the bread is baked at the higher temp so I’m going for that.

I don't know about the setting specifically but when I bake bread I usually start with the oven high and then turn it down by about 20 degrees around half way through.

So you've solved your own problem, Squizz? Bravo.

purple_dress wrote: ↑Sat Mar 28, 2020 1:11 pm I don't know about the setting specifically but when I bake bread I usually start with the oven high and then turn it down by about 20 degrees around half way through.

Yes that’s what I’m doing for this recipe. The recipe has two sets of temperatures though, one for fan and one for non-fan settings.

Lazz, I don’t know if it’s solved yet or not, I can tell you later .

Fan temperature is usually just about 20 degrees cooler to compensate for the fan making it hotter? or that's what I thought was the case... Maybe I'm wrong. I always use the fan setting on my oven though. I don't really understand any of the other settings. So maybe I should

I’m not explaining myself well, sorry! The oven has a bread baking setting, but I don’t know whether that setting equates to using a fan or non-fan oven, as the oven can do both. As the manual doesn’t say otherwise, I’ve gone for the higher temp as if it was a standard non-fan oven.

Ah I see. That's sounds right. Show us your loaf when it's ready!

Will do. I’m watching it like a hawk.

It looks fine, the top looks darker in this photo than IRL.

Phoar!