Comments for Tangled Web http://www.tangledweb.me.uk/wordpress a way of putting off other stuff Sun, 26 Apr 2009 17:47:30 +0100 http://wordpress.org/?v=2.8.5 hourly 1 Comment on Sourdough Baguettes by Zeb http://www.tangledweb.me.uk/wordpress/?p=95&cpage=1#comment-52 Zeb Sun, 26 Apr 2009 17:47:30 +0000 http://www.tangledweb.me.uk/wordpress/?p=95#comment-52 Lovely looking aeration on that crumb Debbie! I find that less is more with rye starters, the less you put in a large amount of flour the quicker it seems to ferment, more of a challenge for the little critturs maybe? Lovely looking aeration on that crumb Debbie! I find that less is more with rye starters, the less you put in a large amount of flour the quicker it seems to ferment, more of a challenge for the little critturs maybe?

]]> Comment on Hot Cross Buns (Sourdough) by admin http://www.tangledweb.me.uk/wordpress/?p=187&cpage=1#comment-40 admin Sat, 11 Apr 2009 12:40:52 +0000 http://www.tangledweb.me.uk/wordpress/?p=187#comment-40 Thanks for the kind comments, and thanks for the inspiration to actually make Hot Cross Buns for the first time, as opposed to buying them in plastic packets from M&S. Thanks for the kind comments, and thanks for the inspiration to actually make Hot Cross Buns for the first time, as opposed to buying them in plastic packets from M&S.

]]> Comment on Hot Cross Buns (Sourdough) by Foolish Poolish http://www.tangledweb.me.uk/wordpress/?p=187&cpage=1#comment-39 Foolish Poolish Fri, 10 Apr 2009 21:44:22 +0000 http://www.tangledweb.me.uk/wordpress/?p=187#comment-39 Those look wonderful! Kneading in the sugar can be tricky and takes time but it looks like you got it. Perfect buns! FP Those look wonderful!
Kneading in the sugar can be tricky and takes time but it looks like you got it. Perfect buns!
FP

]]> Comment on Bears in the kitchen? by Zeb http://www.tangledweb.me.uk/wordpress/?p=174&cpage=1#comment-37 Zeb Fri, 03 Apr 2009 19:09:27 +0000 http://www.tangledweb.me.uk/wordpress/?p=174#comment-37 What do you think bears smell like? Honey and wildwood? Mmm. The starter smells do vary enormously, especially when they are young. If you leave them out in a warm room they produce more acetic acid which is the vinegary smell. When I first made mine I made the mistake of opening the jar after it had been sat in a warm kitchen all day and sticking my nose in and I almost burst into tears as the acetic acid was so strong. If you keep them in the fridge I think the lactic acid gets the upper hand. Occasionally mine smells a bit like emulsion paint, which I don't like so then I take a very small quantity and throw the rest out and do twice a day refreshes until it settles down again. And the rye smells quite different from the white one, sort of more fruity usually. What do you think bears smell like? Honey and wildwood? Mmm.

The starter smells do vary enormously, especially when they are young. If you leave them out in a warm room they produce more acetic acid which is the vinegary smell. When I first made mine I made the mistake of opening the jar after it had been sat in a warm kitchen all day and sticking my nose in and I almost burst into tears as the acetic acid was so strong. If you keep them in the fridge I think the lactic acid gets the upper hand. Occasionally mine smells a bit like emulsion paint, which I don’t like so then I take a very small quantity and throw the rest out and do twice a day refreshes until it settles down again. And the rye smells quite different from the white one, sort of more fruity usually.

]]> Comment on Multi-seeded old soaker bread by admin http://www.tangledweb.me.uk/wordpress/?p=163&cpage=1#comment-36 admin Tue, 31 Mar 2009 09:32:56 +0000 http://www.tangledweb.me.uk/wordpress/?p=163#comment-36 I'm glad you liked it. mia. I've varied the rye in the starter for the bagels, and you can defintely taste it when it's a higher proportion. I like the taste, myself, and think it goes well with the seeded topping. I’m glad you liked it. mia. I’ve varied the rye in the starter for the bagels, and you can defintely taste it when it’s a higher proportion. I like the taste, myself, and think it goes well with the seeded topping.

]]> Comment on Multi-seeded old soaker bread by mia http://www.tangledweb.me.uk/wordpress/?p=163&cpage=1#comment-34 mia Tue, 24 Mar 2009 23:54:02 +0000 http://www.tangledweb.me.uk/wordpress/?p=163#comment-34 I made the bread right away and it's really good. I always get interested in rye sour dough bread. With seeds and nuts it's wonderful. I've had millet at home but I didn't know it's called millet...By the way, I like your sour dough bagel recipe too. It looks so delicious. I'll try it later. Thanks for posting them! I made the bread right away and it’s really good. I always get interested in rye sour dough bread. With seeds and nuts it’s wonderful. I’ve had millet at home but I didn’t know it’s called millet…By the way, I like your sour dough bagel recipe too. It looks so delicious. I’ll try it later. Thanks for posting them!

]]> Comment on Multi-seeded old soaker bread by admin http://www.tangledweb.me.uk/wordpress/?p=163&cpage=1#comment-33 admin Tue, 24 Mar 2009 07:38:08 +0000 http://www.tangledweb.me.uk/wordpress/?p=163#comment-33 Millet is a grain that is very nutty in taste and sort of softly crunchy. It's readily available from health food shops etc. in the UK, though many also associate it with bird food! I like the taste and the texture. Millet is a grain that is very nutty in taste and sort of softly crunchy. It’s readily available from health food shops etc. in the UK, though many also associate it with bird food! I like the taste and the texture.

]]> Comment on Multi-seeded old soaker bread by mia http://www.tangledweb.me.uk/wordpress/?p=163&cpage=1#comment-32 mia Sat, 21 Mar 2009 20:47:11 +0000 http://www.tangledweb.me.uk/wordpress/?p=163#comment-32 The bread looks the kind I like very much. I wonder : What is "Millet"? Siri, I live in SWEDEN and it's called "Råg Kross" in Swedish. The bread looks the kind I like very much.
I wonder : What is “Millet”?

Siri, I live in SWEDEN and it’s called “Råg Kross” in Swedish.

]]> Comment on Multi-seeded old soaker bread by admin http://www.tangledweb.me.uk/wordpress/?p=163&cpage=1#comment-31 admin Sat, 21 Mar 2009 17:26:06 +0000 http://www.tangledweb.me.uk/wordpress/?p=163#comment-31 I'd never used them before this recipe, but bought some with other flours I'd got from Shipton Mill. According to their <a href="http://www.shipton-mill.com/shop/607-Organic-Chopped-Rye-for-Pumpernickel-500g.html" rel="nofollow">website </a>it's "The whole rye grain crushed into 2 or 3 pieces and used traditionally in the preparation of pumpernickel bread. " I’d never used them before this recipe, but bought some with other flours I’d got from Shipton Mill. According to their website it’s “The whole rye grain crushed into 2 or 3 pieces and used traditionally in the preparation of pumpernickel bread. “

]]> Comment on Multi-seeded old soaker bread by siri http://www.tangledweb.me.uk/wordpress/?p=163&cpage=1#comment-30 siri Fri, 20 Mar 2009 15:49:41 +0000 http://www.tangledweb.me.uk/wordpress/?p=163#comment-30 Looks great! What are chopped rye grains, by the way? Looks great! What are chopped rye grains, by the way?

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