BBC Good Food

13 November 2008

Tested

"I'm going to try this one - I'm normally a big fan of rye bread but tho I've made granary and wholemeal I havent tried making this. Looking at the recipe its the same problem as on some of the others I've seen on here where they havent specified for tepid water. Warmth is crucial, as is sugar, for yeast to activate and whole flours tend to take more time to rise. To add to Alies post, another tip is to mix the flours together then warm in the bowl in the oven for ten minutes. You only want your water, flour etc hand hot, any hotter and it will kill the yeast. And if it hasnt risen in the specified time, leave it longer before you cook it. I'll let you know how I get on. "

11 November 2008

Tested

"Not tried this yet, but from the recipe and ingredients I would say that if your bread isnt fluffy it may be because the water really needs to be tepid to activate the yeast and usually there is some kind of sugar/honey added to feed the yeast. As far as I'm aware every type of yeast needs this, even the easy bake stuff. A couple of tsp of sugar should be fine for these quantities, slightly more if you use honey, but check the instructions on your yeast packet (if using dried). "

05 November 2008

Tested

"lol! Actually this is easier than buttered toast, no cooking required. Shame it isnt a recipe for the quince jelly, missed opportunity for someone here. "

15 October 2008

Tested

"Re sinking fruit, I have to say that I've found if instead of folding the fruit thru you sprinkle over after its in the tin tho it still sinks you have better control over where and how much. I've tried half in the mixture and half added after its in the tin too. Also resist the temptation to add more fruit to the cake itself. This cake is on the menu at one of my local cafes now as well. "

22 September 2008

Tested

"I've reviewed this before, but I'm editing my binder and was having a read thru a number of my recipes and thought I would add a thought. I seem to have a lot in my binder like this, the recipe is not actually that great but contains a good idea ie the bicarb+milk. But follow the reviews and you will get a tasty soup, low in fat that you can eat everyday if you like. If you want a rich, treat of a tomato soup, find another recipe. You need to double the tomatoes and halve the milk. Sugar, seasoning stock, chilli etc is really to taste. The best thing about this website is the other users and their reviews, I wonder sometimes how some of the recipes make their way in at all until I try them with some of the excellent suggestions made and voila!"