Super Genius
Posts: 1,041 
Location: Ontario
Location: Ontario
October 28th, 2007, 04:58 PM
My current S/O owned pizza stores. They kept their flour frozen for that reason. Now I do too.
Bless me father for I have sinned... confession. I am a germo-phobe. I can't help it. Bugs and I don't mesh.
Quoting #juan
Yeah, I did the bulk food store thing. Apparently flour can have weavils. Can't help it. The eggs can already be there. Doesn't matter how tight the container is, they will hatch regardless. Well, except then they can't get out...that would help.... eeeeewwwww....
Sal
We have these big Rubbermaid containers....almost like Tupperware, to keep flour and sugar,etc., in. There are several sizes. The second largest one will hold ten kilograms of flour which is about as much as my wife wants to lift. Never had a problem with bugs.
We have these big Rubbermaid containers....almost like Tupperware, to keep flour and sugar,etc., in. There are several sizes. The second largest one will hold ten kilograms of flour which is about as much as my wife wants to lift. Never had a problem with bugs.
My current S/O owned pizza stores. They kept their flour frozen for that reason. Now I do too.
Bless me father for I have sinned... confession. I am a germo-phobe. I can't help it. Bugs and I don't mesh.
Chief Mogrifier
Posts: 8,795
October 31st, 2007, 06:52 PM
Quoting RomSpaceKnight
Fish like corn syrup?
A friend of mine uses his to make bread dough for carp fishing. Works awesome. Plus you can add something sweet like corn syrup to further attract fish.
Super Genius
Posts: 1,384
Location: London, Ont. Canada
Location: London, Ont. Canada
November 6th, 2007, 04:33 PM
Quoting #juan
Carp do. A can of corn niblets is best bait for them around here. Cheap too. Cheaper than worms.
Fish like corn syrup?
Chief Mogrifier
Posts: 8,795
April 13th, 2008, 12:37 PM
The link below is to a breadmaker recipe for Italian bread. We started buying Italian bread a few years ago because it is superior to French bread in our opinion. This recipe turns out a great Calabrese bread. I can't see us buying another loaf while the breadmaker works.
http://allrecipes.com/Recipe/Italian...ne/Detail.aspx
The link below is to a breadmaker recipe for Italian bread. We started buying Italian bread a few years ago because it is superior to French bread in our opinion. This recipe turns out a great Calabrese bread. I can't see us buying another loaf while the breadmaker works.
http://allrecipes.com/Recipe/Italian...ne/Detail.aspx
Knows No Bounds
Posts: 2,649
Location: Vancouver Island
Location: Vancouver Island
April 13th, 2008, 12:49 PM
Used a breadmaker for about a year, got fed up with it, bread oozed over the top, had trouble getting it out of pan, never did figure out how to improve flavour, so now I buy
my bread from small bakery, as her bread is 'divine', and full of body and flavour, and she
makes all types.
Someone told once to use breadmaker to do the mixing, but then cook it in the oven, never try that.
Used a breadmaker for about a year, got fed up with it, bread oozed over the top, had trouble getting it out of pan, never did figure out how to improve flavour, so now I buy
my bread from small bakery, as her bread is 'divine', and full of body and flavour, and she
makes all types.
Someone told once to use breadmaker to do the mixing, but then cook it in the oven, never try that.
Chief Mogrifier
Posts: 8,795
April 13th, 2008, 01:03 PM
I don't know what kind of breadmaker you have but you shouldn't be having those kind of problems if you follow the recipes in the manual. We have used our Black and Decker breadmaker for well over five years now and we would hate to give it up.
Many recipes call for transferring the dough to your own pans and baking it in your own oven and we've never had a problem. As far as taste goes, the bread we turn out is far superior to any commercial bakery product. I'm at a point now where I have developed recipes for the breadmaker from scratch that work great.
The above recipe works just great if you just follow it.
I don't know what kind of breadmaker you have but you shouldn't be having those kind of problems if you follow the recipes in the manual. We have used our Black and Decker breadmaker for well over five years now and we would hate to give it up.
Many recipes call for transferring the dough to your own pans and baking it in your own oven and we've never had a problem. As far as taste goes, the bread we turn out is far superior to any commercial bakery product. I'm at a point now where I have developed recipes for the breadmaker from scratch that work great.
The above recipe works just great if you just follow it.
Chief Mogrifier
Posts: 8,795
April 14th, 2008, 11:34 AM
Seriously talloola, breadmakers are useful things to have around. My wife and I have made bread for more than a few years. We only got a breadmaker about five years ago. What the breadmaker does for us is the mixing and kneading of the bread better that we can do it, for up to an hour so we don't have to. We rarely use the bread maker to bake the bread, mainly because of the shape of the loaf, but once in a while we use the timer to have fresh, warm, bread ready for breakfast.
Seriously talloola, breadmakers are useful things to have around. My wife and I have made bread for more than a few years. We only got a breadmaker about five years ago. What the breadmaker does for us is the mixing and kneading of the bread better that we can do it, for up to an hour so we don't have to. We rarely use the bread maker to bake the bread, mainly because of the shape of the loaf, but once in a while we use the timer to have fresh, warm, bread ready for breakfast.
Chief Mogrifier
Posts: 8,795
April 14th, 2008, 02:50 PM
Quoting jenn
Hey jenn; any machine that will give me, in two hours, a couple pounds of good bread dough to make cinnamon buns or monkey bread with is worth keeping. I wish I had had a breadmaker when the kids were growing up.
yup yup yup. have one.. don't use it as often as I used to.. but still love using it when I do. Have a fantastic recipe for cinabon cinamon buns.. mmmmmmmmmmmmmmmmm
