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  1. #121
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    Quote Originally Posted by Zombie_eyes View Post
    I use the wallaby bakers flour from woolies and every roll has been dense like a damper and crap as.

    Where can i get good flour from?

    Made beef risotto tonight. Yum! The boys didnt like it but hubs and i dug it!


    Braiiiiins
    This is the flour that I use and I have no problem with it.......I tend to let my bread rise 2+ hours. Also do you use warm water? I use water on the hotter side of warm.

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    Quote Originally Posted by mummtime101 View Post
    This is the flour that I use and I have no problem with it.......I tend to let my bread rise 2+ hours. Also do you use warm water? I use water on the hotter side of warm.
    Same here, same brand, hotter water, longer proving.

  3. #123
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    My thermy always smells like onion and spices. It puts me off using it because I need to do a vinegar wash in between each savoury and sweet dish. Even then the lid still stinks.

    Sent from my GT-I9100 using The Bub Hub mobile app

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    Quote Originally Posted by Grebbeci View Post
    My thermy always smells like onion and spices. It puts me off using it because I need to do a vinegar wash in between each savoury and sweet dish. Even then the lid still stinks.

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    I find that mine does too but it doesn't actually make my sweet dishes taste different. But it can stink for ages

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    Same! Mine olds garlic smell really bad.....if I put it in the dishwasher it's not as bad though

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    Put the lid in the freezer to get rid of smell. The actual thermie is stainless steel so won't transfer the odour to your food.

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    I just soak it and its gone for me. I wonder if bi carb would take the smell away??

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  8. #128
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    Zombie_eyes is offline Formerly Diamondeyes
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    Ok i'll try letting it prove for ages. If it doesnt work ill just buy rolls. Sick of it failing


    Braiiiiins

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    Zombie Eyes - try Isi's Portugeuse Rolls on the forum. Much nicer than the EDC recipe

  10. #130
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    Ill give then a go along with the ones shelle suggested thanks


    Braiiiiins


 

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