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Foodies Fayre, Dining, Food and Recipe Discussion
Bread Making Newbie
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<blockquote data-quote="Lazarus" data-source="post: 983260" data-attributes="member: 323322"><p>Blimey, that's a jolly decent loaf, despite the generic flour.</p><p></p><p>As for yeast, I see in earlier posts that folk use a whole 7g sachet of dried yeast: I use less than 2g, as the Panasonic has a measuring spoon and filling it to the appropriate mark only takes about a quarter of a sachet. Use any more and it tends to get too airy with big holes in the loaf.</p><p></p><p>Contrary to received wisdom, the remains of the sachet don't seem to degrade and I use it up over the following couple of weeks.</p></blockquote><p></p>
[QUOTE="Lazarus, post: 983260, member: 323322"] Blimey, that's a jolly decent loaf, despite the generic flour. As for yeast, I see in earlier posts that folk use a whole 7g sachet of dried yeast: I use less than 2g, as the Panasonic has a measuring spoon and filling it to the appropriate mark only takes about a quarter of a sachet. Use any more and it tends to get too airy with big holes in the loaf. Contrary to received wisdom, the remains of the sachet don't seem to degrade and I use it up over the following couple of weeks. [/QUOTE]
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