Steve Maskery
Old Oak
No, I didn't, perhaps I should have. But little was happening and my Francky-Yanky friend said it had to be warm, so I just left it covered in the kitchen. Oh for some good Rowsley Strong.
S
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Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!
Hot X buns
- Thread starter RogerS
- Start date
S
AJB Temple
Sequoia
- Joined
- Apr 15, 2019
- Messages
- 6,998
- Reaction score
- 649
If it is warm overnight, then unless retarded, over proving is almost guaranteed with commercial yeast.
48? You slacker. (I’m joking of course).
By way of contrast, on Wednesday last (I’ve turned into Noël Coward) I made 60 kanelbullar, 20 each snäkor, snurror and knutar. That’s a lot of cinammon. And cardamom powder. And 30 saffransbullar med mandelmassa. I add raisins soaked in tea overnight to the filling to the latter. Apologies for my Swedish to any native speakers. We thought it was too much. But every one got eaten. So either they were ok. or the clientele were undiscriminating.
My partner was doing a lab tea. Having recently changed faculty, a lot more people than previously. Why does one commit to these things?
I don't really like HCB either, but my mother does. So I make them.
By way of contrast, on Wednesday last (I’ve turned into Noël Coward) I made 60 kanelbullar, 20 each snäkor, snurror and knutar. That’s a lot of cinammon. And cardamom powder. And 30 saffransbullar med mandelmassa. I add raisins soaked in tea overnight to the filling to the latter. Apologies for my Swedish to any native speakers. We thought it was too much. But every one got eaten. So either they were ok. or the clientele were undiscriminating.
My partner was doing a lab tea. Having recently changed faculty, a lot more people than previously. Why does one commit to these things?
I don't really like HCB either, but my mother does. So I make them.