Julia9054
Guru
- Location
- Knaresborough
Cinnamon buns and cardamom knots (we've gone a bit Scandi this year!)
OTOH... This looks like a fun DIY project for the summer.
Far too cold to pootle about in the garage right now, and in any case, it's rather full of firewood. But I've got enough suitable things already knocking around to make this work. All I'd need to buy new is the hose and the mini garden incinerator. I'd probably make the cabinet somewhat smaller, purely for ease-of-storage.
That’s all you need. Same as mine really.
It’s funny, I didn’t really know I needed a smoker in my life until I got one!
It’s a thoughtful gift from my wife, and she knows I love messing around with stuff.
My neighbour is an angler and he, too, has a smoker (hot).
We do a great trade of my bread for his fish across the fence. He knocked the door the other day and handed in a lovely piece of smoked trout. I can’t remember all the ingredients he used but there was cassis and I think brandy, among other things.
He experiments with various flavours and that was his best yet.
Does dried fast action yeast go off?
I made some shifas (topped flat breads) at the weekend, but my dough was steadfastly refusing to rise much at all, I'd use yeast from an opened tin, so i the used a sealed sachet and did a re-knead in, which worked. the other option is as I tipped it all into the bowl before kneading is the salt hit the yeast as that can counteract it I think??
the other option is as I tipped it all into the bowl before kneading is the salt hit the yeast as that can counteract it I think??
It really doesn’t matter if they come into contact prior to kneading; it won’t change the level of retardation. TV chefs and bakers always emphasise putting salt and yeast at opposite ends of the bowl but it‘s unnecessary.