Catshill Village Bakery!!! Bloody hell! Yes I used to use them until I started making my own. They are advertising for a night baker as we speak. Small world!

Good effort Bob. Yes that particular youtube video is quite famous around these parts! :-)

What a cracking post SR. Thanks for SHARING!!!  ;D

PS Looks good too!

They look really good LC. I myself find naans hit or miss so would be really good to see a video of how you do it.

Look forward to hearing how you get on. :-)

I would Bob but haven't made any for a while. I used to make a loaf a week but my other half Cat has been baking at an artisan bakery in Leamington for over a year and we get as much free sourdough and cake as we can eat. Which is great but obviously I don't do much these days.

My favourite white bread recipe though is as follows.

1kg strong bread flour
600ml tepid water
20g salt
10g dried yeast
1tsp sugar (optional but I add it for the yeast to feed off)
1 tbsp vegetable fat or butter or oil.
Shaped into a bloomer and slashed diagonally. - you know rest! :-)


Mike

Beautiful bread Bob! Home made bread is a bit of a passion of mine. In fact anything leavened... Hot cross buns, English muffins, pizza, focaccia. Do you bake for a living Bob? Those tin loaves especially look proper pro!

Some super looking curries there LC! Apart from the evaporated milk that's a pretty standard base recipe though (although I have seen it used before and have used it myself - Shah's recipe comes to mind).

Having watched a lot of restaurant videos I am surprised how few professional chefs actually tarka their garlic and ginger and mix powder before adding to the pot. I think it makes a world of difference and would never not do it, but hey, that's a whole topic of it's own... 

All the best

Wish I'd have seen this post sooner. Julian Voigt would have been one man to ask.

I've had this with semolina. Like you say Livo the eggs are already present and hatch in the bag I also had little black beetles, they were bigger than a pinhead though.