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Messages - Debra
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« on: July 30, 2009, 08:19:00 am »
Hi everybody,
Just wondering what your opinion is on a baking stone for bread, do you think it necessary. I have (according to the TM recipe) always placed the bread in a cold oven.
Deb
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« on: July 29, 2009, 05:02:13 am »
Just came back to say a big thanks to Frannie, that was really nice of you to go to that trouble and get the recipe. You rock.
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« on: July 29, 2009, 04:35:21 am »
Congratulations, but can you tell me the names of the cookbooks. Deb
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« on: July 29, 2009, 04:27:32 am »
Thanks everyone, will try again. Found the flour at Coles which was great information. I am a person who has to follow the recipe to the letter of the law, I cannot improvise very well, that is why when I saw the TM I was over the moon, still am, but when I get the right bread happening it will be 'landed on the moon'. I keep trying and no doubt it will be a great loaf sooner than later. Thanks again to everyone I really appreciate it. Deb
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« on: July 27, 2009, 06:32:34 am »
Thank for all the help. Made some bread on Saturday. It was very dense inside and was not that brown on the outside. It did taste ok. I used bread mix for a bread machine, couldn't find bakers flour (can you get it in sydney?). Anyway it was not as easy as the demostrator showed me, I had to add a lot more water, which from the dry mixs I thought was right to do (experimental) and it turned out not so bad. I am confused as to what flour to use. On the milk bread recipe (which was really nice of you to share) it says strong white bread flour, what is the equivalent in Sydney. Also should a slash the bread a little before baking and someone said I should bake in on a stone, do you guys think this necessary. So glad I have this forum to help me through, I really appreciated you all taking the time to repsond.
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« on: July 21, 2009, 06:25:02 am »
Welcome to you too. I hope too learn lots as well and the rest of you guys are just wonderful.
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« on: July 21, 2009, 06:10:08 am »
Thank you so much, have got the uk recipe and also will try adding the extra flour as opposed to the whole wheat. I am so excited to try this but have to wait a few hours till I finish work. Thanks again, great help. Cheers Deb
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« on: July 21, 2009, 02:08:30 am »
Hi I am a very new member with a very new TM. I am looking for a cookbook for bread. I like white vienna style but the one in the book I have is for wholemeal. I am not up to conversions of receipes at the moment, but would love to make a nice white bread. Have not made bread before receiving my TM which was only last Friday afternoon. Thanks Deb
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« on: July 21, 2009, 01:41:34 am »
Hello all, not sure I am doing this right but I guess this and the Thermomix is still pretty new to me. I was thrilled when I received my machine on Friday and the representative gave me an in house demonstration of bread dough, sorbet, thick custard, how to clean this little gem and walked me through some of the many things I can do with it. I saw it on a show here called Masterchef Australia and when they put all the ingredients in the machine set the time temperature and speed and walked away and did other things, then a short time later poured out a Sabayon. I knew I had to have one. Hoping to get lots of info from you guys as I have many questions spinning in my head.
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