I love flaxseed gel.  I have been making it for 2 years and have tried lots of different variations adding different oils. 

http://www.naturallycurly.com/curltalk/recipes-%97-hair-body/61208-no-fail-flax-seed-gel-i-finally-did-twice.html

I use it for rocking curls rather than smoothing down though

slightly grainy but more thick and waxy.

I made a batch of this yesterday.  I used a double boiler rather than the thermomix.  I used all oil instead of the shea butter.  It feels a lot like the one I used to buy when my daughter was a baby.  I like the texture however the offspring don't like it. 

Any opinions/advice on reducing the beeswax slightly?

I used an old cloth with eucalyptus oil on to clean up - and the clean up was a weeny bit vast....the stick blender in the shallow container trick! It was good for oiling the floors.  Another reminder of why the thermomix is so good....it contains all that splatter and the eucalyptus oil would have cleaned up the bowl a treat.

This looks delicous.  It is the season here for iced chai so I can't wait to give it a try.

I am sifting through my brains hard drive as I used to make one that was delicous and incredibly simple.  I think was equal quantities of condensed milk and cream.  Simply stirred together with a splodge of rosewater and some chopped pistachios.  I used to freeze it in something small and round and easy to cut. 

I was trying to make it match the kulfi at a faviourite restaruant on North Road, Ormond, in Melbourne but that was 14 years ago, no wonder my hard drive is rusty.  Good thing my middle aged brain is in favour of writing things down now....now I just need to remember where I wrote it

Chookie, I sometimes leave it over night.  Once it gets over 20 degrees at night if I do it over night it is a lovely flavour and texture like a sourdough.  It doesn't rise as much but tastes fantastic - I tend to make a more turkish style loaf if this is the case.  Mostly I leave it for 2 - 6 hours during the day, depending on what I am up to, how desparate we are for bread, and the humidity. 

I stir it a few times during it's sit.

I started with denali's recipe from the following web site and found that I could skip the poolish step and just do it all together and our daily bread has evolved from there.
http://www.breadtopia.com/bread-recipes-dry-yeast/

This looks great.  The texture looks divine in cookies picture.

I also find it amazing how little yeast you need with extra time.  For my daily bread I only use 1/2 teaspoon.

Welcome to the forum.  I've had some great learning from my disasters in the thermomix.  In fact I made a salad or two that could have been juice before I learnt restraint.

I follow an approach similar to faffa's.  I look at the water as hydration by stealth.

I sometimes put a mint and the spinach we grow in.  Provided I have enough mint the kids don't bat an eyelid and they have had their greens.