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 Topic: Help need with dough in a Kenwood |
sonnenkind
Replies: 4
Views: 2338
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 Forum: Recipes, Preserving, Homebrewing Posted: Fri Nov 09, 12 11:42 am Subject: Help need with dough in a Kenwood |
| Hi, If the dough springs back as you describe, then the dough would be ready to prove and rise for baking. |
| Topic: Bread recipe for Kenwood Chef needed |
sonnenkind
Replies: 12
Views: 25624
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Forum: Recipes, Preserving, Homebrewing Posted: Fri Nov 09, 12 11:36 am Subject: Bread recipe for Kenwood Chef needed |
Hi, I have been making dough in my Kenwood Chef for a few years and here is the recipe I use for a good result every time.
500grms Very strong bread flour = 100%
300grms warm water = 60%
8grms eas ... |
| Topic: 3 Day bacon cure |
sonnenkind
Replies: 12
Views: 4899
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Forum: Recipes, Preserving, Homebrewing Posted: Sun Aug 16, 09 8:16 pm Subject: 3 Day bacon cure |
Hi all I'm back on the site now Iv'e moved back to the UK. To the point.
I started out using the 3 day method but the bacon it produces is too salty so the following is a method for making simple bac ... |
| Topic: Bacon |
sonnenkind
Replies: 36
Views: 12975
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Forum: Recipes, Preserving, Homebrewing Posted: Fri Apr 25, 08 9:08 pm Subject: Bacon |
| Thank you Judith. |
| Topic: Bacon |
sonnenkind
Replies: 36
Views: 12975
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Forum: Recipes, Preserving, Homebrewing Posted: Fri Apr 25, 08 12:22 pm Subject: Bacon |
| Sort of made it up - it was inspired by Snowball's lemon and black pepper idea and those lovely Italian sausages with fennel in them. It then went to the panel of taste testers for constructive critic ... |
| Topic: Bacon |
sonnenkind
Replies: 36
Views: 12975
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Forum: Recipes, Preserving, Homebrewing Posted: Fri Apr 25, 08 11:11 am Subject: Bacon |
Had the first of our lemon and fennel sausages last night. It has to be said - they were a work of pure genius 
Where did you get the recipe for these Judith? |
| Topic: Yeast free bread |
sonnenkind
Replies: 8
Views: 4003
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Forum: Recipes, Preserving, Homebrewing Posted: Sun Apr 20, 08 12:38 pm Subject: Yeast free bread |
MarkS,
Thanks I think I can work it out from your instructions. |
| Topic: Yeast free bread |
sonnenkind
Replies: 8
Views: 4003
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Forum: Recipes, Preserving, Homebrewing Posted: Sun Apr 20, 08 9:36 am Subject: Yeast free bread |
Any idea if its commercial yeast only?
Would she be OK with something like rye starter?
I use fresh yeast, it could be that a rye starter is the answer, hopefully your going to tell me how to ma ... |
| Topic: Yeast free bread |
sonnenkind
Replies: 8
Views: 4003
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Forum: Recipes, Preserving, Homebrewing Posted: Sun Apr 20, 08 9:00 am Subject: Yeast free bread |
| Hi, My wife has discovered she may be yeast intolerant which is a pain as I make some nice bread, but I have no idea how to make yeast free bread, anyone out there got any recipes. I should mention th ... |
| Topic: Why do my sausages split? |
sonnenkind
Replies: 8
Views: 6468
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Forum: Recipes, Preserving, Homebrewing Posted: Sun Apr 13, 08 12:01 pm Subject: Why do my sausages split? |
| Ok I'll try a new bung of skins, I get them from a local manufacturer so no problem, thanks. |
| Topic: Why do my sausages split? |
sonnenkind
Replies: 8
Views: 6468
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Forum: Recipes, Preserving, Homebrewing Posted: Sun Apr 13, 08 9:48 am Subject: Why do my sausages split? |
Do you mean when you cook them or when you fill them? I made some a while ago and thought I would liven them up with the addition of Cider - what a mistake the skins all but disintegrated.
No it's ... |
| Topic: Why do my sausages split? |
sonnenkind
Replies: 8
Views: 6468
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Forum: Recipes, Preserving, Homebrewing Posted: Sun Apr 13, 08 8:24 am Subject: Why do my sausages split? |
| I have been making sausages for a while now, but just recently they have started to split, I'm fairly sure that I stuff the skins correctly, the only thing I can think of is that I have started to use ... |
| Topic: One mans way of making Chorizo |
sonnenkind
Replies: 80
Views: 521051
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Forum: Recipes, Preserving, Homebrewing Posted: Tue Apr 01, 08 8:36 am Subject: One mans way of making Chorizo |
Ok so can someone tell me if this mix is alright.
I generally dry cure so I mix 5gr of saltpetre with 1 kilo of salt with as much or little sugar or whatever I want in the finished product, 5gr for m ... |
| Topic: One mans way of making Chorizo |
sonnenkind
Replies: 80
Views: 521051
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Forum: Recipes, Preserving, Homebrewing Posted: Mon Mar 31, 08 9:47 pm Subject: One mans way of making Chorizo |
Dougal
I use Saltpetre in all the cures I use for bacon and ham, I obtain it from the pharmacie here in France, he has never suggested that it would not be alright to use but now from reading your po ... |
| Topic: Bacon slicers |
sonnenkind
Replies: 5
Views: 4038
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Forum: Recipes, Preserving, Homebrewing Posted: Sun Mar 16, 08 10:05 am Subject: Bacon slicers |
Hi Pricey, I did your recipe for pork pie, really tasty.
Has anyone got any advice about other slicers? |
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