thriftymammy
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15 years ago @ Thrifty Mammy - Review: Artisan Bread ... · 0 replies · +1 points
I don't use starters anymore since switching to this method, but I made my own. there's plenty of recipes out there if you google it! :)
15 years ago @ Thrifty Mammy - Review: Artisan Bread ... · 0 replies · +1 points
I had a pizza stone from my time in the US so I use it, but I think any tray should work, it will just affect the texture and crust on the bottom of your loaf. If you look at the cuisine de france bread, you can tell they use Silpat, so maybe that's an option too on a regular metal tray.
the other thing I would say is to remember that a cup = 8 fluid ounces. For ordinary flour that's approximately 150g, but I'd get a proper cup measure set if you don't have one already. Just to be sure! It's weird for people here that they measure dry ingredients as volume but it somehow works! :)
15 years ago @ Thrifty Mammy - An Idiot's Guide to Sh... · 0 replies · +1 points
15 years ago @ Thrifty Mammy - An Idiot's Guide to Sh... · 0 replies · +1 points
16 years ago @ Thrifty Mammy - Coupons and a Competit... · 0 replies · +1 points
16 years ago @ Thrifty Mammy - Coupons and a Competit... · 0 replies · +1 points
16 years ago @ Thrifty Mammy - Coupons and a Competit... · 0 replies · +1 points
16 years ago @ Thrifty Mammy - Menu Planning 101 · 0 replies · +1 points
16 years ago @ Thrifty Mammy - 10 Lidl Must Haves · 1 reply · +1 points