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  1. Becky

    Temperature probes for cakes

    I have this exact problem! I'm a lefty too, and I always go to use the probe the wrong way. It's a little annoying, but it's such a good bit of kit that I don't mind too much. Those photos are beautiful! What a stunning place to live :)
  2. Becky

    Graduation cake and a Father's Day cake

    They look wonderful @Angie CupcakeQueen! Congratulations to your cousin :)
  3. Becky

    Sourdough Starter 2.0: Sourdough Beginner’s Tale Continues

    It's looking great @J13! I'm so pleased it's going well this time :D
  4. Becky

    Baking is a Science

    Welcome to the forum! :)
  5. Becky

    Moving and Renovating

    Depends on what you're going to be doing in the kitchen! I wouldn't make any significant investments before you know what you will be using the kitchen for and what you enjoy making.
  6. Becky

    Sourdough beginner's Tale: 1st Bread Attempt Failure...

    If it's any consolation, it took a while before I started to get good results from my starter. It took a couple of months before I started getting a better flavour and rise... unfortunately these things take time. There are photos here:
  7. Becky

    Sourdough Starter 2.0: Sourdough Beginner’s Tale Continues

    Looks like it's going great now! :D
  8. Becky

    King Arthur Flours recall E. coli

    Oh goodness! Thanks for posting the alert here, hopefully they're just being cautious.
  9. Becky

    Hey guys!

    Hello and welcome to the forum! :)
  10. Becky

    Sourdough Starter 2.0: Sourdough Beginner’s Tale Continues

    Sounds like it's going better this time! Fingers crossed it continues... :)
  11. Becky

    Turning off Email Notifications

    Changing that setting means you won't get email notifications from new topics. But if you want to stop receiving notifications for old topics (ie those from before you made the change) you need to go into each one and unwatch it (there's an option on the top right). Go into your account then...
  12. Becky

    Sourdough Starter 2.0: Sourdough Beginner’s Tale Continues

    Hope this one goes well! :)
  13. Becky

    Sourdough beginner...a few clarifications (help!)?

    I used this guide for mine, and it worked really well: I used organic wholemeal rye flour for mine. As I understand it, the spores come largely from the flour which is why I used organic. I've only made one...
  14. Becky

    Pastel de nata (Portugese Tarts)

    That all looks wonderful @Lee_C! You've made me feel quite hungry! :D
  15. Becky

    Oven Lamps purpose

    Yes that's right. Litres are a measure of volume, so the bigger the number the bigger the capacity of the oven.
  16. Becky

    Oven Lamps purpose

    My understanding is that numbers like 35L indicate the internal volume of the oven, so I'm not sure how Lamps come into it...? The lamp in an oven is just to illuminate what is inside, as far as I am aware. Let me know if I'm missing something here though!
  17. Becky

    Sausage Roll questions?

    Ah ok. In that case I'd try and replicate sausage meat as closely as you can - I can't recommend any specific recipes, but have a look online and see what you can find. I would have thought that would lead to a better flavour and texture for the sausage rolls :)
  18. Becky

    Swiss roll with a cold sponge

    Welcome to the forum! :) I can't think of a way that could work to be honest... Will it be a sponge that is suited to being rolled? Usually they are a fat-free sponge. I agree that gently heating it (or steaming it maybe?) could work, but you'd need to practice it beforehand to test out the...
  19. Becky

    Sausage Roll questions?

    I haven't made sausage rolls in a while, but I quite like making it using sausage meat rather than minced pork. I pick some sausages I really like and squeeze them out of the skins. I don't think I've ever heard of the sausage meat being cooked before adding it, but you could make sure that it...
  20. Becky

    Hummingbird bakery red velvet cake - delicious!

    The difference between self-raising flour and plain flour is that self-raising flour contains a raising agent (baking powder). Usually you need to add some extra raising agent too (bicarbonate of soda). Every recipe has a fine balance - if you change an element, it will have a consequence and...