yozzause's blog

Hi folks 

i recently wanted to test the amount of yellow colour that i could obtain from a natural source for a future bake , We are going to host a Cancer Council fundraiser  Australia's biggest  cuppa and the Cancer Councils colour is yellow!

i decided to try using Tumeric  so i mixed my usual sour dough  3-2-1 flour- water - culture with 2% salt and 1% tumeric the results are seen below the idea was to also see if the tumeric was detectable as on the day i am making cinnamon scrolls and some fruitless sweetbuns.

hi folks these pictures were sent in by the students from the class that i assited with bread making at work see  previous blog "a great day baking at work 27 march"

5KG Hot Cross Bun Fruit dough

14 piece hand bun divider at the ready

Inspired by the arrival of the Queen Mary 2 in the port of Fremantle here in Western Australia I last night finished the story of my extended trip to the United Kingdom and the meeting of fellow TFL members Andy and Khalid.

a view of QM2 through the rigging of the state sail training ship LEEUWIN11

which im going for a sail on at the end of the month

Part 2 of the holiday started with the QM2 tying up in Southampton and bidding farewell to our travelling friends Bob and Joan were heading for London and were catching a National Express coach. They were to be in the first group to leave the ship and already had their luggage to disembark. Dave and Anita were actually going to be staying with family in Southampton and Judy and I were to be picking up a hire car that we had organised with an Australian broker before we left. The embarkation was very orderly with designated areas to go to until being called for.

A touch of rye, i made this bread on the 4/12/2012 at work

1 kg wholemeal flour

500g rye meal (coarse)

2.5kg bakers flour

Hi Fellow TFL folk

I have recently returned from a 3 month holiday that took us to the UK. We flew with Emirates on the 7th May from Perth @6.00am for  a non stop flight to Dubai aboard a Boeing 777 -200LR literaly overseas for 11 hours ,a quick 1 hr 15 minutes to change planes and an Airbus A380-800 to London. a mere 6hrs and 45 minutes. arriving at local time  6.40pm  we were then taken to the Hilton hotel in Kensington for the night, an extremely long day (32 hours.)

Following on from the single loaf dough that i posted yesterday i am posting todays effort which was slightly bigger than the normal batch (EXTRA 500g ryemeal) which resulted in 10 x 500g loaves and 4 x 750g loaves which made the sharing a lot easier.

Tasters all liked it, i could have used a bit more water as the ryemeal and wholemeal both sucked up some of the moisture during the over night stint in the coolroom.

Last week 's bake was a single loaf  sourdough  with hazel and walnuts

Last week i presented  an "excuse to use sour dough", this week its a continuation with this weeks bake a 50% wholemeal effort, same basic ingrediants 3:2:1 flour water  and sour dough culture

1.5kg whole meal +1.5kg bakers flour

2kgs water

1 kg sd culture

70g salt (2%) 100g butter 100g malt extract (home brew can)