Benfleet A1
Hector Of The House🦐
I managed to get some a few weeks ago. When others saw it in the trolley it was like being stalked.
-
Welcome to the ShrimperZone forums.
You are currently viewing our boards as a guest which only gives you limited access.
Existing Users:.
Please log-in using your existing username and password. If you have any problems, please see below.
New Users:
Join our free community now and gain access to post topics, communicate privately with other members, respond to polls, upload content and access many other special features. Registration is fast, simple and free. Click here to join.
Fans from other clubs
We welcome and appreciate supporters from other clubs who wish to engage in sensible discussion. Please feel free to join as above but understand that this is a moderated site and those who cannot play nicely will be quickly removed.
Assistance Required
For help with the registration process or accessing your account, please send a note using the Contact us link in the footer, please include your account name. We can then provide you with a new password and verification to get you on the site.
What is hacking you off today?
I managed to get some a few weeks ago. When others saw it in the trolley it was like being stalked.
londonblue
Topgun Pilot
I make my own bread too. Where do you normally get your flour from? How does the price compare with a supermarket? Maybe not now, but in the long run that might be really useful to me if the price is better...
As an aside, I also make my own granola for breakfast. I used to buy small packets of everything from a supermarket, then I progressed to Holland and Barrett because I can buy bigger packets. I've recently started buying in bulk on Amazon (2kg of dried Cranberries for £18 for example).
Supernaut
And I used to be a citizen⭐
I get mine from either Marriage's (Chelmsford) or Shipton Mill (Gloucestershire). The best value is to buy 16kg bags if you can justify that. It works out a little more expensive than a supermarket, but I always like to support a small business where I can, plus you know it's top quality produce too.
Member
Striker
just ordered a 16kg sack direct from a mill but now my order email is saying there's a delay.
Member
Striker
16kg for £16
You can freeze flour as well, so just divide it up into some bags and seal them and stick it in the freezer.
MK Shrimper
Striker
My freezer is fairly small and already rammed so I haven't got room for 15Kg of the stuff! Can someone pop round a kilo 
Supernaut
And I used to be a citizen⭐
I feel your pain. I was weighing up investing in one of these beauties a few months ago, really wish I had now...
Member
Striker
Supernaut
And I used to be a citizen⭐
Great news, thanks, I'll head over tomorrow. Don't need yeast, I cultivate my own strain of wild yeast!
Member
Striker
that's the mess I'm in, need flour for my starter and don't have any dry yeast
Supernaut
And I used to be a citizen⭐
I've got 250g of rye, so I can keep my starter fed sparingly for a while yet. You know you can dry out your starter, stick it in a jar, and dilute it in water at a later date?
MK Shrimper
Striker
Some of us wash our pants. ?
Supernaut
And I used to be a citizen⭐
I haven't even worn any since the start of lockdown...
londonblue
Topgun Pilot
There's never enough room in our freezer for that. How long does flour last?
Edit: Looks like it could last months.
londonblue
Topgun Pilot
How on earth do you do that? (For the record, I'm seriously impressed!)
Member
Striker
a sourdough starter is wild yeast, it's easy to do and you only need flour and water.
Member
Striker
handy to know, I've been keeping it in the fridge and then feeding weekly to revive it
Supernaut
And I used to be a citizen⭐
As Pubey says, flour and water, dead easy. If you want to try it;
mix 50g of water (filtered or boiled and cooled, tap water will kill the yeast) and 50g of flour in a bowl (wholegrain rye is best), cover with a cloth and leave out in the kitchen
add 50g of flour and 50g of water every day for the next 6 days
on day 7 transfer it to a permanent jar and stick it in the fridge (I use a 1.4 litre Lakeland fermentation jar with air-release valve - £10 on Amazon)
Then all you need to do is feed it with the same 50/50 mix of flour and water 8 hours before you need to bake with it. After feeding it leave it out of the fridge until you've used it, if your house is cold (as mine is) then take it out of the fridge 4 hours before feeding it. Basically, you need to put in whatever you'll be taking out - if you're baking a bread that needs 75g of starter then feed it 37g of flour and 38g of water 8 hours before you need to use it. If you go through a period when you're not baking then just feed it every 14 days at least with at least 25g of flour and 25g of water. If it starts to outgrow your jar then just discard some.
Supernaut
And I used to be a citizen⭐
I've not tried drying it myself, but the best way is to spread it thinly on baking paper, put the paper on a baking tray and put it in the oven with just the light on. In a few hours it'll have completely dried, you can then flake it off into a freezer bag and it'll be fine for months.
ShrimperZone Sponsors
ShrimperZone - SUFC Player Sponsorship
Southend United Away Travel
All At Sea Fanzine
