Posts by Andydude

I've gone over to using a wide-screen laptop recently, and it's true the default monitor setting did make things extremely bad.However, as LCD screens are subject to difficulties when calibrating by eye,  I have since calibrated to...

Hi,I'm finding the amount of white background, particularly how it relates to the colour of the green text, makes the contrast less practical than before.  I find it actually becomes uncomfortable to read the thread listing pages.Is...

Thanks kokopuffs. I've done this a couple of times when baking white bread, and found that there has been an intense and undesired 'home brew' kind of quality about the bread when I've done it this way. I know I need to experiment more...

Thanks for the feedback kokopuffs & BDL. I have a bad habit of sabotaging my boule type loaves. I taughten/shape by pulling up consecutive sections of dough up from the bottom towards the centre of the top pinching in the middle,...

Additional:- Using slice/profile below, I'd appreciate observations re. 50/50 white/wholemeal made day before yesterday. I Generally bake quite hot (230 - 250c) for first ten minutes and reduce to around 180c (fan oven), then go for...

Thanks for the continuing help. :cool: I am interested to know if generally speaking, contributors alter the degree of hydration when working with percentages that include wholemeal/brown flours. So if you had a simple white...

Hehe - apologies kokopuffs, not quite as intended.

Thanks for all your unsights kokopuffs - very useful.

Cheers Chris - I appreciate the help.:)

Thanks for the tip bughut, I'll check him out .:thumb: Not at all, it's a great post, very thoughtful and much appreciated. :cool: