Comments for Where in the World is Rebecca Today?

Comment on Volunteering by Brandi

Brandi — Tue, 09 Mar 2010 13:26:13 +0000

They are a scottish thing, apparently. But I will! We have 1 Royal Bank of Scotland and 1 Bank of Scotland one.

Comment on Volunteering by Rebecca

Rebecca — Tue, 09 Mar 2010 13:22:31 +0000

oooooh coool! You’ll have to scan one in or take a picture of it!

Comment on Comments Malfunctioning? by Rebecca

Rebecca — Tue, 09 Mar 2010 13:22:14 +0000

Thanks Brandi, I’m glad to see it’s working now. Like I said above, I disabled captcha, so hopefully that was the issue.

Comment on Comments Malfunctioning? by Rebecca

Rebecca — Tue, 09 Mar 2010 13:21:47 +0000

Thanks!

Comment on Comments Malfunctioning? by Rebecca

Rebecca — Tue, 09 Mar 2010 13:21:38 +0000

Hey, and you previously had a problem with commenting….I took off that captcha thing, so maybe that was the problem?

Comment on Comments Malfunctioning? by Virginia

Virginia — Tue, 09 Mar 2010 13:18:14 +0000

Testing, Testing, One, Two, Three… ;-)

Comment on Comments Malfunctioning? by falnfenix

falnfenix — Tue, 09 Mar 2010 13:15:39 +0000

comment, comment, doot doot doot!

Comment on Comments Malfunctioning? by Brandi

Brandi — Tue, 09 Mar 2010 12:17:49 +0000

This is a comment.

Comment on Volunteering by Brandi

Brandi — Fri, 26 Feb 2010 11:31:45 +0000

There are £1 notes. Just very rare. I have two.

Comment on Broken Memories by falnfenix

falnfenix — Wed, 17 Feb 2010 15:14:48 +0000

i’d be out for blood at this point.

Comment on Broken Memories by cmleach

cmleach — Wed, 17 Feb 2010 01:55:58 +0000

Oh my goodness! I can certainly see why you’re aggravated. I would be too. :(

Comment on What Did I do Wrong? by Rebecca

Rebecca — Fri, 05 Feb 2010 14:47:22 +0000

Thanks Va. The mix said “this mix contains high yeast”, but I guess if it was sitting on the shelf for too long before we bought it, it could have gone bad.

Ours stays in the clips and it’s actually almost hard to get them OUT of the clips when the bread is done!

Comment on What Did I do Wrong? by Virginia

Virginia — Fri, 05 Feb 2010 14:18:34 +0000

I agree that yeast is a likely culprit (and it makes sense to me that the weather would affect it, too). With our bread machine, I usually have trouble with the kneading cycles. I have to stand there and hold the pan down, because it pops up out of its clips. Before I realized that this was happening, I ended up with a small, heavy (yet tasty!) lump of a loaf. Now I know it’s got to go through the kneading cycle properly AND have fresh yeast.

Comment on What Did I do Wrong? by Rebecca

Rebecca — Fri, 05 Feb 2010 12:31:52 +0000

Well, yesterday was a really wet day….

The mix had it’s own yeast and specifically stated not to add yeast, only water + olive oil. I’m not sure if it had sugar in it or not. I know the recipe from scratch had 2TBSP sugar. The first loaf we made was from scratch and I opened a new packet of yeast - perfect bread. The first Hovel mix I made was done on a really sunny/nice day…perfect bread. The Ciabatta….flat and powdery and just kind of gross all around. the second Hovel loaf baked okay and is edible, it’s just not nice and round over the top like it should have been (know what I mean, or should I take a pic?)

I was going to turn the Ciabatta into croutons, but it was just awful and powdery so we just binned it.

Comment on What Did I do Wrong? by Jeni

Jeni — Fri, 05 Feb 2010 11:22:11 +0000

I’m not very good at the troubleshooting thing. But some possibilities:

Bread will not rise well in damp weather.

Did the mixes have their own yeast packets, or was this the same stuff you’d been using? Maybe the yeast is a bit old on some.

Do the mixes have sugar? Sweeter loaves rise better.

Good uses for imperfect bread are homemade bread crumbs or croutons. :)