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13 Comments

Paula Drew 8th April 2019 at 12:52 pm Ampicillin dosage for newborns

Thanks so much for this recipe. I can’t wait to try this updated version! Just in time for Easter!
Nuria 10th April 2019 at 12:36 pm Flomax dosage time day

Thank you so much for helping us keep the oven running, Andrew. They look delicious. Looking forward baking them. Happy baking from Spain. Nuria Cabellos %uD83D%uDE42
Jenny 11th September 2019 at 11:26 am Famvir suppressive dosage

Is there a way of making these without eggs? I need a vegan version. Thank you
- Bread Matters 11th September 2019 at 4:04 pm Phenergan iv dilution
  
  There is, sadly, nothing quite like egg protein and albumen so any replacement is going to make for a slightly different texture. Gram (chick-pea) flour or fava bean flour are high in protein and a good ‘eggy’ colour, so you could try adding 60 g of one of those to the flour mix. The remaining 40 g of egg could be replaced by oil to increase the ‘richness’ of the dough. Some people find the flavour of virgin olive oil a bit strong, so rapeseed might be a good choice. You may need to up the water in the recipe a little in order to compensate for the extra flour. The dough should, in any case, be very soft %u2013 almost too sloppy to shape into rolls. That way, you’ll get a good rise and a toothsome bun.
  
  I hope this helps. Let me know how you get on.
  
  Andrew
Pat 17th February 2020 at 1:01 pm Metformin doses diabetes

Looking forward to making these wonderful looking hot cross buns. Could you explain how the 90deg stage is done
Roll the dough up carefully, turn it through 90 degrees and roll it gently up again, taking care not to force the fruit through the surface (easier said than done).
- Andrew Whitley 17th February 2020 at 1:18 pm Proscar online pharmacy
  
  Hello Pat. If you imagine that you have rolled/folded the fruit-covered dough piece up into a Swiss roll, and that this is lying roughly East-West in front of you (or Left-Right) on the table. The 90 degree instruction is simply to turn this whole lump of dough by 90 degrees so that it is now a strip running North-South. Then gently flatten it a little with your knuckle or the palm of your hand and roll it up again carefully. This is a simple way of distributing the fruit fairly evenly within the dough so that it isn’t all concentrated in one place, which would make the fruitiness of some buns greater than others. Don’t worry too much if the fruit breaks through the surface of the dough and leaves you with a sticky mess. Just rub flour on your hands and a little on the table so that you can divide the dough into individual buns and mould them up reasonably smoothly. The advantage of ending up with a smooth ball of fruity dough is that any fruit poking out or sitting on the surface is liable to get a bit charred during baking and this can detract from the eating quality a bit (although I usually pick off any burnt raisins etc just to check how burnt they are ;)).
Pat 17th February 2020 at 5:45 pm Omnicef for sore throat

Thanks Andrew couldn%u2019t get my head round it as I thought I needed to land up with another swissroll to cut into portions to make bun balls. Hi
Amanda Pandeli 9th April 2020 at 4:21 pm Neurontin kidney

If I make the dough the night before, can I put it in the fridge overnight before baking…if so, at what stage should I stop and store till morning?
Many thanks
Amanda
- Andrew Whitley 9th April 2020 at 5:51 pm Reglan uses iv
  
  Hello, Amanda. I would make the final dough with the fruit in, let it rest for an hour or so and then put it in the fridge. But…may I suggest a better way, which will result in edible buns sooner in the morning? Make the dough, divide it, shape into buns and line them up on a baking tray. Cover them loosely with a large poly bag or even carrier bag, trying to avoid any contact between the bag and the buns. This is to keep moisture in during a long proof. Move the tray to a cool place (around 10-12�C) if you have one and let the buns rise slowly overnight. My most recent batch, made and proved in a kitchen at about 18-20�C, took 7 hours to rise (the sourdough yeasts don’t relish all the spice and fruit), so an overnight proof at 12�C is quite possible. I hope this helps. Good baking! Andrew
Amanda 10th April 2020 at 11:35 am Generic viagra made in india

Thanks Andrew, also thank you for your wonderful little book Do Sourdough which I have had for some years now…changed our bread lives!
Sue Ferguson 8th August 2020 at 2:51 pm Buy betnovate online

Hello Andrew, I did a course with you in Melmerby, I was (and still am) in a wheelchair. It was great. My daughter-in-law is gluten intolerant and my son, who is training to be a chef, has (in a novice way after I gave him your book Bread Matters has been making sourdough bread, which his wife can tolerate. He is hooked I am glad to say. Do you still run courses? Best wishes and keep up the good and much neaded work. Sue in Liverpool
- Andrew Whitley 8th August 2020 at 3:00 pm Lasix brand name
  
  Nice to hear from you Sue. I moved from Melmerby in 2009 to the Scottish Borders where I ran courses until 2017. I have now moved again to Fife, where I am close to Scotland The Bread HQ (www.scotlandthebread.org) where we research nutrient dense grains and mill them into wholemeal flour to supply community bakers. I’m afraid I don’t run courses now, except for a bit of ‘training the trainers’ work. Luckily there’s a younger generation of skilful and committed bakers coming through to whom I’m happy to pass the baguette. Best wishes, Andrew.
Robin McGregor, Wilding 9th September 2020 at 4:20 pm Canada script prednisone

Dear Andrew,

I am so happy to have found you and “thebread” It was totally by accident. I was actually searching for places to move in Scotland and looking at the surrounding areas came across the farm. I am a bread baker (home taught) the art of sourdough through many many hours, and not so tasty loaves. However, when I stumbled across an 1800’s “science in the kitchen” cookbook that changed my understanding about natural fermentation and yeast cultivation science, not just for the best risen loaf, but detailing the healthful benefits of naturally cultivated leaven. Your recipes seem to follow the guidelines I have learned and do create a natural, healthy, and tasty loaf. I am eager to try these hot cross buns.

Many thanks and blessed shared loaves.
Robin McGregor, Wilding