On 27 Sep, 04:34, Dave Bell wrote:
TG wrote:
'My mum says your mum is a hoe.'

Which is possibly better than saying 'Your old man is a rake.'

Dave
Only when written down Dave.

Jim

On 27 Sep, 17:13, Doug Irv wrote:
....

Seeing as I live in BRITISH Columbia, Canada, I get the feeling, somehow
that our Mr. Jim is a LIMEY!

I have no sense of humour Doug.

Jim

On 27 Sep, 17:13, Doug Irv di...ca wrote:
...I did a sponge last night, which ...
will be ready to turn into bread about this evening.
Cheers, old Doug in BC

That pumpkin bread Doug?

Jim

TG wrote:
On 27 Sep, 17:13, Doug Irv di...ca wrote:
...I did a sponge last night, which ...
will be ready to turn into bread about this evening.
Cheers, old Doug in BC

That pumpkin bread Doug?

Jim


Slow getting back on this one, been a little busy. I am indeed sorry
that you have no sense of humour, Jim. Look at all the laffs that escape
your attention. Mind you, if ya dunt got one, then you will not miss it.
And NOPE, t'warnt pumpkin bread, Jim. It was a really nice sourdough. At
this moment, my DW Marie, who is the baker in our household, while I do
all the cooking, is putting together a couple of mixed WW and white
loaves to do a slow rise overnight. The whole wheat,BTW, is my own grind
from raw, hard Canadian wheat. Really very good. Saskatchewan & Manitoba
grow the best hard wheat in the world. As well as mustard, most of which
is exported to France. And Canola, formerly called rape seed, before it
was re-engineered to be palatable to humans. Cheers, old Doug on
Vancouver Island BC

It's probably simply because your metal bowl is a lot colded than your
pastic (or other) bowl.
It just the same with shaping/handling bread dough on a wooden table
or on a stainless steel table. Stainless steel is horrible.
Same also for the tins where you put you loaves to proove. What is
common to do is to put empty tins in the proover, and then put the
bread in the tins. So you don't "shock" the bread dough by putting it
in direct contact with very cold surface.
It's all about taking care of those little yeast, making them feel
their best

You can try to put your metal bowl in a warm place a while before
starting mixing, and you might see a difference with the speed of
fermentation.



On Sep 23, 6:05 pm, raisethedead wrote:
is it true that yeasts have trouble getting going when you make a
sponge in a metal bowl? I've noticed this occasionally in making
straight-dough breads, that when you do every step the same, sometimes
a metal bowl just seems to interfere with the yeast-awakening.

Has anyone else noticed this? is there a scientific justification for
all this that any of you know of?

On Wed, 03 Oct 2007 09:27:32 -0000, viince
wrote:

and then put the
bread in the tins. So you don't "shock" the bread dough by putting it
in direct contact with very cold surface.

Howdy,

If the wooden surface and the steel surface are in the same
room, they would be at the same temperature.

The steel surface would feel colder because it conducts heat
more readily than does the wood...

All the best,
--
Kenneth

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