HELP!
How can the best bread machine turn out such a monster?
Where am I going wrong?
Ok so I'm using French yeast, but it's English wholemeal flour, with lots of lovely seeds in it.
How can mixing flour, water, salt, yeast and oil be so difficult?
Silvana at Landcroft House has much to learn both from my culinary skills and my food photography.
1 comment:
well, at least it's got character!
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