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Brixton chitter-chatter and news - May 2012

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gaijingirl said:
I know all about the Chorley thing (Stig has been on about this for years) but I'd rather use the bread machine if I want to avoid that. I just can't bring myself to pay almost £4 for a loaf of bread! Also sourdough is perfectly nice but there does seem to be a bit of an obsession with it - every now and then does me.
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I like it because it has a lot of flavour, keeps well and makes great toast! I use the breadmaker every now and then but the bread isn't as nice and it doesn't keep as well.
 
Ms T said:
Less than that for bakeries because they'll buy the flour in bulk. But then they also have labour and overheads.
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Yes, I realise that, but still, £3! :D

I doubt I've ever eaten £3 bread :hmm:

How much do cupcakes take to make compared to bread? :hmm:
 
Ms T said:
Lots of Brixton Market/Village news. The wine shop is now open opposite Nour's, and a charcuterie/cheese shop is opening next door to it in June. A Brazilian place has opened next to Nour called Prima Donna I think. In BV, El Panzon (burritos - same as in the Hootahob) is now in the corner unit where the Colombian place used to be. I am quite excited about this one. :oops:
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El Panzon needs some work. One hour wait for food this evening - loads of hacked off customers.
 
Ms T said:
I like it because it has a lot of flavour, keeps well and makes great toast! I use the breadmaker every now and then but the bread isn't as nice and it doesn't keep as well.
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Bread doesn't last that long in our household so that's not a problem! I make a lot of sandwiches (packed lunch every day at work - it's that or the school canteen and I'm not insane.. :D ) and I find sourdough and a lot of similar not great for sangers - too firm. So I guess needs must!! I do like toasted sourdough with some really fresh eggs on it though. It's not that I don't like it but I don't have to always have it and certainly not at the sort of prices it goes for.
 
Greebo said:
FWIW the kitchen here is only right for sourdough in the summer, the rest of the year it's too cold.
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I found that in our kitchen even with the bread machine... (we've moved now - not sure about new kitchen) but in winter I had to move the bread machine into the warmest room and plug it in next to the radiator!
 
gaijingirl said:
Bread doesn't last that long in our household so that's not a problem! I make a lot of sandwiches (packed lunch every day at work - it's that or the school canteen and I'm not insane.. :D ) and I find sourdough and a lot of similar not great for sangers - too firm. So I guess needs must!! I do like toasted sourdough with some really fresh eggs on it though. It's not that I don't like it but I don't have to always have it and certainly not at the sort of prices it goes for.
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We only get through a loaf a week approximately. I don't really eat sandwiches that much although hendo has no problem using four or five day old sourdough for his sandwiches, the heathen. ;)
 
gaijingirl said:
I found that in our kitchen even with the bread machine... (we've moved now - not sure about new kitchen) but in winter I had to move the bread machine into the warmest room and plug it in next to the radiator!
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At the risk of being a bread bore :D , it just means that the bread rises more slowly. Longer fermentation = more flavour. I love how cooking is science sometimes!
 
innit said:
El Panzon needs some work. One hour wait for food this evening - loads of hacked off customers.
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I've found a lot of these small places in BV aren't really geared up for the massive crowds they get on Thurs/Fri nights.
 
Ms T said:
At the risk of being a bread bore :D , it just means that the bread rises more slowly. Longer fermentation = more flavour. I love how cooking is science sometimes!
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After several months of sporadic use, our bread machine has been relegated to the cupboard of too-much-hassle kitchen gadgets.
 
leanderman said:
After several months of sporadic use, our bread machine has been relegated to the cupboard of too-much-hassle kitchen gadgets.
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I don't find the breadmaker much hassle. Making bread by hand is more time-consuming, and requires planning, but the results are better.
 
Ms T said:
At the risk of being a bread bore :D , it just means that the bread rises more slowly. Longer fermentation = more flavour. I love how cooking is science sometimes!
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I understand how bread rises and the role of heat in it.. but this is using a bread machine - so on a timer. If the dough hasn't risen enough by the time the machine decides to go for the full cook - it doesn't produce risen bread, so in winter there was not enough warmth in the kitchen to make it work. Also, I'm also not talking about sourdough - just regular bread.
 
Ms T said:
I don't find the breadmaker much hassle. Making bread by hand is more time-consuming, and requires planning, but the results are better.
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No breadmaker here - and IMHO breadmakers require too much salt and sugar to be added. It gets done by hand (and that really is by hand, the handheld mixer is too noisy for my liking) or not at all.
 
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