Mr. Dazzle wrote: ↑Sat Nov 05, 2022 10:47 am
I've heard you can blag it from the in store bakery at lots of supermarkets. Or any other baker I suppose.
Normally I make sourdough anyway. This weekend however I'm making Brunsviger, having just received a massive delivery of confectionary ingredients from my Danish rellies.
Never understood why a baker would provide you with the means to make your own.
Weirdly enough, that's how it is. I get my fresh yeast from the bakery dept in our local Tescos. Better still, it's a freebie... No, I can't figure it either. I acquired a lump that must have been about 60-70g in weight a couple of weeks ago and I've used about half of it.
I just wander up to the entrance to the bakery, hang about suspiciously until a Tesco bod appears then do the blag. The only time it didn't work was when they were running short. Fresh yeast is definitely superior to the dried stuff.
v8-powered wrote: ↑Fri Nov 04, 2022 7:45 pm
Been to see our kitchen designer bloke - coming along nicely but looking like 30k+ to keep her majesty happy
One of the few/only good things about living in a small place. I got our kitchen done earlier in the year and our bathroom is being done next week. Both complete makeovers and it will come to less than that!
Our first estimate was just over 50k, I nearly died
v8-powered wrote: ↑Fri Nov 04, 2022 7:45 pm
Been to see our kitchen designer bloke - coming along nicely but looking like 30k+ to keep her majesty happy
One of the few/only good things about living in a small place. I got our kitchen done earlier in the year and our bathroom is being done next week. Both complete makeovers and it will come to less than that!
Our first estimate was just over 50k, I nearly died
My Mate fits high end kitchens. Soem of the costs he's told me about is in mortgage territory! Kitchens and bathrooms are rooms you can deffo lose a lot of money in! I've had to wait best part of a year for my mate to do our bathroom and he's almost reasonable considering the quality of his work!
Mr. Dazzle wrote: ↑Sat Nov 05, 2022 10:47 am
I've heard you can blag it from the in store bakery at lots of supermarkets. Or any other baker I suppose.
Normally I make sourdough anyway. This weekend however I'm making Brunsviger, having just received a massive delivery of confectionary ingredients from my Danish rellies.
Never understood why a baker would provide you with the means to make your own.
Weirdly enough, that's how it is. I get my fresh yeast from the bakery dept in our local Tescos. Better still, it's a freebie... No, I can't figure it either. I acquired a lump that must have been about 60-70g in weight a couple of weeks ago and I've used about half of it.
I just wander up to the entrance to the bakery, hang about suspiciously until a Tesco bod appears then do the blag. The only time it didn't work was when they were running short. Fresh yeast is definitely superior to the dried stuff.
I'm just about to go to Tesco anyway...might give it a shot.
Fixed the Evil's dropper post(by cleaning the mechanism), pushed some Moto foam down the seat tube hoping that will stop the dirt accumulating in the seat post's actuator.
"Of all the stories you told me, which ones were true and which ones weren't?"
"My dear Doctor, they're all true."
"Even the lies?"
"Especially the lies."
mangocrazy wrote: ↑Sat Nov 05, 2022 6:20 pm
I guess the sugar is its raison d'etre? I think I'd quite like that if it wasn't for the sugar overload.
Didja get the yeast?
Pretty much. It's one of the defining things in Brunsviger, but it's not especially unusual. It comes in foil bags and is slightly wet, I think it is just unrefined castor with loads of molasses still left in, so you could make it with "normal" sugar and tinned treacle. However whenever my rellies send birthday presents they also send a couple of slabs of Odense Macipan and some bags of Danish sticky wet brown sugar.
The bread is just an enriched dough. There were no Tesco staff about I could cadge some yeast off though, so it's the tinned stuff.
mangocrazy wrote: ↑Sat Nov 05, 2022 6:20 pm
I guess the sugar is its raison d'etre? I think I'd quite like that if it wasn't for the sugar overload.
Didja get the yeast?
Pretty much. It's one of the defining things in Brunsviger, but it's not especially unusual. It comes in foil bags and is slightly wet, I think it is just unrefined castor with loads of molasses still left in, so you could make it with "normal" sugar and tinned treacle. However whenever my rellies send birthday presents they also send a couple of slabs of Odense Macipan and some bags of Danish sticky wet brown sugar.
The bread is just an enriched dough. There were no Tesco staff about I could cadge some yeast off though, so it's the tinned stuff.
OK, if it's dark brown muscovado type sugar, then I'm much more amenable. It's the totally refined white stuff that sets my teeth on edge.
Oil change on the CBR .
It’s been slightly fluffy when starting so I removed the baffle which has been in for a while.
Much crisper but lots of backfiring at first but settled down quickly - had an impressive flame as well.
Kitchens and bathrooms are rooms you can deffo lose a lot of money in! I've had to wait best part of a year for my mate to do our bathroom and he's almost reasonable considering the quality of his work! 
