Bread

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cmburns

Just shaped them into fairly taut balls, pinched in the middle and eventually rolled them. Recipe is from the Guardian, gonna boil them in water with malt extract and cook tomorrow

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Polygon in reply to @cmburns

Sweet, you can add a tsp of baking soda to the water to up the pH level a bit if you don't wanna go full on chem hazard. Helps get the chewy crust I think (although I didn't see a huge difference when I forgot tbh).

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Stonehedge in reply to @Polygon

can confirm that the bicarb route is well worth doing. Perfect colour and flavour, and enjoyed with most of your skin still on your fingers.

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