Interesting tip about the flour in different countries. We are getting all kinds of products here now and it's a try-and-error process to find the brand that actually does/has what the label says.
Bread looks great. Well-explained process. We don't bake much because domestic gas is an issue, but recipe is worth saving.
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Yeah, when I first started trying to make it, I had all kinds of problems until I learned about the flour types. Usually I ended up with bricks. Basically it is the gluten content. It is possible to do with regular flour but I think it is a bit more advanced; and I am not a chef!
If you are having trouble with gas, maybe you can try getting one of those multi functional air fryers. You can actually a LOT with them. They require a bit of practice though because you have to trial and error everything with the time and temperature.
Thanks
Yes, air friers are becoming the new thing here. We recently visited some friends who had just gotten theirs and the chicken wings they prepared had nothing to envy any restaurant.
They are a bit pricy for the average budget but it is definitely an option.