Topic: Tried and Tested

[Rik]

It's generally better all round, though try a low-salt substitute and see what you think. The recommended allowance is 6g, most adults consume 9g or more.

[Simon]

Oh, I would think I consume more than the RDA.   

[Rik]

Start changing your habits now and you can avoid being where I am in 20 years time.

[Simon]

I've never even thought of living in Milton Keynes. 

[Rik]

 

[Clive]

I had no idea that salt was essential for good crusts.  My breadmaker turns out wonderful rustic-type crusts with the small amount of salt I use so I will try further reducing it to see what happens!  The crusts are so much nicer if eaten on the first day after baking!

[Rik]

Agreed, but you can refresh a loaf in the oven on its second day, Clive, and it's almost indistinguishable from fresh baked.

[Clive]

Oh that's a good tip!  Didn't know that before.

[Rik]

Heat the oven to Gas Mark 7, 220C. Put the loaf under a running tap briefly so the outer surfaces are all damp, put in the oven, leave 12-14 minutes. Allow to cool.

[Clive]

Thanks Rik.  I'll give it a go.

[GillE]

I didn't know that either.  I know you can refresh stale slices of bread by microwaving them for 10 seconds.

[Clive]

Good heavens Gill.  That is also new to me!   

[sam]

I didn't know that either.  I know you can refresh stale slices of bread by microwaving them for 10 seconds.

but what about the ducks?

[Clive]

Won't somebody think of the ducks? 

[Simon]