Brickshire. Our LEGO User Group Brickshire is a LEGO User Group (LUG) based in the county of Yorkshire, United Kingdom.
Our purpose is to provide a group for like-minded Adult Fans of LEGO (AFOLs) to network, meet and display their LEGO creations within the county of Yorkshire. Our aims as a LUG are: To promote the LEGO brand to AFOLs and the general public.To have regular local meetings of members.To display LEGO models at events throughout Yorkshire.To build a relationship with The LEGO Group (TLG) on behalf of our members. Our History Brickshire is the first regional LEGO User Group in the UK and was officially formed on the 22nd February 2013 when 11 of the 13 founding members met and voted unanimously in favour of the constitution. All of the founding members were AFOLs that visited the Sheffield LEGO Brand Store on a regular basis, and had met a number of times informally.
Our first public display is at the Northern Modelling and Engineering Exhibition in Harrogate on 10th May 2013. LUG Management.
News & Information for Amateur Bakers and Artisan Bread Enthusiasts. Organic Food UK, Organic Foods UK, StoneGround Flour UK, Organic Foods. 10% Discount On all Products - Limited Time Only!
We use only the finest quality British organic wheat - high in protein to ensure good baking, grown and milled to stringent Soil Association standards. Slowly grinding the wheat between stones as opposed to the mass-produced flour from the big roller mills results in a superior flavour as no damage is done by overheating.
Our flour is untreated (no chlorine bleaching). Nothing is added either. As we mill on a day to day basis the freshness and flavour of the flour can be guaranteed.
Easy bread recipes. You might think a cook would experience the visceral thrill of flesh only when she was cooking meat.
Lately, though, the scene in my kitchen has been one to rival a Lucian Freud painting: there have been bosoms and buttocks and pillow-soft bellies on my counter. These are, I suppose, more a representation of middle-aged flesh than the taut youthful type, but they've been glorious both to look at and to handle. I am talking about bread doughs. I've never been much of a bread maker as I used to live round the corner from a reasonably good bakery.
(I am not so slavish that I think you have to knit your own yogurt to be worthy of the moniker 'cook'. You think, Monsieur Chirac, that Finnish food is terrible? Being a firm believer that you need to make what you can't buy, I set to. I know it isn't something most of us can do even once a week, but I'm now on a bread journey. Don't be scared of yeast (don't be scared of any of it); just follow the instructions and travel from there. Buy French Bread Flour from Wessex Mill online and in London, UK. This French bread flour from Wessex Mill is milled in France from French wheat.
It gives a light open textured loaf with a crisp crust. The French have always used local wheat. It is low in protein, and when protein is mixed with water it forms gluten. Gluten is like chewing gum, it allows the gas generated by the yeast to be trapped in bubbles. The stronger the wheat the smaller the bubbles. The English have historically, because of the Empire, imported wheat from India, Australia, South America, America and Canada. Traditional French Bread is made with only flour, yeast and water.
Ideal for bread machines, home and craft bread making. 1.5kg Wessex Mill Product of France Ingredients: Unbleached Wheat Flour, Malt Flour, Flour Treatment Agent(L-AscorbicAcid) French bread - baguettes. French bread and baguettes How to bake authentic french bread and baguettes the traditional way using a poolish starter Makes four medium bageuttes Authentic french bread requires a poolish starter.
Poolish means Polish in french; ie. 'from Poland', not Mr Sheen or Pledge. Poolish is a starter made from the same ingredients as the dough, but is left to develop for a long time. The poolish is then mixed in with the rest of the ingredients, and mixed to a dough. Poolish: 1.5 cups flour1.5 cups cool water 0.75 teaspoon dried yeast Disperse the yeast in the water by stirring for 20 seconds or so. Put the flour in a mixing bowl (I use a casserole pot). You want a very slack batter-like mixture. Lumps are nothing to worry about here. Cover the bowl with cling film and put it in a place out of draughts to develop. In the morning, the poolish will look very much alive. Now for the dough mixture. Dough: 2.5 cups flour 0.75 cups cool water 2 teaspoons dried yeast 2 teaspoons salt The poolish.