Saturday, February 06, 2010

Flour test Bacheldre whole-wheat flour

I have been out of action for a couple of months. After living with the defects in my house for decades, my wife and I decided that we have had enough with the defects in the house. The worst was having to live with leaks from the bathroom into the living room. Since we were going to endure the mess, we decided to bite the bullet and optimise the living areas once and for all.

What was supposed to be a month off baking ended up taking longer as I succumbed to the bad living conditions during the month long renovations. It took me a long time to recover. Fortunately, I had the care and concern of a few doctor friends who gave me advice and although they were not specialists in that field, provided me with supplements to help me along. I was also lucky to be treated by Prof Christopher Goh whose experience and cheerful demeanor always made me feel assured that I was going to be alright.

I have not been baking since Nov 21 and the arrival of a baking accessory which I had ordered from Unox spurred me into action. I had been waiting patiently for this magical Fakiro for 6 months and when it finally arrived, I lost no time in trying it out. True to its name, it worked beyond my expectations.

It was supposed to be the perfect bake but I was as little rusty. Although I was able to save the situation, I was not able to execute a critical step in the baking process. So it ended up looking ordinary. For this bake, I was able to try out Bacheldre Mills wholewheat flour given to me by a friend.

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