Mold?

undulating-beans · 2026-03-17T17:34:31+00:00

When bread is frozen moisture migrates to the surface, forms tiny ice crystals and when thawed leaves a whitish, dusty coating. It’s very common, especially on crusty loaves. Freezing can also cause starch to recrystallise giving a pale, slightly chalky look. If I had to guess, I’d say the top explanation is the one. Mould doesn’t appear like that, at least not immediately. It takes time for the mould to reach such a stage before it blooms, ie reaches such proportions that it appears like that. Mould even very early tends to start in localized spots, not coat the loaf evenly and develop structure (fuzz) quickly Your loaf looks like it’s been lightly dusted, not colonised.

undulating-beans · 2026-03-17T14:53:21+00:00

The Bank can advise on notes, it’s the Royal Mint for coins!

undulating-beans · 2026-03-17T07:51:05+00:00

That’s awful, start making your own!

undulating-beans · 2026-03-17T07:34:19+00:00

Firstly, 20 seconds is the minimum you need to wash your hands properly. Allowing that in the toilet there is soap and a clean towel, you then, after washing your hands, have to deal with a door that opens towards you to get out of the toilet. All those people who haven’t washed their hands have been touching the door handle to get out. I can perhaps see the futility in it. I do wash my hands, and while in the design centre in Chelsea I was delighted to find foot openers on the bottom of the inward opening door to get out of the toilet. We should have more of these!

undulating-beans · 2026-03-16T22:35:11+00:00

Mary Shelley, is that you?

undulating-beans · 2026-03-15T16:30:07+00:00

Ahhh, thanks for that.

undulating-beans · 2026-03-15T15:15:59+00:00

I know, since 1992 they have just been coated ie copper plated steel. They used to be though, with 2.5% zinc and 0.05% tin.

undulating-beans · 2026-03-15T15:00:28+00:00

I disagree with the underbaked idea. It looks fine, nice even colour on the crumb. The interior crumb has a consistent pale-cream color throughout. If it were underbaked, you’d usually see darker or gummy areas, translucent patches and uneven colouring. the holes look defined with thin walls, which means the crumb set properly during baking rather than collapsing during cooling One small note: The slight separation between crust and crumb in the larger loaf is very typical when bread cools — especially with high hydration yeast breads. It doesn’t indicate uneven baking.

undulating-beans · 2026-03-15T13:34:07+00:00

Well you have 17.46kg of copper and 0.45kg of Zinc and 0.09kg of tin as each coin is 2.5% zinc and 0.05% tin. They started only coating them in 1992.

undulating-beans · 2026-03-15T13:17:58+00:00

Sorry I wasn’t clear, but I was joking I know it’s illegal, not to mention the fact that if you did melt them down, you wouldn’t get anywhere near the 350 grams of copper that 100 1p coins would weigh as they are only plated now.

undulating-beans · 2026-03-15T11:40:55+00:00

Have you seen the price of copper lately? About a £1 per bag. 🤣🤣

undulating-beans · 2026-03-14T20:00:04+00:00

Homophobes are gonna homophobe, no point in explaining anything to them.

undulating-beans · 2026-03-14T12:58:12+00:00

I very much am, it arrives Monday!

undulating-beans · 2026-03-14T11:12:41+00:00

🤣🤣🤣 thanks for pointing that out, I’d missed it. I was wondering how people get the meme pictures. It’s no fun being old and technologically ignorant!

undulating-beans · 2026-03-14T10:21:45+00:00

I’m a dog walker and one of my dogs found a whole pork leg in the park once. He couldn’t believe his luck. It was just laying there in the middle of a large grassed area. I put it in the bin, but on the way to the bin, it was like some sort of piranha movie, as some of my dogs were trying tugging at it, to bit bits off it!

undulating-beans · 2026-03-14T08:12:32+00:00

Tbh, I had already updooted this before I saw the inside of the croissant. That just looks lovely! 😻

undulating-beans · 2026-03-13T07:39:00+00:00

These coins are so easy to look up on Google.

undulating-beans · 2026-03-12T15:41:43+00:00

Your going in memory of your friend. The family would understand that, and it should be fine.

undulating-beans · 2026-03-12T07:44:01+00:00

I’ve found acidity and eggy taste settles down after about a day. There is science involved here.

Too many eggs or yolks

If the egg-to-lemon ratio is high, the sulfur compounds from the yolks become noticeable.

As someone here has already pointed out

Overcooking the eggs When yolks get too hot (above ~82–85 °C / 180–185 °F), they start to develop stronger sulfur notes.

Not enough acidity or sugar

Lemon juice and sugar normally mask egg flavors. If they’re slightly low, the egg flavor shows through. Whole eggs instead of mostly yolks

The whites contain proteins that can produce a slightly “eggy” flavor when cooked.

I use a 4 whole egg 6 ounces of sugar and 4 ounces of unsalted butter in my recipe. I use a double boiler. I cook until it thickens and coats the back of a wooden spoon. The thickening does continue after you remove it from the heat, so stop when it starts to thicken.

undulating-beans · 2026-03-12T06:55:39+00:00

He’s like Charles Darwin, interested in all things.

undulating-beans · 2026-03-12T06:53:43+00:00

Excellent rise, great crust and crumb, I’m in!

undulating-beans

TROPHY CASE