@KT53 - yes, once I got through on the phone I was very happy with the way my problem was dealt with. It was just rather un-nerving to have my payments suspended without being contacted, and with no reason given - perhaps a "computer says no" problem...
Since 2019 I've lived in east Clare, in the west of Ireland.
Follow up on the biro mark on the duvet cover. Gently rubbed it with some bio washing detergent and a nail brush and it came out almost immediately. It’s been through the wash and no sign of it. Very pleased. Maybe should have put this in the reasons to be cheerful thread!
@KT53 - yes, once I got through on the phone I was very happy with the way my problem was dealt with. It was just rather un-nerving to have my payments suspended without being contacted, and with no reason given - perhaps a "computer says no" problem...
Most likely explanation is an inexperienced staff member literally not pressing the right button on the keyboard to release the payment. Been there, done that, when I started and the written instructions I was given were incomplete.
Does wheat flour have more husk residue in it these days or are Asda cutting corners for profit again? Or both I suppose. I always sieve the flour for the kid's pancakes and I've noticed more un-sievable material since this whole cost-of-living-crisis thing has kicked in. In fact I don't remember having any husk before so it's either courser or wasn't there previously.
If you can keep your head, while those around you are losing theirs, you may not have grasped the seriousness of the situation.
I use spelt flour to make my bread. Ordinary wholemeal is far too gritty for me. Come to think of it, I never noticed it until recently. Just bought the spelt for the taste. You may well be right.
This was plain white flour. Wholemeal pancakes did not go down well. I used to make flatbreads half and half though and they were really nice. I should try and find that recipe actually.
If you can keep your head, while those around you are losing theirs, you may not have grasped the seriousness of the situation.
I have never found any husk residue when sieving plain white flour … even the supermarket cheaply stuff. I did find recently that a batch of Sainsbugs own brand plain flour produced doughy pastry … (definitely not my fault) research lead me to conclude that the flour had a higher gluten content such as is used for bread flour. I think the problems around imports etc may have resulted in some substitutions being made, particularly at the cheaper end of the market.
I bought some locally milled pastry flour and crisp light pastry is back on the menu chez Dove … but it did cost more … the cheaper flour will be used up for sauces and in things like dumplings etc when winter comes.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I should start saving it up to see how much comes out of a bag. The pancakes have been a bit chewier recently. It's not the economy flour though so I wonder if that's even worse.
If you can keep your head, while those around you are losing theirs, you may not have grasped the seriousness of the situation.
I never sieve flour and rarely use white flour. Haven't noticed a difference in quality but flour supplies here have been intermittent since the first Covid lockdown. Recently, far more types of flour have appeared on the shelves - oat, chestnut, rice, etc but at hefty prices.
I prefer wholemeal flour for baking cakes and that doesn't seem to have changed but supplies are inconsistent. When I make bread I like a mix of spelt/wholemeal/multicereal/buckwheat/rye depending on mood and whether I'm doing a poolish bread or soda bread. I use oats for things like savoury biscuits and any crumble. The only white flour is organic spelt and some fine wheat stuff for patisserie that I mix half and half with wholemeal for making scones and which Possum likes if she's making biscuits.
I have been wondering lately about wholemeal crumpets. Anyone tried making them?
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I have to buy premium brands because all the standard and cheap flour has 'may contain soya' warnings. I've not seen any change apart from some types seem to be intermittently available. I use kamut flour in bread and that has been a bit hit and miss but the quality hasn't altered noticeably
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I prefer wholemeal flour for baking cakes and that doesn't seem to have changed but supplies are inconsistent. When I make bread I like a mix of spelt/wholemeal/multicereal/buckwheat/rye depending on mood and whether I'm doing a poolish bread or soda bread. I use oats for things like savoury biscuits and any crumble. The only white flour is organic spelt and some fine wheat stuff for patisserie that I mix half and half with wholemeal for making scones and which Possum likes if she's making biscuits.
I have been wondering lately about wholemeal crumpets. Anyone tried making them?
“It's still magic even if you know how it's done.”