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You should not get a sunken top. If that happens it is because the flour is not strong enough or the dough is too wet, so, given that that is the flour you are using, you need to add a bit more flour to stiffen it up. This is why it matters what flour you use. The recipes are designed using...

Do you mean RCD or do you mean NVR? It's a different TLA.

I suspect that the innards are pretty much the same across the range. They can't possible recreate different machines from scratch for every model (though I take the point about things like nut dispensers). I once worked with a guy who used to work for a company that made VCR recorders (1980s)...

Stretch is what gives bread its nice open bubbly texture. It what the gluten does. So take the gluten out and so you get no stretch = cardboard. Cake is not leavened, so no gluten develops, so you get a crumbly texture. You want crumbly in a cake, you don't want crumbly in a loaf :)

Look what I've found.

I don't know, never tried it. What do you usually for stretch? Is that what amaranth is for? I can't remember. I'd have to hunt for the manual, but I have a feeling there is a recipe for GF in it. I really, really want to make a loaf, now :(

My recipe: 320g water 1 tsp salt 2 tsps sugar 1/2 tsp vitamin C powder 100g granary flour 150g strong wholemeal flour 200g strong white flour 1 ball yeast (from the freezer - 12g fresh yeast mixed with 24g flour)

One of the advantages of a "tall" pan is that you can do a half mix and still get a sensible-looking loaf. For those of you who find it goes stale too quickly, try adding a good dollop of Stork into the mix (you can use butter or oil, but Stork (the soft sort) gives excellent results). It will...

I've been making my own bread for 40 years and have had, I think, 3. The first was a Breville, which was great. When that eventually gave up the ghost I bought its direct replacement, Branded Anthony Worral-Thompson, before he screwed his reputation. The cycles were different and I could never...

Perspex is not a great choice, actually, as it can shatter. You are much better off using Polycarbonate or even a thick piece of HDPE. It is soft, yes, but it doesn't shatter.

Thanks both. Ho hum. We will have wheels and Dave has lots of FWW contacts in that neck of the woods, so I think we have an exciting itinerary. Lobster, boats and woodie stuff. What more could a man want? (A decent exchange rate, perhaps? :( )

I already have one of these. I love it, but it's not available in the UK. Mine was imported for me. It's an original Italian job, but this Diablo (sic) brand is made in China. It will be interesting to see if there is any difference in quality, given Freud's generally excellent reputation. So...

Find it on her Mac. Open a window and turn the volume up. You're welcome :)

Can I make what I sincerely hope is a constructive suggestion? Learn to sharpen your tools. It's not actually that difficult and you don't need lots of fancy gizmos. You don't need every sharpening system under the sun, either. You do need some practice. I was taught, by my dad, to sharpen...

Well yes. But you are citing the very small exception rather than the very big general rule, are you not? It's a bit like saying that writing a novel will make you a millionaire because J K Rowling did it.

Very good, Mike. Excellent.

What you say is true TN, I understand where you are coming from. But the sad fact is that far too few people are prepared to pay for video knowledge. My DVD sales are 5% of what they used to be. Probably less then that, actually. Now there are many reasons for that, not least because I've...

I'm with the Unadulterated Brigade. Fruit = Fantastic Cheese = Fantastic Fruit and cheese mixed up? Er, no.

Hmm. I do understand the point you are making, but that is not funding videos. At least, it doesn't fund mine.

If adverts are removed, how are videos funded? Discuss.