Seaside Nipper Posted May 16, 2013 Report Share Posted May 16, 2013 More viagra sir?........................wrang thread? Bit of a thick cut you..............next you'll be tellin us we're signing Franco Milanda Quote Link to comment Share on other sites More sharing options...
E=Mc2 Posted May 16, 2013 Report Share Posted May 16, 2013 It takes the biscuit when a topic about loafs is first on my unread post list. Quote Link to comment Share on other sites More sharing options...
thomsons dropped it Posted May 16, 2013 Report Share Posted May 16, 2013 Bit of a thick cut you..............next you'll be tellin us we're signing Franco MilandaHilarious...I like that, however ,I believe you missed out an "n" in the fourth word in........ Quote Link to comment Share on other sites More sharing options...
thomsons dropped it Posted May 16, 2013 Report Share Posted May 16, 2013 Anyway,stop talking about Bread. Absolute torture for a poor Coeliac like myself..... Gluten free to those who don't know. Ordinary bread is just one of the many things on my not allowed list these days.....oh and beer as well. Bread and beer is Shit anyway..... Quote Link to comment Share on other sites More sharing options...
pozbaird Posted May 16, 2013 Report Share Posted May 16, 2013 It takes the biscuit when a topic about loafs is first on my unread post list. It's in my unread toast list. Quote Link to comment Share on other sites More sharing options...
Seaside Nipper Posted May 16, 2013 Report Share Posted May 16, 2013 Anyway,stop talking about Bread. Absolute torture for a poor Coeliac like myself..... Gluten free to those who don't know.Ordinary bread is just one of the many things on my not allowed list these days.....oh and beer as well.Bread and beer is Shit anyway..... Agreed this thread was doughing faraways head in. Me, I was roll ing with it........ Quote Link to comment Share on other sites More sharing options...
Bud the Baker Posted May 16, 2013 Author Report Share Posted May 16, 2013 Is there any difference in the way Own Label brands and Named brands are produced? OL economy brands generally use the cheaper flour but the ordinary OL brands use the regular flour. Quote Link to comment Share on other sites More sharing options...
faraway saint Posted May 16, 2013 Report Share Posted May 16, 2013 Bit of a thick cut you..............next you'll be tellin us we're signing Franco Milanda Oh dear. Quote Link to comment Share on other sites More sharing options...
HSS Posted May 16, 2013 Report Share Posted May 16, 2013 OL economy brands generally use the cheaper flour but the ordinary OL brands use the regular flour.What I'm asking BtB is there any difference between a ordinary OL loaf and a M+S loaf? Quote Link to comment Share on other sites More sharing options...
Seaside Nipper Posted May 16, 2013 Report Share Posted May 16, 2013 Oh dear. C'mon, open goal..........surely it's dough oh dear......don't be half baked. Hat, coat, gone Quote Link to comment Share on other sites More sharing options...
buddiecat Posted May 16, 2013 Report Share Posted May 16, 2013 these jokes are wearing thin lets have a new batch Quote Link to comment Share on other sites More sharing options...
HSS Posted May 16, 2013 Report Share Posted May 16, 2013 these jokes are wearing thin lets have a new batch You wouldn't earn a crust as a comedian. Quote Link to comment Share on other sites More sharing options...
BoWSaint Posted May 17, 2013 Report Share Posted May 17, 2013 Hilarious...I like that, however ,I believe you missed out an "n" in the fourth word in........ fifth. Quote Link to comment Share on other sites More sharing options...
Seaside Nipper Posted May 17, 2013 Report Share Posted May 17, 2013 fifth. You numeracy and literacy skill checking pedant. Away and aherm bore where you're kneaded .............................. Quote Link to comment Share on other sites More sharing options...
Bud the Baker Posted May 17, 2013 Author Report Share Posted May 17, 2013 (edited) What I'm asking BtB is there any difference between a ordinary OL loaf and a M+S loaf? There are slight variations in the recipes, for example one large chain (every little helps) don't want Vinegar in their loaves, but by and large no. Ooops, I just realized M&S don't take Vinegar in their bread either but some chains do. Vinegar (generally less than 1%) is used mainly as a preservative so bread with vinegar generally has an extra day's shelf life. I think bread with vinegar tastes better, it is also easier to bake as it controls rising to an extent, I reckon barring equipment failure I could bake a good loaf 99/100 with vinegar whereas without it's a bit hit and miss - who knows maybe I'm just a shit poor baker! Edited May 17, 2013 by Bud the Baker Quote Link to comment Share on other sites More sharing options...
Seaside Nipper Posted May 17, 2013 Report Share Posted May 17, 2013 You wouldn't earn a crust as a comedian. Well, what about the model who went shopping for bread.................... that event was renamed Beauty and the Yeast Quote Link to comment Share on other sites More sharing options...
Guest somner9 Posted May 17, 2013 Report Share Posted May 17, 2013 We as the punter look like being well fired again... Didn't the bastards do this with Curly Wurlies? Stop pan-dering, give it to them plain and simple. We knead to roll together on this, stay nimble, use our loaf, and don't let them slice us up any old way! The time has come to rise up, lightly dust ourselves down and prove to these doughballs their scheme is half-baked! We may only number 13? But that doz-ent matter, yea-st ye forget! we can all be well balanced! Quote Link to comment Share on other sites More sharing options...
HSS Posted May 17, 2013 Report Share Posted May 17, 2013 Well, what about the model who went shopping for bread.................... that event was renamed Beauty and the Yeast Baguette tae f'ck ya daftie!! Quote Link to comment Share on other sites More sharing options...
Bud the Baker Posted May 17, 2013 Author Report Share Posted May 17, 2013 Why don't we combine this thread with the numberplate one, and if we see 750 G on a numberplate, we'll know it's a baker ripping the piss. I too use the M77/M8 thru' Glasgow city centre, when it's not busy I stick to 50 but generally find myself to be one of the slower drivers, when it's busy I tend to go with the flow which is 55-60mph and when it's very busy it can be anything between 10-35mph! Quote Link to comment Share on other sites More sharing options...
Seaside Nipper Posted May 17, 2013 Report Share Posted May 17, 2013 Baguette tae f'ck ya daftie!! I loaf you dough much Quote Link to comment Share on other sites More sharing options...
FTOF Posted May 17, 2013 Report Share Posted May 17, 2013 Why did the baker have brown hands? Because he was kneading a jobby. Quote Link to comment Share on other sites More sharing options...
Bud the Baker Posted May 17, 2013 Author Report Share Posted May 17, 2013 Why did the baker have brown hands? Because he was kneading a jobby. You've no idea how true that was - on at least one occasion! Quote Link to comment Share on other sites More sharing options...
faraway saint Posted May 17, 2013 Report Share Posted May 17, 2013 You've no idea how true that was - on at least one occasion! Never eating bread again ya dafty. Quote Link to comment Share on other sites More sharing options...
Bud the Baker Posted May 17, 2013 Author Report Share Posted May 17, 2013 Never eating bread again ya dafty. Much like the "Describe your Apprenticeship" thread it's really harking back to the bad old days when we were all cowboys - I remember my first Christmas at the bakery when the management supplied the carry-out! Quote Link to comment Share on other sites More sharing options...
faraway saint Posted May 17, 2013 Report Share Posted May 17, 2013 Much like the "Describe your Apprenticeship" thread it's really harking back to the bad old days when we were all cowboys - I remember my first Christmas at the bakery when the management supplied the carry-out! Ahhh, the "good old days". Quote Link to comment Share on other sites More sharing options...
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