Bread making questions...
dear Lindsey and Delia,
Breadmaking in the time of coronavirus! A few questions:
- the irish oatmeal soda bread in how to cook book one: what is pinhead oatmeal? can you use normal porridge oats ground up?
- if you can't get hold of any wheatgerm can you do without it or replace with something else?
- can you use milk soured with lemon juice in place of buttermilk?
- lastly I made the simple white loaf also in the same book. It came out not too bad, first rising was good but the second rising in the tin it only just came over the top of the tin. Does that mean the yeast was no good? or that i punched too much air out of it?