Have you ever wanted to give to a great cause, now here’s your chance!
For every knife, scissor or blade sharpened A WickeEdgeSharpening is going to donate $1.00 for every knife and scissor up to 10 inches long, $2.00 for every knife over 10 inches and gardening tool from now until the end of December.
All money raised will go towards Marc Sauvage from “Team QFFS” who will be riding in the 200 km ride next year.
This is a win for everybody involved, you will get your blades sharpened to a professional finish and at the same time be donating to a great cause without spending any extra.
So come on call me and get me busting my back sharpening and let’s get a cure for cancer.
For further information about Marc click on the link below
Click here to visit my Marc's page.
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I use this dough for a lot of things, pizzas, bread loaves, pull apart bread, bread rolls.
When i do pizzas i cook them on the bbq with a round pizza stone placed in the middle of the bbq on the char grilling plate, get it very hot and with in 3 mins cripsy flavoursome pizzas.
Bread flour 500 gms
Dry yeast 10 gms
Sugar 7 gms
Luke warm water 300 mls
salt 5 gms
Bread improver 10 gms
In a glass jug or similar stir your yeast, sugar and luke warm water together, let stand until froth forms.
Seive the flour and salt together along with the bread improver. Make a well in the centre of the flour and gradually add your yeast mix while stirring with a fork until a soft dough forms.
Turn dough out onto a floured bench and knead for about 7-10 mins until the dough becomes smooth and elastic.Place back into a bowl, cover with a damp teatowel and let it stand in a warm place until it doubles in size.Turn out onto a floured bench again and punch the dough to knock out the air (gasses) re-knead for a short time and prove again (you can do this about 5 times if you have the time but twice is enough).
The dougb is now ready to use to whatever you like, play with it a bit until you get it to what you want, have fun.
If you have any questiond feel free to call me.