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Dear Cath
Q. Hi ,Just a quick question please. For a while I had been using the miracle spray with the Lectric powder . It took me ages to realise that the mysterious white residue I kept finding was from the spray. The white powder had been driving me insane. Do you have any other suggestions for "Miracle Spray? Pam
A. Hi Pam,
If you're getting a residue from Miracle Spray it is from either or both of these:
1. The washing soda has been completely dissolved.
2. The surfaces haven't been rinsed properly.
Miracle Spray isn't a spray'n'wipe product - it needs to be rinsed off, either with fresh water (baths, basins, sinks etc.) or with a damp cloth (bench tops, walls, switch plates etc.).
A. Hi Pam,
If you're getting a residue from Miracle Spray it is from either or both of these:
1. The washing soda has been completely dissolved.
2. The surfaces haven't been rinsed properly.
Miracle Spray isn't a spray'n'wipe product - it needs to be rinsed off, either with fresh water (baths, basins, sinks etc.) or with a damp cloth (bench tops, walls, switch plates etc.).
Q. Hi, I am having some difficulty. I can't make bread. I really want to but every time i make its gross. My first loaf was a rock on the inside, my second and third better but still hard. What am I doing wrong? I kneed for 10 minutes like all the recipes say. Thanks heaps, Claire via FB page
A. When you're hand kneading you need to be rough and really work the dough to relax the gluten in the bread. 10 minutes is a minimum - have you tried longer kneading time? Do you have a mixer with a dough hook that could handle it - even if you had to break it into two batches and then hand knead them together. Resting/rising time is important too, perhaps your environment means the dough needs longer rising times, in winter I put the dough either over a heating vent or if the sun is out in front of the window. I know some Cheapskaters who put the dough on the back shelf in the car and park it in the sun so it rises evenly and nicely. Oven temperature - is the oven at baking temp when you put the bread in, it needs to start cooking at the right temp straight away. Good bread is trial and error and it's the type of thing that practice really does make perfect. If a loaf isn't good for sandwiches it can always be made into toast, crumbs, croutons, french toast, bread'n'butter pudding, used instead of pastry to make pies/quiche etc. so it will never be wasted.
A. When you're hand kneading you need to be rough and really work the dough to relax the gluten in the bread. 10 minutes is a minimum - have you tried longer kneading time? Do you have a mixer with a dough hook that could handle it - even if you had to break it into two batches and then hand knead them together. Resting/rising time is important too, perhaps your environment means the dough needs longer rising times, in winter I put the dough either over a heating vent or if the sun is out in front of the window. I know some Cheapskaters who put the dough on the back shelf in the car and park it in the sun so it rises evenly and nicely. Oven temperature - is the oven at baking temp when you put the bread in, it needs to start cooking at the right temp straight away. Good bread is trial and error and it's the type of thing that practice really does make perfect. If a loaf isn't good for sandwiches it can always be made into toast, crumbs, croutons, french toast, bread'n'butter pudding, used instead of pastry to make pies/quiche etc. so it will never be wasted.