Spiderbaby's Tunnel of Goats

by Spiderbaby

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Hello World!

Originally from the UK, I now live in the north of Sweden with Crickson

We are scientists :)

I also knit, bake and play the recorder, but not all at once.

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Libel reform campaign petition

free debate

Science resources:

Want to find out about proteins? Try this for starters - RCSB Protein data bank: Molecule of the Month in alphabetical order

Want to find out what is known about any particular gene? Here's a good place to start. - Entrez Gene This is probably my favourite starting point for finding out about a new gene of interest and has handy links to most of the references and sequence information.

Want to find a piece of peer-reviewed scientific research? Want to check the references from an article, or look up the publication record of an expert quoted in a newspaper or blog piece? Try this database. It will give you the abstract (outline) of every paper and will link to the full thing and tell you which articles are free and open-access. - NCBI's PubMed All newly published research is quickly added to this site.

Want to be able to decode DNA? This is how DNA codes for protein, and is, to my eyes, a thing of beauty. - The Genetic Code (presented here as RNA. For DNA, simply replace the U's with T's (Uracil with Thymine)).

And for geeks who need to get out more :) - The PCR Song and another PCR song

Good for your brain: - Ben Goldacre's Bad Science blog

It's the little things that keep you going...

At last! Welcome home Lucia :)
About Lucia
Lucia a miscarriage of justice. English translation
Lucia. Other relevant links can be found here
Lucia De Berk - Out but not free - update from Dhamaka
English translation of original (Dutch) site here

Buglife: About Buglife

Early Music

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third time lucky?

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The middle attempt used American All Purpose flour, but that wasn't right
(though it didn't taste odd and salty like the self-rising stuff did from
mark 1). This time I tried Pastry flour. Though it tastes alright it's still
a bit on the solid, heavy side. Rose OK but too dense in the middle. Hmmm...
Still plenty more flours on the shelves, one of them has got to be
suitable for fruit cake.

13th Apr 2008, 23:06   | tags:,

hildegard says:

Looks convincing enough from here...
Wiki has a scary page on flour where they claim that there's such a beast as "cake flour" in the US; en.wikipedia.org/wiki/Flour
That should have the right gluten content for your purposes. Cross referencing with kosher cooking sites suggests you would do best with an organic flour.
So used to buying mine from hippies that I didn't even know people put stuff in it. Really not over the idea of buying salted flour.

13th Apr 2008, 23:24

Helen says:

I'm attempting egg-free Yorkshire Puddings at the moment... egg-replacer is not the way to go.

Good luck with the flour!

13th Apr 2008, 23:49

OJ says:

So complicated......

Have you tried asking Bronxelf? I don't know if she makes fruitcakes but she's a pretty keen cook.

14th Apr 2008, 00:04

FilbertFox says:

FBW made us chocolate banana cake this weekend, for the birthdays. Decorated with fairy sprinkles and playmobil medics!

14th Apr 2008, 13:35

Spiderbaby says:

Thanks for all the suggestions! I did look up the flour wikipedia page before trying pastry flour - the local co-op sells lots of flours you can buy by the scoop, and that looked like the 'softest' one of the lot. The middle attempt was using all-purpose flour and that was very bread-y (and resistant to being cut). I have seen cake flour for sale but it's a lot more expensive than all the others and the miser in me hasn't quite given in to that yet but it is probably going to have to be tried sooner or later.

Of course! Bronxelf! Why didn't I think of that. Very good idea - she makes some fantastic looking things. I might just have to learn another recipe!

Good luck with the egg-less Yorkshire puddings. At least they work with all purpose flour (had some last night, very much with egg though).

14th Apr 2008, 15:35

nige says:

looks good to me, and if it's inedible you can always start to build a house with it...



14th Apr 2008, 16:39

hildegard says:

Helen - didn't like to say before but had to give up Yorkshire puds back in the vegan days. As you say, egg replacer doesn't replace eggs & nothing else seemed to work. You could try asking Biffadigital though - he seems to know his vegan onions, maybe there's something new.
On the up side, we got very, very good at eggless tempura batter which works just dandy.

14th Apr 2008, 17:02

Helen says:

The 'things' (they certainly weren't Yorkshires) that I did manage to make tasted good, but were squishy at the bottom, no matter the amount I put in the tray.

I've found a recipe that uses baking powder, so maybe using a self-raising flour might prevent the gooiness and might ensure a little more rising occurs. I'm sceptical about whether it can be cracked -- but I am assured it is possible with the right combination of soya and gram flours... Yorkshires are tricksy enough with eggs!

14th Apr 2008, 17:12

Dhamaka says:

it looks lovely Spiderbaby - shame that you weren't happy with it but I'm sure you'll get there..

14th Apr 2008, 18:06

Viv says:

with her scientific attitude she will overcome - our spiderbaby is not to be beaten

14th Apr 2008, 18:29

Spiderbaby says:

:D Will try cake flour next...

Dhamaka - it looks like cake on the outside and tastes OK it's just very heavy on the inside. Good travel fodder at least :)

14th Apr 2008, 20:25