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The Something New That You Learned Today 
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“In 1705, Emperor Peter I of Russia instituted a beard tax to modernize the society of Russia following European models. Those who paid the tax were required to carry a “beard token”. This was a copper or silver token with a Russian Eagle on one side and on the other, the lower part of a face with nose, mouth, whiskers, and beard. It was inscribed with two phrases: “the beard tax has been taken” and “the beard is a superfluous burden”.”

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Wed May 08, 2013 7:44 pm
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belchingmatt wrote:
I have more than 160 recipes for bread from around the world available to me. The majority will be from quality establishements such as Michelin star restaurants, Harrods and European chef training colleges.

The trouble is they are all in Danish and *.jpg format, but if anyone needs anything specific I'll see if I have it and transpose/translate as required.

On that note, can anyone recommend a decent free OCR app that will work with Win7 and *.jpg?


I have a program at work that might work if you want to PM me one to look at tomorrow for you?

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Wed May 08, 2013 8:08 pm
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iirc if you get an Evernote account and upload them to it, won't that system OCR them into notes for you?


Wed May 08, 2013 8:40 pm
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jonbwfc wrote:
Amnesia10 wrote:
You could skip the butter, salt and milk powder. My last loaf only had sugar, yeast and water, and turned out fine.

Interesting. I agree about the milk powder and butter (what are you making, Brioche?) but I thought salt was chemically required for bread to work properly. I'll have to check that.

It retards the yeast to give a fuller flavour. However, I don't see it as important unless you kitchen is at 30 degrees.

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Wed May 08, 2013 9:04 pm
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JohnSheridan wrote:
Amnesia10 wrote:
Have you tried baking your own bread to see? That will eliminate E466, even if it has Gluten.


Nope - will look into that - I assume get a breadmaker but then where the ingredients?


Just buy a loaf tin, much more use than a breadmaker if you have an oven :)

It's a lot harder to cook a banana bread in a breadmaker as you can't really control temp/size/heat distribution anywhere near as well as with an oven

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Wed May 08, 2013 9:11 pm
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jonbwfc wrote:
Amnesia10 wrote:
You could skip the butter, salt and milk powder. My last loaf only had sugar, yeast and water, and turned out fine.

Interesting. I agree about the milk powder and butter (what are you making, Brioche?) but I thought salt was chemically required for bread to work properly. I'll have to check that.

I might have forgotten that I put the salt in. Though I only use sugar yeast and water to add to the strong flour. I also use low sodium salt as well. I read somewhere that you need to separate the yeast and salt during the mix because it kills the yeast.


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Wed May 08, 2013 9:53 pm
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I had to make another loaf. So this time made up the mixture, flour, yeast, sugar and water but definitely no salt and then baked in the microwave. It turned out fine. It was noticeable that I could not taste salt but that it might be worth sticking with. I did blood pressure test and my results are completely normal, it might be down to the much lower sodium in my diet.

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Thu May 09, 2013 3:42 am
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TBBT's Simon Helberg does an epic Al Pacino

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Fri May 10, 2013 9:16 pm
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Rihanna used to be a black girl:

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That's her aged 10 on the right.

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Wed May 15, 2013 3:07 pm
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Amnesia10 wrote:
I had to make another loaf. So this time made up the mixture, flour, yeast, sugar and water but definitely no salt and then baked in the microwave. It turned out fine. It was noticeable that I could not taste salt but that it might be worth sticking with. I did blood pressure test and my results are completely normal, it might be down to the much lower sodium in my diet.

You can buy low-sodium salt. I'm not entirely sure if it's any good though


Wed May 15, 2013 3:17 pm
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TheFrenchun wrote:
You can buy low-sodium salt. I'm not entirely sure if it's any good though

He's commented frequently that he uses it already.

It's usually potassium chloride, and I'm not sure how healthy it is.

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Wed May 15, 2013 3:18 pm
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IIRC there's evidence that it's not just sodium we need to worry about but possibility chloride ions. Hence you're better off with regular salt but just use less of it.

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Wed May 15, 2013 4:52 pm
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cloaked_wolf wrote:
IIRC there's evidence that it's not just sodium we need to worry about but possibility chloride ions. Hence you're better off with regular salt but just use less of it.

Yes you can actually get too much potassium. My mum has been put on a low potassium diet. Though I am now trying bread without any salt at all and it seems fine. I still have regular salt on chips.


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Wed May 15, 2013 4:58 pm
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I rarely add salt to any food these days. Exceptions are eggs, and fish&chips from the chip shop. I try and avoid food with high levels of salt in and monitor my nutrient intake using my fitnesspal.

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Wed May 15, 2013 5:49 pm
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I've never ever put salt on top of any of my food. It ruins the taste.

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