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What was your fasting blood glucose? (full on chat)
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<blockquote data-quote="jjraak" data-source="post: 2111343" data-attributes="member: 493719"><p>gave that a go today.</p><p>similar results me thinks</p><p>was ok with butter, but took ages to toast..had to stop as edges got burnt without much 'toasting' in the middle..</p><p></p><p>will try again and reduce the water 240 from 250</p><p>and slightly less salt.</p><p>did add some baking powder as read that i can fail to rise.</p><p>got a nice round loaf, but as said the middle while firm-ish was softer then expected.</p><p>Popped in microwave to cook on for two mins.</p><p></p><p>Point of note for clueless cooks.</p><p></p><p>for me i wasn't sure but gas mark 7 = 220c..i found.</p><p>couldn't see it anywhere so went with the silicon bread mould.</p><p>(may have been the issue)</p><p>Next time i might cut up and add some olives..</p><p></p><p>3/5 stars</p></blockquote><p></p>
[QUOTE="jjraak, post: 2111343, member: 493719"] gave that a go today. similar results me thinks was ok with butter, but took ages to toast..had to stop as edges got burnt without much 'toasting' in the middle.. will try again and reduce the water 240 from 250 and slightly less salt. did add some baking powder as read that i can fail to rise. got a nice round loaf, but as said the middle while firm-ish was softer then expected. Popped in microwave to cook on for two mins. Point of note for clueless cooks. for me i wasn't sure but gas mark 7 = 220c..i found. couldn't see it anywhere so went with the silicon bread mould. (may have been the issue) Next time i might cut up and add some olives.. 3/5 stars [/QUOTE]
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