PLASTIC PICNIC TABLE RECIPES

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HOMEMADE FLY KILLER RECIPES: 11 NATURAL TIPS FOR KILLING FLIES



Homemade Fly Killer Recipes: 11 Natural Tips for Killing Flies image

Fast and easy fly-killing solution.

Provided by Joan Clark

Total Time 0S

Number Of Ingredients 4

8-ounce bottle sprayer
Crushed bay leaf
1 drop dishwashing liquid
4 ounces white vinegar

Steps:

  • Add the vinegar, dish soap, and bay leaf pieces to the bottle.
  • Shake gently without making too many bubbles.
  • Spritz exterior doors, patios, decks, etc., to keep flies away.

SOURDOUGH RECIPE | BBC GOOD FOOD



Sourdough recipe | BBC Good Food image

Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort

Provided by Cassie Best

Categories     Lunch, Side dish

Total Time 1 hours

Yield Makes 1 loaf

Number Of Ingredients 5

700g strong white flour
500g strong white flour
1 tsp fine salt
1 tbsp honey
300g sourdough starter

Steps:

  • First make your starter. In a large jar (a 1litre kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
  • For the next 6 days you will need to ‘feed’ the starter each day. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indication that the starter is working. The time it takes for fermentation to begin can vary between 1 to 5 days depending on temperature and environment, persevere for up to 6 days, if you still don’t see any signs of life, or the starter smells unpleasant, throw it away and start again. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.
  • Now you can make your first loaf. Tip the flour, 225ml warm water, salt, honey and sourdough starter into a large bowl, or a table top mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in a machine, until combined, adding a little extra flour if it’s too sticky or a little extra warm water if it’s too dry. Tip onto a work surface and knead for about 10 mins until soft and elastic, if using a mixer, turn the speed up a little and mix for 5 mins. The dough is ready when it bounces back when gently pressed with a finger.
  • Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement after this time, but don’t be disheartened, sourdough takes much longer to rise than a conventional yeasted bread.
  • Line a medium-sized bowl with a clean tea towel and flour it well, if you have a proving basket you can use this. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour. Place the dough, seam side up, in the bowl or proving basket, cover with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size.
  • Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray.You can slash the top a few times with a sharp knife if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before serving.

Nutrition Facts : Calories 245 calories, FatContent 1.1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 47.9 grams carbohydrates, SugarContent 1.4 grams sugar, FiberContent 1.6 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.4 milligram of sodium

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