French Flour and Stuff
Jul 21st 2009, 8:43 am
#1
Grey Bombshell
Thread Starter
Joined: Feb 2008
Location: La Feuillee, Brittany
Posts: 1,441
French Flour and Stuff
Right, my new country-style life had, at some point, to involve my pet hate, cooking, so any advice welcome please:
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
Jul 21st 2009, 9:26 am
#2
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Joined: Aug 2008
Location: 32 Gers ; Between Toulouse and Auch
Posts: 1,395
Re: French Flour and Stuff
baking powder: levure chimique; found in the baking aisles
self raising flour; farine a gateau (i've found it trickyish to find and not as raising as in the uk)
have fun baking
self raising flour; farine a gateau (i've found it trickyish to find and not as raising as in the uk)
have fun baking
Jul 21st 2009, 12:01 pm
#3
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Joined: Sep 2005
Location: Normandy, France and occassionally Nova Scotia!
Posts: 3,373
Re: French Flour and Stuff
Right, my new country-style life had, at some point, to involve my pet hate, cooking, so any advice welcome please:
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
Hope you've got it right by the time we come and see you
you might find this website useful too
http://www.proz.com/glossary-transla...ranslations/28
Jul 21st 2009, 12:17 pm
#4
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Joined: Jan 2009
Location: South Charente
Posts: 546
Re: French Flour and Stuff
Hya Andy,
try this one, full of ideas and recipes:
http://www.thefreshloaf.com/
My experience is that 55 flour is like plain flour in the UK, but is not as strong as 'strong' white flour. I have another site in French if you need it.
Bisous
Blackie
try this one, full of ideas and recipes:
http://www.thefreshloaf.com/
My experience is that 55 flour is like plain flour in the UK, but is not as strong as 'strong' white flour. I have another site in French if you need it.
Bisous
Blackie
Jul 21st 2009, 12:19 pm
#5
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Joined: Jan 2009
Location: South Charente
Posts: 546
Re: French Flour and Stuff
Jul 21st 2009, 2:12 pm
#6
BE Enthusiast
Joined: Jan 2009
Location: Loire Valley
Posts: 315
Re: French Flour and Stuff
Right, my new country-style life had, at some point, to involve my pet hate, cooking, so any advice welcome please:
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
Well I have no idea what Type 55 flour is. Both my plain and self raising are Type 45. Farine a gateaux and Farine sans grumeaux. I'm only guessing, but could 55 be strong flour? Don't know if you have problems finding a satisfactory substitute for real cream. The best IMHO is 'Creme Entiere de Normandie. It's not refrigerated in the supermarket, just comes in little 20cl boxes or 1ltr boxes. We find it fine as pouring cream. The taste's not bad at all, and if you want to whip it, try mixing with sucre vanille and some fixe chantilly. (It's sloppy without the fixe.) Buy both these ingredients in little sachets. Cheapest place probably Aldi. I can give you quantities if anyones interested. (She said assuming herself to be on a par with Nigella!) Easy boys!!
Jul 21st 2009, 7:07 pm
#7
Joined: Jun 2009
Posts: 112
Re: French Flour and Stuff
Right, my new country-style life had, at some point, to involve my pet hate, cooking, so any advice welcome please:
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
Jul 22nd 2009, 7:49 am
#8
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Joined: Jan 2006
Location: 41400 Montrichard, Loir et Cher, since 2004
Posts: 343
Re: French Flour and Stuff
Hi Andy
Welcome to the rural idyll! After extensive research, and because I am a toast-aholic, I use type 55 for making bread in my machine, it is not as "strong" as UK bread flour but makes a decent loaf, a bit more crumbly but as I only make toast, breadcrumbs or pizza bases it is fine.
I use type 45 (from Aldi/Lidl cheaper) for cakes, but I add my own baking powder, normally bought in the UK but I have run out and have to use those french sachet-type things, works fine. I find farine for gateaux quite expensive in comparison.
You can also buy type 65 which is supposed to be bread flour, in my local Super U it is next to the bread, but again it is dear.
Aldi also do those ready-to use bread mixes, the multi-grain is good, just add water, yeast already included. Haven't tried the others yet.
I bring packets of Doves farm yeast over from the UK, again far cheaper than France, but over here you need the "rapide" version of yeast sachets.
Hope this helps!
Sue
Welcome to the rural idyll! After extensive research, and because I am a toast-aholic, I use type 55 for making bread in my machine, it is not as "strong" as UK bread flour but makes a decent loaf, a bit more crumbly but as I only make toast, breadcrumbs or pizza bases it is fine.
I use type 45 (from Aldi/Lidl cheaper) for cakes, but I add my own baking powder, normally bought in the UK but I have run out and have to use those french sachet-type things, works fine. I find farine for gateaux quite expensive in comparison.
You can also buy type 65 which is supposed to be bread flour, in my local Super U it is next to the bread, but again it is dear.
Aldi also do those ready-to use bread mixes, the multi-grain is good, just add water, yeast already included. Haven't tried the others yet.
I bring packets of Doves farm yeast over from the UK, again far cheaper than France, but over here you need the "rapide" version of yeast sachets.
Hope this helps!
Sue
Jul 22nd 2009, 7:56 am
#9
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Joined: Jan 2006
Location: 41400 Montrichard, Loir et Cher, since 2004
Posts: 343
Re: French Flour and Stuff
The cream thing - we have been told to buy the cream with the highest fat content, so entiere, put it in a dish and put it in the freezer. Just before it starts to form crystals, whip it like mad! It sort of works, probably better with fixe too. Again, we bring over that UHT cream from the UK, reserved for special occasions of course!
Sue
Sue
Jul 22nd 2009, 8:09 am
#10
Grey Bombshell
Thread Starter
Joined: Feb 2008
Location: La Feuillee, Brittany
Posts: 1,441
Re: French Flour and Stuff
Ah wonderful people, I knew I could rely on you lot to help me out! Great websites Val and Blackie - I've started a little exercise book with "special" recipes (ie idiot-proof ones!) and got a few "quickies" for folk who drop in.
The flour thing is very interesting - I have always just taken it totally for granted in the UK - here it is different. Agree with you about Lidl - we use it for 80% of our shopping. The premixes are ok, tried the Paysanne one the other day in the breadmaker with limited success but it does come out puddeny, and sort of wet.
The cream thing again is a shame, as I really do miss that fantastic extra thick stuff you just take totally for granted on the shelves in Tescos. We did splurge the other day coming back from Morlaix at Le Petit Shop at Quatre Vents - it's a wonderful little shop, I think the bloke has converted his garage and he gets stuff from the UK and sells it in there - his mark up is very reasonable too, so I bought some Rhodda's clotted cream and we stocked up with veggie meals for Pete.
The Francine makes I have found these excellent in Intermarche - and they had the leuvre on the same shelf so bought that too and it makes a good french style loaf. That was quite easy to spot as it had "pour pain" on it - quite appropriate in my case as most of my cooking results in "pain" anyway - usually in one's stomach!!!!!
Course one of the mistakes I made was I followed the recipe on the actual packet of flour but it said to use the "normal" setting which I took to be "White". Then, halfway through, realised as I'm now in France probably to them "normal" is the French setting! Duh ......
Thanks for all the advice chaps - I see Aldi mentioned, but have no idea if we have one around here, must look on net.
Have found a recipe for chocolate potatoe cake so that's my experiment for today. Watch out world ..........
Love to all
The flour thing is very interesting - I have always just taken it totally for granted in the UK - here it is different. Agree with you about Lidl - we use it for 80% of our shopping. The premixes are ok, tried the Paysanne one the other day in the breadmaker with limited success but it does come out puddeny, and sort of wet.
The cream thing again is a shame, as I really do miss that fantastic extra thick stuff you just take totally for granted on the shelves in Tescos. We did splurge the other day coming back from Morlaix at Le Petit Shop at Quatre Vents - it's a wonderful little shop, I think the bloke has converted his garage and he gets stuff from the UK and sells it in there - his mark up is very reasonable too, so I bought some Rhodda's clotted cream and we stocked up with veggie meals for Pete.
The Francine makes I have found these excellent in Intermarche - and they had the leuvre on the same shelf so bought that too and it makes a good french style loaf. That was quite easy to spot as it had "pour pain" on it - quite appropriate in my case as most of my cooking results in "pain" anyway - usually in one's stomach!!!!!
Course one of the mistakes I made was I followed the recipe on the actual packet of flour but it said to use the "normal" setting which I took to be "White". Then, halfway through, realised as I'm now in France probably to them "normal" is the French setting! Duh ......
Thanks for all the advice chaps - I see Aldi mentioned, but have no idea if we have one around here, must look on net.
Have found a recipe for chocolate potatoe cake so that's my experiment for today. Watch out world ..........
Love to all
Jul 22nd 2009, 9:54 am
#11
Just Joined
Joined: Jul 2009
Location: Down in the jungle living in a tent... better than a prefab no rent.
Posts: 10
Re: French Flour and Stuff
Am I misunderstanding this or did someone say you can't get cream? How can I make coffee or pasta sauce or half the recipe's I cook contain cream.
Jul 22nd 2009, 10:57 am
#12
BE Enthusiast
Joined: Jan 2009
Location: Loire Valley
Posts: 315
Re: French Flour and Stuff
I do use the 'Normadie Entiere' in all the places I would use double cream. Sauces, curries, desserts etc. We always have milk in coffee so can't comment on that one.
It's worth some small adaptations to be able to live in such a great place.
Jul 22nd 2009, 11:52 am
#13
Just Joined
Joined: Jul 2009
Location: Down in the jungle living in a tent... better than a prefab no rent.
Posts: 10
Re: French Flour and Stuff
Thank you. That really is a surprising culture shock 
So what else can't I buy in France?
So what else can't I buy in France?
Jul 22nd 2009, 1:02 pm
#14
Joined: Jun 2009
Posts: 112
Re: French Flour and Stuff
Ah wonderful people, I knew I could rely on you lot to help me out! Great websites Val and Blackie - I've started a little exercise book with "special" recipes (ie idiot-proof ones!) and got a few "quickies" for folk who drop in.
The flour thing is very interesting - I have always just taken it totally for granted in the UK - here it is different. Agree with you about Lidl - we use it for 80% of our shopping. The premixes are ok, tried the Paysanne one the other day in the breadmaker with limited success but it does come out puddeny, and sort of wet.
The cream thing again is a shame, as I really do miss that fantastic extra thick stuff you just take totally for granted on the shelves in Tescos. We did splurge the other day coming back from Morlaix at Le Petit Shop at Quatre Vents - it's a wonderful little shop, I think the bloke has converted his garage and he gets stuff from the UK and sells it in there - his mark up is very reasonable too, so I bought some Rhodda's clotted cream and we stocked up with veggie meals for Pete.
The Francine makes I have found these excellent in Intermarche - and they had the leuvre on the same shelf so bought that too and it makes a good french style loaf. That was quite easy to spot as it had "pour pain" on it - quite appropriate in my case as most of my cooking results in "pain" anyway - usually in one's stomach!!!!!
Course one of the mistakes I made was I followed the recipe on the actual packet of flour but it said to use the "normal" setting which I took to be "White". Then, halfway through, realised as I'm now in France probably to them "normal" is the French setting! Duh ......
Thanks for all the advice chaps - I see Aldi mentioned, but have no idea if we have one around here, must look on net.
Have found a recipe for chocolate potatoe cake so that's my experiment for today. Watch out world ..........
Love to all
The flour thing is very interesting - I have always just taken it totally for granted in the UK - here it is different. Agree with you about Lidl - we use it for 80% of our shopping. The premixes are ok, tried the Paysanne one the other day in the breadmaker with limited success but it does come out puddeny, and sort of wet.
The cream thing again is a shame, as I really do miss that fantastic extra thick stuff you just take totally for granted on the shelves in Tescos. We did splurge the other day coming back from Morlaix at Le Petit Shop at Quatre Vents - it's a wonderful little shop, I think the bloke has converted his garage and he gets stuff from the UK and sells it in there - his mark up is very reasonable too, so I bought some Rhodda's clotted cream and we stocked up with veggie meals for Pete.
The Francine makes I have found these excellent in Intermarche - and they had the leuvre on the same shelf so bought that too and it makes a good french style loaf. That was quite easy to spot as it had "pour pain" on it - quite appropriate in my case as most of my cooking results in "pain" anyway - usually in one's stomach!!!!!
Course one of the mistakes I made was I followed the recipe on the actual packet of flour but it said to use the "normal" setting which I took to be "White". Then, halfway through, realised as I'm now in France probably to them "normal" is the French setting! Duh ......
Thanks for all the advice chaps - I see Aldi mentioned, but have no idea if we have one around here, must look on net.
Have found a recipe for chocolate potatoe cake so that's my experiment for today. Watch out world ..........
Love to all
Jul 26th 2009, 12:40 am
#15
Joined: Mar 2007
Posts: 10,551
Re: French Flour and Stuff
Right, my new country-style life had, at some point, to involve my pet hate, cooking, so any advice welcome please:
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
What's the difference between Type 55 and Type 45 flour? Is one the equivalent to Self Raising and the other like Plain flour and if so, which is which?
Found some Colombe flour in the cupboard left by previous owners, which I looked up in dictionary and it said "dove", so no idea, but used it anyway for a sponge which came out like paving slabs and could have been used around someone's pool.
What's the french for baking powder? Someone once told me if you are a disaster at cakes, use self raising flour AND baking powder, and you can't go wrong, but without knowing which flour has baking powder in it already, and what french baking powder looks like I'm still stuffed.
Longing to invite neighbours round for a little welcome party but don't want to alienate or poison them before we even get to know them, so need help to make cakes as cakes are VERY expensive to buy here!
First attempt at making bread in a breadmaker was a disaster but I don't think that was my fault as the wretched machine was half way through it's doings when we got struck by lightening, so I am blaming that for the completely unrecognisable and inedible brick that was a result. (It was on the bird table for over a week - go figure). Subsequent attempts vary but are at least recognisable as loaves until I try to get them out of the machine cos the little metal thing at the bottom won't come out and if you force it or hit it it either has a huge hole in the bottom or the thing stays in and blunts the knife when you cut it! HELP!!
Any advice welcome chaps and chapesses.
Good day to all.
