Liquidising Bread

If you are one of the many anglers who when feeding liquidised bread wonder why after the initial run of fish the swim dies – then read on!

Preparation of your loaf is the key. If you just cut the crusts off and blast it in a food processor then that will be your problem! What follows is a step by step approach to preparing your feed that should give you more bites for longer!

1. Prepare your loaf- don’t use a fresh loaf as there is too much moisture in the bread and it will go lumpy- cut off the crusts and cut the slices in half

2. Blast it in a food processor, a few slices at a time and store until the whole loaf is done.

3. Now flour sieve your liquidised, gently rubbing any larger bits against the mesh.

4. You will be left with a pile of perfect liquidised and a pile of lumps (these were why the bites stopped!).

5. Put the lumps back into the processor and blast again, then repeat the sieving process.

6. What you are left with – a bag of perfect liquidised bread and a pile of lumps to be discarded.

The texture of the liquidised can be made even finer by freezing it and then sieving when thawed.