Mashed bread

[the blanker]

its been years since i last used mashed bread for chubing and i seem to have lost the knack of making it, is it the bread i am using?what do you find is the best loaf to use and how do you make yours?

[Bluenose]

Dry it out and let it go stale for a few days in a landing net, then soak/mash and/or flavour it as required

There are a few good articles on this topic elsewhere on the site mate, do a search.

[Ron The Hat Clay]

I prefer to liquidise fresh bread.

It also holds together nicely in a feeder and then forms a cloud when it hits the water.

[Bluenose]

Originally Posted by Ron The Hat Clay

I prefer to liquidise fresh bread.

It also holds together nicely in a feeder and then forms a cloud when it hits the water.

Agreed Ronald, especially when fishing smaller rivers or on rivers when the flow isn't particularly high.

[john m h]

Like Ron, I now prefer liquidised bread but not fresh and I use the cheapest I can get. For mash it has to be stale bread.

I also use stale bread (uncut 3-4 days old) when making pastes but of the best quality I can get.

.

[Ron The Hat Clay]

Originally Posted by john m h

Like Ron, I now prefer liquidised bread but not fresh and I use the cheapest I can get. For mash it has to be stale bread.

I also use stale bread (uncut 3-4 days old) when making pastes but of the best quality I can get.

.

Ah but Matt Hayes says you must use liquidised fresh bread and don't buy the cheapest.

He's probably got shares in Warburtons.

[Ray Roberts]

I tried to liquidise some bread straight from the supermarket a while back and some of it just turned back to dough. I prefer it a bit dryer best to do it after leaving it spread out for a few hours at least. If its a bit dry then it's a good idea to dampen it with hemp juice, if you have any.

[john m h]

I also collect the crumbs (from the bread slicing machines) from the local bread/cake shops. White, brown, malted, anything that's going and store it in air tight containers.
When liquidized it makes a lovely fine and very dry additive for mixing with crushed pellet/boilies...I was born in Yorkshire

[the blanker]

got myself a cheap liquidiser today (£10 ) used asdas cheapest bread came out nice and fluffy of chubbing in the morning thanks for the help everyone

[alan whittington]

Mashed bread is best for chub i find,or big roach on moving water(ie Hants Avon pace),and stale mashes best,i place mine in water to soak for a few minutes,then drain as much as possible,then mulch the lot up with my fingers,jubbly.The sort of bread matters not a jot to me for mash,seems easier if sliced though just for ease of mixing small quantities at a time.